Pistachio Yoghurt & Melon Recipe

Pistachio yoghurt & melon recipe, from our inner circle recipe selection.


200g honeydew melon, cut into chunks
250g Greek yoghurt (use dairy free if preferred)

for the nut topping:

1 tbsp butter
1 tbsp honey
30g pistachios
½ tsp ground cinnamon

Serves 2

Per Serving:

262 calories
14g fat
22g carbs
12g protein

Cooking Instructions

Melt the butter in a saucepan over a low heat. And the honey, nuts and cinnamon and stir well. 

Cook for 2 minutes, stirring occasionally. 

Spread the nuts onto a tray lined with baking paper and leave for 5 minutes. 

Sprinkle the nuts over the yoghurt. Serve with the melon.

Store any leftover nuts in an airtight container for up to 1 week.

Store any leftover melon in an airtight container and refrigerate for up to 3 days.

Nick Wardle
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