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Watermelon Ice Pops

Heart Healthy Watermelon Ice Pops Recipe

                   
Watermelon Ice Pops
Celebrate the colorful sweetness of summer with these adorably delicious fruit and yogurt popsicles. Make magic with just four ingredient, a blender, and enough chill time for cold, creamy perfection.
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Ingredients
Recipe yields 12 servings
5 cups seedless watermelon pulp
1/4 cup sugar
1/3 cup frozen blueberries
2 1/2 cups lime Greek yogurt or vanilla Greek yogurt (gluten free if needed) (mixed with 2 drops green food coloring each)
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Directions
Step 1

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.

Step 2

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.

Step 3

Spoon approximately 4 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 and 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.

Step 4

When ready to serve, peel the cup off the pop. Serve immediately.

Time: 45 minutes
Servings: 12
Calories: 84
Make this for: Healthy Kids Gluten Free
Dietary Review:
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Jane Schwartz, RDN, CLT
This recipe has been reviewed by a dietitian.
Nutrition Info
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Nutrition facts
Serving Size: 1 pop
Per serving:
calories:84
total fat:1g
sat fat:0g
cholesterol:0mg
sodium:20mg
total carb:13g
fibers:7g
proteins:4g

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Heart Healthy Watermelon Ice Pops Recipe
Ingredients
Recipe yields 12 servings
5 cups seedless watermelon pulp
1/4 cup sugar
1/3 cup frozen blueberries
2 1/2 cups lime Greek yogurt or vanilla Greek yogurt (gluten free if needed) (mixed with 2 drops green food coloring each)
Directions
Step 1

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.

Step 2

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.

Step 3

Spoon approximately 4 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 and 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.

Step 4

When ready to serve, peel the cup off the pop. Serve immediately.

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