It’s officially watermelon season, well, according to me at least! Who doesn’t love watermelon and it’s juicy and refreshing taste? Well I decided I wanted to make something really refreshing since it’s been so hot out, and that watermelon in the fridge was calling my name! I also made a lemon cream mixture to place on top of the watermelon “sorbet” to create a truly creamy, refreshing, satisfying and healthy summer treat! Plus these babies are so low in calories (40 calories per tart!!!) and perfect for “clean eaters.”
Frozen Watermelon Lemon Cream Tarts
- 2 cups watermelon
- 1 cup plain fat free greek yogurt ( can sub in coconut or soy yogurt if vegan)
- 1 1/2 Tbsp. honey
- zest of one small lemon
- 2 Tbsp. lemon juice
- 2 Tbsp. chopped almonds
- In a food processor,blend watermelon for about 20 seconds, or until smooth.
- Divide watermelon equally into muffin tins lined with cupcake liners. Freeze for 30 minutes.
- Mix greek yogurt with lemon zest and juice divide into cupcake liners on top of watermelon, top with chopped almonds and freeze for at least an hour.
Makes 10 tarts
Health Benefits
- Protein and calcium from greek yogurt
- lycopene and other vitamins from watermelon
- antioxidants from lemon
- healthy fats from nuts
- no sugar added
- all natural
- low calorie
- low fat
- Gluten-free
- No preservatives
- 100% clean
- vegan if coconut yogurt is used
