2 x Cups Seedless Watermelon Chunks (chilled)
½ x Cup Plain Greek Yogurt (unsweetened, full-fat or low-fat)
1 x Tablespoon of Peanut Butter (xylitol-free)
Cut the watermelon into small chunks and chill them in the fridge for 30 minutes. This helps the yogurt blend in smoothly
Place chilled watermelon chunks, yogurt and peanut butter into a blender and blend until you get a smooth, creamy texture that resemble a thick smoothie.
Pour the mixture into silicone molds and freeze for 4 – 6 hours