Cut watermelon to make small triangle wedges about 1cm /0.4 inch thick. Cut each triangle in half, lengthways, to produce thinner triangles with a base size of around 6cm (2½ inches)
Using a sharp knife cut out the tree base by cutting the rind into thirds and removing the outer two thirds.
Line a baking tray with baking paper and place yoghurt into a piping bag or zip lock bag (cut the corner of the zip lock bag to pipe.)
Pipe the yoghurt onto the watermelon wedges to achieve desired effect.
Place in freezer until yoghurt is firm.
Notes
Nutritional information is an ESTIMATE only and is calculated using an online nutrition calculator.