Ingredients
2 cups cubed seedless watermelon1 cup fat-free plain Greek yogurt2 tablespoons honey1-1/2 teaspoons grated lemon zest1 tablespoon lemon juice2 tablespoons sliced almonds, toastedHalved lemon slices, optional
Preparation
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.
