WATERMELON SALAD POPS
Bring sweet and spicy together with these Watermelon Salad Pops. Cayenne pepper and olive oil vinaigrette add tons of flavor to Watermelon Salad Pops.
Provided by My Food and Family
Categories Home
Time 1h
Yield 6 servings
Number Of Ingredients 5
Steps:
- Cut watermelon into 6 wedges, then cut small slit into rind side of each wedge. Insert wooden pop stick into each slit for handle. Place in single layer on plastic wrap-covered rimmed baking sheet.
- Use toothpick or thin wooden skewer to poke a few small holes in flesh of each watermelon slice; drizzle evenly with vinaigrette.
- Refrigerate 45 min.
- Combine remaining ingredients; sprinkle over watermelon before serving.
Nutrition Facts : Calories 70, Fat 2.5 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 2.5 mg, Sodium 120 mg, Carbohydrate 0 g, Fiber 0.6273 g, Sugar 0 g, Protein 2 g
WATERMELON SALAD
Provided by Food Network Kitchen
Categories side-dish
Time 15m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Bring 1/4 cup each sugar and water to a simmer in a saucepan. Remove from the heat, add 3 mint sprigs and steep 10 minutes. Discard the mint; add the zest and juice of 1 lemon and a pinch of salt. Toss with 2 cups blueberries and 3 cups cubed watermelon. Let stand 15 minutes. Top with chopped mint.
WATERMELON MARGARITA POPS
Icy watermelon wedges with a sweet-sour-tequila punch, these gorgeous party-friendly pops are perfect for staving off summer's heat. A sprinkle of chile powder before serving adds a bonus layer of flavor.
Provided by Food Network Kitchen
Categories dessert
Time 5h15m
Yield about 24 pops
Number Of Ingredients 5
Steps:
- Pierce the rind of each watermelon wedge with the tip of a paring knife to make a 1/2-inch-wide slit that is about 1 inch deep. Combine the tequila, lime juice and agave in an extra-large resealable plastic bag. Add the watermelon, seal the bag and turn it over gently to combine. Refrigerate, turning over once more halfway through, for about 1 hour.
- Line 2 baking sheets with wax paper. Insert an ice-pop stick into the slit of each watermelon wedge. Put on the prepared baking sheets and freeze until solid, 4 hours to overnight. Serve with lime wedges and chile powder.
WATERMELON POPS
Nothing's better on a hot day than homemade watermelon ice pops.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 8h
Number Of Ingredients 2
Steps:
- Working in batches, place watermelon and sugar (if using) in a blender. Puree until completely liquefied, stirring watermelon as necessary so all cubes are blended and mixture is smooth. Pour into twelve 3-ounce ice-pop molds or plastic cups. Insert sticks or wooden spoons into puree, and freeze until solid, at least 8 hours.
Nutrition Facts : Calories 23 g
WATERMELON ICE POPS
Cool and refreshing, with no artificial colors or flavors! If you don't have ice pop molds, you can use paper cups and wooden sticks.
Provided by Mama Alanna
Categories Desserts Frozen Dessert Recipes Popsicle Recipes
Time 2h10m
Yield 6
Number Of Ingredients 5
Steps:
- Blend watermelon, water, honey, lemon juice, and sugar together in a blender until smooth. Pour mixture into ice pop molds and freeze until solid, about 2 hours.
- Run hot water over ice pop molds for a few seconds to unmold.
Nutrition Facts : Calories 30.7 calories, Carbohydrate 8.1 g, Fat 0.1 g, Fiber 0.2 g, Protein 0.3 g, Sodium 1.1 mg, Sugar 7.4 g
WATERMELON POPS
Layers of raspberry, cream cheese and lime look like watermelon slices with chocolate chip 'seeds' in these tasty frozen pops.
