- 1 large watermelon
- 6 Weet-Bix™ wheat biscuits
- 1/2 cup plain unsweetened yoghurt
- to serve, sunflower seeds
![Print hero](https://images.contentstack.io/v3/assets/blt9039451385f46c16/bltd99c25491ba21794/635fc7137c99287249d80fc3/weet-bix-with-fresh-watermelon-and-watermelon-syrup-636x400.png?width=636&height=280&format=png&quality=95&crop=910%3A400)
Weet-Bix™ with watermelon
Serves: 2
Prep: 5
Cook: 60
Ingredients
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.