Watermelon offers important pregnancy benefits to moms. It eases heartburn and reduces swelling; Watermelon’s high water and fruit sugar content can help ease morning sickness. Watermelon also contains minerals that can help prevent third-trimester muscle cramps.
Bananas are an excellent source of potassium. They help to keep blood pressure at a normal level, which is required during pregnancy. Mom’s should consume banana’s to maintain a healthy nervous system and kidneys.
Here’s what’s required to make a Watermelon Banana Split:
- 4 bananas, peeled and sliced in half lengthwise
- 1/4 medium seedless watermelon (about 4 pounds)
- 1 cup fresh berries (blueberries, blackberries and raspberries)
- 1 cup green seedless grapes
- 1/2 cup sliced almonds
- 1 8 ounce carton low-fat yogurt
- 8 leaves fresh mint, very thinly sliced
Peel bananas and cut in half lengthwise then again cut each piece in half. For each serving, lay 2 banana pieces against sides of shallow dish. Remove seeds from the watermelon and using an ice cream scooper, place watermelon “scoops” in between each banana. Top watermelon “scoop” with almonds, yogurt, grapes and mint leaves.
Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 350, Fat, total (g): 10, carb. (g): 57, fiber (g): 8, pro. (g): 8, vit. C (mg): 30, Folate (µg): 43, calcium (mg): 157, iron (mg): 1,Percent Daily Values are based on a 2,000 calorie diet.
Prep Time: 15 Minutes | Cook Time : 10 Minutes | Total Time: 20 Minutes