1 watermelon, approximately 4 pounds
½ cup low-fat Greek style yogurt
3 teaspoons fresh squeezed lime juice
½ teaspoon lime zest
¼ teaspoon roasted cumin
1 tablespoon mint, chiffonade
¼ cup red onion, finely chopped
kosher salt and fresh ground pepper to taste
½ cup balsamic vinegar
Make the watermelon cups by cutting 3 inch tall and 3-inch wide cylinders of seedless watermelon. Hollow out the cylinders to form 'cups' reserving the watermelon from the center to make the salad.
Once the cups are made, keep them on a paper towel until ready to fill and serve. The cups should be made ahead of time and covered on a tray and refrigerated until ready.
Make the filling by mixing together the yogurt, lime juice, lime zest, cumin, mint and red onion. Carefully fold the watermelon into the yogurt mixture.
Place even amounts of the mixture into the watermelon cups. Garnish each cup with fresh mint sprigs and drizzle with Balsamic glaze.
For the balsamic glaze; reduce balsamic vinegar over low heat in a saucepan until a syrup consistency is achieved.
Nutrition Facts per Serving:
Serving size: 1 cup
Carbohydrate: 19 grams
Protein: 3 grams
Fat: 0.8 grams
Fiber: 1 gram
Source: Publix Apron's Cooking School