Recipes: Watermelon Lime Pops

WATERMELON LIME POPS

Makes 10 to 12 (3-ounce) pops.

Note: Depending on your blender, you may want to mash up the watermelon with a spoon before you put it in the blender so it will blend more easily. From "Top Pops," by Emily Zaiden.

• 6 c. cubed seedless watermelon (about one 4-lb. watermelon)

• 2 tbsp. freshly squeezed lime juice

• Zest of 2 limes

• 1/4 c. agave nectar or sugar

Directions

In a blender, add the watermelon, lime juice and zest, agave or sugar, and salt. Blend on high until watermelon is completed liquefied.

Pour mixture into molds, insert handles and place in freezer. If using sticks, insert them after 30 minutes or when the mixture is firm enough for them to stand upright. Freeze until solid, 4 to 5 hours minimum.

Nutrition information per each of 12:

Calories44Fat0 gSodium13 mgSat fat0 g

Protein0 gChol0 mgDietary fiber0 g

Diabetic exchanges: 1 other carb.

WATERMELON SOUP

Makes about 3 cups.

Note: If your child doesn't like tomatoes, serve more watermelon, which contains many of the same nutrients. From "Parents Quick & Easy Kid-Friendly Meals," by the editors of Parents magazine.

• 1/2 tsp. salt

• 1/4 tsp. ground coriander

• 1/8 tsp. pepper

• 1/4 c. plain Greek yogurt

• 2 tbsp. raisins

Place the watermelon, salt, coriander and pepper in a food processor or blender (split into 2 batches if necessary). Cover and purée until smooth. Mix in yogurt just until combined.

Serve soup in bowls and top with raisins to look like seeds.

Nutrition information per ¾-cup serving:

Calories76Fat1 gSodium298 mgSaturated fat0 g

Carbohydrates17 gCalcium31 mg

WATERMELON MARGARITA

Serves 4.

• 11/2 c. cubed watermelon

• 1 c. tequila

• 1/2 c. lime juice

• 1 tbsp. powdered sugar

• 1/2 tsp. salt.

Directions

Purée watermelon, tequila, lime juice, orange liqueur, sugar and salt together.

Nutrition information per serving:

Carbohydrates18 gCalcium8 mg

Protein0 gCholesterol0 mgDietary fiber0 g

WATERMELON SALSA

Makes 31/2 cups.

Note: This is a good salsa for any meat. From "The Good Housekeeping Test Kitchen Cookbook."

• 2 c. (1/4 -in.) cubes watermelon

• 1/2 English cucumber, unpeeled, cut into 1/4 -in. cubes

• 1 green onion, minced

• 1/4 tsp salt

• 1/8 tsp. coarsely ground black pepper

Grate 1 teaspoon peel from lime and squeeze 2 tablespoons juice.

In medium bowl, toss lime peel and juice with watermelon, cucumber, green onion, salt and pepper. Refrigerate up to 2 hours if not serving right away.

Nutrition information per ¼-cup serving:

Calories9Fat0 gSodium43 mgSaturated fat0 g

Carbohydrates2 gCalcium5 mg

Diabetic exchanges: free food.

WATERMELON CRAB CUPS

Makes 6 to 8 servings

Note: From the National Watermelon Promotion Board.

• 6 to 8 watermelon cups (see below)

• 1/2 c. sweet pickle relish

• 1 tsp. minced fresh dill

• 1/2 c. chopped celery

• 1/2 c. chopped green onions

• 2 hard-cooked eggs, chopped or grated

Directions

Make the watermelon cups by cutting 3-inch-tall and 3-inch-wide cylinders of seedless watermelon. Hollow out the cylinders to form "cups," reserving the watermelon from the center for another use. Once the cups are made, keep them on a paper towel until ready to fill and serve. The cups can be made ahead of time and covered on a tray and refrigerated until ready.

Make the filling by mixing together the mayonnaise, relish, dill, celery, green onions and hard-cooked eggs. Fold in the crab. Use mixture to fill the watermelon cups and serve.

Nutrition information per each of 8 servings:

Calories240Fat13 gSodium460 mg