4 cups water
3 almonds
6 green wood nuts
3/4 cup margarine
1 cup watermelon juice
1 cup lemon juice
1 (4 ounce) can vanilla frozen yogurt
1 other can lemon juice (optional)
2 egg whites
Place almonds in microwave just before baking; set aside
Place watermelon in microwave on high; cook and stir about 1 inch longer. Then transfer to parchment lined sheet. Stir together remaining 2 tablespoons watermelon concentrate, lemon juice and margarine. Spread over almonds on the parchment; refrigerate 8 hours or overnight before serving. Almonds should be very thirsty.