Heather of Real: The Kitchen and Beyond is back this week with another tasty recipe, all her own concoction!
Nothing says summer like sweet watermelon. I love hot summer days and hands sticky with fresh watermelon. We have already had 2 watermelons this season and not a one of us has eaten a slice. Why? Because I have been experimenting with watermelon recipes for the past two weeks. A few of them are ready to share and a few are waiting in the archives to be pulled out for summer.
I have a quick and easy watermelon recipe that makes breakfast and dessert that much more special. Watermelon Cream is delicate, flavorful, and yet decadent. I can eat it with a spoon all by itself.
However, it is even better when it tops fresh fruit, brownies, or your favorite pancake recipe. You can use it as a dip but careful, it will separate. This pancake recipe is MY absolute favorite, or you can give Barb’s Paleo and Gluten-free Coconut Flour Pancakes a try.
- 1 cup heavy whipping cream
- 1 cup cubed watermelon
- Put cream in blender or mix with mixer until just past peaks forming. *Just after whipped cream but before it turns to butter.
- Add watermelon.
- Blend until smooth.
Can be refrigerated only a few days. It will separate so I give it a stir before using.