Gingery Watermelon Petit Fours
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 170 calorie
- Total Fat
- 5 grams
- Saturated Fat
- 3 grams
- Cholesterol
- 15 milligrams
- Sodium
- 50 milligrams
- Carbohydrates
- 31 grams
- Dietary Fiber
- 1 grams
- Protein
- 2 grams
- Sugar
- 25 grams
- Total: 4 hr 10 min
- Prep: 5 min
- Inactive: 4 hr
- Cook: 5 min
Ingredients
1 cup sliced fresh ginger, from one 4-inch piece
4 tablespoons honey
Zest of 1 lime plus 2 tablespoons fresh lime juice
1 small seedless watermelon
2 ounces room-temperature cream cheese
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.