Chile-Lime-Honeydew Pops

Chile-Lime-Honeydew Pops

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From: EatingWell Magazine, July/August 2016

Chile pepper gives this frozen pop recipe an irresistible (but optional) blast of heat. Jalapeño intensifies the green of the honeydew, but a pinch of ground Aleppo chile can let you feel the burn in a more sophisticated-tasting way.

Ingredients 6 servings

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Original recipe yields 6 servings
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  • 1½ cups diced ripe honeydew melon
  • 1 tablespoon honey
  • 1 teaspoon lime zest
  • 2 tablespoons lime juice
  • 1 teaspoon finely chopped seeded jalapeño pepper
  • 1½ cups limeade

Preparation

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  • Ready In

  1. Combine melon, honey, lime zest, lime juice and jalapeno to taste in a food processor. Puree until smooth. Strain through a fine-mesh sieve into a bowl, then transfer to a 4-cup measuring cup. Stir in enough limeade to yield 2¼ cups.
  2. Freeze in six 3-ounce (or similar-size) pop molds until solid, about 6 hours. To unmold, dip the forms into warm water for 10 to 20 seconds. If necessary, use a table knife to break the vacuum and pry the pops loose.
  • Make Ahead Tip: Freeze for up to 1 month.

Nutrition information

  • Serving size: one 3-oz. pop
  • Per serving: 54 calories; 0 g fat(0 g sat); 0 g fiber; 14 g carbohydrates; 0 g protein; 9 mcg folate; 0 mg cholesterol; 13 g sugars; 10 g added sugars; 26 IU vitamin A; 11 mg vitamin C; 5 mg calcium; 0 mg iron; 9 mg sodium; 111 mg potassium
  • Carbohydrate Servings: 1
  • Exchanges: ½ fruit, ½ other carbohydrate

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