Halve the melon and remove the seeds and strings. Slice the fruit into bite-sized chunks and gently mix with the berries and peaches. Using a food processor or blender, blend the ricotta until smooth. Mix it with the yogurt in a large bowl and gently fold into the fruit mixture until well mixed. Spoon into breakfast bowls and top with toasted almonds and mint sprig garnish.
No notes available at this time.
Thanks to manifest from St. Louis, MO for submitting this recipe.