Yum!! Watermelon for Dessert (with recipes)

I absolutely L-O-V-E watermelon in the summer.  I can't think of a more refreshing treat.

 MmMmMmMmmmmm water melon (sounding a little like Home Simpson!!)

I just read in Hungry Girl's newletter that 4 cups of watermelon is only 200 calories ... yippee!!!!!

The amino acid arginine, abundant in watermelon, might promote weight loss, according to a new study in the Journal of Nutrition. Researchers supplemented the diets of obese mice with arginine over 3 months and found that doing so decreased body fat gains by a whopping 64%. Adding this amino acid to the diet enhanced the oxidation of fat and glucose and increased lean muscle, which burns more calories than fat does. Snack on watermelon in the summer, and eat other arginine sources, such as seafood, nuts, and seeds, year-round.

Here are three watermelon recipes for you:

1.  Watermelon Salad
     1 bag (4oz) arugula with stems removed and roughly torn
     2 cups cubed watermelon
     1 pkg (3oz) feta cheese, crumbled
     2 Tbsp olive oil
        ground black pepper (to taste)

In a large bowl combine watermelon, arugula and feta cheese.  Gently mix and add pepper to taste.

Calories:  146

2.  Watermelon Daiquiri
     3 cups watermelon chunks,  frozen with seeds and rinded removed.
     1/3 cup rum
     2 Tbsp lime juice
     1 Tbsp superfine sugar

Blend frozen watermelon chunks, rum, lime juice an sugar.  Pour into chilled glasses.

Calories:  183

3.  Cherry Tomatoes with Watermelon
     1/2 pint yellow cherry or grape tomatoes
     1/2 pint red cherry or grape tomatoes
     1 small seedless watermelon, red or yellow
     1/2 tsp coriander seeds
     1/4 tsp white or red peppercorns
     kosher salt
     1 Tbsp extra virgin olive oil
     1 Tbsp slivered fresh mint leaves
     12 long thin breadsticks
     12 slices prosciutto

Slice half of the red and yellow tomatoes in half and place in a large bowl with the remaining whole tomatoes.  Slice the melon in smaller sized cubes (or use a melon baller -- you should have about 4 cups of melon).  Add to bowl with the tomatoes.

Crush the coriander seeds, peppercorns, and kosher salt with a mortar and pestle (or pounded with a mallet, or placed in a small coffee mill) until coarsely ground.  Sprinkle on tomatoes and melon.  Add olive oil and mint and gently toss.  Serve with breadsticks wrapped in prosciutto.

Calories:  253


Recipes from Prevention Magazine online.