Why on earth did I put off buying popsicle molds for so long?? These star-shaped cutie pies were a mere $7.99 at Marshalls, and are both dishwasher safe and BPA free.
However, you could certainly use little paper cups and popsicle sticks from a craft store to make these.
Regardless of what vessel you choose, I suggest using a measuring cup with a spout to fill the molds or cups – otherwise it might be pretty messy.
Be sure to leave about 1/2 inch of room at the top if using molds, as the popsicles will expand slightly while freezing.
Have some fruit & yogurt puree remaining after filling the molds?
No problem. Chug it.
Now, the most difficult step of the popsicle-making process is waiting for them to freeze solid. Don’t even think about removing them from their molds for at least 4 hours – this is precisely why I made these pops right after breakfast ;).
See those Caribbean popsicles on the left? Yeah… now that I can make my own, I don’t think purchased popsicles will be taking up room in my freezer ever again.
These creamsicle-hued popsicles are sweet, refreshing, and fun! The Greek yogurt lends a touch of creaminess, but the melon takes center stage. If you can track down Tuscan melons, (I found ‘em at Trader Joe’s), grab a few… it might just be the most delicious type of melon I’ve ever tasted. Its orange flesh is incredibly sweet and slightly floral; I didn’t need much honey, but you can certainly add it to taste, depending on the sweetness of the melon you use.
I’ve caught the popsicle-making bug, and am certifiably giddy about all of the ingredient combination possibilities.
What type of popsicle should I make next?!
Melon Yogurt Popsicles
|Melon Yogurt Popsicles
- 3 cups roughly chopped melon (I used Tuscan melon)
- 1/2 Tbsp freshly squeezed lemon juice
- 1/2 cup 0% plain Greek yogurt
- 1/2 Tbsp honey, or more to taste
Prepare the Melon
Begin by selecting a ripe melon of your choice (cantaloupe or honeydew work wonderfully). Cut it in half and scoop out the seeds using a spoon. Remove the rind and cut the melon into small, manageable chunks.
Blend the Melon
Place the diced melon chunks into a blender. Blend until you have a smooth and creamy puree.
Sweeten the Yogurt
In a separate bowl, combine the Greek yogurt, honey or maple syrup, and vanilla extract (if using). Mix well until the sweetener is fully incorporated into the yogurt. Adjust the sweetness to your liking.
Layer the Popsicles
Now, it’s time to create those beautiful layers. Start by pouring a spoonful of the melon puree into each popsicle mold, filling it about one-third of the way up.
Next, add a layer of the sweetened yogurt mixture, filling the mold another third of the way.
Repeat the process with alternating layers of melon puree and yogurt until the molds are filled, leaving a small gap at the top for the popsicles to expand as they freeze.
Insert Popsicle Sticks
Gently insert popsicle sticks into each mold, ensuring they stay upright.
Place the filled popsicle molds in the freezer and let them set for at least 4-6 hours, or until completely frozen.
Unmold and Enjoy
Once the popsicles are frozen solid, remove them from the molds. You can run the molds briefly under warm water to help release the popsicles if needed.
Serve and Savor
Now, your homemade melon yogurt popsicles are ready to be enjoyed! Serve them on a hot summer day and relish the cooling, fruity goodness.
Estimated Nutrition Per Serving
Please note that the nutrition values are approximate and can vary based on the specific ingredients used.
- Calories: 80 kcal
- Protein: 3g
- Carbohydrates: 18g
- Dietary Fiber: 1g
- Sugars: 16g
- Fat: 0g
- Saturated Fat: 0g
- Cholesterol: 2mg
- Sodium: 16mg
- Potassium: 208mg
- Vitamin A: 67% DV
- Vitamin C: 49% DV
- Calcium: 7% DV
- Iron: 1% DV
These values are estimated based on the use of cantaloupe as the melon variety and Greek yogurt. The actual values may vary depending on the specific ingredients and brands used.