Raspberry-Melon Pops

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August 24, 2011 by Flora Dawn

Although popsicles are typically considered treats for children, who says they can’t be tasty enough for adults too?

Today’s post is based an Everyday Foods recipe, melon-berry ice pops. I realize melons may seem like an odd choice for frozen treats, but it really does work well, and when combined with raspberries it’s quite delicious.

With two layers, I think these yogurt pops look especially nice. One half consists of a raspberry/yogurt puree and the other half cantaloupe/yogurt puree. Although I did use sugar, if your fruit is really ripe you might want to reduce the amount or at least taste it before adding it all (of course the sweetness will also vary depending on the type of yogurt you use).

It seems like most grocery and kitchen stores carry fun ice-pop shapes. For around $3 we picked up some rocket shaped molds!

I think these ice-pops are great; they are tasty enough for the whole family and pretty enough to share with friends.

Raspberry-Melon Pops

If you don’t ice-pop molds, you could easily use dixie cups and popsicle sticks (available at most grocery or craft stores).

  • 1 cup raspberries
  • 2/3 cup granulated sugar, divided
  • 1/2 cup plain Greek yogurt, divided
  • about 2 cups diced cantaloupe (that’s about 1/2 a peeled, seeded cantaloupe)
  1. In a blender or food processor, combine raspberries and 1/3 cup sugar and blend until smooth. Pour through a fine-mesh sieve into a bowl or measuring cup, pressing down the mixture if necessary. You should end up with about 2/3 cup puree, discard the solids. Stir 2 tablespoons of the yogurt into the puree.
  2. Wash blender or bowl of food processor, and combine melon and remaining 1/3 cup sugar and blend until smooth. Pour through a clean fine-mesh sieve set over a bowl or measuring cup, you should end up with about 3/4 cup puree. Discard the solids caught in the sieve; add the remaining 6 tablespoons yogurt to the melon puree and stir to combine.
  3. Fill six, 3-ounce ice-pop molds halfway with the raspberry puree, then slowly pouring down the side of the mold, ad enough melon puree to reach 1/4-inch from the top (if you add the melon puree to fast, or not down the side of the mold, it will not have a pretty layered effect). Insert the sticks and freeze for several hours or until solid. When ready to serve, run warm tap water over the outside of the molds and gently wiggle the sticks to release.

 

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