Watermelon Cashew Cream Dessert Wedges

By: Stacy Kennedy, MPH, RD, CSO, LDN; Reboot Nutritionist

Looking for a beautiful, fun, delicious and healthy plant-based dessert to bring to your Memorial Day weekend BBQ or graduation party?  Veggie and meat eaters alike can enjoy this stunning and delicious dessert. Going to parties can be a major challenge for sticking with your health or Reboot-friendly goals, but bringing an option to share that you know is within the guidelines of your eating plan can be a big help.  Cashew cream is a great way to add texture and flavor to 100% plant-based dishes, replacing usual ingredients like cream cheese or frosting used in desserts.  Savory cashew cream is delicious as well and works in “lasagna,” stuffed mushrooms, dips and many other dishes.

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  • 1 large, round slice watermelon, cross-section
  • 1 cup (150 g) strawberries, sliced
  • 1 cup (150 g) blueberries
  • Fresh mint
  • ½-1 cup sweet cashew cream (see recipe)



  1. Make the sweet cashew cream.
  2. Slice a large watermelon into large discs.
  3. Top each disc with cashew cream.
  4. Then add mint, blueberries and strawberries onto cashew cream layer.
  5. Slice the watermelon into wedges and enjoy!


  • Strawberries: raspberries
  • Blueberries: blackberries
  • Cashews: Brazil/walnut/almonds
  • Maple Syrup: Honey

Prep time: 1 hour (for cashew cream)

Cook time: 0 minutes

Total time: 1 hour, 15 minutes

Servings: 12

  • Nutrition per serving:
  • Calories180
  • Fat4.5g
  • Saturated Fat0.5g
  • Cholesterol0mg
  • Sodium5mg
  • Carbohydrates35g
  • Fiber2g
  • Sugars27g
  • Protein 4g

Yields and nutritional information are estimated and will vary depending on produce size and equipment used.

Stacy Kennedy, MPH, RD, CSO, LDN; Reboot Nutritionist

Stacy is a Board Certified Specialist in Oncology Nutrition and an Integrative Nutritionist. She consults for various companies, focusing on health, wellness and innovative strategies to help increase individual’s fruit and vegetable intake. Stacy is an American College of Sports Medicine Certified Health Fitness Specialist; she holds a BS degree in Dietetics from Indiana University, completed her dietetic internship at Massachusetts General Hospital, and earned a Masters in Public Health from the University of North Carolina at Chapel Hill. She is a Senior Clinical Nutritionist at the Dana Farber Cancer Institute/Brigham & Women’s Hospital, Harvard Medical School teaching affiliates, in Boston, MA, with more than 20 years of experience. Stacy created and now serves as project manager and lead writer for nutrition services content on the Dana Farber website and the affiliated, nationally recognized nutrition app. Stacy is regularly featured on TV, radio, print and social media on behalf of Dana Farber and other organizations. Together with her husband, Dr. Russell Kennedy PsyD, they have a private practice, Wellness Guides, LLC. Stacy is an adjunct professor in Wellness and Health Coaching at William James College, currently teaching a graduate course in Health Coaching. Stacy is featured in the award winning documentary films, “Fat, Sick & Nearly Dead” and “Fat, Sick & Nearly Dead 2,” and serves on the Reboot with Joe Medical Advisory Board. Stacy lives in Wellesley with her husband, two sons and three dogs. She enjoys cooking, yoga, hiking and spending time with friends and family. Stacy is also one of the nutritionists who runs our Guided Reboot programs.

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