Watermelon Lemon Cream Tarts
This recipe is fruity and sweet. Made with fresh watermelon and flavored with lemon
2 cups cubed seedless watermelon
1 cup fat-free plain Greek yogurt
2 tablespoons honey
1 teaspoons grated lemon zest
1 tablespoon lemon juice
2 tablespoons sliced toasted almonds
Grease eight muffin cups with oil or paper liners.
Blend watermelon in a food processor. Fill prepared cups with puree.
Freeze for an hour.
Mix yogurt, honey, lemon zest and lemon juice.
Remove watermelon from frigde. Spoon over watermelon layer with yogurt mixture.
Sprinkle almonds on top. Then freeze until firm about 1 hour.
Top with lemon slices before serving if preferred.