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Cantaloupe Ice Pops
Cantaloupe Ice Pops
0 Reviews
From: EatingWell Magazine, July/August 1996
Finely slivered mint frozen inside these cantaloupe ice pops adds a delightfully pretty flair.
- By: EatingWell Test Kitchen
Ingredients 8 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 8 servings
Nutrition per serving may change if servings are adjusted.
- 1 small cantaloupe
- ½ cup water
- ¼ cup sugar
- 1 tablespoon finely slivered fresh mint leaves
- ¼- ⅓ cup lemon juice, depending on the sweetness of the melon
Preparation
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Active
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Ready In
- Cut cantaloupe in half; remove and discard the seeds. Scoop out the flesh and transfer to a food processor. Puree until smooth; measure 1⅓ cups puree and transfer to a small bowl. (Reserve any remaining puree for another use, such as a smoothie.)
- Pour water into a small saucepan, add sugar and bring to a boil over high heat. Stir in mint and immediately remove from the heat. Let stand for 1 minute.
- Stir the mint syrup and lemon juice into the cantaloupe puree. Pour the mixture into 8 individual popsicle molds or small (2-ounce) paper cups.
- Freeze until beginning to set, about 1 hour. Insert frozen-treat sticks and freeze until completely firm. Dip the molds briefly in hot water before unmolding.
- Equipment: 8 popsicle molds or small (2-ounce) paper cups
- Per serving: 45 calories; 0 g fat(0 g sat); 1 g fiber; 11 g carbohydrates; 1 g protein; 14 mcg folate; 0 mg cholesterol; 11 g sugars; 1,894 IU vitamin A; 23 mg vitamin C; 7 mg calcium; 0 mg iron; 10 mg sodium; 159 mg potassium
- Nutrition Bonus: Vitamin A (38% daily value), Vitamin C (38% dv)
- Carbohydrate Servings: ½
- Exchanges: 1 other carbohydrate
