Watermelon Facts & Snacks for Your Active Lifestyle

Posted on October 1, 2021 by Jennifer FIsher

This post is sponsored by Watermelon.org. However, all content, opinions, and enthusiasm for watermelon remain my own!

Runners, triathletes, hybrid athletes, gym rats, fitness enthusiasts, parents with kids in sports, and everyday active folks who are always on the go – I’m talking to YOU!

Watermelon is more than just the quintessential fruit of summer – it’s a highly functional food that can (and should) be enjoyed all year ‘round in an athletes training diet including those who are striving to optimize their health and wellness though consistent physical activity.

So, why watermelon? What are watermelon health benefits and why is watermelon for runners, athletes and everyone on a fitness journey such a good thing?

different ways to cut watermelon thefitfork.com

Fresh and Economical: Watermelon is a fresh, whole food that doesn’t come processed and wrapped up in consumer packaging. Ounce for ounce, watermelon is also the most economical fruit purchase in the produce department. You can even eat the entire watermelon – flesh, seeds, juice, AND rind! All of these perks a win for your body, budget, and the environment.

Full of Fluid: Watermelon has a water content of 92 percent! This means watermelon is a fast way to hydrate before a run or workout or top off your tank afterward. Compared to some of my other favorite snacks (which all have their own inherent benefits, BTW), watermelon is the winner of nearly holding its own weight in water. For example, a banana is 75 percent water, raisins are just 20 percent water, and most nuts only have a water content of 5 percent water.

Watermelon Facts & Snacks for Your Active Lifestyle - Watermelon is Refreshing Fuel

Functional Fuel: Watermelon is extremely functional when it comes to providing nutrients to support a balanced and active lifestyle. For example, two cups of watermelon (80 calories) offer 21 grams of carbohydrates to help you power through any day, whether running a marathon or just running errands around town. In some circles, carbs get a bad rap, and while I’m not a fan of most highly-processed and refined-sugar carbs, I do rely carbohydrates sourced primarily from fruits, vegetables and whole grains. Endurance athletes need properly-timed carbs to provide sustained energy for the long haul.

However, if you are not logging massive miles and need less carb energy (or perhaps are on a lower-carb diet for your lifestyle), watermelon REMAINS a fruit that can be enjoyed. Because it’s a big volume fruit (big serving size versus a denser fruit like, say, dates), the carbohydrates are “spread out.” So, many consider watermelon a low-carb fruit, especially when enjoyed mindfully. A small portion of watermelon can even be eaten and still kept compliant with a keto diet! For me, the little bit of natural sugars from watermelon help soothe my sweet tooth and curb cravings.

Watermelon Facts & Snacks for Your Active Lifestyle

Watermelon Electrolytes: Endurance athletes (and everyone, in fact), need electrolytes in their diet to help balance water in the body. Electrolytes are found in body fluids like blood, urine, and tissues and also keep pH level in check, move nutrients into cells, move waste out of cells, keep you from muscle cramping, help your nerves and brain, and ultimately ensure that all bodily systems are operating optimally.

Watermelon Facts & Snacks for Your Active Lifestyle - watermelon has protein in both the seeds AND flesh!

Watermelon Protein: Believe it or not, watermelon is a source of plant protein. YES! There is protein in watermelon, whoohoo! Protein supports an active lifestyle by promoting tissue repair, exercise recovery, injury prevention, immune function and the production of oxygen-carrying red blood cells.

One ounce of sprouted, shelled and dried watermelon seeds contains 10 grams of protein – that’s a nice amount for a post-workout snack! The flesh of watermelon also has a more modest amount, but still more that you’d guess! Two cups of watermelon provide 2 grams of protein and, for a boost, can be paired with other protein-choices like yogurt, cottage cheese, chia seeds, quinoa, seafood, and more.

Better Workout Recovery with Watermelon: Two cups of watermelon also provide between 286mg to 1266mg of L-citrulline, an amino that boosts nitric oxide production in the body. Nitric oxide helps arteries relax and work better, which improves blood flow throughout your body. For athletes, research is suggesting that the juice from watermelon can help to reduce recovery heart rate and muscle soreness in the 24-hour window after exercise.

Watermelon is Simple: Some of my favorite ways to enjoy watermelon in a manner that supports my nutrition goals as a runner and athlete are SO SIMPLE. Eat it plain with salt and lime juice, freeze chunks to use in smoothies, make watermelon seed trail mix, and drink the juice!

