Watermelon Treats for Mother’s Day

Watermelon carving is so much fun, especially when you can carve this Flowering Garden for Mom!

• Oblong seeded watermelon
• Small yellow watermelon, mini red watermelon or pineapple
• Flower shaped cookie cutters
• Melon baller
• 15-20 Skewers for flower stems
• 40-50 Popsicle or jumbo craft sticks for picket fence
• Toothpicks
• Hot glue gun
• Green food coloring and pipe cleaners, optional

Wash the watermelons. Cut a 1/4 inch slice off the bottom of the oblong watermelon to provide a stable base. Cut the top 1/3 off the watermelon lengthwise to provide the flower bed.

Cut out flat pieces from the flesh of the slice and from flesh from the flower bed piece. Use cookie cutters or free hand cut for the desired shapes for flowers. Be sure to cut shapes from the yellow watermelon as well.

Soak skewers in green food coloring and set on paper towel to dry. Use a small melon baller to create flower centers from both the yellow and red watermelons. Assemble the flowers by attaching the center balls with toothpicks. Place entire flower head on tinted green skewers. Insert skewer flower stems into base flower bed. Be sure to alternate colors, and feel free to experiment with other colorful fruits like cantaloupe or blueberries.

Fill the basket flower bed with the rest of the fruit in flower shapes and balls. Shape a couple of pipe cleaners into leaves, and carefully attach to the skewer stems.

Using extreme caution, use a hot glue gun to attach the popsicle sticks around the flower bed to create a fence for the garden. Garnish with other fun shapes such as butterflies or honeybees.

Adding a bit of fat from the nuts helps boost absorption of the lycopene in watermelon, a compound that helps lower the risk for cancer and heart disease.

Makes 4 Servings

• 4 Tablespoons agave syrup
• 5 Tablespoons fresh lemon juice
• 4 Tablespoons lemon zest
• 1 Tablespoon rice wine vinegar Dash salt
• 2 Cups cooked black quinoa
• 2 3/4 Cups watermelon cubes
• 1 Kiwi, peeled and diced
• 4 Tablespoons shredded coconut
• 1/2 cup candied pecans*

In a medium bowl, blend thoroughly the agave syrup, lemon juice, lemon zest, vinegar and salt. Add the quinoa and toss until fully coated. Set aside to allow flavors to blend.

Add the watermelon, kiwi, coconut and nuts. Toss. Divide into four bowls and garnish each with a mint sprig.

*Purchase already candied nuts, or use the following recipe for Candied Pecans:

Toss 1/2 cup pecans with one teaspoon olive oil. Mix a dash each of ground cardamon, cinnamon, cloves, coriander, cayenne, cumin and salt with one tablespoon powdered sugar. Toss nuts with this spice blend and roast in a 350 degree oven for 10 to 12 minutes or until crisp, stirring occasionally. Cool.

Makes 10 Servings

• 2 Cups watermelon, liquified
• 5 Tablespoons cornstarch
• 1 Cup sugar, divided
• 1/2 Cup Splenda, divided
• 1 1/2 Cups diced watermelon
• 1 4.3 Ounce package of Lemon Jell-O Cook & Serve Pudding and Pie Filling
• 1/2 Cup egg substitute
• 2 1/2 Cups milk
• 1 3.5 Ounce package graham cracker crumbs
• 3/4 Cup diced watermelon

Each serving of this creamy pie includes almost a half cup of watermelon, a source of lycopene, a compound related to beta carotene that lowers the risk for heart disease, inflammation and even skin aging. The potassium in watermelon is important for maintaining a healthy heart beat and the vitamin C is one of the body’s major antioxidants. Using just a touch of Splenda and the egg substitute instead of more sugar and whole eggs saves 50 calories and 64 milligrams of cholesterol, yet provides the same yummy, sweet and creamy taste.

In a small saucepan, heat watermelon juice, cornstarch, 1/2 cup sugar and 1/4 cup Splenda over medium heat, stirring frequently until mixture comes to a gentle boil and thickens. Remove from heat and refrigerate for 15 minutes. Stir in diced watermelon and return to refrigerator until warm, not hot.

While watermelon is cooling, place pudding mix, 1/2 cup sugar, 1/4 cup Splenda, egg substitute and milk in a blender and whip. Pour into a medium saucepan over medium-high heat. Stir frequently until pudding comes to a boil and thickens. Remove from heat; cool slightly.

Divide graham cracker crumbs among 10 dessert shooters. Pour warmed watermelon mixture over each graham cracker base. Top with slightly cooled lemon pudding to cover. Refrigerate for three hours or more.

To serve, sprinkle with additional diced watermelon.