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🍰 Fruit-Stuffed Melon Shells with Yogurt Dip

209 kcal · 30 min · 4 servings

Ingredients

• 1200 g small melon (e.g. Galia; 2 small melons)
• 2 sprigs mint
• 20 g sliced almonds (2 tbsp)
• 300 g ripe pears (2 ripe pears)
• 1 blood orange
• 400 g yogurt (3.5% fat)
• 1 tbsp pear syrup
• 1 pinch cardamom

Instructions

1. 1. Cut the melons horizontally into two halves.
2. 2. Scoop out the seeds from the melon halves using a spoon.
3. 3. Slice a thin piece off the flat bottom of each melon half.
4. 4. Place the melon halves upright on the plate so they stand steadily.
5. 5. Wash the mint under cold water.
6. 6. Shake the mint dry in a colander.
7. 7. Pluck the mint leaves off the stems.
8. 8. Finely chop the mint leaves.
9. 9. Put the sliced almonds into a non-stick frying pan.
10. 10. Toast the almonds until golden brown over medium heat.
11. 11. Let the toasted almonds cool down completely.
12. 12. Wash the pears thoroughly.
13. 13. Peel the pears completely.
14. 14. Cut the pears into four equal quarters.
15. 15. Remove the core from the pear quarters.
16. 16. Slice the pears into very thin slices.
17. 17. Peel the orange thickly, ensuring the white pith is also removed.
18. 18. Carefully cut out the fruit flesh segments from the membranes.
19. 19. Catch the released juice in a small bowl while doing so.
20. 20. Add the yogurt, pear syrup, and cardamom to the bowl with the orange juice.
21. 21. Whisk the mixture until smooth and homogeneous.
22. 22. Fold the finely chopped mint into the yogurt mixture.
23. 23. Fold the orange segments into the yogurt mixture.
24. 24. Fold the pear slices into the yogurt mixture.
25. 25. Fill the yogurt-fruit mixture into the prepared melon halves.
26. 26. Sprinkle the cooled almond slices over the stuffed melons.
27. 27. Serve the dish immediately.

Nutrition per serving

• kcal: 209
• Protein: 6 g · Fett/Fat: 7 g · Carbs: 29 g