A creative and alternative way to eat watermelon that can be prepared together with children. Perfect for summer afternoons, as it does not require using the oven.
Dietary: Vegetarian, egg-free, nut-free, peanut-free, gluten-free, soya-free
Preparation time: 10 minutes
Freezing time: 4 hours
Watermelon (1 slice)
250 g mixed berries
Fresh mint leaves
250 g plain yoghurt
250 g mango
- Peel and cut the mango into small pieces.
- Blend together the mango and the plain yoghurt into a mixer until smooth.
- Cut one thick slice of watermelon (around 2 cm) and cut into 8 wedges.
- Spread the yoghurt mango cream on top of each slice and garnish with mixed berries.
This recipe has been donated by Francesca Straniero, Registered Associate Nutritionist
Total calories: 81 kcal
Fat: 1.4 g
Saturated Fat: 0.7 g
Carbohydrate: 13 g
Total sugar: 12 g
Free sugar: 0 g
Fibre: 2.1 g
Protein: 2.5 g
Salt: 0.07 g
Eating watermelon during hot summer days is perfect to rehydrate our body as it has a high content of water.
For a vegan version use soya yoghurt or any other dairy-free yoghurt.
© 2020 The Caroline Walker Trust