Watermelon Pudding or Sauce Recipe

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Watermelon Pudding or Sauce
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Ingredients:

Directions:

  1. Prepare watermelon juice by scooping the meat and removing the seeds; liquefy in blender or food processor (I make extra to chill and drink).
  2. Stir sugar and cornstarch in a saucepan; add about half the juice stirring until thoroughly combined, then add the rest.
  3. Cook over moderate heat; stir, scraping the bottom with a wide spatula, occasionally at first, then constantly as it begins to thicken.
  4. Reduce heat to low when the mixture begins to bubble and continue stirring for 3-5 minutes.
  5. Pour into a bowl, stirring occasionally, until it reaches room temperature then stir in the vanilla.
  6. Add the optional ingredients if desired and pour into individual serving cups or a serving dish.
  7. Chill well before serving (it will thicken to a consistency like Jello as it chills) and serve with whipped cream or cookies if desired.
  8. If using as a sauce, thin if necessary to the consistency desired with additional watermelon juice.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 141.42 Kcal (592 kJ)
Calories from fat 12.57 Kcal
% Daily Value*
Total Fat 1.4g 2%
Sodium 2.88mg 0%
Potassium 217.87mg 5%
Total Carbs 32.68g 11%
Sugars 21.25g 85%
Dietary Fiber 0.38g 2%
Protein 2.16g 4%
Vitamin C 13.7mg 23%
Iron 0.1mg 1%
Calcium 19.9mg 2%
Amount Per 100 g
Calories 73.53 Kcal (308 kJ)
Calories from fat 6.54 Kcal
% Daily Value*
Total Fat 0.73g 2%
Sodium 1.5mg 0%
Potassium 113.28mg 5%
Total Carbs 16.99g 11%
Sugars 11.05g 85%
Dietary Fiber 0.2g 2%
Protein 1.12g 4%
Vitamin C 7.1mg 23%
Iron 0.1mg 1%
Calcium 10.4mg 2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 2.9
    Points
  • 4
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • sodium free,
  • cholesterol free

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