The ultra-sweetness of ripe, in-season melon meets the tang of lime and Greek yogurt in these fruity, creamy pops. Don’t have ice pop molds? No problem! Use small, disposable plastic or paper cups! Fill the cups as you would the molds, then cover each cup with aluminum foil. Carefully cut a slit in the center of each foil lid. Place an ice pop stick through each slit (the foil will help keep the sticks upright) and freeze.
Cantaloupe & Lime Frozen Yogurt Pops
Makes: 20 three-oz. pops
Special tools: popsicle mold (or small disposable plastic or paper cups), popsicle sticks, blender or food processor
1 ripe cantaloupe or 8 cups large diced cantaloupe
Juice and zest of 3 limes
⅓ cup agave nectar or honey
2 cups full-fat Greek yogurt
½ tsp kosher salt
Prepare the ingredients
Wash and dry the fresh produce. Using a sharp, sturdy knife, cut off and discard the ends of the cantaloupe. Quarter the cantaloupe; scoop out and discard the pulp and seeds, then carefully cut off and discard the rind. Roughly chop the fruit.
Make the purée
In a blender or food processor, combine the lime juice and zest, agave nectar, yogurt, chopped cantaloupe, and salt. Blend or pulse 30 seconds to 1 minute, or until very smooth.
Assemble & freeze the pops
Divide the purée among the ice pop molds. Top the molds with their lids and the ice pop sticks. Freeze overnight, or until solid. When ready to serve, run the molds under warm water for a few seconds to release the pops.