Cantaloupe and kiwi are juicy and sweet together. They go perfectly with crunchy, toasty pecans.
- Preheat the oven to 320F. Line a baking sheet with parchment paper.
- 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.
½ cup raisins
½ cup plain Greek yogurt
2 kiwis, peeled, sliced
- Divide cantaloupe and kiwi between two bowls. Top with a heaping dollop of Greek yogurt, pecans and raisins. Serve cold.
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