570 NE 81st Street, Miami FL 33138 • (786) 395-0355
For a super summertime dessert that’s low in sugar but high in flavor, serve this quick and refreshing watermelon “cake.” It’s a beautiful addition to any party or potluck, and kids love it. Yield: 6-8 servings      

Ingredients

1 cup sliced almonds 1 3- to 5-inch thick slice seedless watermelon, rind removed 1 cup low or no fat natural vanilla flavored yogurt 1 cup blueberries 1 cup sliced strawberries 1 tablespoon chocolate syrup

Directions

  1. In a non-stick sauté pan over medium heat, toast the almonds while constantly stirring to prevent burning. When they are golden, remove them to a heatproof tray or foil to cool.
  2. Cut the watermelon slice into 6 to 8 pie-shaped wedges. Dip the back (curved) side of each slice in the yogurt and then the almonds, re-assembling the pieces on a serving platter as you complete each piece. When finished, it will look like a pie crust of almonds around the watermelon slices.
  3. Frost the top of the reassembled watermelon with the remaining yogurt and decorate the top with the berries. Drizzle the chocolate syrup over the top. Serve cold.

About Chef Chef Maria

Born in Venezuela, Chef Maria developed her passion for food as a young girl. In her early 20’s she came to the United States and entered the restaurant business in Boston MA. Later in San Diego CA she opened El Tucan Restaurant. It was in San Diego that Chef Maria was challenged by the culture and regional ingredients that ultimately contributed to the inventive style she’s known for today. Also during this time in San Diego, Chef Maria was introduced to organic produce importance of nutrition.