Watermelon Ice Pops
What better way to celebrate the final days of summer than with these healthy watermelon ice pops? Frozen fruit pops are easy to make and fun to eat. And these healthy, frozen snacks are made without an ice cream maker. Switch up the recipe with other seasonal fruit to better suit your taste buds.
- Calories: 84
- Fat: 1g
- Saturated Fat: 0g
- Cholesterol: 0mg
- Sodium: 20mg
- Carbohydrates: 13g
- Fiber: 7g
- Protein: 4g
- 5 cups seedless watermelon pulp
- 1/4 cups sugar
- 1/3 cups frozen blueberries
- 2 1/2 cups lime greek yogurt or vanilla greek yogurt (gluten-free if needed) mixed with 2 drops green food coloring
- In a blender, puree watermelon and sugar in batches until smooth and strain into a medium bowl. Cover and freeze until the watermelon puree is slushy, but not solid, about 2 to 3 hours.
- Remove from freezer and stir well. Add blueberries and stir.
- Divide the pureed watermelon among twelve 5-oz disposable cups, leaving about a 1/2 inch from the rim. Place the cups in freezer for 2 hours, or until puree is solid.
- Spoon approximately 2 tablespoons of the yogurt into each watermelon cup, and smooth the top.
- Cover each cup with plastic wrap. Cut a small slit in the center of each piece of plastic wrap.
- Insert a popsicle stick into each pop so that it almost reaches the bottom of the cup.
- Freeze overnight, or until solid. The pops can be frozen for up to 2 days.
- When ready to serve, peel the cup off the pop. Serve immediately.
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