Melon Yogurt Popsicles

Must Try

Adenike Eketunde
Adenike Eketunde
I am a health enthusiast with a degree in medicine and public health. I have over 5 years of experience working in the clinical and non-clinical setting. I have experience in medical writing and review with published articles on PubMed. Favorite Quote “No thief, however skillful, can rob one of knowledge, and that is why knowledge is the best and safest treasure to acquire.” ― L. Frank Baum, The Lost Princess of Oz

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.

Melon Yogurt Popsicles

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.

Melon Yogurt Popsicles

Be sure to leave about 1/2 inch of room at the top if using molds, as the popsicles will expand slightly while freezing.

Melon Yogurt Popsicles

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 ;).

Melon Yogurt Popsicles

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

Printer-Friendly Recipe

yield: this will vary depending on size of popsicle molds; I got 6 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


  1. Place chopped melon and lemon juice in a food processor and puree until smooth. Add in the yogurt and puree until well-incorporated.
  2. With the motor running, stream in the honey.  Taste, and add more honey if desired.
  3. Transfer mixture to a measuring cup with a spout for easier pouring. You should have about 2 1/2 cups of fruit & yogurt puree.
  4. Pour mixture into popsicle molds, leaving about 1/2 inch of room at the top for freezing expansion.
  5. Place in freezer and freeze for at least 4 hours.

Nutritional Information Per Popsicle (using 1/2 Tbsp honey; yield 6 popsicles):

43.6 calories, 0.2 grams fat, 9 grams total carbohydrate, 0.6 grams fiber, 2.2 grams sugars, 2.4 grams protein

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