4 cups watermelon cubes
2 peaches, thinly sliced
2 lemons
1/8 cup raw or organic white sugar
1/2 teaspoon ground cinnamon
2 cups vanilla yogurt
1 tablespoon butter
1 cup slivered almonds
In a saucepan over medium heat, melt butter and then add almonds to the pan. Stir the almonds until they are toasted and golden. Remove almonds from pan to aluminum foil or heatproof plate to cool. Squeeze juice from lemons into a bowl. Add peach slices and watermelon cubes to the bowl and toss together. Mix together the sugar, cinnamon and yogurt and pour over watermelon and peaches. Sprinkle almonds over the top. Serve immediately.
Courtesy of the National Watermelon Promotion Board