Watermelon Pudding or Sauce

Prepare watermelon juice by scooping the meat and removing the seeds; liquefy in blender or food processor (I make extra to chill and drink).

Stir sugar and cornstarch in a saucepan; add about half the juice stirring until thoroughly combined, then add the rest.

Cook over moderate heat; stir, scraping the bottom with a wide spatula, occasionally at first, then constantly as it begins to thicken.

Reduce heat to low when the mixture begins to bubble and continue stirring for 3-5 minutes.

Pour into a bowl, stirring occasionally, until it reaches room temperature then stir in the vanilla.

Add the optional ingredients if desired and pour into individual serving cups or a serving dish.

Chill well before serving (it will thicken to a consistency like Jello as it chills) and serve with whipped cream or cookies if desired.

If using as a sauce, thin if necessary to the consistency desired with additional watermelon juice.