Here's one the kids should hopefully enjoy - you may not even need to add the ice-cream! It's loaded with vitamin C, potassium and some calcium from the almonds (more if you do serve it with ice cream). In colder months of the year it's probably more economical to use frozen blueberries - they work just as well with this recipe and are nutritionally comparable.
Gently heat the maple syrup in a frying pan, then add the almonds. Stir continually until the maple syrup is covering all the almonds and the nut has roasted. Set aside to cool on greaseproof paper separating the nuts if necessary.
Peel bananas and cut in half lengthwise then cut each piece in half. Lay 2 pieces of banana into a shallow bowl then top with three scoops of watermelon. An ice-cream scoop is excellent for this.
Top each watermelon "scoop" with a different fruit topping.
Drizzle maple syrup over each and sprinkle with the honey roasted almonds.
Note: when buying maple syrup look for brands that are 100% pure. The lighter the colour the more inferior the quality. 100% maple syrup is available from health food stores or the health section of the supermarket.
Makes 4 servings
| Prep Time: | 10 mins |
| Cooking Time: | 10 mins |
| Ready in: | 20 mins |
Suitable for: |
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| Dessert | |
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| Nutritional Information - Per Serve | |
| Kj | 1351 kj |
| Calories | 323 kcal |
| Fat | 6 g |
| Saturated Fat | 0.3 g |
| Total Carbohydrate | 59.9 g |
| Total Protein | 4.9 g |
| Fibre | 6.8 g |
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