Ingredients:
2 cups seedless watermelon puréed
1/2 cup Plain Greek Yogurt
1 tbsp parsley chopped
Purée seedless watermelon in a blender. Chop parsley. Place mold on baking tray. If you are using the paw molds, first insert a small piece of parsley into the bottom, then add a thin layer of plain Greek yogurt. Freeze for one hour. Next, fill the remaining mold with watermelon purée. Freeze overnight or at least 4 hours.
For the dog bone mold, add a piece of parsley to the bottom of the mold, and spoon in a layer of watermelon purée. Freeze one hour. Next, add a layer of plain Greek yogurt. Freeze one hour. Finally, add another layer of watermelon purée, and freeze overnight or at least 4 hours. Keep frozen until ready to serve.
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