AuthorHeather BlakeCategoryBreakfast, Dairy free, Fruit, Gluten-free, VegetarianDifficultyBeginnerThe perfect summer treat for both kids AND kids at heart! Full of phytonutrients, electrolytes, and vitamins - and it tastes so good!!
1 baby watermelon (look for yellow sunspot for ripeness!)
½ cup raspberries (organic)
½ cup blueberries (organic)
2 kiwi, peeled & chopped
1 mango, peeled & chopped
⅓ cup unsweetened coconut yogurt
1 tsp honey (raw, if possible)
handful of mint leaves, sliced if large
1
Wash outside of watermelon and dry. Cut into slices (approximately 1/4" -1/3" thick). Slice into 4 pieces.
2
Wash & prepare all toppings.
3
Top with a dollop of coconut yogurt, fresh fruit, and mint.
Drizzle with honey.
4
Enjoy!!!!!!!!!
Ingredients
1 baby watermelon (look for yellow sunspot for ripeness!)
½ cup raspberries (organic)
½ cup blueberries (organic)
2 kiwi, peeled & chopped
1 mango, peeled & chopped
⅓ cup unsweetened coconut yogurt
1 tsp honey (raw, if possible)
handful of mint leaves, sliced if large
Directions
1
Wash outside of watermelon and dry. Cut into slices (approximately 1/4" -1/3" thick). Slice into 4 pieces.
2
Wash & prepare all toppings.
3
Top with a dollop of coconut yogurt, fresh fruit, and mint.
Drizzle with honey.
4
Enjoy!!!!!!!!!
