Watermelon “Cupcakes” With Devinly Whipped Topping
This recipe is a MUST for those warm summer nights Make this recipe for people who don’t think they like squash, just don’t tell them that these are squash fries. Call them“Garlic Parmesan Fries” instead—soon they’ll swear by them!
1 medium to large seedless
watermelon (you’ll have plenty left over)
8 tablespoons Devinly Whipped
Topping (click here for recipe)
1/8 teaspoon edible red glitter (made
from gelatin, not sugar)
1 cupcake shaped cookie cutter
(about 3 inches tall with a base about 2 1/2 inches wide)
Trim away one end of the watermelon. Cut a slice that’s about
1/2 inch thick from the melon. Making sure not to include any
of the white portion of the watermelon, use the cookie cutter
to cut as many “cupcakes” from the slice as you can (you
should get about 2–3 per slice, depending on the size of your
watermelon). Continue cutting slices and using the cookie
cutter to cut cupcakes until you have 8 cupcakes.
Place the cupcakes on a clean work surface. Using a pastry
bag with a relatively small hole (I used a #10 tip, which pretty
accurately yielded 1 tablespoon of topping, but you can use
any tip), frost the top portion of the cupcakes with the whipped
topping. Sprinkle the glitter evenly over the frosted portions.
Place a blueberry on the top of each. Enjoy immediately.
Makes 8 servings.
30 calories, 0 g fat, 0 g saturated fat, 0 g trans fat, 0 mg cholesterol, 0 mg sodium,
85 mg potassium, 7 g carbohydrate, 0 g fiber, 6 g sugars, 1 g protein, 10 mg phosphorus
SERVING SIZE: 1 “cupcake”