Frozen Watermelon Lemon Cream Tarts

Name: Frozen Watermelon Lemon Cream Tarts
Prep time: 20 min
Total time: 20 min
Yield: 8 servings.
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

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

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.

Editor’s Note: To toast nuts, cook in a skillet over low heat until lightly browned, stirring occasionally.

Nutrition 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.

Originally published as Frozen Watermelon Lemon Cream Tarts in Healthy Cooking Annual Recipes 2017

Reviews

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dlm341

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.