I’ve also created and used other watermelon race fuel and watermelon recovery recipes for runners:

Concentrated Electrolyte Ice Cubes for Runners

Warm spiced Watermelon Lemonade for Winter Workout Recovery

Watermelon, Beet and Chia Shot Blocks for Endurance Fuel

And, finally, you can actually WORKOUT WITH WATERMELON – did you see my recent Fit & Fresh Freestyle Watermelon Workout?

For EVERYTHING you ever needed to know about watermelon and MORE, visit Watermelon.org and @watermelonboard on Instagram!

How to Make the Best Popped Quinoa

Posted on September 30, 2021 by Jennifer FIsher

Toasting quinoa gives it a great texture, fabulous aroma, and magnifies the nutty flavor. Plus, it’s a great way to add more of this ancient grain (which is actually a seed), into your diet – the health benefits of quinoa are plentiful. It’s a good source of plant protein, fiber, and heart-healthy fats, just to name a few.

Popping quinoa gives it a wonderful aroma, crunchy yet chewy texture, and nutty flavor -- eat like popcorn, toss on everything from yogurt to salads, or use as an ingredient in recipes like energy balls or granola bars. — *Whether you call it Toasted, Puffed or Popped, prepping quinoa this way will make you smile.*

The process of toasting quinoa is also referred to as “popping” or “puffing.” Store-bought puffed quinoa (like quinoa cereal) is very light and crispy. This is achieved through commercial-grade equipment and not 100-percent replicable at home. But just throwing quinoa kernels into a skillet (as is the usual method mentioned on internet sources), yields a very dry, hard result – almost like chewing on sand.

The best method for popping quinoa at home, in my opinion, is to cook it first, dry it out in the oven, and then pop on the skillet for a few minutes. I think you get a bigger “finished” kernel with better textures – it’s crunchy-chewy, but doesn’t feel like a mouthful of pea gravel.

Here is the step-by-step on how to pop quinoa (you can also check out my PIN TUTORIAL).

Rinse quinoa in bowl of water and drain off in an extra fine-mesh strainer to remove the natural coating which can have a soapy, bitter taste. However, some people don’t notice an unpleasant taste, then lucky you – skip this somewhat tedious step!

Simmer 1 cup of rinsed quinoa with 1 ¼ cups of water for 15 minutes, with lid on – or until water is absorbed.

Dry out quinoa (which will have expanded to 3 cups) by spreading out on a rimmed, standard-sized sheet pan. Bake for 30 minutes 175F degrees to further dry out excess moisture. Every 10 minutes, use spatula to stir up quinoa, break apart any clumps, and keep from sticking on the pan.

Skillet pop quinoa after you remove it from oven. Work in 1-cup batches, toast in large non-stick skillet, stirring constantly (no oil needed). Quinoa will be toasted properly when you hear the tiny popping sounds and it is turning golden brown and developing a crunchy texture.

You can use popped quinoa or toasted quinoa in a variety of ways. For example, add salt and eat like popcorn, sprinkle on salads or on yogurt, use in granola-bar type recipes. It’s one of my favorite ways to meal prep quinoa. What you don’t use can be kept in the fridge in a zip top bag for a week.

Popped Quinoa (also called Puffed Quinoa or Toasted Quinoa)

Popping quinoa gives it a wonderful aroma, crunchy yet chewy texture, and nutty flavor — eat like popcorn, toss on everything from yogurt to salads, or use as an ingredient in recipes like energy balls or granola bars.

Course: meal prep, side, Snack

Keyword: meal prep, quinoa, whole grains

Ingredients

1 cup dry uncooked quinoa, any color
1 1/4 cup water

Instructions

Rise quinoa in bowl of water and drain off in a fine-mesh strainer to remove the natural coating which can have a soapy, bitter taste. However, some people don’t notice an unpleasant taste, then lucky you – skip this somewhat tedious step!
Simmer 1 cup of rinsed quinoa with 1 ¼ cups of water for 15 minutes, with lid on – or until water is absorbed.
Spread out quinoa (which will have expanded to 3 cups) out on a rimmed, standard-sized sheet pan.
Bake for 30 minutes 175F degrees to further dry out excess moisture. Every 10 minutes, use spatula to stir up quinoa, break apart any clumps, and keep from sticking on the pan.
Remove quinoa from oven and, working in 1-cup batches, toast in large non-stick skillet, stirring constantly (no oil needed).
Quinoa will be toasted properly when you hear the tiny popping sounds and it is turning golden brown and developing a crunchy texture.
You can use popped quinoa or toasted quinoa in a variety of ways. For example, add salt and eat like popcorn, sprinkle on salads or on yogurt, use in granola-bar type recipes. What you don’t use can be kept in the fridge in a zip top bag for a week.

