What is your favourite summer fruit? One of mine is watermelon: so refreshing, sweet and juicy. While serving up wedges of this summer classic, I thought of something else I particularly crave on these sizzling hot days: frozen yoghurt. So how about combining the two to make watermelon yoghurt flowers! What do you think? A nice alternative to strawberries and cream?!
They make a deliciously cooling refreshing snack and dessert. We sometimes have them for breakfast, as they are so healthy! These are fabulous as a light dessert or palate cleanser between dishes for your own posh (but easy) amuse bouche when you want to impress!
All you need are a handful of ingredients, a flower shaped cookie cutter and a domed mould for the flower middles and some freezer time. (I like the silicone ones!) The basic recipe just needs 3 ingredients, but I have included some variations if you want to bump up the nutrition. Of course you can use other mould shapes if you prefer.
The dome middles are simply frozen yoghurt spooned into a dome silicone mould and set. I have also tried this with standard plastic ice trays and it works too! You can colour up the middles if you want by using different flavoured yoghurt (or indeed, blend up plain yoghurt with the fruit of choice and perhaps a little sweetener if you like things sweeter). This recipe is also a great way of using up yoghurt and encouraging the kids to eat a healthy dessert!
Making coloured dome flower middles? For the yellow ones, I have used mango yoghurt mixed with turmeric and goldenberry containing Vitalising Superpowder for an anti-inflammatory boost. For the pink domes I have used raspberry yoghurt mixed with acai berry containing Omega-3 Superpowder for an anti-oxidant boost. So I guess these watermelon flowers can be thought of as health, immune-boosting, skin enhancing, hydrating, gut health promoting flowers!
Makes: approx. 12 watermelon flowers (exact number depending on mould and size of watermelon!)
Preparation time: 10-15 mins. Freezer time: 3 hrs+
• 300g yoghurt of choice:
o plain (if making just white domes), or
o peach or mango yoghurt (for yellow domes) or
o strawberry/ raspberry yoghurt (for pink domes)
*If making your own fruity yoghurt, blend up 300g plain yoghurt with 100g fresh fruit of choice. You may need to add ½ tsp. stevia or 2 tsp. coconut sugar to make it sweeter, depending on your palate and the ripeness of the fruit.
- Add 2 tbsp. protein powder for protein froyo domes.
- If you like things zingy, squirt a little lime juice on each the petals of each watermelon flower (avoid the centre, where the frozen yoghurt will sit to avoid curdling)
- Sprinkle the froyo dome with additional toppings like bee pollen (if non-vegan), pumpkin seeds, chia seeds, crumbled nuts, mint leaves for a textural dimension.
- To make chocolate middles: blend up plain yoghurt with 1 tbsp. organic cacao powder.
- To make green middles: blend plain yoghurt with 2 tbsp matcha green tea powder. You may need ½ tsp. stevia or 1 tsp. coconut sugar to sweeten this up.
To garnish: fresh mint leaves and fresh berries, if desired.
Make the yoghurt domes:
- If making white domes, simply spoon a tablespoon of yoghurt into the each well of the silicone mould.
- If making golden yellow domes: mix together your peach or mango yoghurt with 1 tsp. Vitalising Superpowder until evenly mixed. Then spoon into each well of the silicone mould.
- If making pink domes: mix together strawberry or raspberry yoghurt with 1.5 tsp. Vitalising Superpowder until evenly mixed. Then spoon into each well of the silicone mould.
- Place the mould into the freezer for 3hrs+.
- Slice up your watermelon into thick slices (approx. 1”). Using a flower shaped cookie cutter, punch out flower shapes and place on a plate. (The left overs can be chopped up for a fruit salad or to make granita or smoothie!)
- Pop out each dome from the silicone mould and place in the middle of each flower. Garnish with some fresh mint if desired and serve! Enjoy!