No Thanks
Let
Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

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.

Reviews (1)

  • movimiento 25 Aug, 2013

    Is there any way to make these without so much sugar or with no sugar or sugar alternative?

Related Topics