Watermelon Almond Tart Recipe

Watermelon Almond Tart Recipe

Here is a wonderful summer – time recipe that everyone will enjoy!

This was a recipe found in our local paper that I improvised a little to make it more “Frugal in time” !

Watermelon Almond Tart Recipe

• 1 cup sliced almonds
• 1 Good Size Watermelon with a good size middle to it.
• 1 cup low or no fat natural vanilla flavored yogurt
• 1 cup blueberries
• 1 cup strawberries
• 1 tablespoon chocolate syrup

In a non-stick saute 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 top and the bottom (rounded ends) off the watermelon – so when turned on its’ side, it will look like a cake and sit flat. Frost the sides of the watermelon with yogurt. Place the sliced Almonds on the yogurt frosted sides. “This takes a little time, but will look like a pie crust of almonds around the watermelon.

Frost the top with the remaining yogurt and decorate the top with the blueberries and strawberries.

Drizzle the chocolate syrup over the top! Serve Cold

*I suggest you refrigerate, or Freeze. Freezing works great for about an hour before serving.

Original Directions:
In a non-stick saute 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 into about 6-8 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 piecrust 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. ~ The Providence Journal 2010 ~