Ingredients
2 medium bananas1/4 medium seedless watermelon1 carton (6 ounces) vanilla custard-style yogurt1 cup fresh raspberries1/4 cup chopped walnuts
Preparation
Cut each banana in half widthwise. Cut each half into four pieces lengthwise. Using an ice cream scoop, scoop four balls from watermelon (save remaining melon for another use).
Arrange four banana pieces in each shallow dessert bowl; top with watermelon. Spoon yogurt over melon. Sprinkle with raspberries and walnuts. Serve immediately.
