Watermelon Sundaes
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2 cups cold watermelon formed into 4 large balls*
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1/2 cup low-fat vanilla yogurt
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1 cup chilled fresh fruit such as blueberries, chopped strawberries or peaches
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2 tablespoons toasted almonds
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Wash melon well in cool, running, drinkable water before cutting. To form watermelon balls cut melon using an ice cream scoop or make several smaller balls using a cookie dough scoop or melon baller.
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For each serving put 1 watermelon ball in a sundae glass or small bowl.
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Stir yogurt until smooth, spoon 2 tablespoons over each watermelon ball.
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Sprinkle each serving with 1/4 cup fresh fruit and 1/2 tablespoon nuts.
Yields 4 servings.
*Melon balls can be made 3 to 4 days ahead, covered tightly, and stored in the refrigerator.
| Nutrition Facts Servings per recipe: 4 |
| Amount Per Serving |
| Calories 95 Calories from fat 27 |
| ............................................................
%
Daily Value Total Fat 3g 5% ......... Saturated Fat trace 2% Cholesterol 1mg 0% Sodium 23mg 1% Carbohydrate 16g... ..... 5% ............Dietary Fiber 2g 7% Protein 3g 6% Vitamin A: 7% Vitamin C: 21% Folacin: 2% Calcium: 7%......... Iron: 2% Potassium: 6% |
Provided by:
Barbara Brown
Food Specialist
OSU Cooperative Extension Service
Stillwater, Oklahoma 74078-6141
bbrown@okstate.edu