Watermelon Ice Pops
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 mixed with 2 drops green food coloring
- In a blender, puree watermelon and sugar until smooth and strain into a bowl. Cover and freeze until puree is slushy, but not solid, about 2 hours. Remove from freezer and stir in blueberries.
- Divide puree among twelve 5-oz disposable cups, leaving about a 1/2 inch from the rim. Freeze for 2 hours, or until puree is solid.
- Spoon 2 Tbsp of the yogurt into each cup, and smooth the top. Cover each cup with plastic wrap. Cut a small slit in the center of plastic wrap and insert a popsicle stick into each cup so that it almost reaches the bottom. Freeze overnight, or until solid. Peel the cup off the pop and serve. Makes 12 ice pops.
Serving size: 1 pop.
Nutrition Facts (per serving): Calories: 84; Fat: 1g; Saturated Fat: 0; Cholesterol: 3mg; Sodium: 20mg; Carbohydrates: 13g; Fiber: 7g; Protein: 4g; Sugar: 10g
© Baldwin Publishing, Inc. 2017. All rights reserved