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See 5 recipes Download free cookbookWatermelon-Lime Frozen Yogurt Bars
Watermelon Frozen Yogurt Bars
Creamy Greek yogurt bars ripple concentrated watermelon with lime for a bright, make-ahead summer dessert that cuts cleanly and softens quickly enough to eat by hand.
Prep Time:25 minCook Time:15 minTotal Time:40 minServings:8Difficulty:Easy
Watermelon has plenty of fragrance and color, but its high water content can turn a frozen dessert icy. Briefly simmering the purée concentrates the fruit before it meets the yogurt, so the finished bars taste unmistakably of watermelon and hold together once sliced.
Whole-milk Greek yogurt gives the bars a creamy body without an ice cream machine. Honey softens the freeze, while fresh lime juice and zest sharpen the fruit and keep the dessert from tasting overly sweet after a savory backyard meal.
The watermelon reduction must cool completely before it is folded into the yogurt. A loose fold leaves vivid pink ribbons throughout the white base; overmixing creates a uniform pale color and loses the marbled effect.
Freeze the slab until fully firm, then use a hot, dry knife for clean portions. The bars are sturdy enough to pass around outdoors, but they are most pleasant after a few minutes at room temperature, when the yogurt turns creamy at the edges.
Nutrition (per serving)
Calories:130 kcal
Protein:6 g
Carbs:22 g
Fat:3 g
Directions
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1
Line an 8-inch square metal pan with parchment paper, leaving enough overhang on two sides to lift out the frozen slab.
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2
Blend the watermelon until completely smooth. Pour the purée through a fine-mesh sieve into a wide saucepan and discard any foam or seeds left behind.
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3
Bring the purée to a lively simmer over medium heat. Cook for 12 to 15 minutes, stirring more often as it thickens, until reduced to 1 cup. Transfer it to a shallow bowl and cool completely.
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4
Whisk the Greek yogurt, honey, lime juice, lime zest, vanilla, and salt in a large bowl until smooth and evenly combined.
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5
Pour three-quarters of the cooled watermelon reduction over the yogurt. Fold only three or four times with a wide spatula so distinct pink ribbons remain.
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6
Spread the mixture evenly in the prepared pan. Spoon the remaining watermelon reduction over the surface and drag a skewer through it in broad curves to create a loose swirl.
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7
Freeze the pan uncovered until the surface is firm, then cover and continue freezing until solid throughout, at least 6 hours or overnight.
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8
Lift out the slab and let it stand for 3 to 5 minutes. Cut into 8 bars with a hot, dry knife, wiping and reheating the blade between cuts, then serve immediately.
Ingredients
- Seedless Watermelon, Cut Into 1-Inch Cubes:4 cups
- Plain Whole-Milk Greek Yogurt:2 cups
- Honey:1/4 cup
- Fresh Lime Juice:2 tablespoons
- Finely Grated Lime Zest:2 teaspoons
- Vanilla Extract:1/2 teaspoon
- Kosher Salt:1/4 teaspoon
Tips & Notes
- Choose dense, deeply colored watermelon; an overripe or watery melon takes longer to reduce and produces weaker flavor.
- Cool the reduction faster by setting its shallow bowl over an ice bath, but keep water from splashing into the fruit.
- Store the cut bars between parchment sheets in an airtight freezer container for up to 1 week.