Air Fryer Chicken Alfredo Quinoa Balls

Posted on September 22, 2021 by Jennifer FIsher

My Air Fryer recipe for Chicken Alfredo Quinoa Balls is inspired by one of my favorite indulgent creamy Chicken Alfredo and hot, crispy Arancini (those delicious little balls of deep-fried rice or risotto) – but made more nutritious.

Chicken Alfredo Quinoa Balls are inspired by one of my favorite indulgent Italian meals, creamy Chicken Alfredo and hot, crispy Arancini (those delicious little balls of deep-fried rice or risotto) – but made more nutritious. So quick and simple to make, and definitely kid-friendly, these delicious morsels can be served as an appetizer or served on sauce as a meal. Visit thefitfork.com for more Instant Pot and Air Fryer recipes with great nutrition to fuel a busy and active lifestyle.

Instead of heavy sauces, super carby-carbs, and cooking methods I shy from (like traditional deep frying of rice balls), Air Fryer Chicken Alfredo Quinoa Balls keep all the decadent flavor served up in fun, nourishing “two-bite” morsels. For me, one Chicken and Quinoa appetizer or dinner is easy to portion – one makes a snack and three quinoa balls make a dinner (especially yummy on the sauce of your choice or on a spinach salad). A three-piece serving has 364 calories, 16g fat, 28g net carb, 27g protein.

This air fryer quinoa arancini recipe is surprisingly simple to make, especially if you already have cooked, shredded chicken breast on hand. I always make a big batch in Instant Pot® Duo Crisp™ + Air Fryer and shred up when cooled, and keep portioned in various serving sizes in the freezer – for recipes like this Chicken Quinoa Balls in Air Fryer. Or, just to thaw and throw on a salad. While this post is all about Quinoa Balls, and not so much how to cook chicken in an Instant Pot – there are several ways. I prefer the slow-cooking function, and really don’t use an official recipe – just about ½ cup of chicken broth, and 1 tablespoon of my favorite freeze-dried herb poultry seasoning per every 1 pound of boneless, skinless chicken breast. I just throw it all in there and let it cook low and slow for 8 hours before shredding up.

The rest of the air fryer chicken quinoa meal recipe is a snap. First, cook quinoa according to package directions (takes about 15 minutes) and let cool down to room temperature – another 10 to 15 minutes (faster if you spread out on a baking sheet). You can also use pre-cooked, frozen and defrosted quinoa – check out this quinoa meal prep post .

The it’s just a matter of mixing the seasonings into the softened cream cheese, followed by the shredded chicken and quinoa (btw, I used tri-color quinoa, but any type will do).

Rolling Chicken Alfredo Quinoa Balls in panko.

Next grab a handful of the mixture, and roll into golf ball-sized portions, making about a dozen. Then roll each ball in panko bread crumbs (or if needed gluten free bread crumbs) until nice and coated, no longer sticky to picky up.

- The Instant Pot Duo Crisp (that's also an air fryer) is the perfect appliance to make this simple recipe even more quick and convenient. — Love the convenience of this “shelf” that can be added to Air Fryer basket to
double the cooking capacity!

Stick in the Air Fryer basked of the Instant Pot® Duo Crisp™+ Air Fryer, layering half on the bottom of the basket and using the metal, circular insert to make a shelf to hold the remaining half-dozen. Air fry on 400F degrees for approximately 8 to 10 minutes. They will be done when crunchy and golden brown on the outside, and heated through and a bit, soft and gooey on the inside.

Serving suggestion: Make a creamy tomato sauce by mixing in a splash of heavy cream into warmed tomato pasta sauce. Place three Chicken Alfredo Quinoa Balls in the center and garnish with fresh basil.

Also, don’t forget to check out the Instant Pot® Duo Crisp™ + Air Frye r, an 11-in-1 pressure cooker, slow cooker, steamer, sauté pan, food warmer, sous vide, air fryer, roaster, mini oven, broiler, and dehydrator. It comes with two lids so you can instantly transform it into an Air Fryer with proprietary air flow technology that gives the crunch and tenderness of deep-frying with 95% less oil! Plus, I personally LOVE having just ONE countertop appliance that does it all, instead of a whole closet full! Stay tuned for more Instant Pot Duo Crisp recipes from The Fit Fork!

