Serve this watermelon pudding tart with plenty of whipped cream. (Matthew Mead~AP)
Updated: October 3, 2011 1:36PM
MAKES 8 SERVINGS
1 1/4 cups graham cracker crumbs 5 tablespoons butter, melted 2 2 tablespoons lemon juice 2 eggs
5 tablespoons butter, melted
21/2 cups watermelon flesh
2 tablespoons lemon juice
1/4 cup sugar Whipped cream
In medium bowl, combine graham cracker crumbs with butter, stirring until well mixed. Press mixture into prepared tart pan. Bake for 12 to 15 minutes, or until golden.
Meanwhile, in blender puree watermelon until completely smooth. You should have 2 cups of juice. Strain juice through a fine mesh strainer into small saucepan. Add lemon juice. Over medium-high heat, bring juice to simmer.
In medium, heat-safe bowl, whisk together eggs, cornstarch and sugar until smooth. In a slow and steady stream, pour hot juice into egg mixture while continuously whisking. Pour mixture back into pan and continue to cook, whisking until thickened. Pour watermelon pudding into baked tart crust.
Press a piece of plastic wrap directly onto surface of pudding and refrigerate until cold. Serve with whipped cream.
Nutrition facts per serving: 180 calories, 10 g fat, 5 g saturated fat, 75 mg cholesterol, 23 g carbohydrates, 3 g protein, 100 mg sodium, 1 g fiber