Ingredients
Method
- 1. Cut watermelon into chunks, removing all rind and seeds. Chill for 30 minutes.
- 2. Blend watermelon and yogurt until smooth. Add peanut butter if desired.
- 3. Pour mixture into silicone molds. Tap to release air bubbles.
- 4. Freeze for 4–6 hours until set. Store in a freezer-safe container.
- 5. Optional: Use a freeze dryer for a crunchy texture.
Notes
Use only xylitol-free peanut butter if adding.
Introduce gradually to monitor for sensitivities.
Substitute lactose-free yogurt or goat milk kefir if needed.
