(PICTURED HERE)
My twin grandchildren love to cook with me. Last summer, the three of us were experimenting with watermelon and cheese, and that’s where this recipe began. It’s great for picnics, neighborhood gatherings or as a healthy snack on a hot summer day.
—Gwendolyn Vetter, Rogers, MN
Prep: 20 min. + chilling Makes: 8 servings
6 cups cubed watermelon
1/2 cup thinly sliced fennel bulb
1/3 cup crumbled feta cheese
2 Tbsp. minced fresh mint
2 Tbsp. thinly sliced pickled onions
1/2 tsp. pepper
In a large bowl, combine all the ingredients. Refrigerate, covered, for at least 1 hour.
3/4 cup: 45 cal., 1g fat (1g sat. fat), 2mg chol., 65mg sod., 11g carb. (10g sugars, 1g fiber), 1g pro. Diabetic exchanges: 1/2 fruit.