Typical spiked lemonade often has 25 to 30 grams each of carbs and sugar—all from processed ingredients. The easiest way to cut carbs and sugar: Don’t use the fake stuff! Why use fake ingredients when real fruit tastes so amazing?

This spiked watermelon lemonade has no added sugar and makes sitting poolside that much sweeter. It’s way too easy. All you have to do is add vodka, water, watermelon, lemon juice and optional stevia to a blender and blend until it becomes completely smooth. You can serve your spiked watermelon lemonade right out of the blender, or you can pour it into a pitcher and refrigerate it while you wait for your friends to join you.

This spiked watermelon lemonade recipe is one of my favorite summer drinks. The clean ingredients make it taste light and refreshing, and it’s full of nutrients like vitamins A and C. Plus, the water and watermelon give you a boost of hydration—you can’t go wrong!

This Spiked Watermelon Lemonade is…

Summer Staple

Refreshing

Perfect Poolside

Added sugar–free

Hydrating

Spiked Watermelon Lemonade Ingredients

1 cup vodka

1 cup water

6 cups seedless watermelon

3 lemons

3 drops liquid stevia (optional)

Spiked Watermelon Lemonade Directions

Add vodka, water, seedless watermelon and stevia to a blender. Using a handheld juicer, juice lemons into the blender. Blend until watermelon becomes completely smooth. Pour into a large pitcher and refrigerate prior to serving.

Nutrition Facts

(Serves 4)

Per serving:

Calories: 211

Carbs: 20 g

Sugar: 16 g

A Healthy Dish to Pass!

The summer is full of cookouts and gatherings with family and friends. And let’s be real, these normally include less-than-healthy foods that you either feel obligated to eat or are struggling to resist. Either way, you end up eating way more unhealthy foods, way more frequently than you would like. That’s why I made this Fruit Pizza with Sugarless Sugar Cookie Crust my dessert staple for all my summertime cookouts and gatherings. I love how I can dive in knowing I am nourishing my body while still taking care of my sweet tooth.

The Crust

Do you remember my Sugarless Sugar Cookies from Christmas? If you do, you’ll for sure remember how super-soft, moist and all-around tasty they are! That recipe inspired me to use the same ingredients, turning them into a delicious crust for this fruit “pizza” recipe. This Sugarless Sugar Cookie Crust is gluten-free, grain-free, dairy-free and added-sugar-free! Plus, it’s made from 100% whole ingredients, with the base being almond flour. Almond flour is what makes the Sugarless Sugar Cookie Crust soft and moist. You can swap out the almond flour for oat flour or coconut flour, but note that the texture and flavor will definitely change.

The Toppings

For this Fruit Pizza with Sugarless Sugar Cookie Crust, I used Greek yogurt sweetened with stevia as my “pizza sauce.” It’s so creamy and sweet and pairs perfectly with the Sugarless Sugar Cookie Crust. Plus, it delivers a boost of protein, which I know you are all about!

I decided to use raspberries, blueberries and blackberries for my toppings, although sometimes I like to change it up and top this Fruit Pizza with Sugarless Sugar Cookie Crust with a combination of mangos, pineapple and kiwi. Feel free to use any fruit combo you like—I don’t believe there is any fruit that could make this recipe go wrong!

This Fruit Pizza with Sugarless Sugar Cookie Crust is…

Gluten-free

Grain-free

Added-sugar-free

Healthy

Sweet

Creamy

Super soft

Moist

Light

Absolutely delicious

Fruit Pizza with Sugarless Sugar Cookie Crust

Ingredients:

1 cup full-fat Greek yogurt 

3 drops liquid stevia (or 1 tbsp. honey) 

1 tsp. vanilla extract 

Fresh fruit  

Cookie Crust: 

2½ cups almond flour 

¼ cup honey 

1 egg 

2 tsp. coconut oil 

1 tbsp. vanilla extract 

½ tsp. baking soda 

¼ tsp. sea salt 

Directions: 

Preheat oven to 350 degrees. In a large mixing bowl, combine all cookie crust ingredients with a hand mixer and mix until a smooth ball of dough forms, about 30 seconds. In a 9×13 baking dish, spread the dough evenly flat. Bake cookies for 8 to 10 minutes. Allow to cool. Mix Greek yogurt, vanilla extract and stevia in a small bowl and then spread evenly across the cookie crust. Thinly slice your favorite fruit to top it off! 

Nutrition Facts:

Makes 12 slices

1 Slice:

Calories: 197

Carbs: 14g

Fat: 14g

Protein: 7g