Fresh Ideas with Leigh Ann - Dulcinea


These delicious Pureheart Watermelon Mascarpone Trifles are a perfect treat anytime. And these Pureheart Honey Watermelon Ice Cubes are a perfect addition to lemonade.

Watermelon Mascarpone Mini Trifles

4 Cups PureHeart Mini Seedless Watermelon, cut into 1/2" cubes
1/4 Cup Mint Leaves, chopped
2 Tablespoons Fresh Lime Juice, divided
3/4 Cup Mascarpone Cheese
1/2 Cup Heavy Whipping Cream
2 Tablespoons Sugar
1 Teaspoon Vanilla Extract
Watermelon, Lime Slices and Mint Sprigs, for garnish


  1. In bowl, combine watermelon, mint and 1 tbsp lime juice. Cover and chill for 1 hour.
  2. In mixing bowl, combine mascarpone, whipping cream, sugar, vanilla and 1 tbsp lime juice.
  3. Mix with a hand mixer at low speed until thick and creamy. Do not over mix until stiff.
  4. In small glass dish or footed glass, spoon in 1/3 cup watermelon, 1/3 cup cream and top with 1/3 cup watermelon.
  5. Repeat making 6 servings.
  6. Garnish with watermelon, lime slices and mint sprigs.

Watermelon Honey Ice Cubes

4 Cups PureHeart Mini Seedless Watermelon
2 Tablespoons Honey
Pinch Salt


  1. In blender combine watermelon, honey and salt.
  2. Blend to purée.
  3. Pour into silicone ice cube trays.
  4. Freeze until solid, about 3 hours.

Pureheart Dippers 

1 PureHeart Mini Seedless Watermelon, cut into squared wedges or 1/2" x 1/2" dipping sticks with rind left on
1 Cup Greek Yogurt
1 Teaspoon Vanilla Extract
1 Teaspoon Orange Zest
1/4 Cup Orange Juice, freshly squeezed
Pinch Cinnamon


  1. Mix all ingredients except watermelon together in a bowl until smooth.
  2. Keep refrigerated until ready to serve.
  3. Serve with watermelon wedges.