Drool-Worthy


4
4
What's This?
Serving size 2
Prep Time
Total Time

Cantaloupe and kiwi are juicy and sweet together. They go perfectly with crunchy, toasty pecans.

Ingredients

Sugared Pecans

1 cup pecans, chopped1 Tbsp butter, melted1 tsp sugar2 tsp honey¼ tsp ground cinnamon¼ tsp salt

Directions

  1. Preheat the oven to 320F. Line a baking sheet with parchment paper.
  2. Mix all pecan ingredients in a bowl. Spread in a single layer over prepared baking sheet. Bake for 15-20 minutes or until pecans are browned, stirring half way. Let cool.

Ingredients

Breakfast Bowl

4 cup cantaloupe, cubed
½ cup raisins
½ cup plain Greek yogurt
2 kiwis, peeled, sliced

Directions

  1. Divide cantaloupe and kiwi between two bowls. Top with a heaping dollop of Greek yogurt, pecans and raisins. Serve cold.

For the full post, visit Drool Worthy.

More From Kitchen Daily:

Baked Eggnog Oatmeal with Apples and Walnuts Baked Eggnog Oatmeal with Apples and Walnuts
Baked Eggnog Oatmeal with Apples and Walnuts
Roasted Brussels Sprout and Cashew Quinoa Salad Roasted Brussels Sprout and Cashew Quinoa Salad
Roasted Brussels Sprout and Cashew Quinoa Salad
Sweet Potato Waffles with Pecan Honey Butter Sweet Potato Waffles with Pecan Honey Butter
Sweet Potato Waffles with Pecan Honey Butter

Tags: Contributor, Breakfast, Brunch, Vegetarian, Fruit, Yogurt, Nut, Easy

Terms of Service | Privacy Policy Corporate Site | Advertise With Us