Watermelon Blueberry Banana Split 

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Serves: 4 person(s)

Preparation Time: 10 mins
Cooking Time: 0 mins

Here's the latest "scoop" - a fresh, lighter twist to the banana split!
Per serving: 173 calories, 1.3 g fat, 0.4 g saturated fat, 27 g sugars
Saves: 859 calories, 46.7 g fat, 21.6 g saturated fat, 89 g sugars over a classic 3-scoop banana split!!

Suggestions:

* Use an ice cream scooper to scoop balls of watermelon. Remove seeds if necessary. Seedless watermelon makes the preparation easy.

Ingredients:

Restaurant banana splits are often made with 3 scoops of regular ice cream, various flavored syrup toppings, nuts and regular whipped cream rendering a calorie, fat, sugar-laden dessert.

This made-over fruited banana split lowers the calories, fat, saturated fat and sugars. By replacing the ice cream and high fat, sugary toppings with flavorful fresh fruit, low-fat yogurt and cereal, this recipe makeover is far lighter than a 2-or 3-scoop banana split.

To learn more about recipe makeovers see CalorieKing's library article "Smart Substitutes: Your Guide to Low-Calorie Cooking Alternatives".

Recipe Makeover
2 large bananas 8 "scoops" watermelon * 1 pint fresh blueberries 1/2 cup lowfat vanilla yogurt 1/4 cup crunchy cereal nuggets

Traditional Recipe
4 bananas 12 scoops ice cream (3 strawberry, 3 chocolate, 3 vanilla) 1/3 cup strawberry syrup 1/3 cup chocolate syrup 1/3 cup marshmallow cream 1/4 cup sliced almonds 1 1/2 cup whipped cream 4 maraschino cherries

Directions:

Peel bananas and cut in half crosswise. Cut each piece in half lengthwise.

For each serving, lay 2 banana pieces against sides of shallow dish or banana split dish. Place watermelon "scoop" at each end of dish. Fill center space with blueberries. Stir yogurt until smooth. Spoon yogurt over watermelon "scoops". Sprinkle with cereal nuggets.

Variations:

Lowfat granola can replace cereal nuggets.

Serving suggestion is not included in the nutritional analysis.

Author:

National Watermelon Promotion Board
National Watermelon