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.
Recipe courtesy of Food Network Kitchen
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Gingery Watermelon Petit Fours
Total:
4 hr 10 min
Prep:
5 min
Inactive:
4 hr
Cook:
5 min
Yield:
4 servings
Level:
Easy

Nutrition Info

Healthy
Total:
4 hr 10 min
Prep:
5 min
Inactive:
4 hr
Cook:
5 min
Yield:
4 servings
Level:
Easy

Nutrition Info

Healthy

Ingredients

Directions

Special equipment: 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.

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