Melon Berry Ice Pops Recipes

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LAYERED WATERMELON ICE POPS



Layered Watermelon Ice Pops image

Nothing says summer quite like slices of watermelon and frozen ice pops, so put the two together for a summery, layered treat. When avocado is sweetened and pureed, it freezes up just like ice cream, making it the perfect ingredient for the green watermelon rind layer.

Provided by Food Network Kitchen

Categories     dessert

Time 7h25m

Yield 6 frozen pops

Number Of Ingredients 6

3 cups seedless watermelon, cubed and chilled
1/2 cup superfine sugar
2 tablespoons mini chocolate chips
1/4 cup coconut milk
1 ripe avocado, diced
Juice of 1 lime

Steps:

  • Puree the watermelon with 1/4 cup of the sugar in a blender. Pour into a medium bowl and freeze, stirring every 30 minutes, until the puree resembles a slushy mixture, about 2 hours.
  • Fold the chocolate chips into the watermelon slush and pour into six 3- to 4-ounce ice-pop molds, filling them about three-quarters full. Insert wooden or plastic (without guards) ice-pop sticks. Freeze until the mixture is just slightly set, about 30 minutes.
  • Meanwhile, mix the coconut milk and 2 tablespoons of sugar in a small bowl and refrigerate.
  • After 30 minutes, pour the coconut milk mixture on top of the watermelon mixture, leaving a 1/4-inch headspace at the top. Freeze until the mixture is just slightly set, about 30 minutes.
  • Right before the coconut milk mixture is just set, puree the avocado, lime juice, 1/4 cup of water and the remaining 2 tablespoons sugar in a blender until smooth and creamy. Top the coconut layer with the avocado mixture and freeze until solid, about 4 hours.
  • Let sit at room temperature for about 5 minutes before unmolding.

Nutrition Facts : Calories 173, Fat 7 grams, SaturatedFat 3 grams, Cholesterol 1 milligrams, Sodium 10 milligrams, Carbohydrate 29 grams, Fiber 2 grams, Protein 1 grams, Sugar 24 grams

MELON-BERRY ICE POPS



Melon-Berry Ice Pops image

These vibrantly-colored ice pops have a layer of sweet and tart berries that play off the mellow creaminess of melon for a whimsical and delicious treat.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 3h15m

Yield Makes 6

Number Of Ingredients 4

1 cup raspberries (5 ounces)
2/3 cup sugar
1/2 cup low-fat plain Greek yogurt
1/2 cantaloupe, peeled, seeded, flesh cut into large pieces (about 2 cups)

Steps:

  • In a blender, combine raspberries and 1/3 cup sugar and blend until smooth, scraping down sides as necessary. Pour through a fine-mesh sieve into a 2-cup measuring cup, pressing lightly on solids (you should have about 2/3 cup puree); discard solids. Whisk in 2 tablespoons yogurt.
  • In a clean blender, combine cantaloupe and 1/3 cup sugar; blend until smooth. Pour through a fine-mesh sieve into another measuring cup, pressing lightly on solids (you should have about 3/4 cup puree); discard solids. Whisk in 6 tablespoons yogurt. Fill six 3-ounce ice-pop molds halfway with raspberry mixture, then top with cantaloupe mixture, slowing pouring down sides of molds. Insert ice-pop sticks and freeze until solid, 2 1/2 to 3 hours (or up to 1 week).

Nutrition Facts : Calories 128 g, Fat 12 g, Fiber 2 g, Protein 2 g

WATERMELON-BLUEBERRY ICE POPS



Watermelon-Blueberry Ice Pops image

These pops are made by floating whole blueberries in watermelon puree, and then freezing.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes 10

Number Of Ingredients 5

5 cups diced (about 2 pounds) seedless watermelon
2/3 cup sugar
1/4 cup freshly squeezed lemon juice
2 tablespoons light corn syrup
1 cup blueberries

Steps:

  • Process melon, sugar, lemon juice, and corn syrup in a food processor until smooth. Pass through a fine sieve into a large measuring cup; discard solids.
  • Stir berries into watermelon mixture; divide among 10 4-ounce ice-pop molds. Freeze overnight.

CANTALOUPE ICE POPS



Cantaloupe Ice Pops image

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

4 cups cubed cantaloupe
1/4 cup sugar
2 tablespoons lemon juice
1 tablespoon chopped fresh mint or 1 teaspoon dried mint
1/2 teaspoon grated lemon zest
12 plastic cups or ice pop molds (3 ounces each)
12 wooden pop sticks

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

WATERMELON ICE POPS



Watermelon Ice Pops image

Cool and refreshing, with no artificial colors or flavors! If you don't have ice pop molds, you can use paper cups and wooden sticks.

Provided by Mama Alanna

Categories     Desserts     Frozen Dessert Recipes     Popsicle Recipes

Time 2h10m

Yield 6

Number Of Ingredients 5

1 ½ cups watermelon, seeded and diced
½ cup water
1 tablespoon honey
1 tablespoon fresh lemon juice
1 tablespoon white sugar

Steps:

  • Blend watermelon, water, honey, lemon juice, and sugar together in a blender until smooth. Pour mixture into ice pop molds and freeze until solid, about 2 hours.
  • Run hot water over ice pop molds for a few seconds to unmold.

