Updated on January 9, 2019
Whole Time:
3 hrs 15 mins
These vibrantly-coloured ice pops hold a layer of candy and tart berries that play off the mellow creaminess of melon for a whimsical and wonderful treat.
Substances
-
1 cup raspberries (5 oz.)
-
⅔ cup sugar
-
½ cup low-fat hideous Greek yogurt
-
½ cantaloupe, peeled, seeded, flesh gash into smooth objects (about 2 cups)
Directions
-
In a blender, mix raspberries and 1/3 cup sugar and blend except relaxed, scraping down sides as mandatory. Pour thru a graceful-mesh sieve into a 2-cup measuring cup, pressing lightly on solids (you should unruffled hold about 2/3 cup puree); discard solids. Lag in 2 tablespoons yogurt.
-
In a trim blender, mix cantaloupe and 1/3 cup sugar; blend except relaxed. Pour thru a graceful-mesh sieve into one other measuring cup, pressing lightly on solids (you should unruffled hold about 3/4 cup puree); discard solids. Lag in 6 tablespoons yogurt. Fetch six 3-ounce ice-pop molds halfway with raspberry mixture, then top with cantaloupe mixture, slowing pouring down sides of molds. Insert ice-pop sticks and freeze except solid, 2 1/2 to 3 hours (or up to 1 week).
Cook dinner’s Notes
To remove away ice pops, temporarily trip the molds below warmth water, then gently pull sticks except pops free up.
At the delivery appeared: Day after day Food, July/August 2011
Leave a Reply