RecipeWatermelon Cakes

Nutrition Facts
Amount per Serving
  • Calories: 33
  • Protein: 0 g
  • Total Fat: 1 g
    • Saturated Fat: 0.5 g
    • Unsaturated Fat: 0.5 g
  • Cholesterol: 5 mg
  • Total Carbohydrate: 5 g
  • Dietary Fiber: 0 g
  • Total Sugar: 4 g
    • Natural Sugar: 4 g
    • Added Sugar: 0 g
  • Sodium: 0 mg

These gorgeous mini cakes look like they belong in a fancy dessert shop. But, look a little closer and you’ll see that instead of cake, I’m using naturally sweet watermelon as the base. Definitely give them a try!

  • Prep time
  • Total Time
This recipe makes 5 Servings
  • 5 watermelon rounds, approximately 2 inches in diameter and 2 inches tall (try using a cookie cutter)
  • 10 tablespoons aerated whipped cream
  • Mint leaves for garnish (optional)
  • Slivered almonds for garnish (optional)
  • Blueberries for garnish (optional)

Simply squirt about 2 tablespoons of aerated whipped cream onto each watermelon round. Add optional garnish and serve immediately.


Note: The aerated whipped cream will begin to “melt” after a couple minutes, so serve immediately. If the desserts are going to sit out longer, I suggest mixing in about 3 tablespoons of mascarpone cheese into about 1/2 cup whipped cream, then piping the topping onto the cakes and garnishing. This will help the topping hold much longer for that beautiful finish. These mini “cakes” will be 75 calories per serving.