Provided by Philadelphia
Categories Trusted Brands: Recipes and Tips PHILADELPHIA Cream Cheese
Time 3h35m
Yield 16
Number Of Ingredients 9
Steps:
- Mix 1/3 cup sugar and lime gelatin mix in medium bowl. Add 1 cup boiling water; stir 2 min. until completely dissolved. Add enough ice to 1/2 cup cold water to measure 3/4 cup. Add to lime gelatin; stir until ice is completely melted. Refrigerate 25 min.
- Meanwhile, repeat Step 1 using strawberry gelatin mix and omitting the refrigeration step. Pour into 16 (3-oz.) paper cups. Freeze 20 min. Stir 1/2 tsp. chocolate chips into gelatin in each cup.
- Beat cream cheese and remaining sugar with mixer in medium bowl until well blended. Stir in COOL WHIP; spread over gelatin in cups.
- Pour lime gelatin over cream cheese mixture. Insert wooden pop stick into gelatin in center of each cup. Freeze 3 hours or until firm. Remove pops from cups just before serving.
Nutrition Facts : Calories 133.5 calories, Carbohydrate 24.7 g, Cholesterol 7.9 mg, Fat 3.6 g, Fiber 0.1 g, Protein 1.5 g, SaturatedFat 2.5 g, Sodium 75.6 mg, Sugar 23.4 g
REFRESHING WATERMELON SALAD
Surprising yet delicious combination of ingredients that can be had as a starter salad, healthy snack or a light meal.
Provided by CHICA3578
Categories Salad Fruit Salad Recipes
Time 20m
Yield 15
Number Of Ingredients 8
Steps:
- In a small bowl, pour lime juice over red onions. Allow to marinate while assembling the salad.
- Gently combine the watermelon, cucumber, feta cheese, and cilantro in a large bowl. Season with black pepper. Toss watermelon salad with marinated onions and season with sea salt just before serving.
Nutrition Facts : Calories 94 calories, Carbohydrate 14.2 g, Cholesterol 13.5 mg, Fat 3.5 g, Fiber 1 g, Protein 3.4 g, SaturatedFat 2.3 g, Sodium 182.4 mg, Sugar 10.9 g
WATERMELON POPSICLES
You don't need an expert to tell you that watermelon is just about the most refreshing thing you could possibly eat in the middle of summer. Luckily, there are many worthy and refreshing things to do with watermelon that are somewhere between simple slicing and full-blown cooking.
Provided by Mark Bittman
Categories easy, dessert
Time 15m
Number Of Ingredients 3
Steps:
- Cut the watermelon into small chunks (discarding the rind), and put them in a blender with the sugar and lime juice. Process until smooth, adding enough water (or fruit juice) so that the mixture liquefies. Pour into popsicle molds, and freeze.
Nutrition Facts : @context http, Calories 121, UnsaturatedFat 0 grams, Carbohydrate 31 grams, Fat 0 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 0 grams, Sodium 3 milligrams, Sugar 27 grams
WATERMELON POPS
Enjoy these watermelon pops made with chocolate, Betty Crocker™ Super Moist™ cake mix and Rich & Creamy vanilla frosting - a beautiful dessert.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h10m
Yield 32
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. Spray 13x9-inch pan with cooking spray. Make and bake cake mix as directed on box for 13x9-inch pan, using water, oil and egg whites and adding pink paste food color. Cool completely.
- Line cookie sheet with waxed paper. Crumble cake into large bowl. Add frosting and chocolate chips; mix well. Shape into 32 oblong balls; place on cookie sheet. Freeze until firm. When cake balls are firm, transfer to refrigerator.
- Remove several cake balls from refrigerator at a time. Dip tip of 1 lollipop stick 1/2 inch into melted white candy and insert stick into 1 cake ball no more than halfway. Dip each cake ball into melted candy to cover; tap off excess. Poke opposite end of stick into foam block. Let stand until set. Dip each cake ball into melted green candy to cover; tap off excess. Return sticks to foam block. Let stand until set. With toothpick, decorate cake balls with light green candy to look like watermelons. Let stand until set.
