Greek Yogurt Dessert

Roast pistachios and pine nuts briefly in a frying pan without fat, add 2 tbsp. honey and continue roasting. Let the nuts cool down. Mix the cream yogurt well with the remaining honey, a pinch of cinnamon powder, orange zest and orange juice.

Remove the skin from the melon, remove the seeds and cut into long wedges. Arrange the yogurt and melon, sprinkle with the nuts and perhaps garnish with mint.

Tip: Use creamy natural yogurt for an even finer result!

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