CANTALOUPE with RICOTTA. HONEY and PISTACHIOS
1/2 cup part-skim ricotta
1/4 cup pistachios, chopped, toasted if desired
1/4 cantaloupe, seeded, peeled, and sliced
2 tablespoons honey (optional)
Divide ricotta between two small bowls; sprinkle with pistachios. Serve with cantaloupe, drizzled with honey, if desired.
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