Preparation Time: 15 minutes
- 2 large bananas
- 8 watermelon scoops created with an ice cream scoop
- 2 cups fresh blueberries
- 1/2 cup low fat vanilla yogurt
- 1/4 cup low fat granola
Peel bananas and cut in half crosswise, then cut each piece in half lengthwise. For each serving, lay 2 banana pieces against the side of a shallow dish. Place a watermelon scoop at each end of the dish. Fill the center space with blueberries. Stir yogurt until smooth and spoon over watermelon scoops. Sprinkle with granola.
Note: Try this recipe with a variety of seasonal fruits that can be found at your local farmers market.
Makes 4 servings.
Serving size 1/4 recipe: 160 Calories. Total Fat: 1g. Saturated Fat: 0g. Sodium: 40mg.
Recipe adapted from fruitsandveggiesmorematters.org.