WATERMELON GELATINS
Watermelons are made up almost entirely of water, so they're filling and refreshing without being heavy on calories. It is a good source of lycopene.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 3h30m
Number Of Ingredients 5
Steps:
- In a small bowl, sprinkle gelatin over 1/4 cup cold water. Set aside to soften, about 5 minutes.
- Meanwhile, in a small saucepan, combine sugar, salt, and 1/4 cup water. Heat over high, stirring occasionally, just until sugar is dissolved, 2 to 3 minutes; remove from heat. Stir in gelatin mixture until dissolved; set aside.
- In a blender, combine lemon juice and half the watermelon chunks; puree. Add remaining watermelon chunks; puree. Pour puree through a fine-mesh sieve into a large bowl or glass measuring cup, and discard solids. (You will need 3 cups of puree; reserve any extra for another use.)
- Stir gelatin mixture into puree; skim off and discard any foam on the surface. Divide mixture among 6 serving cups. Cover and refrigerate until set, at least 3 hours and up to 3 days. Serve gelatins, garnished with diced watermelon.
Nutrition Facts : Calories 118 g, Protein 3 g
WATERMELON CUPCAKES
My granddaughter and I bake together each week. She was inspired by her mommy's flavored syrups, so we came up with these watermelon cupcakes. If you are not going to pipe the frosting, you can reduce the amount of frosting by half. -Elizabeth Bramkamp, Gig Harbor, Washington
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 2 dozen.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. Line 24 muffin cups with paper liners. In a large bowl, combine cake mix, soda, egg whites, canola oil, gelatin and if desired, watermelon oil; beat on low speed 30 seconds. Beat on medium speed 2 minutes. Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean, 18-21 minutes. Cool in pans 10 minutes before removing to wire racks to cool completely., For frosting, in a large bowl, combine butter, confectioners' sugar, gelatin, soda and food coloring; beat until smooth. Frost cupcakes. Sprinkle with chocolate chips. Store in the refrigerator.
Nutrition Facts : Calories 385 calories, Fat 19g fat (11g saturated fat), Cholesterol 41mg cholesterol, Sodium 282mg sodium, Carbohydrate 54g carbohydrate (46g sugars, Fiber 1g fiber), Protein 2g protein.
WATERMELON-LIME GELATIN SQUARES
Provided by Food Network Kitchen
Time 4h20m
Yield about 16 two-inch cubes
Number Of Ingredients 7
Steps:
- Puree the watermelon, sugar, lime juice and Sambuca in a blender until smooth, working in batches if necessary. Pour through a fine-mesh sieve into a large liquid measuring cup.
- Pour 1 cup of the watermelon mixture into a small saucepan and bring to a boil. Meanwhile, pour another 1 cup of the watermelon mixture into a large bowl and sprinkle the gelatin on top; let stand 1 minute. Pour the hot watermelon mixture into the bowl and stir until the gelatin dissolves. Stir in the remaining watermelon mixture from the measuring cup.
- Spray an 8-inch-square cake pan with cooking spray, wiping out the excess. Pour in the watermelon mixture. Skim the foam from the surface and refrigerate the gelatin until slightly thickened, about 20 minutes. Arrange the mint leaves on top in rows, then push them just below the surface. Refrigerate until fully set, at least 4 hours.
- Unmold the gelatin: Invert onto a cutting board, then re-invert onto another cutting board and cut into squares.
WATERMELON CUPS
This lovely appetizer is almost too pretty to eat! Sweet watermelon cubes hold a refreshing topping that showcases cucumber, red onion and fresh herbs. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 16 appetizers.
Number Of Ingredients 6
Steps:
- Using a small melon baller or measuring spoon, scoop out the center of each watermelon cube, leaving a 1/4-in. shell (save flesh for another use)., In a small bowl, combine the remaining ingredients; spoon into watermelon cubes.
Nutrition Facts : Calories 7 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 2g carbohydrate (2g sugars, Fiber 0 fiber), Protein 0 protein.
WATERMELON CUPCAKES
These adorable cupcakes are made with watermelon flavored JELL-O mixed with white cake mix. The decorative topping makes them the sweetest cupcakes ever.
Provided by My Food and Family
Categories Recipes
Time 1h17m
Yield 24 servings
Number Of Ingredients 6
Steps:
- Heat oven to 350°F.
- Reserve 1 Tbsp. dry gelatin mix. Prepare cake batter and bake as directed on package for 24 cupcakes, blending remaining gelatin mix into batter before spooning into prepared muffin cups.
- Spoon frosting into medium bowl. Add reserved gelatin mix and food coloring to frosting; mix well. Add COOL WHIP; whisk until blended. Spread onto cupcakes.
- Decorate with chocolate morsels to resemble watermelons as shown in photo.
Nutrition Facts : Calories 220, Fat 9 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 190 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 2 g
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- Cut up a watermelon and place the pieces in a blender or food processor and blend until you have a liquid. Strain the liquid through a nut milk bag and you will need 3 cups of watermelon juice.
- Place the watermelon juice on the stove top on low heat. You simply want to warm it so that the gelatin will break down. When it's warm to the touch, remove from the stove and add the gelatin and mix thoroughly.
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