By the way, this recipe is my own, but was inspired by The Complete Quinoa Cookbook by Catherine Gill, that was recently sent to me by the publisher. Check it out, fabulous stuff in there.

This post contains affiliate links. I earn a small commission on products purchased, however price to you remains the same. Proceeds are used to offset operation expense for The Fit Fork. Thank you!

4.8 from 5 votes

Air Fryer Chicken Alfredo Quinoa Balls

Prep Time

15 mins

Cook Time

10 mins

Total Time

25 mins

Chicken Alfredo Quinoa Balls are inspired by one of my favorite indulgent Italian meals, creamy Chicken Alfredo and hot, crispy Arancini (those delicious little balls of deep-fried rice or risotto) – but made more nutritious. So quick and simple to make, and definitely kid-friendly, these delicious morsels can be served as an appetizer or served on sauce as a meal. Visit thefitfork.com for more Instant Pot and Air Fryer recipes with great nutrition to fuel a busy and active lifestyle. — The Instant Pot Duo Crisp (that's also an air fryer) is the perfect appliance to make this simple recipe even more quick and convenient.

Course: Appetizer, dinner, dinner, entree

Cuisine: Italian

Keyword: air fryer, alfredo, chicken, quinoa

Ingredients

8 ounces Neufchatel cheese
1 ½ cups COOKED quinoa
8 ounces shredded chicken breast already cooked
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon ground black pepper
½ teaspoon salt
¾ cup panko
1 tablespoon fresh chopped parsley if desired
Optional: pasta sauce for serving.

Instructions

Cook quinoa and chicken breast beforehand, if needed.
Soften Neufchatel cheese and stir in garlic power, onion powder, ground black pepper and salt.
Next stir in cooked quinoa and shredded chicken until mixed thoroughly into the cheese.
Use hands to form golf ball-sized balls (about ¼ cup) of mixture, before rolling each into panko crumbs, patting crumbs on to create a thick coating.
Should make about 12 balls.
Set Air Fryer to 400F degrees and set 6 balls on bottom of basket, and 6 balls on top of tray or 2nd tier metal insert. Or, if smaller capacity air fryer, then do in two batches.
Air fry for 8 – 10 minutes or until turning golden grown and heated well throughout.
Serve as appetizer, or set three in a bowl of pasta sauce for a meal.

Recipe Notes

Nutrition for THREE balls:

Pumpkin Cheesecake Chia Pudding with Pecan Praline Crumble (lower carb)

Posted on September 19, 2021 by Jennifer FIsher

Pumpkin Cheesecake Chia Pudding with Praline Crumble will satisfy your fall flavor cravings and soothe a sweet tooth – in a healthier way!

Pumpkin Cheesecake Chia Pudding with Pecan Praline Crumble makes a quick, easy and nutritious breakfast, snack or healthy dessert. Natural sweeteners used to keep the carbs low and cottage cheese to help boost the protein -- plus more than 1/2 daily requirement for fiber! For more clean eating recipes, visit thefitfork.com

Sweetened with zero-carb stevia (or monk fruit) to keep the carbs down, this no-cook recipe features pumpkin, cottage cheese, and chia seeds, all nutritional powerhouse in their own right.

First, just the fact that chia means “strength” in ancient Mayan culture, speaks for itself. A two-tablespoon serving of chia seeds has 11g fiber, 4g protein and 9g fats (5g of which are coveted Omega 3 fatty acids). There are so many health benefits of chia seeds! These teeny-tiny seeds absorb up to 8x their weight in liquid and take on a gelatinous texture. The gel-like texture doesn’t appeal to some folks, but you’ll never notice it once it’s mixed in with the creamy (blended!) cottage cheese and pumpkin.

Chia Seeds excellent fiber source for low carb diet with 11g fiber and 2g net cabs per 3 tablespoons

Pumpkin adds even more fiber to the recipe, bringing the fiber count in each serving size of this pumpkin chia pudding recipe up to 14g! That’s a big head start on your total daily recommended amount – 25g dietary fiber for women, or 35g for men. These are these are generalizations, but basically, you should aim to have 14g of fiber from every 1000 calories you eat, regardless of gender. Pumpkin is also packed with antioxidants, especially beta carotene which is responsible for the signature orange color. Our body’s convert beta carotene into vitamin A, which may help provide some protection against certain cancers and cardiovascular disease, among other benefits.

