Korean · Dessert
Sweet Melon Bowl
A bright, no-cook Korean-style melon and mango bowl built for a high-protein, fibre-forward finish: cubed watermelon and mango are topped with whole raspberries and a tangy lime-whey yogurt drizzle instead of a sugar syrup.
$1
12 minsPrep
0 minsCook
27 minsTotal
EasyLevel
Nutrition per serving
122Calories
12gProtein
2.9gFat
13.5gCarbs
10.1gSugar
2.4gFiber
48mgSodium
6mgChol
1.7gSat Fat
234mgPotassium
105mgCalcium
0.5mgIron
0.3mcgVitamin B12
22.8mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Moscato d'Asti
local
Yuja Tea (Yujacha)
international
vegetarian
gluten-free
sweet-spot
Instructions
1
Dice the watermelon and mango into even 2cm cubes and chill in the fridge for at least 15 minutes.
2
Whisk the whey protein isolate into the Greek yogurt with the lime juice until completely smooth and no lumps remain.
3
Divide the watermelon and mango between two bowls and scatter the raspberries over the top.
4
Spoon the lime-whey yogurt over the fruit in each bowl.
5
Scatter the torn mint leaves over each bowl and serve immediately while cold.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 3.2 oz90g diced watermelon
- 2.1 oz60g diced mango
- 1.8 oz50g whole raspberry
- 3.5 oz100g greek yogurt
- 0.5 oz15g stirred into yogurt whey protein isolate
- 0.3 oz8g lime juice
- 0.1 oz3g torn mint
