Watermelon Almond Tart
Serves 6 to 8
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 saut pan over medium heat, toast almonds while constantly stirring to prevent burning. When they are golden, remove to a heatproof tray or foil to cool.
Cut 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 reassembled watermelon with the remaining yogurt and decorate the top with berries. Drizzle chocolate syrup over the top. Serve cold.
Red, White and Blue Watermelon Sundaes
4 cups watermelon balls from 1 watermelon
2 cups fresh blueberries
4 dollops prepared whipped topping
Red, white and blue star sprinkles
Gently mix together watermelon and blueberries. Divide among 4 sundae bowls. Top each with a dollop of topping and top with sprinkles. Serve immediately.