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Frozen Watermelon Lemon Cream Tarts

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

Ingredients

  • 2 cups cubed seedless watermelon
  • 1 cup fat-free plain Greek yogurt
  • 2 tablespoons honey
  • 1-1/2 teaspoons grated lemon zest
  • 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 zest 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.

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