This is a new favorite dessert of mine, it also makes for a high fiber breakfast. I have been on a melon kick lately and have been branching outside of the cantaloupe, honeydew and watermelons that I usually buy. In the above photo, the peach colored melon is a Crenshaw Melon.
According to FoodReference.com:
Crenshaw Melons can weigh up to ten pounds and deliver a unique sweet and spicy flavor. They are a hybrid between the Casaba and Persian melon with a yellowish skin and salmon colored flesh. Peak season for Crenshaw melons is August through September, with the fruit season beginning in July and ending in October.
We have also tried Canary Melons (delicious):
and I just bought a Santa Claus Melon, that I plan on pulling out the boy’s “Elf on the Shelf” and taking a picture of him with the melon and telling Sam and Luke that “Nicky the Elf” sent the melon as a mid-year gift from the North Pole. I know, I’m corny, but putting a spin like this on fruits and vegetables has had a positive effect on my kids, new foods are much “cooler” to try if they come from “Nicky the Elf!” 😉
I love melons because they are naturally sweet and do not need any added sweetener, so they are nature’s perfect dessert! Personally, I like to cut the sweetness of the melon with other fruits that deliver a tart punch, the flavors really balance each other quite nicely and berries add loads of fiber, which can help control blood sugar, and fill you up so you’re less likely to nibble on junk food. Eating a high fiber diet has been a big key in losing and maintaining my current 60 pound weight loss from my thyroid nightmare.
I topped my fresh fruit parfait with Turtle Mountain’s So Delicious Plain Coconut Milk Yogurt, which has 3 grams of fiber per 4-ounce serving. I’m not a big fan of coconut and even I like the So Delicious Coconut Milk products.
To top my parfait, I add walnuts, which I am trying to eat a lot more of. According to WHFoods.com (click on this link for even more astounding health benefits of walnuts):
When it comes to their health benefits, walnuts definitely are not a hard nut to crack. This delicious nut is an excellent source of omega-3 essential fatty acids, a special type of protective fat the body cannot manufacture. Walnuts’ concentration of omega-3s (a quarter-cup provides 90.8% of the daily value for these essential fats) has many potential health benefits ranging from cardiovascular protection, to the promotion of better cognitive function, to anti-inflammatory benefits helpful in asthma, rheumatoid arthritis, and inflammatory skin diseases such as eczema and psoriasis. In addition, walnuts contain an antioxidant compound called ellagic acid that supports the immune system and appears to have several anticancer properties.
Talk about super food! A 1/4 cup serving of Walnuts also has 1.68 grams of fiber.
Based on the above information, I estimate the fiber content of my fruit parfait to be about 14 grams!! And that is just for breakfast or dessert. Eating naturally gluten-free foods like fresh fruits and vegetables make it easy to attain the recommended 25 – 30 grams of daily fiber. 😀
To spiff this idea up for my boys, I made a dairy-free fruit sundae and they loved it:
I saw this in a magazine and for the love of Pete, I cannot remember where I saw it. The “ice cream” is simply yellow watermelon that I scooped out with an ice cream scooper. I then added banana slices, fresh sliced strawberries, whole blueberries, dairy-free whipped cream (Healthy Top by MimicCreme), chopped walnuts and finished it off with a fresh cherry (they look quite a bit different from the dyed marachino cherries, but my kids didn’t miss a beat!). Speaking of which, do you know how they make maraschino cherries? The Chow article I just linked to also links to a couple of homemade Marachino cherry recipes that might come in handy sometime.
This post is linked to Gluten Free Wednesdays
In case you haven’t already heard, a gluten-free cupcake won the Food Network’s Cupcake Wars!! The Gluten Free Optimist wrote all about it (click the previous link), and the show will be airing today, Sunday, July, 11th, on the Food Network. Be sure to check your local listings and set your DVR for this very exciting event!! Congratulations to Lisa Cowden and Gluten Free Creations Bakery!
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