Creamy Cantaloupe Pops Food
CANTALOUPE ICE POPS
Your reminders to "eat your fruit" will finally stick once kids take a lick of these mmm-melony snacks. A perfect use for overripe cantaloupe, these pops make a light dessert or healthy between-meal refresher. -Susan Hein, Burlington, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 1 dozen.
Number Of Ingredients 7
Steps:
- In a blender or food processor, combine the first 5 ingredients; cover and process until smooth. Pour 1/4 cup into each cup or mold; insert pop sticks. Freeze until firm.
Nutrition Facts : Calories 35 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 9mg sodium, Carbohydrate 9g carbohydrate (8g sugars, Fiber 0 fiber), Protein 0 protein. Diabetic Exchanges
CREAMY CANTALOUPE POPS
I make these delicious pops when the melons are ripening quickly in our cantaloupe patch.-Deanna Richter, Elmore, Minnesota
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 8 servings.
Number Of Ingredients 5
Steps:
- Place cantaloupe in a blender. Cover and process until smooth; set aside. In a small saucepan, combine the cream and sugar. Cook and stir over low heat until sugar is dissolved. Remove from the heat. , Stir in pureed cantaloupe. Pour 1/4 cup into each mold; insert the Popsicle sticks. Freeze until firm.
Nutrition Facts : Calories 162 calories, Fat 11g fat (7g saturated fat), Cholesterol 41mg cholesterol, Sodium 14mg sodium, Carbohydrate 16g carbohydrate (15g sugars, Fiber 0 fiber), Protein 1g protein.
CREAMY CANTALOUPE POPS
Make and share this Creamy Cantaloupe Pops recipe from Food.com.
Provided by Courtly
Categories Frozen Desserts
Time 10m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- Place cantaloupe in a blender.
- Cover and process until smooth; set aside.
- In a small saucepan, combine the cream and sugar.
- Cook and stir over low heat until sugar is dissolved.
- Remove from the heat.
- Stir in pureed cantaloupe.
- Pour 1/4 cup into each mold (popsicle mold or 3 oz. plastic cups); insert the popsicle sticks.
- Freeze until firm.
CANTALOUPE ICE POPS
Make and share this Cantaloupe Ice Pops recipe from Food.com.
Provided by ratherbeswimmin
Categories Frozen Desserts
Time 4h20m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- Puree the cantaloupe in a blender and measure: you should have 2 cups.
- Return the puree to the blender and process with 3/4 cups water, the sugar, and the lime zest and juice.
- Pour equal amounts into 8 ice-pop molds.
- Cover each mold with its lid and insert a wooden stick.
- Freeze until the pops are solid, at least 4 hours or overnight.
- Remove the pops from the molds and serve.
Nutrition Facts : Calories 60.8, Fat 0.1, Sodium 5.7, Carbohydrate 15.5, Fiber 0.3, Sugar 15.2, Protein 0.3
MIDORI MELON ICE POPS
Steps:
- Blend all ingredients in a blender until smooth. Pour purée into a sieve lined with a double thickness of cheesecloth set over a bowl and let drain, undisturbed, 30 minutes. Discard solids in sieve. Pour liquids into molds and freeze at least 24 hours. Add sticks when mixture is slushy, about 1 hour.
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- Blend the cantaloupe, sugar, cream, and lime juice in a blender until pureed. Refrigerate for at least 4 hours or overnight until completely chilled.
- Bring the cream and sugar to a simmer in a small (1-quart) saucepan over medium-low heat, whisking frequently until the sugar is dissolved and small bubble start to form around the edges of the cream.
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- Dump the water and sugar in a small saucepan over medium heat, bring to a simmer, and cook just until the sugar has dissolved. Remove the pan from the heat and let the mixture cool to room temperature.
- Put the cantaloupe chunks in a food processor and blend to a smooth puree. Add the cooled mixture and lime or lemon juice and blend again.
- Pour the syrup mixture into your popsicle molds, leaving 1/4 inch space at the top of each mold to allow the mixture to expand when it freezes. Insert a popsicle stick into the molds and freeze until solid, about 2 hours.
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- In your mold, fill ⅓ way with your cantaloupe puree, then follow with another ⅓ of Strawberry puree and then top it off with the cantaloupe.
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