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Recipe Summary

prep:
15 mins
freeze:
4 hrs
Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Puree the watermelon and lime juice in a food processor or blender (in batches, if necessary). You should have about 4 cups puree. Pour into a 9-inch disposable foil pie pan. Cover and freeze about 2 hours or until just firm, but not completely solid. Remove from freezer; uncover. With a sharp knife, score into 8 pie-shaped wedges. Use a knife to make slits in the side of the pan, centering the slits in each wedge using the score marks as guides. Immediately insert a wooden pop stick into each slit to prevent juice from leaking out. Cover and freeze until firm, about 2 hours more. Remove from freezer; cut through score marks and use scissors to cut away pan. Make a slit in green cupcake wrappers and use as drip-guard.

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Nutrition Facts

35 calories; total fat 0g; saturated fat 0g; polyunsaturated fat 0g; monounsaturated fat 0g; cholesterol 0mg; sodium 1mg; potassium 132mg; carbohydrates 9g; fiber 0g; sugar 7g; protein 1g; trans fatty acid 0g; vitamin a 632IU; vitamin c 10mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 0mg; vitamin b6 0mg; folate 4mcg; vitamin b12 0mcg; calcium 10mg; iron 0mg.
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