Frozen Watermelon Lemon Cream Tarts Recipe

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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

Read Reviews
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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
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. + freezing
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. + freezing

Ingredients

  • 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

Directions

Line eight muffin cups with paper liners. Puree watermelon in a food processor; divide among prepared cups. Freeze 1 hour.
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

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.

  • 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
  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

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[email protected] User ID: 3106731 267516
Reviewed May. 30, 2017

"Worst dessert I've ever eaten! I was so embarrassed when I served these nasty tasting things to our guests because they couldn't eat them. If I could, I would not even give this recipe one star."

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