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.
Lemonade Cream Pie Shooter
- 2 cups watermelon liquified
- 5 tablespoons cornstarch
- 1/2 cup sugar
- 1/4 cup Splenda
- 1 1/2 cups diced watermelon
- 2 1/2 cups milk
- 1 4.3 ounce package of Lemon Jell-O Cook & Serve Pudding and Pie Filling
- 1/2 cup egg substitute
- 1 graham cracker crust
- 3/4 cup diced watermelon
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.
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.
Pour warmed watermelon mixture into pie crust. Top with slightly cooled lemon pudding to cover. Refrigerate for 3 hours or more.
To serve, cut individual pieces and sprinkle top with diced watermelon.
Photography and recipe courtesy of Watermelon.org