Watermelon Almond Tart
For a super summertime dessert that's low in sugar but high in flavor, serve this quick and refreshing watermelon "cake." It's a beautiful addition to any party or potluck, and kids love it.
almond tart, tart, watermelon
Chef Maria Cummins
slice of watermelon
natural vanilla flavored yogurt
(low or no fat)
In a non-stick sauté pan over medium heat, toast the almonds while constantly stirring to prevent burning. When they are golden, remove them to a heatproof tray or foil to cool.
Cut the watermelon slice into 6 to 8 pie-shaped wedges.
Dip the back (curved) side of each slice in the yogurt and then the almonds, re-assembling the pieces on a serving platter as you complete each piece.
When finished, it will look like a pie crust of almonds around the watermelon slices.
Frost the top of the reassembled watermelon with the remaining yogurt and decorate the top with the berries.
Drizzle the chocolate syrup over the top. Serve cold.
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