HONEYDEW MELON AND CILANTRO ICE POPS
Make these ice pops in peak melon season for the ultimate summer treat. The cilantro simple syrup and the lime add a bit of zing to the sweet, mild fruit and make the pops extra refreshing.
Provided by Food Network Kitchen
Time 8h40m
Yield 4 to 6 servings
Number Of Ingredients 5
Steps:
- Bring the sugar and 1/4 cup water to a simmer in a small saucepan. Cook over medium heat, stirring occasionally, until the sugar is completely melted, about 5 minutes. Turn off the heat, add the cilantro and stir until completely wilted. Let cool completely at room temperature, at least 30 minutes.
- Put the melon, lime zest and juice and a pinch of salt in a blender. Strain the cilantro syrup into the blender, pressing the cilantro in the strainer with the back of a spoon to extract as much flavor as possible; discard the cilantro. Puree the melon mixture until completely smooth, scraping down the sides of the blender partway through if needed. Transfer the mixture to a large liquid measuring cup with a pouring spout.
- Pour the mixture into the molds, leaving 1/4 inch of space at the top (the mixture will expand). Insert the sticks. Freeze until solid, 5 hours to overnight. Unmold, and enjoy immediately.
Nutrition Facts : Calories 113 calorie, Fat 0 grams, SaturatedFat 0 grams, Cholesterol 0 milligrams, Sodium 158 milligrams, Carbohydrate 29 grams, Fiber 1 grams, Protein 1 grams, Sugar 27 grams
LAYERED WATERMELON ICE POPS
Nothing says summer quite like slices of watermelon and frozen ice pops, so put the two together for a summery, layered treat. When avocado is sweetened and pureed, it freezes up just like ice cream, making it the perfect ingredient for the green watermelon rind layer.
Provided by Food Network Kitchen
Categories dessert
Time 7h25m
Yield 6 frozen pops
Number Of Ingredients 6
Steps:
- Puree the watermelon with 1/4 cup of the sugar in a blender. Pour into a medium bowl and freeze, stirring every 30 minutes, until the puree resembles a slushy mixture, about 2 hours.
- Fold the chocolate chips into the watermelon slush and pour into six 3- to 4-ounce ice-pop molds, filling them about three-quarters full. Insert wooden or plastic (without guards) ice-pop sticks. Freeze until the mixture is just slightly set, about 30 minutes.
- Meanwhile, mix the coconut milk and 2 tablespoons of sugar in a small bowl and refrigerate.
- After 30 minutes, pour the coconut milk mixture on top of the watermelon mixture, leaving a 1/4-inch headspace at the top. Freeze until the mixture is just slightly set, about 30 minutes.
- Right before the coconut milk mixture is just set, puree the avocado, lime juice, 1/4 cup of water and the remaining 2 tablespoons sugar in a blender until smooth and creamy. Top the coconut layer with the avocado mixture and freeze until solid, about 4 hours.
- Let sit at room temperature for about 5 minutes before unmolding.
Nutrition Facts : Calories 173, Fat 7 grams, SaturatedFat 3 grams, Cholesterol 1 milligrams, Sodium 10 milligrams, Carbohydrate 29 grams, Fiber 2 grams, Protein 1 grams, Sugar 24 grams
WATERMELON POPS
Nothing's better on a hot day than homemade watermelon ice pops.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 8h
Number Of Ingredients 2
Steps:
- Working in batches, place watermelon and sugar (if using) in a blender. Puree until completely liquefied, stirring watermelon as necessary so all cubes are blended and mixture is smooth. Pour into twelve 3-ounce ice-pop molds or plastic cups. Insert sticks or wooden spoons into puree, and freeze until solid, at least 8 hours.
Nutrition Facts : Calories 23 g
STRAWBERRY POPS
Everyone will love munching on these all-natural fruit pops when the weather turns steamy.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 8h
Yield Makes 8
Number Of Ingredients 2
Steps:
- Pulse strawberries with sugar and 1/3 cup water in food processor until pureed, with some chunks of berries remaining. Pour half of mixture into a bowl.
- Pulse remainder until smooth. Stir puree into mixture in bowl. Pour into 3-ounce molds or plastic cups, insert sticks or wooden spoons, and freeze until solid, at least 8 hours.
Nutrition Facts : Calories 53 g, Protein 1 g
MELON-BERRY ICE POPS
These vibrantly-colored ice pops have a layer of sweet and tart berries that play off the mellow creaminess of melon for a whimsical and delicious treat.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 3h15m
Yield Makes 6
Number Of Ingredients 4
Steps:
- In a blender, combine raspberries and 1/3 cup sugar and blend until smooth, scraping down sides as necessary. Pour through a fine-mesh sieve into a 2-cup measuring cup, pressing lightly on solids (you should have about 2/3 cup puree); discard solids. Whisk in 2 tablespoons yogurt.
