Recipe by COOKGIRl
From the National Watermelon Promotion Board. (They sound like a wild bunch!) I made a few changes in the recipe as indicated. Tasty Dish approved! Update: I've prepared this several times since posting, and the dip is delicious, too with cantaloupe and honeydew melon, tropical fruits such as papaya and mango. Finally, friendly reminder from the Cookgirl Institute: DO NOT serve honey to children under 2 years of age. -fyi- ;)
Top Review by UmmBinat
Tasty, light breakfast! DD (toddler) liked it, me too. This is very kid friendly. I used Balkan (thick) yogurt which I didn't drain, creamed honey warmed a little as indicated made it easy to mix in, maybe a little less halal vanilla paste which has flecks of vanilla bean in it, watermelon and honeydew melon cut into sticks. I did not add the optional mint leaves. I would make this again for children.
- 1 cup plain yogurt, drained*
- 1⁄2 tablespoon honey (warm the honey slightly to make it easier to stir) or 1⁄2 tablespoon agave nectar
- 1 teaspoon pure vanilla extract (NOT imitation)
- 4 cups watermelon
- fresh mint leaves (optional)
Directions See How It's Made
- *Note: The original recipe called for fruit flavored yogurt and one teaspoon sugar. Also, I used flavored blackberry honey from a local source. But agave nectar is very good in this dip as well.
- Combine the yogurt, honey and vanilla extract in a small bowl. Stir well. Taste and adjust if necessary.
- Cover yogurt dip and refrigerate until ready to serve.
- Cut up the watermelon either in 3-inch by 3/4-inch sticks or small wedges.
- Arrange the fruit on a platter along with the bowl of yogurt dip. (Sometimes I garnish the top of the dip with fresh mint.).
- Note: watermelon amount is estimated.