Layered Watermelon Dessert Bites Recipes
25 BEST WATERMELON DESSERT COLLECTION
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a watermelon treat in 30 minutes or less!
Nutrition Facts :
LAYERED WATERMELON ICE POPS
Nothing says summer quite like slices of watermelon and frozen ice pops, so put the two together for a summery, layered treat. When avocado is sweetened and pureed, it freezes up just like ice cream, making it the perfect ingredient for the green watermelon rind layer.
Provided by Food Network Kitchen
Categories dessert
Time 7h25m
Yield 6 frozen pops
Number Of Ingredients 6
Steps:
- Puree the watermelon with 1/4 cup of the sugar in a blender. Pour into a medium bowl and freeze, stirring every 30 minutes, until the puree resembles a slushy mixture, about 2 hours.
- Fold the chocolate chips into the watermelon slush and pour into six 3- to 4-ounce ice-pop molds, filling them about three-quarters full. Insert wooden or plastic (without guards) ice-pop sticks. Freeze until the mixture is just slightly set, about 30 minutes.
- Meanwhile, mix the coconut milk and 2 tablespoons of sugar in a small bowl and refrigerate.
- After 30 minutes, pour the coconut milk mixture on top of the watermelon mixture, leaving a 1/4-inch headspace at the top. Freeze until the mixture is just slightly set, about 30 minutes.
- Right before the coconut milk mixture is just set, puree the avocado, lime juice, 1/4 cup of water and the remaining 2 tablespoons sugar in a blender until smooth and creamy. Top the coconut layer with the avocado mixture and freeze until solid, about 4 hours.
- Let sit at room temperature for about 5 minutes before unmolding.
Nutrition Facts : Calories 173, Fat 7 grams, SaturatedFat 3 grams, Cholesterol 1 milligrams, Sodium 10 milligrams, Carbohydrate 29 grams, Fiber 2 grams, Protein 1 grams, Sugar 24 grams
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LAYERED WATERMELON POPSICLES
From watermelon.org
- Add watermelon, 2 tablespoons of sugar and lemon juice to a blender and blend until well pureed. Skim off foam and carefully pour into up to 10 popsicle molds filling to about ⅔ full. Cover with the lid and insert the popsicle sticks and freeze for 3 hours. Watermelon juice separates naturally so stir it gently every 30 minutes. Once the juice is slushed, sprinkle chocolate chips over the tops and push gently down to immerse, keeping some touching the insides of the molds.
- After three hours, whisk coconut milk, 1 ½ tablespoons of sugar until sugar is dissolved and chill 30 minutes. You want a nice pourable consistency after chilling, not too thick. If it thickens too much stir in 1-2 tablespoons of cold water to thin.
- Remove popsicles from freezer and pour about a tablespoon of coconut milk into an even layer over the watermelon layer. Return to freezer, uncovered, and chill for at least 45 minutes. Meanwhile, peel the kiwis (or cut tops and scoop out flesh) and transfer the fruit to the blender along with 2 tablespoons of sugar. Pulse until pureed. Pour through a mesh strainer to remove seeds and chill the puree for 30 minutes.
- Take popsicles from freezer and top each with kiwi mixture, about a tablespoon each. Return to freezer and chill until popsicles are fully solid, about 2-3 hours.
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- In a small saucepan, combine balsamic vinegar and sugar. Heat to boiling and then reduce heat to simmer. Simmer until reduced to syrup consistency; about 15 minutes. Let cool.
- On a serving tray, layer watermelon slices, arugula and sliced brie. Drizzle with cooled balsamic vinegar syrup before serving.
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