Finely slivered mint adds a delightfully pretty flair when frozen within these cantaloupe ice pops.

Makes eight 2-ounce pops

ACTIVE TIME: 20 minutes

TOTAL TIME: 1 1/2 hours

EASE OF PREPARATION: Easy

1 small cantaloupe
1/2 cup water
1/4 cup sugar
1 tablespoon finely slivered fresh mint leaves
1/4-1/3 cup lemon juice, depending on the sweetness of the melon

1. Cut cantaloupe in half; remove and discard the seeds. Scoop out the flesh and transfer to a food processor. Puree until smooth; measure 1 1/3 cups puree and transfer to a small bowl.
2. 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.
3. Stir the mint syrup and lemon juice into the cantaloupe puree in the bowl. Pour the mixture into 8 individual frozen-treat molds or small (2-ounce) paper cups.
4. 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.

NUTRITION INFORMATION: Per serving: 45 calories; 0 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 11 g carbohydrate; 1 g protein; 1 g fiber; 10 mg sodium; 160 mg potassium.
Nutrition bonus: Vitamin C (40% daily value), Vitamin A (38% dv).
1 Carbohydrate Serving
Exchanges: 1 other carbohydrate