- Calories: 60
- Protein: 1 g
- Total Fat: 3 g
- Unsaturated Fat: 1.5 g
- Saturated Fat: 1.5 g
- Cholesterol: 0 mg
- Total Carbohydrate: 10 g
- Dietary Fiber: 2 g
- Total Sugar: 7 g
- Natural Sugar: 6 g
- Added Sugar: 1 g
- Sodium: 0 mg
This no-bake recipe is not only delicious, but it looks downright impressive at any gathering. Plus, it’s hydrating and packed with antioxidants that can help enhance skin’s appearance and boost brain power. Top with yogurt, dark chocolate chips, your favorite fiber-filled berries (I went with raspberries and blueberries, but anything goes), and grab a slice….or two.
- Prep time
- Total Time
- 1 round watermelon slice, 1-inch thick (directions below)
- 1-2 tablespoons toasted pecans, roughly chopped*
- 1-2 tablespoons toasted shredded or flaked coconut*
- 2 heaping tablespoons low-fat vanilla yogurt
- ¼ cup fresh raspberries
- 1 to 2 tablespoons fresh blueberries
- 1 to 2 tablespoons mini semi-sweet or dark chocolate chips
- 1 tablespoon torn fresh mint or basil leaves, optional
*If starting with raw pecans and coconut, you can easily toast them on a baking sheet in an oven set at 350˚. The pecans need about 10 minutes and the coconut needs only 5 minutes. Set aside to cool for assembly.
To prepare the watermelon round, carefully lay a watermelon on its side and cut off about an inch from each of the ends so the flesh of the watermelon is exposed. Then carefully cut 1-inch thick round slices along the length of the melon. Quarter each of the large rounds and assemble as circular “pizza pies” on plates.
To assemble the watermelon “pizza pies”: spread yogurt on top of the watermelon and sprinkle on fruit, nuts, chocolate chips and basil or mint. Serve immediately.
Nutrition provided for ½ of the Watermelon Dessert Pizza.