Watermelon is one of the most wondrous of foods: its abundant, inexpensive, loaded with antioxidants and electrolytes and gets along well with other flavors. Too bad, most people just slice it and eat. So let’s get creative and think out outside of the rind with these two quick, no-bake recipes from watermelon.org.
Here’s a twist on lasagna you can put
together in a few minutes to create a
very unique and nutritious dish. Serves six.
4 c. corn flakes
2 c. minced watermelon
2 c. fresh blueberries & sliced strawberries
2 c. vanilla yogurt
• Place 1/3 of the corn flakes in an even
layer in the bottom of an 8 by 8-inch serving dish.
• Mix together the watermelon, blueberries, strawberries (or fruit of your
choice) and yogurt and spoon half of it over the corn flake layer evenly.
• Sprinkle another layer of the corn flakes over the yogurt and then layer the
remaining yogurt over that.
• Sprinkle the remaining corn flakes evenly over the top.
Greek Pita Flatbread
Cut the saturated fat and cholesterol to a
fraction by switching from regular hamburger
to ground turkey or chicken breast in these
sliders. The watermelon gives a nice cool,
juiciness to the burger, while adding a hefty
dose of antioxidants like vitamin C and
4 wedges seedless watermelon
(bite size pieces)
1 c. diced cooked chicken
1 Tbsp. chopped cilantro
2 Tbsp. Greek yogurt
1/4 tsp. garlic salt
dash cayenne pepper
2 whole pita breads, halved or whole grain flatbreads
1/4 c. spreadable herb cheese
4 lg. lettuce leaves
• Place sliced watermelon on paper towels to remove excess liquid.
• Mix chicken, cilantro, yogurt, garlic salt and cayenne.
• Spread inside surfaces of pita bread halves with herbed cheese and fill each
with about 1/4 cup chicken mixture.
• Arrange watermelon and lettuce in pita bread.