Browse Recipes
- Appetizer
- Asian Dishes
- Atkins
- Beans
- Beverages
- Biggest Loser
- Bread
- Breakfast
- Crock Pot
- Desserts
- Diabetic
- Entrees
- Fruit
- Gluten Free
- Grains
- Holiday
- Lean Meat and Poultry
- Lunch and Light Dinners
- Make-Ahead Meals
- Mexican Dishes
- Milk Group
- Pasta
- Quick Meals
- Salad Dressings
- Salads
- Sauces and Condiments
- Seafood
- Side Dishes
- Snacks
- Soups
- Vegetables
- Vegetarian
Recipe of the Day
Potato Leek Soup
A delicious and very rich-tasting soup that is equally good served hot or cold.
Home 
Recipes
Yield: Serves 4. Each serving: 1 cup.
Recipes
Watermelon Split
| Nutrition Information | |
| Calories: | 210 |
| Total Fat: | 1.5g |
| Saturated Fat: | 0g |
| Trans Fat: | 0g |
| Cholesterol: | 0mg |
| Sodium: | 70mg |
| Carbohydrates: | 45g |
| Dietary Fiber: | 4g |
| Sugars: | 30g |
| Protein: | 3g |
| Vitamin A: | 525iu (10%) |
| Vitamin C: | 18.5mg (30%) |
| Calcium: | 66mg (6%) |
| Iron: | 1.3mg (7%) |
2 bananas
8 scoops watermelon
1 pint fresh blueberries
1/2 cup vanilla nonfat yogurt
1/4 cup crunchy cereal nuggets
Peel bananas and cut in half crosswise then in half lengthwise.
For one serving: place 2 banana quarters on the sides of a shallow dish; place 2 watermelon scoops between bananas; sprinkle each with blueberries and top with 2 tablespoons of vanilla yogurt; top each with 1 tablespoon of cereal nuggets.
User rating
User Feedback
(Page 0 of 1, 0 total comments)There is no user feedback yet, leave yours below!