KID-FRIENDLY IDEAS:
Watermelon Lemonade Cream Pie / Dessert Shooters
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.
Ingredients:
2 cups watermelon liquified
5 Tablespoons cornstarch
1 /2 cup sugar
1/4 cup Splenda
1 1/2 cups diced watermelon
1 4.3 ounce package of Lemon Jell-O Cook & Serve Pudding and Pie Filling
1 /2 cup sugar
1/4 cup Splenda
1 /2 cup egg substitute
1 graham cracker crust
3/4 cup diced watermelon
Directions:
1. In a small saucepan, heat watermelon juice, cornstarch, 1 /2 cup sugar, and 1/4 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 1 1/2 cups diced
watermelon and return to refrigerator until warm, not hot.
2. While watermelon is cooling, place pudding mix, ½ cup sugar, 1/4 cup ‘Splenda, egg
substitute, and 2 ½ 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.