Desserts: Cold Desserts: Watermelon Blueberry Banana Split

Here's the latest "scoop" - a fresh, lighter Recipe Makeover twist to the traditional sundae, filled with wholesome fruit.
Per serving: 173 calories, 1.3g fat, 0.4g sat fat, and 27g sugars.
Saves: 859 calories, 46.7g fat, 21.6g sat fat, and 89g sugars over the classic 3-scoop banana split!

Author: National Watermelon Promotion Board
Date: November 09, 2010

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

Serves: 4 person(s)

Preparation Time: 10 mins
Cooking Time: 0 mins

Ingredients:

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

This made-over fruited banana split dramatically 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.

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:

Low-fat granola can replace cereal nuggets.

Serving suggestion is not included in the nutritional analysis.