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Ricotta-Melon Salad

Treat yourself to a cool, satisfying luncheon salad that doesn't need a dressing.


1 cantaloupe
1 cup (230 g) reduced-fat ricotta cheese
cup (60 ml) orange juice
1 banana, sliced
2 kiwis, peeled and sliced
16 blueberries


Serves: 4


Peel melon, cut in half, and remove seeds; cut into slices. Divide slices equally among 4 plates. In a small bowl, stir ricotta and orange juice together. Fold in banana slices. Mound ricotta mixture on top of melon slices. Arrange kiwi slices attractively around sides. Top ricotta mound with blueberries.

Each serving contains:- Cal.196, Cal. from Fat 50, Protein 9g, Carb.30g, Total Fiber 3g, Total Fat 6g, Sat. Fat 3g, Chol.19mg, Sodium 92mg

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