Japanese · Dessert
Melon Boat with Cream
A refreshing Japanese-style fresh fruit dessert where hollowed watermelon boats are filled with a light honey-lemon Greek yogurt cream, finished with raspberries and mint for a bright, low-calorie take on a classic fruit cream pairing.
$1
15 minsPrep
0 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
83Calories
3.6gProtein
1.8gFat
14.9gCarbs
12gSugar
1.5gFiber
13mgSodium
3mgChol
1gSat Fat
199mgPotassium
47mgCalcium
0.5mgIron
0.1mcgVitamin B12
14.3mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Moscato d'Asti
local
Yuzu Ramune
international
vegetarian
gluten-free
sweet-spot
Instructions
1
Halve a small watermelon wedge lengthwise to form two boat-shaped shells, scoop most of the flesh into cubes leaving a thin wall of melon in each shell, and chill the shells.
2
In a small bowl whisk the Greek yogurt with the honey and lemon juice until smooth and glossy.
3
Fold the melon cubes gently through half the yogurt mixture, then spoon the mixture back into the two chilled melon boats, mounding it slightly.
4
Dot the halved raspberries over the top of each filled boat.
5
Scatter the shredded mint over both boats just before serving and serve immediately while cold.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 7.8 oz220g halved into boats, flesh scooped and cubed watermelon
- 2.1 oz60g whisked until smooth greek yogurt
- 0.3 oz8g honey
- 0.2 oz6g lemon juice
- 0.1 oz2g finely shredded, for garnish mint
- 1.1 oz30g halved raspberry
