Making the holiday season special is an important tradition for many families, and it’s likely to take on heightened importance this year with gatherings, celebrations and festivities taking on a different look than years past. One family-favorite way to create holiday magic is through delicious desserts that can be made and enjoyed together. 

Don’t be afraid to try something new this year by turning to foods typically associated with warmer weather. For example, watermelon is available year-round and makes a surprisingly nutritious, flavorful addition to your seasonal spread, whether it’s the main ingredient or included in recipes from entrees to sides and drinks to desserts.  

Add fruity flavor and fun to your holiday desserts 

For a kid-friendly, tasty treat, ask your little ones to help make these Holiday Watermelon Cutouts. Because they only require a few ingredients and plenty of creativity, they’re perfect for getting the whole family involved. 

Holiday Watermelon Cutouts

*Recipe and photo courtesy of the National Watermelon Promotion Board

Ingredients: 

• 1/2 watermelon, cut into 1/2-inch thick disks
• vanilla frosting or yogurt
• sprinkles, for decorating

Using holiday cookie cutters, cut shapes out of watermelon disks.

Decorate watermelon shapes with yogurt.

Top with sprinkles.

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Make this Watermelon and Blueberry Cheesecake the highlight at your dessert table with its creamy, fruity flavor and eye-popping looks. 

Watermelon and Blueberry Cheesecake

*Recipe and photo courtesy of the National Watermelon Promotion Board

Servings: 12 

Cheesecake:

• Nonstick cooking spray
• 1/3 cup graham cracker crumbs (2 graham crackers)
• 24 ounces fat-free cream cheese, at room temperature
• 8 ounces low-fat cream cheese, at room temperature
• 1 cup white sugar
• 3/4 cup no-calorie sugar substitute
• 3/4 cup fat-free half-and-half
• 1/4 cup fresh lemon juice
• 2 tablespoons lemon peel, finely grated
• 2 teaspoons vanilla extract
• 1 1/2 cups liquid egg substitute (equivalent of 6 eggs)

Watermelon-Blueberry Sauce:

• 3 cups watermelon juice, with pulp
• 6 teaspoons cornstarch
• 6 tablespoons lemon juice
• 3 tablespoons sugar
• 3 tablespoons no-calorie sugar substitute
• 1-1 1/2 teaspoons lemon extract
• 2 cups diced watermelon
• 3 cups blueberries

To make cheesecake: Preheat oven to 350 F.

Spray bottom and sides of 9-inch springform pan. Sprinkle graham cracker crumbs in pan and tilt to spread evenly over bottom and sides, leaving extra crumbs on bottom.

Using electric mixer, beat fat-free cream cheese, low-fat cream cheese, sugar and sugar substitute until creamy and well-blended. Slowly add half-and-half, lemon juice, lemon peel and vanilla; continue beating. Add egg substitute until mixture is thoroughly blended and creamy. Pour into crumb-lined pan.

Place springform pan in large roasting pan. Pour enough water into roasting pan to come halfway up sides of springform pan. Bake cheesecake until firm, slightly golden and top is cracked, about 1 hour, 25 minutes. Remove springform pan from water and refrigerate, uncovered, until cold, about 3 hours or overnight. 

To make watermelon-blueberry sauce: In blender, whip watermelon juice, cornstarch, lemon juice, sugar and sugar substitute until smooth. Pour into small saucepan over medium-high heat and bring to gentle boil until topping begins to thicken. Remove from heat and place in refrigerator to cool. Just before serving, add lemon extract, diced watermelon and blueberries; stir to thoroughly blend.

To serve, run knife around sides of cheesecake and remove springform pan sides. Top each slice with generous helping of watermelon-blueberry sauce.

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Celebrate with a delectable holiday dessert

Whether you’re a chocolate lover or prefer traditional seasonal flavors like peppermint and gingerbread, you can turn to these Gingerbread Cupcakes with Whipped Vanilla Buttercream to tingle taste buds while bringing everyone together.

 

Gingerbread Cupcakes with Whipped Vanilla Buttercream

*Recipe and photo courtesy of Megan Gundy on behalf of Milk Means More

Cupcakes:

• 1 1/2 cups all-purpose flour
• 1 1/2 tablespoons ground ginger
• 2 teaspoons ground cinnamon
• 1/4 teaspoon ground cloves
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1 1/2 cups unsalted butter, at room temperature
• 1 1/2 cups granulated sugar
• 3 tablespoons molasses
• 4 large eggs
• 2 teaspoons vanilla extract

Whipped Vanilla Buttercream:

• 1 cup (2 sticks) butter, softened
• 2 teaspoons vanilla extract
• 4 cups powdered sugar
• 2-4 tablespoons heavy whipping cream
• 1 pinch salt
• cinnamon, for topping 

Adjust oven rack to lower-middle position and preheat oven to 350 F. Line muffin pan with cupcake liners. Set aside.

To make cupcakes: In medium bowl, whisk flour, ginger, cinnamon, cloves, nutmeg and salt. 

In large bowl of stand mixer, cream butter and sugar until light and fluffy, about 3 minutes. Add molasses and beat until incorporated. Beat in eggs, one at a time, then beat in vanilla. Add flour mixture and mix on low speed until just combined.

Divide batter evenly among muffin cups, filling each about 3/4 full. Bake 30 minutes, or until toothpick inserted in center cupcake comes out clean or with moist crumbs. Let cupcakes cool 10 minutes then transfer to wire rack to cool completely.

To make whipped vanilla buttercream: In large bowl of stand mixer, beat butter on medium-high speed until light and fluffy, about 3 minutes. Add vanilla and, with mixer on low, slowly add in powdered sugar, cream and salt, scraping down sides of bowl as needed. Once incorporated, whip frosting at least 3 minutes on medium-high or high speed. If frosting is too thick, gradually beat in additional cream. Pipe on top of cooled cupcakes and sprinkle with cinnamon.

Top photograph by Melnychuk Nataliya 

Check out more food and drink recipes in the latest issues of VERGE Lifestyle & Urban Culture magazine. Click here to shop the issues now and become inspired!