Protein Watermelon Jello (Viral Watermelon Slices)
This protein watermelon jello is made with real watermelon juice and clear protein, set right inside the hollowed-out rind so you can slice it into wedges like a real watermelon. No added sugar, and about 70g of protein in the whole thing.
I hollowed out a watermelon, filled it with protein jello, and sliced it like a real watermelon, and it might be the most fun thing I’ve made all summer. This protein watermelon jello tastes like sour watermelon candy, sets up firm enough to cut into wedges, and has about 70g of protein in the whole thing.
Protein watermelon jello is a high-protein take on the viral watermelon jello, made by blending real watermelon into juice, mixing it with clear protein and gelatin, and setting it right inside the hollowed-out rind. You slice it into wedges just like a real watermelon, except every bite is cold, jiggly, and sour-sweet.
The part I love is there’s no added sugar. The watermelon does the sweetening, the sour watermelon clear protein brings the candy tang, and you get a treat that feels like summer without a single packet of store-bought jello.
If you love a cold protein treat, you’ll also want my Smarties Protein Ice Cream and my White Chocolate Mango Yogurt Clusters.
Why You’ll Love This Protein Watermelon Jello
- It slices like a real watermelon. Set it in the hollowed rind, chill it, and cut it into wedges. The reveal gets people every time.
- About 70g of protein, no added sugar. Real watermelon juice and a scoop of sour watermelon clear protein do all the flavor, so it tastes like candy without the sugar packet.
- Four ingredients. Watermelon, water, clear protein, gelatin. That’s the whole list.
Ingredients You Need
Here’s what goes in and why. Exact amounts and the full printable recipe are in the recipe card at the bottom of this post.
- Watermelon — half a watermelon, blended and strained into fresh juice. This is the base and where all the natural sweetness comes from. A ripe, sweet watermelon makes the biggest difference.
- Water — just a splash to help the protein and gelatin mix in smoothly.
- Sour watermelon clear protein — brings the candy tang and most of the protein. I use the Sour Watermelon Candy Clear Protein from 1UP Nutrition (code BAILS to save). Clear protein keeps the jello translucent and watermelon-colored instead of cloudy, so reach for a clear isolate, not a milky whey.
- Unflavored gelatin — what sets it firm enough to slice. It also adds protein, since gelatin is pure collagen protein. For an even higher count, beef gelatin packs a little more per tablespoon.
How to Make Protein Watermelon Jello
- Juice the watermelon. Scoop the flesh out of the watermelon half, leaving the rind whole to use as your mold. Blend the flesh until liquid, then strain it through a fine-mesh sieve. Measure out 3 cups of juice.
- Mix the protein base. In a bowl, whisk 1 cup of the watermelon juice, the water, and the clear protein until fully dissolved and smooth.
- Bloom the gelatin. Sprinkle the gelatin evenly over the top and let it sit for 5 minutes, until it wrinkles and soaks up the liquid.
- Heat to dissolve. Pour the bloomed mixture into a saucepan and heat over low to medium, stirring the whole time, until the gelatin and protein fully dissolve. Don’t let it boil.
- Add the rest of the juice. Off the heat, stir in the remaining 2 cups of watermelon juice. This keeps the flavor fresh and cools the mixture down.
- Pour and chill. Pour everything into the hollowed-out watermelon rind. Refrigerate until fully set, 4 to 6 hours or overnight.
- Slice and serve. Cut it into wedges like a real watermelon and serve cold.
Tips
- Use a sweet, ripe watermelon. All the flavor comes from the fruit, so the riper it is, the better the jello tastes.
- Dry the inside of the rind first. Pat the hollowed rind with a paper towel so the jello sets against it cleanly and slices neatly.
- Don’t boil it, and chill it overnight. High heat weakens the gelatin, so warm it just until everything dissolves, then give it a full overnight set so the wedges slice clean.
Storing Protein Watermelon Jello
Keep the watermelon jello covered in the fridge for up to 3 to 4 days. Store it as whole as you can and slice as you go, since cut edges dry out faster. This is a fridge-only treat, the gelatin softens at room temperature, so keep it cold until you serve it.
FAQ
Does watermelon jello actually set? Yes. Unlike pineapple, kiwi, and mango, watermelon has no enzymes that block gelatin, so it sets firm with no problem. Just don’t boil the mixture and give it enough time to chill.
How much protein is in it? The whole watermelon has about 70g of protein, from the two scoops of clear protein plus the gelatin. Across 12 slices that’s roughly 6g per slice. Use beef gelatin if you want to push the total higher.
Can I make it without the watermelon rind? Yes. Pour the mixture into a glass dish, a loaf pan, or silicone molds instead. You lose the sliceable watermelon look, but it sets the same way.
Is it sugar free? There’s no added sugar. The sweetness comes from the real watermelon and the sour watermelon clear protein. The natural sugar from the fruit is still in there, but nothing extra goes in.
Protein Watermelon Jello (Viral Watermelon Slices)
Ingredients
- ½ large watermelon hollowed out (rind reserved as the mold)
- 3 cups fresh watermelon juice from the blended, strained flesh above, divided
- ¼ cup water
- 2 scoops Sour Watermelon Candy Clear Protein from 1UP Nutrition code BAILS
- 3 tbsp unflavored powdered gelatin
Instructions
- Scoop the flesh from the watermelon half, leaving the rind whole to use as your mold. Blend the flesh until liquid, then strain through a fine-mesh sieve. Measure out 3 cups of juice.
- In a bowl, whisk 1 cup of the watermelon juice, the water, and the Sour Watermelon Candy clear protein until fully dissolved.
- Sprinkle the gelatin evenly over the top and let it bloom for 5 minutes.
- Pour into a saucepan and heat over low to medium, stirring constantly, until the gelatin and protein dissolve. Do not boil.
- Off the heat, stir in the remaining 2 cups of watermelon juice.
- Pour into the hollowed-out watermelon rind. Refrigerate until fully set, 4 to 6 hours or overnight.
- Slice into 12 wedges and serve cold.
Notes
- Watermelon has no gelatin-blocking enzymes, so it sets firm with no issues. Just don’t boil it.
- Use a clear protein isolate (not a milky whey) to keep the jello translucent.
- For a higher protein count, use beef gelatin in place of regular gelatin.
Nutrition
The nutrition information provided is calculated based on industry-standard software and should be used as a general guide only. The information may vary depending on ingredient substitutions, cooking techniques, and individual serving sizes. It is the responsibility of the reader to ensure the accuracy and appropriateness of the nutritional information provided. Always consult a qualified healthcare provider for personalized medical or nutritional advice.
More Protein Treats You’ll Love
- High Protein Banana Cream Pie
- Frozen Protein S’mores Bars
- High Protein Dunkaroo Dip
- Protein Dot Cake
- Egg White Brownies
- Protein Banana Bark
If you make this protein watermelon jello, leave a star rating and a comment below and tell me how it sliced. Snap a photo and share it on Instagram or Pinterest, and tag @basicswithbails or #basicswithbails so I can see it.
About Bailey
I love to bake, cook, exercise, and document all of the above. Nutrition is not low fat. It is not low calorie. It’s not feeling deprived or being hungry all the time. It’s nourishing your body with real, whole foods so that you are consistently satisfied and energized to live your life to the fullest! Read more…
