1 ⅓ cup graham cracker crumbs
1 cup sugar
⅔ stick butter , or margarine, melted
¼ watermelon
2 envelopes gelatin
⅛ tsp salt
1 tbsp lemon juice
2 egg whites
1 cup heavy cream, whipped
Combine graham cracker crumbs, ⅓ cup of sugar, and butter.
Press over bottom and sides of a 9-inch pie plate. Chill.
Extract 2 ½ cups juice from watermelon by cutting watermelon into cubes and pressing through a strainer to remove seeds and membranes.
Sprinkle gelatin over 1 cup watermelon juice in a medium saucepan.
Place over low heat, stirring constantly, about 5 minutes or until gelatin dissolves.
Remove from heat and stir in ⅓ cup sugar, salt, remaining watermelon juice, and lemon juice.
Chill, stirring occasionally, until mixture mounds slightly when dropped from a spoon.
Beat egg whites until stiff but not dry.
Gradually add remaining sugar, beating until very stiff.
Fold with cream into watermelon mixture and turn into shell.
Chill several hours or until set.
Sugar: 37g
:
Calcium: 43mg
Calories: 379kcal
Carbohydrates: 47g
Cholesterol: 41mg
Fat: 20g
Fiber: 1g
Iron: 1mg
Potassium: 217mg
Protein: 5g
Saturated Fat: 9g
Sodium: 246mg
Vitamin A: 1574IU
Vitamin C: 12mg
