Watermelon Pudding Recipes
WATERMELON PUDDING OR SAUCE
A unique, good tasting, somewhat exotic dessert. Called "Gelo di Melone" if you use all the ingredients, a summer treat in Sicily. In making this the first time, I imagined soaking sliced sponge layers to make a true watermelon cake; or using this instead of raspberry jam in a trifle. This recipe is paraphrased (with apologies) from Nick Malgieri's book: Great Italian Desserts.
Provided by TommyGato
Categories Dessert
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Prepare watermelon juice by scooping the meat and removing the seeds; liquefy in blender or food processor (I make extra to chill and drink).
- Stir sugar and cornstarch in a saucepan; add about half the juice stirring until thoroughly combined, then add the rest.
- Cook over moderate heat; stir, scraping the bottom with a wide spatula, occasionally at first, then constantly as it begins to thicken.
- Reduce heat to low when the mixture begins to bubble and continue stirring for 3-5 minutes.
- Pour into a bowl, stirring occasionally, until it reaches room temperature then stir in the vanilla.
- Add the optional ingredients if desired and pour into individual serving cups or a serving dish.
- Chill well before serving (it will thicken to a consistency like Jello as it chills) and serve with whipped cream or cookies if desired.
- If using as a sauce, thin if necessary to the consistency desired with additional watermelon juice.
Nutrition Facts : Calories 128.7, Sodium 1.2, Carbohydrate 32, Fiber 0.1, Sugar 22.3
COOL AND CREAMY WATERMELON PIE
This simple pie is so refreshing that it never lasts long on warm summer days. Watermelon and a few convenience items make it a delightful dessert that doesn't take much effort. -Velma Beck, Carlinville, Illinois
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 8 servings.
Number Of Ingredients 5
Steps:
- In a large bowl, dissolve gelatin in boiling water. Cool to room temperature. Whisk in whipped topping; fold in watermelon. Spoon into crust. Refrigerate for 2 hours or until set.
Nutrition Facts : Calories 272 calories, Fat 12g fat (8g saturated fat), Cholesterol 0 cholesterol, Sodium 147mg sodium, Carbohydrate 36g carbohydrate (27g sugars, Fiber 1g fiber), Protein 2g protein.
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- Whisk together the sugars, cornstarch and salt in a saucepan. Pour ¼ cup of the milk into the sugar mixture, stirring to form a smooth paste. Whisk in the remaining milk, watermelon and egg yolks. Cook the pudding mixture over low heat, stirring continuously with a wood spoon until thickened, about 15 minutes. Do not allow it to boil. Remove form heat and stir in the butter and vanilla. Scrape the pudding into a bowl. Cover with plastic wrap, pressing the surface to make an airtight seal and prevent a skin from forming. Refrigerate until well chilled, about 1 hour. *Best practice is to add warm pudding into a serving vessel immediately, then cool. Makes 4-6 servings depending on serving size.
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- Puree the watermelon in a blender until smooth (you can also use a stick blender to do this in batches). Pour through a fine-mesh strainer into a measuring cup, discarding remaining solids. You should have just about 3 cups (750 ml) watermelon juice.
- Pour the remaining watermelon juice into a medium saucepan. Bring to a boil, then simmer for 5 minutes to reduce it a little. Add the sugar and vanilla seeds, and whisk until the sugar is dissolved. Stir the cornstarch mixture again, then whisk into the watermelon juice. Simmer, whisking occasionally, for 3 minutes, then whisk in the lemon juice.
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