Weet-Bix™ with watermelon

Name: Weet-Bix™ with watermelon
Prep time: 5 min
Cook time: 60 min
Total time: 5 min
Yield: Serves 2

Prep

5 min

Cook

Serves

Skill

Vegetarian

Prep

5 min

Cook

Serves

Skill

Weet Bix Breakfast Serving Suggestions Better Brekkie Summer Health Snacks Good Source of Protein Low in Fat Low in Sodium

Watermelon syrup adds a delicious summer flavour to Weet-Bix™.

Ingredients

1 large watermelon
6 Weet-Bix™ wheat biscuits
1/2 cup plain unsweetened yoghurt
to serve, sunflower seeds

Nutrition per serving

Weight, measurement and temperature conversions

1320 kJ

energy kj

10 g

protein

4 g

saturated fat

5.5 g

dietary fibre

46 g

carbohydrate

17 g

sugars

161 mg

sodium

Method

To make the watermelon syrup, cut half of the watermelon into cubes, leaving the skin on. Place in a saucepan, and heat on stove on a low heat. The watermelon will begin to break down, but use a spoon or fork to help mash up the pieces.
Once the watermelon has become mushy, allow to simmer for 20 minutes. Drain the mix through a fine sieve, lined with a piece of clean muslin. Leave to drain to get all the liquid out. Discard the leftover pith and seeds. Pour the liquid back into a clean saucepan. Simmer for another 20 minutes until the liquid has reduced by half. Allow to cool, pour in clean bottle or jug and store in the fridge.
Divide Weet-Bix™ wheat biscuits between two bowls. Top with slices of fresh watermelon, a spoonful of yoghurt and sprinkle with sunflower seeds. Drizzle over the watermelon syrup to taste.

1 large watermelon
6 Weet-Bix™ wheat biscuits
1/2 cup plain unsweetened yoghurt
to serve, sunflower seeds