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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cut the ends off of a baby watermelon and slice into 1-inch thick rounds (you should get 4 to 5). In a large bowl, using an electric mixer, beat heavy cream, powdered sugar and vanilla until medium-stiff peaks form. Spoon whipped cream onto watermelon rounds. Decorate with chocolate chips, raspberries, blueberries and strawberries. Top with shredded coconut, gingersnap cookies, and fresh mint leaves, if desired.

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Test-Kitchen Tip

To toast the coconut, cook it in a skillet over medium heat, stirring frequently, until golden brown, about 3 to 5 minutes.

Nutrition Facts

328 calories; 21 g total fat; 13 g saturated fat; 1 g polyunsaturated fat; 5 g monounsaturated fat; 51 mg cholesterol; 34 mg sodium. 398 mg potassium; 36 g carbohydrates; 4 g fiber; 27 g sugar; 4 g protein; 1 g trans fatty acid; 315 RE vitamin a; 1824 IU vitamin a; 41 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 25 mcg folate; 0 mcg vitamin b12; 60 mg calcium; 1 mg iron;

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