Put these cuties at the top of your list for fun summertime desserts. We soak cubes of watermelon in a light ginger-lime syrup and then top them with a tiny bit of cream cheese (yes, full-fat cheese-a little goes a long way!). They look like little pink cakes and are the ultimate refreshing treat.
Zest of 1 lime plus 2 tablespoons fresh lime juice
1 small seedless watermelon
2 ounces room-temperature cream cheese
A small plastic resealable plastic bag
Combine the ginger, 3 tablespoons of the honey and 1/2 cup water in a small saucepan. Bring to a boil, then remove from the heat. Let sit until cooled to room temperature. Strain, discarding the ginger. Stir in the lime juice.
Meanwhile, cut the watermelon crosswise into 1-inch-thick slices. Cut off the skin, leaving each slice a square or rectangle. Cut each slice again until you have twenty-four 1-inch cubes. (You will have watermelon left over.) Put the cubes in an 8 by 8-inch baking pan. Pour the cooled syrup over the watermelon and let sit, refrigerated, 1 to 4 hours, turning the cubes halfway through.
Just before serving, mix the cream cheese and the remaining 1 tablespoon honey in a small bowl until smooth. Transfer to a resealable plastic bag. Push the mixture towards one corner of the bag and twist the top to make a handle. Use scissors to snip a small hole at the corner.
Remove the watermelon from the liquid and transfer the cubes to a serving tray. Pipe a small dollop of the cream cheese mixture onto the top of each cube. Sprinkle the lime zest over the tops of the cubes.
Copyright 2014 Television Food Network, G.P. All rights reserved.