Juicy and refreshing melon is tasty on its own, but filling up half a rockmelon with creamy yoghurt is even better. Top things off with fresh Summer berries and crunchy pepita seeds, and you've created a filling and elegant breakfast that's fewer than 150 calories. Keep reading to see how easy it is to create this edible melon bowl.
170 grams non-fat Greek yoghurt
1 tablespoon fresh raspberries
1 tablespoon fresh blueberries
1 teaspoon raw pepita seeds