Melon-Berry Ice Pops

  • Prep:
  • Total Time:
  • Yield: Makes 6
Melon-Berry Ice Pops

Source: Everyday Food, July/August 2011

Ingredients

  • 1 cup raspberries (5 ounces)
  • 2/3 cup sugar
  • 1/2 cup low-fat plain Greek yogurt
  • 1/2 cantaloupe, peeled, seeded, flesh cut into large pieces (about 2 cups)

Directions

  1. In a blender, combine raspberries and 1/3 cup sugar and blend until smooth, scraping down sides as necessary. Pour through a fine-mesh sieve into a 2-cup measuring cup, pressing lightly on solids (you should have about 2/3 cup puree); discard solids. Whisk in 2 tablespoons yogurt.

  2. In a clean blender, combine cantaloupe and 1/3 cup sugar; blend until smooth. Pour through a fine-mesh sieve into another measuring cup, pressing lightly on solids (you should have about 3/4 cup puree); discard solids. Whisk in 6 tablespoons yogurt. Fill six 3-ounce ice-pop molds halfway with raspberry mixture, then top with cantaloupe mixture, slowing pouring down sides of molds. Insert ice-pop sticks and freeze until solid, 2 1/2 to 3 hours (or up to 1 week).

Cook's Note

To remove ice pops, briefly run the molds under warm water, then gently pull sticks until pops release.

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