Watermelon Lemonade Cream Pie Shooter

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Have Made It

Watch the recipe video below.


  • Yields

    Makes 10 servings.


Ingredients

Instructions

  1. In a small saucepan, heat watermelon juice, cornstarch, ½ cup sugar, and ¼ 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 ½ cups diced watermelon and return to refrigerator until warm, not hot.
  2. While watermelon is cooling, place pudding mix, ½ cup sugar, ¼ 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.

Recipe Video



Nutritional Facts

Serving size
1
Calories per serving
270
Fat per serving
6g
Saturated fat per serving
2g
Cholesterol per serving
5mg
Sodium per serving
290mg
Carbohydrates per serving
51g
Fiber per serving
<1g
Sugar per serving
37g
Protein per serving
5g

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