And blended cottage cheese, that’s my secret life hack to adding more creaminess and protein to recipes. Not a fan of the curds in cottage cheese, so that’s why I always come home from the store and blend my whole container up for use later in various dishes and recipes. There are many creative uses for cottage cheese like this pumpkin spice chia pudding, to stir into oats, smoothies, baked potatoes – and also as a ricotta cheese alternative in lasagna and other recipes of the sort.

The pecan praline topping is very simple to make, it’s just chopped pecans that have been tossed around in a skillet with butter and the sugar alternative of your choice – I used a “brown sugar” monk fruit sweetener, but coconut sugar or date sugar are also options. While the chia puddings are chilling out in the fridge to set up, I make this buttery, rich topping and then let it cool to crumble on top before serving! So delicious!

By the way, I like to meal prep chia pudding in glass jars, a 12-ounce canning jar or jelly jar is just the right size – or 16 ounce will work too! But you also have the options of just keeping batch in one big bow and taking out as much as needed, or using plastic food storage containers. If taking in your gym bag or brown bagging it a lunch, a small insulated container will keep it cold! Whatever’s your preference!

Nutrition Facts: 357 calories, 26g total carb (10g net carb, 16g fiber), 18g protein.

This post contains affiliate links. A small commission is earned through purchased made, however the price to you remains the same. Proceeds help offset operation expenses for The Fit Fork — thank you!

5 from 2 votes

Pumpkin Cheesecake Chia Pudding with Pecan Praline Crumble

Prep Time

5 mins

Total Time

30 mins

Pumpkin Cheesecake Chia Pudding with Pecan Praline Crumble makes a quick, easy and nutritious breakfast, snack or healthy dessert. Natural sweeteners used to keep the carbs low and cottage cheese to help boost the protein — plus more than 1/2 daily requirement for fiber! For more clean eating recipes, visit thefitfork.com

Cuisine: breakfast, dessert, snack

Keyword: chia seed, cottage cheese, high fiber, low carb, pumpkin

Calories: 357 kcal

Ingredients

3/4 cup 2% cottage cheese blended smooth
1 cup unsweetened almond milk
3/4 cup no-sugar added pumpkin puree from can
1 tsp pumpkin pie spice
2 tablespoon stevia or monk fruit “brown” sugar * divided
½ cup chia seeds
1 tablespoons butter softened
1- ounce toasted chopped pecans about ¼ cup

Instructions

Blend cottage cheese, milk, and pumpkin together in blender pitcher until smooth. **
Pulse in pumpkin pie spice, 1 tbsp. brown-sugar alternative sweetener, and chia seeds until well combined.
Pour evenly among 3 jars or small containers with lids (approx. 12-oz capacity). Place in fridge and chill for at least 30 minutes, or overnight.
Meanwhile, make pecan topping by melting butter in small pan. Stir in pecans and remaining 1 tbsp. alternative brown sugar, letting bubble and caramelize for a minute or two, taking care not to burn. Cool.
To serve, crumble on chia puddings. Can add a dollop of yogurt or whipped cream, if desired.

Recipe Notes

*OR, can substitute coconut sugar or date sugar (this will increase the nutrition facts

** Sometimes, I pre-blend my entire tub of cottage cheese as soon as I get home from the store, so I can use it in recipes like this, in smoothies, in potatoes, in oatmeal, baked recipes and more. If you DO pre-blend, then you can just add all ingredients to a jar and shake, no need to blend.

Creamy Cinnamon Vanilla Watermelon Soup

Posted on September 14, 2021 by Jennifer FIsher

The end-of-summer heat is hard to beat in Texas, but I’ve been cooling down with Creamy Cinnamon-Vanilla Watermelon Soup. This incredibly simple and refreshing cold soup is made with chunks of juicy, naturally sweet watermelon, creamy unsweetened Greek yogurt, a splash of vanilla extract and smattering of ground cinnamon.

It’s a heathy fruit dessert or wholesome snack anytime of the day (great to refuel after a workout thanks to hydration, protein and carbs). This cold fruit soup is also one of the frugal ways I like to use up my leftover watermelon when I buy one that is too huge to eat up in a few days.

