Servings:
4
INGREDIENTS
- - 2 cantaloupes
- - 200g yogurt
- - tablespoons brown sugar
- - 1 lemon
- - Probios’ almond flakes
- - 1 teaspoon fresh grated ginger
- - cinnamon powder
INSTRUCTIONS
- Rinse the canteloupes, cut them in half, remove the seeds and the fibrous part, then remove the pulp without breaking the peel, with the help of a spoon and a knife.
- Chop the pulp, place it in a bowl and season it with the lemon juice, ginger and sugar. Let it season for 30 minutes.
- In the meantime, blend the yogurt with a generous amount of cinnamon. Slightly toast the almond flakes on a low heat.
- Fill the 4 melon peels with the marinated pulp, cover it with yogurt and sprinkle the almonds on top. Complete with a pinch of cinnamon and serve.
