Who says nachos have to be made out of chips? Wedges of sweet, juicy watermelon drizzled with yogurt, sprinkled with dried cranberries and toasted almonds and dusted with cinnamon makes a great, summery snack – especially on those days when you can’t take the heat.
12-16 1/2-inch thick watermelon triangles with 3-inch sides
2 cups (500 mL) Greek vanilla yogurt
1/2 tsp (2 mL) vanilla extract
Few drops almond extract
1 cup (250 mL) dried cranberries
1 cup (250 mL) white chocolate chips
1/2 cup (125 mL) sliced toasted almonds
1/2 tsp (2 mL) ground cinnamon
Arrange the watermelon triangles on a serving platter, set aside.
In a small bowl mix yogurt with extracts and drizzle mixture over the watermelon to give the appearance of nacho cheese sauce. Sprinkle dried cranberries, white chocolate chips and almonds over the yogurt and dust with cinnamon.
Makes 6-8 servings.
Per serving: about 400 cal, 8 g pro, 11 g total fat (5 g sat. fat), 73 g carb, 4 g fibre, 10 mg chol, 65 mg sodium. %RDI: iron 10%, calcium 20%, vit A 70%, vit C 80%