Raspberry Melon Breakfast Bowls

Ingredients

• 1 ripe cantaloupe, about 2 pounds
• ½ cup Greek yogurt, or coconut yogurt for dairy free and Vegan
• 1½ cups fresh raspberries, 6 ounces
• ½-2/3 cup of granola
• Maple syrup or honey for drizzling

Instructions

1. 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.
2. Mash half of the raspberries with the Greek yogurt, and spoon the mixture into the hollowed out cantaloupe halves.
3. Top each cantaloupe half with the remaining raspberries and drizzle with maple syrup or honey to taste.
4. Sprinkle the granola over the top and serve immediately.

Melon, Proscuitto and Mozzarella Skewers

INGREDIENTS

• 1 medium cantaloupe, cut into 1-inch cubes
• 1/4 lb. thinly sliced prosciutto
• 20 small mozzarella balls

For serving, optional

• Chopped fresh parsley
• Balsamic reduction

DIRECTIONS

1. Onto small cocktail skewers, thread prosciutto, mozzarella and melon cubes. Place on a serving platter.
2. Sprinkle with parsley, if desired. Serve immediately after drizzling with balsamic reduction, if using.