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
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
- 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.
- 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.
- 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.