Melon, Yogurt, and Pistachio Dessert, a delicious, refreshing, and above all easy and quick to make dessert. A recipe that is also suitable for those less experienced in the kitchen, delicious and beautiful to bring to the table. Sometimes, when the heat becomes more intense, I enjoy it not only at the end of a meal but also as a snack. The type of yogurt I used is whole natural and rather creamy; if you can’t find a similar one, you can replace it with Greek yogurt. Since melon is a seasonal fruit, before the summer ends, I prepare it in large quantities and preserve it. In this way, I can use it all year round, not only on yogurt but also to fill countless desserts. If you want to know more about preserving food, take a look at Homemade Preserves.
If you like spoon desserts, ideal for the summer season, then don’t miss the next recipes:
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4 people
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: Summer
Ingredients
- 1.1 lbs cleaned melon
- 2 tbsps raw cane sugar
- 0.5 oz rum
- 2 tbsps chopped pistachios
- 17.6 oz natural plain yogurt (Greek yogurt is also fine)
Tools
- 4 Bowls
- 1 Baking dish
- 1 Knife
- 1 Cutting board
Steps
Carefully clean the melon, removing the seeds and skin. Take the necessary amount and cut it into fairly small pieces.
Place them in a baking dish, drizzle with rum, and sprinkle with raw cane sugar and chopped pistachios. Bake in a preheated oven at 390°F and let cook for about 15 minutes. Once the melon pieces are cooked, let them cool first at room temperature and then place them in the refrigerator.
At this point, we can assemble our dessert by placing some melon at the bottom of a bowl, continuing with yogurt and more melon.
Serve our Melon, Yogurt, and Pistachio Dessert, well chilled and optionally sprinkle with additional chopped pistachios.
Tips
Place the melon pieces to cool in the refrigerator, but inside an airtight container to prevent them from being contaminated by other foods.
In this way, it can be preserved for about two or three days.
I have never tried freezing it because I imagine that once thawed, even in the refrigerator, it might lose consistency.
