sunflower ricotta fruit bowls
  • (1 cup) nonfat ricotta cheese
  • (3/4 cup) nonfat vanilla yogurt
  • (1 small) cantaloupe, skinned, seeded and cut into bite size
  • (2) peaches, pitted and thinly sliced
  • (1/2 cup) sliced strawberries
  • (1/2 cup) blueberries
  • (2 Tbsp.) sunflower seeds, toasted
  • Mint sprigs



Sunflower Ricotta Fruit Bowls

Fresh fruit mixed with creamy ricotta then topped with blueberries and toasted sunflower seeds.

Preparation Time

About 15 minutes

Cook Time

No cooking required


  1. 1Place ricotta cheese in a food processor, blend until smooth. Combine with yogurt in a small bowl.
  2. 2In a medium bowl, toss together cantaloupe, peaches and strawberries. Fold in ricotta yogurt.
  3. 3Serve with blueberries, sunflower seeds and a sprig of mint.

Nutritional Information

Serving Size: 1 bowl

Amount Per Serving:

  • Calories 200
  • Total Fat 2.7 g
  • Total Carbohydrate 34.8 g
  • Protein 9.8 g
  • Cholesterol — mg
  • Sodium 115 mg
  • Fiber 3.3 g

Additional Information

Recipe Category: Breakfast

Recipe Subcategory: Yogurts and Parfaits

Recipe Ethnicity: N/A

Dietetic Info:

  • Glycemic Index:
  • Gluten Free: Yes

Vegetarian/Allergen Info: Contains Dairy

NOTE: Glycemic Index Scale: Low=0-55, Medium=56-69, High=70 or greater.