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Watermelon Benedict – Tiny Green Mom
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Watermelon Benedict

Watermelon Benedict_BirchwoodInnThis unique spin on the traditional Benedict from the Birchwood Inn in Lenox, MA does not include any meat or eggs!

The owner of the inn noted, “If you are looking for something different in a summer fruit dish, look no further! I first found the idea in a grocery handout and have been serving it to summer guests. I have fun making it and they have fun eating it!”

Ingredients

2 cups Granola
3/4 cup Honey
4 Seedless watermelon rounds (2 1/2 inches diameter/3/4 inches thick)
1 Kiwi, peeled and cut into four rounds
4 Black or purple grapes
1/3 cup Vanilla yogurt (“Mom” prefers organic or Greek yogurt)

Preparation

In a small bowl, mix the granola and 1/2 cup honey until the mixture sticks together.
Grease the inside of a 1/2 cup dry measuring cup. The measuring cup should be about 4 inches wide. Fill the measuring cup with the granola and honey mixture and push down with a spoon. Flip the mixture over one of the plates you are going to use to serve this dish. Do this four times. This is the “English muffin” part of your dish.

Place one watermelon round on top of each granola round. This is your “Canadian bacon.”

Place one kiwi round on top of each watermelon round. This is your “egg.”

Mix the remaining honey with the yogurt and drizzle over the kiwi. This is your “hollandaise.” And, then top with a grape.

*Recipe and image courtesy of BNBFinder.com.*