Diabetic Friendly Melony Dessert

Diabetic Friendly Melony Dessert

  • Servings: 2-3
  • Difficulty: easy
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Diabetic Friendly Melony Dessert








As I had mentioned in my previous post, I had a couple friend – Shamala and Bachu – over for dinner a few days back.

Since both are diabetic, I had to keep their dietary needs in mind when planning the menu. Also since it was last minute, I kept it simple.

For dessert, I wanted to make something without sugar. Looked up diabetes friendly fruits on the internet and settled on the fragrant and naturally sweet musk melon.

The recipe is a mix of yoghurt, ripe melon with its natural juice, a wee bit of honey, saffron and pistachio.

creamy, fragrant with natural sweetness

Luckily, it was a hit with Shamala and Bachu.

Personally, I think it is delicious and would be liked by everyone, not just those with high sugar. So another one for keeps.


1 Small, very ripe, musk melon

200 Grams plain, mild yoghurt

1 Tablespoon honey

2 Tablespoons raw, unsalted, shelled, pistachio

A pinch of saffron

1 Tablespoon milk


  1. First, prep the melon. Wash and cut in half.
  2. Peel each half and remove any seeds.
  3. Now take one half and chop it. Transfer to a bowl. Set aside.
  4. Next, take the other half and chop it very finely. Put it in a bowl along with all the juices.
  5. Add the honey to the second bowl of melon and its juices. Break down the melon with the back of a spoon and mix it with the honey and the juices as you go along. Set aside.
  6. Dry roast the pistachio and, once cool, split them in half.
  7. Warm the milk and dissolve saffron in it.
  8. Whisk the milk-saffron mixture in the yoghurt.
  9. Add half the chopped pistachio to the yoghurt.
  10. Add the chopped melon with juices and honey to the saffron yoghurt. Mix well.
  11. Take a bowl and place a layer of the diced melon (from the first half) at the base.
  12. Pour some of the melony yoghurt over the melon.
  13. Place the remaining diced melon over the yoghurt.
  14. Again layer with melony yoghurt so that the diced melon is completely covered.
  15. Sprinkle the remaining pistachio on top and chill for 3 to 4 hours before serving.


  1. You can either layer this dessert in individual bowls or in one large serving bowl.
  2. Use the ripest melon you can get so that it is is sweet and juicy.


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