I’d love to talk about the major pro of not having to wash dishes, but there’s also a 99% chance you’ll need to wipe up melon juices. Trust, this is a worthwhile tradeoff!
I became obsessed with skyr yogurt on a visit to Iceland years ago, and I couldn’t be happier that it’s finally showing up in American grocery stores. Several flavors of Siggi’s are now stocked at my regular grocery store and I load up whenever they’re on sale. For more protein & less sugar compared to other yogurts, the higher price tag is worth it.
Skyr is very much like Greek yogurt, just a little thicker and creamier. It’s actually technically a cheese because it contains rennet – who knew? – but it’s served and eaten the same as yogurt. The Kitchn has a good article comparing Icelandic yogurt to Greek and Australian, which helps me justify stocking up on both skyr and Noosa at all times.
Thanks to my black thumb and complete lack of gardening experience, I’m constantly amazed how much produce can be grown at altitude here in Colorado. The store had an overflowing basket of Rocky Ford cantaloupes with a Colorado Proud banner and I had to try one – they’re so good! Local friends, roll one of these beauties into your basket the next time you’re at King Soopers, and your breakfast will practically make itself.
Berry Yogurt Melon Bowls
- 1 medium cantaloupe
- 12 oz. yogurt
- Slice the cantaloupe in half and set each end upright. If the bowls are wobbly, slice a thin layer off the bottom so they rest on a flat surface.
- Scoop out the central column of seeds and discard.
- Divide yogurt evenly between the bowls and top with berries.
- Drizzle with honey and enjoy!