This cold dessert soup recipe was inspired by my genius, light-bulb moment to sprinkle cinnamon on a bowl of watermelon balls a few years ago – check out the post on Four Ways to Season Watermelon That Will Blow Your Mind. The cinnamon watermelon and other watermelon seasoning ideas were so amazing, it’s a show I took on the road to San Diego at the Fit Foodie Festival.

Watermelon seasoned with cinnamon and vanilla — Inspired by the time I sprinkled cinnamon on watermelon!

WHAT ARE THE BENEFTS OF CREAMY WATERMELON CINNAMON VANILLA SOUP?

Fist, watermelon is a very hydrating fruit, comprised of 92-percent water. It also provides natural, no-added-sugar carbohydrates to fuel daily activities. Watermelon also known for some other nutrients that are important to my active lifestyle like vitamin C (for immunity), lycopene (for cardio-vascular health) and the amino acid, l-citrulline (for less muscle fatigue and soreness after workouts)!

*Greek yogurt makes watermelon soup creamy and adds a boost of protein!*

The ”creamy” in creamy watermelon soup is achieved with unsweetened, plain Greek yogurt. I’m a big fan of Greek yogurt because it helps me achieve my daily calcium goal (18% DV in ¾ cup), is a great source of protein (around 17g per 3/4 cup), and is packed with probiotics, healthy bacteria that can help boost your immune system and decrease stomach issues.

Aslo, cinnamon, the spice that really takes the watermelon flavor to the next level also has great benefits. Cinnamon has antioxidents that can lessen inflammation, it is a prebiotic (the food that probiotics eat in your gut), and research has shown that it can lower blood sugar levels by slowing the breakdown of carbohydrates in your digestive tract.

Creamy Cinnamon-Vanilla Watermelon soup is a simple and refreshing snack, appetizer or healthy dessert featuring just four ingredients! A great way to use up all the watermelon if you have leftovers from a larger one (or have stored chunks in the freezer)! For more watermelon heath benefits and recipes, please visit thefitfork.com — *Pin for Later!*

HOW TO MAKE CREAMY WATERMELON SOUP?

The process of making a cold fruit soup like this watermelon soup takes just a minute or two – chop up seedless watermelon, throw in the blender and blend – no need to strain out the pulp, I like to keep to benefit from the fiber and also to give the soup a little more substance. Then, just blend in Greek yogurt, cinnamon and vanilla and serve. That’s it!

Freezing watermelon — *Plan ahead and freeze leftover watermelon in chunks or blended and poured into muffin tins or ice cube trays.*

You an make this summer watermelon soup any time of the year by storing chunks of cut up watermelon in the freezer. Either store it in chunks . . . or you can blend, freeze in ice cube trays or mini muffin tin to use later in recipes like this and drinks of all types. As I mentioned earlier, it’s what I do when I have too much watermelon to polish of before it goes bad. Having these bags of watermelon prepped in the freezer, gives me access to one of my favorite fruits for use year round in recipes like this creamy watermelon soup, smoothies, barbeque sauces, and more. Also, if you don’t have lots of freezer space or didn’t plan ahead, you can also purchase frozen chopped watermelon at the market – find it near the frozen veggies and fruit.

This post contains affiliate links. I earn a small commission from purchases made through the links, however the price to you remains the same. Thank you for supporting The Fit Fork.

Creamy Cinnamon-Vanilla Watermelon Soup

Creamy Cinnamon-Vanilla Watermelon soup is a simple and refreshing snack, appetizer or healthy dessert featuring just four ingredients! A great way to use up all the watermelon if you have leftovers from a larger one (or have stored chunks in the freezer)! For more watermelon health benefits and recipes, please visit thefitfork.com

Course: Appetizer, Dessert, entree soup, Snack

Keyword: cinnamon, watermelon, yogurt

Servings: 4 10-ounce servings

Ingredients

4 cups cold seedless watermelon, cut into chunks
1 cup unsweetened plain Greek yogurt I used 2%
1 tsp ground cinnamon
1 tsp vanilla extract

Instructions

Place watermelon in blender, process until smooth. If using frozen watermelon, let it thaw a bit before blending. No need to strain pulp out of watermelon.
Add Greek yogurt, cinnamon and vanilla. Process until incorporated.
Serve cold, divide among four bowls. Approximate serving size is 10-ounces. Sprinkle with a little more cinnamon on top, if desired.

Recipe Notes