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Watermelon Ice Pops

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)5.0584
Energy (kCal)163.255
Carbohydrates (g)31.0563
Total fats (g)2.5326
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Sprinkle gelatin over boiling water and immediately stir until dissolved, about a minute. | 2. Use an ice cream scoop to remove red watermelon flesh; measure out 4 cups and add any juice left in scooped watermelon half. | 3. Whirl watermelon with sugar and lemon juice in blender then strain, reserving juice. | 4. Thoroughly stir in dissolved gelatin. (There should be about 4 cups) Measure into cups or moulds and insert sticks or plastic spoons. | 5. Freeze several hours until frozen. | 6. Store sealed in freezer-weight plastic bag for up to 2 weeks. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    gelatin 1 tablespoon - - - -
    water 1/4 cup boiling 0.0 0.0 0.0 0.0
    watermelon 1/2 seedless seedless - - - -
    sugar 1/2 cup granulated 159.9 30.004 5.005 2.496
    lemon juice 1 tablespoon 3.355 1.0523 0.0534 0.0366

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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