Nutrition Facts : Calories 30.7 calories, Carbohydrate 8.1 g, Fat 0.1 g, Fiber 0.2 g, Protein 0.3 g, Sodium 1.1 mg, Sugar 7.4 g

WATERMELON, LEMONADE, AND BLUEBERRY ICE POPS



Watermelon, Lemonade, and Blueberry Ice Pops image

Categories     Dessert     Kid-Friendly     Frozen Dessert     Blueberry     Lemon     Watermelon     Summer     Vegan     Bon Appétit     Fat Free     Kidney Friendly     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 8

Number Of Ingredients 16

Watermelon ice
2 1/2 cups 1/2-inch cubes seeded watermelon (from 2-pound piece)
1/4 cup sugar
8 5-ounce disposable paper cups
8 ice pop sticks or wooden coffee stirrers
Lemon ice
1/2 cup water
1/4 cup sugar
1/2 cup fresh lemon juice
1/4 cup orange juice
1/4 teaspoon vanilla extract
Blueberry ice
2 cups fresh blueberries (from three 1/2-pint containers)
1 cup water
5 tablespoons sugar
1 teaspoon fresh lemon juice

Steps:

  • For watermelon ice:
  • Blend watermelon and sugar in processor until smooth. Strain puree into bowl, pressing on solids to extract as much fruit as possible.
  • Place cups in shallow baking pan. Spoon watermelon puree into cups, dividing equally (scant 3 tablespoons each). Freeze until mixture is almost frozen, about 2 hours. Cover cups with rounds of foil, sealing tightly at edges. Using tip of small knife, make 1/4-inch slit in center of each foil cover. Push ice pop stick through slit and securely into watermelon ice without hitting bottom of cup. Freeze until watermelon ice is solid, about 1 hour longer.
  • For lemon ice:
  • Bring 1/2 cup water and sugar to boil in heavy small saucepan over medium-high heat, stirring until sugar dissolves. Remove from heat. Mix in lemon juice, orange juice, and vanilla. Cool to room temperature.
  • Place pan with frozen pops on work surface; carefully fold back foil over each cup without dislodging stick. Spoon lemonade into cups, dividing equally (scant 3 tablespoons each). Reseal foil. Freeze until lemonade layer is solid, about 2 hours.
  • For blueberry ice:
  • Stir blueberries, 1 cup water, and sugar in heavy medium saucepan over medium-high heat until sugar dissolves. Boil until berries are very soft, stirring occasionally, about 5 minutes. Strain mixture into small bowl, pressing on solids to extract as much fruit as possible. Mix in lemon juice. Cool to room temperature.
  • Place pan with frozen pops on work surface; carefully fold back foil over each cup without dislodging stick. Spoon blueberry mixture into cups, dividing equally (generous 3 tablespoons each). Reseal foil. Freeze until pops are frozen solid, about 8 hours. (Can be made 2 days ahead. Keep frozen.)
  • Remove foil, then tear or use scissors to cut cup off each pop; return ice pops to pan and freeze until ready to serve.

WATERMELON POPSICLES



Watermelon Popsicles image

You don't need an expert to tell you that watermelon is just about the most refreshing thing you could possibly eat in the middle of summer. Luckily, there are many worthy and refreshing things to do with watermelon that are somewhere between simple slicing and full-blown cooking.

Provided by Mark Bittman

Categories     easy, dessert

Time 15m

Number Of Ingredients 3

1 pound watermelon
2 tablespoons sugar
2 tablespoons lime juice

Steps:

  • Cut the watermelon into small chunks (discarding the rind), and put them in a blender with the sugar and lime juice. Process until smooth, adding enough water (or fruit juice) so that the mixture liquefies. Pour into popsicle molds, and freeze.

Nutrition Facts : @context http, Calories 121, UnsaturatedFat 0 grams, Carbohydrate 31 grams, Fat 0 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 0 grams, Sodium 3 milligrams, Sugar 27 grams

BERRY WHITE ICE POPS



Berry White Ice Pops image

Nothing says summer like an ice pop. Kids and adults alike love this fruit-filled version. -Sharon Guinta, Stamford, Connecticut

Provided by Taste of Home

Categories     Desserts

Time 10m

Yield 10 pops.

Number Of Ingredients 6

1-3/4 cups whole milk, divided
1 to 2 tablespoons honey
1/4 teaspoon vanilla extract
1-1/2 cups fresh raspberries
1 cup fresh blueberries
10 freezer pop molds or 10 paper cups (3 ounces each) and wooden pop sticks

Steps:

  • In a microwave, warm 1/4 cup milk; stir in honey until blended. Stir in remaining 1-1/2 cups milk and vanilla., Divide berries among molds; cover with milk mixture. Top molds with holders. If using cups, top with foil and insert sticks through foil. Freeze until firm.

Nutrition Facts : Calories 51 calories, Fat 2g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 19mg sodium, Carbohydrate 8g carbohydrate (6g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

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