It’s time for a recipe redux post! This month I have these fun, kid-friendly watermelon “cupcakes” to share with you!
I make these for work, and it is an activity that we do together with daycare center staff or parents to show them alternative birthday/celebration food ideas besides the typical cupcakes, cookies and brownies. In the summer when watermelon is at it’s peak of freshness, this can be an especially delicious and refreshing dessert!
The theme for the month was:
Get Your Fruits and Veggies in Shape
With produce galore, now’s a great time to enjoy lots of fruits and vegetables. Show us how you’re serving the bounty of gardens and orchards in shapes like ribbons, noodles, cut-outs, or other creative cuts.
This recipe could not be easier, and it’s also an activity that you can do together with your kids.
All you have to do is slice the watermelon into slices that are about the depth of your cookie cutter. Any size/shape cookie cutter will work! Excuse the quality of this picture– I’m working with what I’ve got during the reno!
The yogurt adds a perfect layer of sweetness + calcium, a under-consumed nutrient in our population. I like the vanilla for that hint of sweet but you can definitely use plain if you prefer it. The possibilities for toppings are endless– raspberries, blueberries, bananas, apple slices, cantaloupe, blackberries, pineapples, mandarin oranges, etc!
I hope you can enjoy a watermelon cupcake at your next barbeque or summer party :)
- 1 watermelon (large or small- depending on how many "cupcakes' you want. I used a small one and it created 8 servings)
- Yogurt of choice (I used Vanilla Greek yogurt)
- Toppings of choice (I used kiwi & blueberries-- see post for other options)
- Slice watermelon into slices that are the approximate depth of your cookie cutter. Then use cookie cutter to cut out shapes.
- "Frost" each "cupcake" with yogurt, and top with desired fruit toppings. Enjoy by hand or with a knife and fork (I find this way easier)