Nutrition Facts : Calories 351, Carbohydrate 49 g, Fat 3 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 119 mg
GRILLED WATERMELON AND TOMATO SALAD
This salad is an ode to summer. I love to grill the watermelon after it's been brushed with a little bit of the honey-lime vinaigrette. The sugars from the melon caramelize nicely on the grill and add the best smoky flavor.
Provided by Kardea Brown
Categories appetizer
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Make the honey-lime vinaigrette: Add the garlic and shallot to a food processor and pulse until minced. Turn off the motor and add the oil, honey, lime zest and lime juice. Process until smooth. Season with salt and pepper. Set aside.
- Make the salad: Line a baking sheet with parchment paper and set aside. Melt the butter in a large skillet over medium heat. Add the pecans and brown sugar and cook, stirring to coat, until the sugar begins to caramelize, about 3 minutes. Spread the pecans onto the prepared baking sheet and let cool completely, about 20 minutes.
- Meanwhile, trim the ends from the watermelon. Stand the watermelon on a cutting board, flat-side down, and cut into quarters. Set aside 2 quarters for another use. Cut the remaining 2 quarters crosswise into 1-inch-thick slices. Brush 2 tablespoons of the vinaigrette onto the slices.
- Preheat a grill to medium-high heat or place a grill pan over medium-high heat until hot. Grill the watermelon slices, in batches, in a single layer until warmed through and grill marks appear, 2 to 3 minutes per side. Remove the watermelon from the grill and let cool, about 15 minutes. Cut into bite-size cubes.
- Arrange the arugula, grilled watermelon, tomatoes, feta cheese, pecans and red onion on a platter or in a salad bowl. Drizzle the remaining vinaigrette over the top and toss just before serving.
WATERMELON MEZCAL POPS
These spiked watermelon ice pops will keep you cool all summer long; just throw everything in a blender, pour into molds and freeze. With just the right amount of smoky mezcal and a hint of lime juice, they are as refreshing as they are fun to eat. Feel free to use orange juice instead of mezcal for a non-alcoholic version.
Provided by Food Network
Categories dessert
Time 8h10m
Yield 6 servings
Number Of Ingredients 4
Steps:
- Blend the watermelon, mezcal, lime juice and sugar in a blender on high until very smooth and thoroughly combined, about 1 minute. Give the mixture a good stir with a large spoon or rubber spatula to make sure most of the foam has subsided, then pour into six 4-ounce ice-pop molds. Freeze until solid, at least 8 hours and preferably overnight.
- The ice pops will keep in the freezer up to 2 weeks. Right before serving, run them under hot water for 5 to 10 seconds to make them easier to unmold.
WATERMELON POPS
Try a new, fun way to serve watermelon to kids. You could also push green and black grapes onto kebab sticks and finish with a strawberry
Provided by Juliet Sear
Categories Dessert, Snack
Time 5m
Number Of Ingredients 1
Steps:
- Cut the watermelon into 2cm-thick slices. Cut each slice into a triangular wedge.
- Make a small incision into the middle of the skin on each piece, large enough to push in a lolly stick.
COOL WATERMELON POPS
The kids are going to flip for the miniature chocolate chips in these picture-perfect pops. They're almost too cute to eat (but you'll be glad you did). -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 28 pops.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the water, sugar, gelatin and Kool-Aid mix; stir until sugar is dissolved. Add watermelon juice. Fill each mold or cup with 3 tablespoons watermelon mixture. Freeze until almost slushy, about 1 hour. Sprinkle with chocolate chips. Top molds with holders. If using cups, top with foil and insert sticks through foil. Freeze., In a small bowl, combine limeade and, if desired, food coloring. If using freezer molds, remove holders. If using paper cups, remove foil. Pour limeade mixture over tops. Return holders or foil. Freeze until firm.
Nutrition Facts : Calories 64 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 11mg sodium, Carbohydrate 15g carbohydrate (15g sugars, Fiber 0 fiber), Protein 0 protein. Diabetic Exchanges
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