Frozen Watermelon Lemon Cream Tarts Recipe
Frozen Watermelon Lemon Cream Tarts Recipe photo by Taste of Home
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Frozen Watermelon Lemon Cream Tarts Recipe

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These fruit tarts are so refreshing on a hot summer day! They are extremely healthy and convenient, and just a few ingredients means they're easy to make, too. —Bethany DiCarlo, Harleysville, Pennsylvania
TOTAL TIME: Prep: 20 min. + freezing
MAKES:8 servings
TOTAL TIME: Prep: 20 min. + freezing
MAKES: 8 servings


  • 2 cups cubed seedless watermelon
  • 1 cup fat-free plain Greek yogurt
  • 2 tablespoons honey
  • 1-1/2 teaspoons grated lemon peel
  • 1 tablespoon lemon juice
  • 2 tablespoons sliced almonds, toasted
  • Halved lemon slices, optional

Nutritional Facts

1 tart: 55 calories, 1g fat (0 saturated fat), 0 cholesterol, 17mg sodium, 10g carbohydrate (9g sugars, 0 fiber), 4g protein. Diabetic Exchanges: 1/2 starch.


  1. Line eight muffin cups with paper liners. Puree watermelon in a food processor; divide among prepared cups. Freeze 1 hour.
  2. Mix yogurt, honey, lemon peel and lemon juice; spoon over watermelon layer. Sprinkle with almonds. Freeze until firm, about 1 hour. If desired, top with lemon slices before serving. Yield: 8 servings.
Editor’s Note: To toast nuts, cook in a skillet over low heat until lightly browned, stirring occasionally.
Originally published as Frozen Watermelon Lemon Cream Tarts in Healthy Cooking Annual Recipes Annual 2017, p234

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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