For a fun twist, make the watermelon lemonade cream pie in individual serving glasses or jars. Photo courtesy of the Watermelon Board
Each serving of this creamy pie includes almost a half cup of watermelon, a source of lycopene, a compound related to beta carotene that lowers the risk for heart disease, inflammation and even skin aging. The potassium in watermelon is important for maintaining a healthy heart beat and the vitamin C is one of the body’s major antioxidants. By using just a touch of Splenda and the egg substitute instead of more sugar and whole eggs, you save 50 calories and 64 milligrams of cholesterol, yet get the same yummy sweet-and-creamy taste.
2 cups watermelon liquified
5 Tablespoons cornstarch
1½ cups diced watermelon
1 4.3 ounce package of Lemon Jell-O Cook & Serve Pudding and Pie Filling
½ cup sugar
¼ cup Splenda
½ cup egg substitute
1 graham cracker crust
¾ cup diced watermelon
1. In a small saucepan, heat watermelon juice, cornstarch, ½ cup sugar and ¼ cup Splenda over medium heat, stirring frequently until mixture comes to a gentle boil and thickens. Remove from heat and refrigerate for 15 minutes. Stir in 1½ cups diced watermelon and return to refrigerator until warm, not hot.
2. While watermelon is cooling, place pudding mix, ½ cup sugar, ¼ cup Splenda, egg substitute, and 2½ cups milk in a blender and whip. Pour into a medium sauce pan over medium-high heat. Stir frequently until pudding comes to a boil and thickens. Remove from heat, cool slightly.
3. Pour warmed watermelon mixture into pie crust. Top with slightly cooled lemon pudding to cover. Refrigerate for 3 hours or more.
4. To serve, cut individual pieces and sprinkle top with diced watermelon. Makes 10 servings.
Nutritional Analysis per serving: 307 Calories; 25 percent fat (8.7 grams); 1.8 grams saturated fat; 4 percent protein; 71 percent carbohydrate; 122 milligrams potassium; 270 milligrams sodium; 1 gram fiber.
Used with permission of the Watermelon Board. Find more recipes at watermelon.org