Creamy Cantaloupe Pops Recipes
CANTALOUPE ICE POPS
Your reminders to "eat your fruit" will finally stick once kids take a lick of these mmm-melony snacks. A perfect use for overripe cantaloupe, these pops make a light dessert or healthy between-meal refresher. -Susan Hein, Burlington, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 1 dozen.
Number Of Ingredients 7
Steps:
- In a blender or food processor, combine the first 5 ingredients; cover and process until smooth. Pour 1/4 cup into each cup or mold; insert pop sticks. Freeze until firm.
Nutrition Facts : Calories 35 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 9mg sodium, Carbohydrate 9g carbohydrate (8g sugars, Fiber 0 fiber), Protein 0 protein. Diabetic Exchanges
CREAMY CANTALOUPE POPS
Make and share this Creamy Cantaloupe Pops recipe from Food.com.
Provided by Courtly
Categories Frozen Desserts
Time 10m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- Place cantaloupe in a blender.
- Cover and process until smooth; set aside.
- In a small saucepan, combine the cream and sugar.
- Cook and stir over low heat until sugar is dissolved.
- Remove from the heat.
- Stir in pureed cantaloupe.
- Pour 1/4 cup into each mold (popsicle mold or 3 oz. plastic cups); insert the popsicle sticks.
- Freeze until firm.
MELON MILK POPS
Cantaloupe, honeydew, and watermelon give these popsicles their tricolor flair. Puree the fruit with lime juice and condensed milk (or go vegan with a coconut version), then layer into molds and freeze.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 8h
Yield Makes 10
Number Of Ingredients 4
Steps:
- In a blender, combine watermelon, 2 tablespoons condensed milk, 2 tablespoons lime juice, and a pinch of salt. Puree until smooth. Taste for sweetness; add more condensed milk as desired. Transfer to a pourable container. Rinse blender; repeat with cantaloupe and honeydew.
- Pour 1 to 2 tablespoons of one fruit puree into pop molds. Add 1 to 2 tablespoons each of other two fruit purees and repeat process until molds are filled to 1/4 inch from top. Freeze until firm, at least 8 hours and up to 1 month. To serve, run molds under warm water for a few seconds to release and unmold.
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