- In a clean blender, combine cantaloupe and 1/3 cup sugar; blend until smooth. Pour through a fine-mesh sieve into another measuring cup, pressing lightly on solids (you should have about 3/4 cup puree); discard solids. Whisk in 6 tablespoons yogurt. Fill 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 until solid, 2 1/2 to 3 hours (or up to 1 week).
Nutrition Facts : Calories 128 g, Fat 12 g, Fiber 2 g, Protein 2 g
VERY BERRY ICE POPS
We chose rocket-style molds to make these multicolored treats. But you can use any you like.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 15m
Yield Makes 8
Number Of Ingredients 4
Steps:
- In a blender, combine blackberries and 1/2 cup each sugar and cream and blend until smooth, scraping down sides as necessary. Pour through a fine-mesh sieve into a medium bowl, pressing on solids (you should have about 2 cups puree); discard solids. Rinse out blender. Add raspberries and 1/2 cup each sugar and cream; blend until smooth. Pour through a clean sieve into another bowl, pressing on solids (you should have about 2 cups puree); discard solids.
- Fill four 3-ounce ice-pop molds one-third full with blackberry puree and fill four molds one-third full with raspberry puree. Freeze until just frozen, about 1 hour. Pour another layer of purees, alternating them, over frozen layers to fill molds two-thirds full and insert ice-pop sticks. When second layer is just frozen, about 45 minutes, top with alternate purees and freeze until solid, 6 hours (or up to 2 weeks).
Nutrition Facts : Calories 253 g, Fat 12 g, Fiber 7 g, Protein 2 g, SaturatedFat 7 g
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
WATERMELON-BLUEBERRY ICE POPS
These pops are made by floating whole blueberries in watermelon puree, and then freezing.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 10
Number Of Ingredients 5
Steps:
- Process melon, sugar, lemon juice, and corn syrup in a food processor until smooth. Pass through a fine sieve into a large measuring cup; discard solids.
- Stir berries into watermelon mixture; divide among 10 4-ounce ice-pop molds. Freeze overnight.
WATERMELON ICE POPS
Cool and refreshing, with no artificial colors or flavors! If you don't have ice pop molds, you can use paper cups and wooden sticks.
Provided by Mama Alanna
Categories Desserts Frozen Dessert Recipes Popsicle Recipes
Time 2h10m
Yield 6
Number Of Ingredients 5
Steps:
- Blend watermelon, water, honey, lemon juice, and sugar together in a blender until smooth. Pour mixture into ice pop molds and freeze until solid, about 2 hours.
- Run hot water over ice pop molds for a few seconds to unmold.
Nutrition Facts : Calories 30.7 calories, Carbohydrate 8.1 g, Fat 0.1 g, Fiber 0.2 g, Protein 0.3 g, Sodium 1.1 mg, Sugar 7.4 g
More about "melon berry ice pops food"
WATERMELON, LEMONADE, AND BLUEBERRY ICE POPS - BON …
From bonappetit.com
5/5 (2)Servings 8
MELON BERRY POPS - HEALTHY FOOD GUIDE
From healthyfood.com
5/5 Total Time 15 minsCategory DessertsCalories 62 per serving
24 INVENTIVE WATERMELON RECIPES TO TRY THIS …
From eatthis.com
BERRY-LEMON ICE POPS - EATINGWELL
From eatingwell.com
WATERMELON BERRY ICE POPS - TODAY'S PARENT
From todaysparent.com
STRAWBERRY WATERMELON ICE POPS - SUPER HEALTHY KIDS
From superhealthykids.com
30 SIMPLE ICE POP RECIPES THAT ARE PERFECT FOR SUMMER …
From marthastewart.com
Estimated Reading Time 6 mins
MELON-BERRY ICE POPS
From mealplannerpro.com
MELON-BERRY MINT ICE POPS - PARADE: ENTERTAINMENT, RECIPES, …
From parade.com
HOMEMADE ICE POPS RECIPE {FRESH FRUIT} - COOKIN CANUCK
From cookincanuck.com
RECIPE: WATERMELON-BLUEBERRY ICE POPS | MY SOUTHERN HEALTH
From mysouthernhealth.com
19 BEST ICE POP RECIPES & IDEAS - FOOD NETWORK
From foodnetwork.com
BERRY-WATERMELON ICE POPS - PARENTSCANADA - CANADA'S LEADING …
From parentscanada.com
WATERMELON ICE POPS - SIMPLY MADE RECIPES
From simplymaderecipes.com
BALSAMIC ROASTED BERRY WATERMELON POPSICLES - RECIPES FROM A …
From recipesfromapantry.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love