Ingredients
Scale
- 1 ripe cantaloupe, about 2 pounds
- 1/2 cup Greek yogurt, or coconut yogurt for dairy free and Vegan
- 1 1/2 cups fresh raspberries, 6 ounces
- 1/2–2/3 cup of granola, I used Maple Cinnamon Granola
- Maple syrup or honey for drizzling
Instructions
- Start by slicing the cantaloupe in half, lengthwise is best if it’s oblong in shape because it creates a wider bowl. Scoop out the seeds and place each cantaloupe half in a bowl plate.
- Mash half of the raspberries with the Greek yogurt, and spoon the mixture into the hollowed out cantaloupe halves.
- Top each cantaloupe half with the remaining raspberries and drizzle with maple syrup or honey to taste.
- Sprinkle the granola over the top and serve immediately.
- Prep Time: 10 mins