Frozen Watermelon Lemon Cream Tarts
Light frozen muffin-cup tarts of pureed watermelon topped with a lemony Greek yogurt cream and toasted almonds.
🍽️ Makes 8
Nutrition
55
Calories
4g
Protein
10g
Carbs
1g
Fat
Ingredients
| 2 cups | 480 ml | cubed seedless watermelon |
| 1 cup | 240 ml | fat-free plain Greek yogurt |
| 2 tablespoons | 30 ml | honey |
| 1 1/2 teaspoons | 7.5 ml | grated lemon zest |
| 1 tablespoon | 15 ml | lemon juice |
| 2 tablespoons | 30 ml | sliced almonds, toasted |
| — | halved lemon slices, optional |
Instructions
- Line eight muffin cups with paper liners. Puree watermelon in a food processor; divide among prepared cups. Freeze more than 1 hour.
- Mix yogurt, honey, lemon zest and lemon juice; spoon over watermelon layer. Sprinkle with almonds. Freeze until firm, more than 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.