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Watermelon Almond Tart
MAKES 6 TO 8 SERVINGS
Courtesy of the National Watermelon Promotion Board
1 cup sliced almonds
1 3- to 5-inch thick slice seedless watermelon, rind removed
1 cup low- or no-fat natural
vanilla flavored yogurt, in all
1 cup blueberries
1 cup sliced strawberries
1 tablespoon chocolate syrup
In a nonstick sauté pan over medium heat, toast the almonds while constantly stirring to prevent burning. When they are golden, remove them to a heatproof tray or foil to cool. Cut the watermelon slice into 6 to 8 pie-shaped wedges. Dip the back (curved) side of each slice in the yogurt and then the almonds, re-assembling the pieces on a serving platter as you complete each piece.
When finished, it will look like a piecrust of almonds around the watermelon slices. Frost the top of the reassembled watermelon with the remaining yogurt and decorate the top with the berries. Drizzle the chocolate syrup over the top. Serve cold.