Sweet Cantaloupe Ice Pops What Great Grandma Ate

Upstairs Downstairs Cantaloupe Ice Pops

Prep: Place the cantaloupe, yogurt, lemon juice and sweetener (if using), into a blender. Blend: on medium-high speed puree the cantaloupe mixture for 1-2 minutes or until the mixture is completely smooth. Pour: using your favorite popsicle mold, pour the cantaloupe mixture into the molds until the fill line.

Sweet Cantaloupe Ice Pops What Great Grandma Ate

Place mixture into an ice cream machine and churn for about 20-30 minutes. Freeze. You will have a fairly soft mixture. Pour into a freezer container, cover, and chill for at least 30 minutes. Serve. When ready to eat, microwave on low for 30 seconds, or place in a bowl of warm water for a minute to soften. Enjoy.

Vegan Culinary Adventures Paletas de Melon, Cantaloupe Ice Pops

Of course the Cantaloupe Popsicles would be a lot bigger than these freezer pops, but how cute would it be to layer the cantaloupe and Cool Whip kind of like this or use a super cute popsicle mold like this. Whatever you choose, simply fill the freezer pop sleeve or popsicle mold with your mixture. Then place in the freezer overnight.

Cantaloupe Ice Pops A Low Carb Summer Time Treat! TwoSleevers

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.

Lilly's Home Blog Cantaloupe Ice Pop

Remove syrup from heat and stir in mint leaves and lime zest; let steep 30 minutes. Strain mixture through a fine-mesh sieve into a bowl and discard solids. Stir in cantaloupe puree and rum. Fill each popsicle mold with 1/3 cup mixture, leaving a 1/2-inch of space at the top of each mold. Let freeze one hour before inserting popsicle sticks.

Cantaloupe Ice Pops A Low Carb Summer Time Treat! TwoSleevers

Process chopped cantaloupe in a blender until smooth, about 30 seconds. Pour puree evenly into 10 (3 ounce) ice pop molds, filling each mold about halfway. Freeze until mostly set, about 30 minutes. Meanwhile, stir coconut cream, sugar, and basil in a small saucepan. Cook over medium until sugar is dissolved and basil is fragrant, about 4 minutes.

Sweet Cantaloupe Ice Pops What Great Grandma Ate

Slice up 1/4 of a cantaloupe and place in the blender. Add coconut milk and maple syrup, and blend until smooth. Taste and add a bit more maple syrup if necessary. It should be slightly sweeter than you would usually like. Pour into the popsicle molds and freeze for at least 4 hours.

Cantaloupe Ice Pops Recipe Taste of Home

Ingredients needed to make Cantaloupe Ice Pops. For the pops: 1 cantaloupe ( 2 lb), peeled and seeds scraped out; ¼ cup Campari; ¾ cup simple syrup ( recipe below) For the simple syrup: 2/3 cup water; 2/3 cup organic cane sugar; Cooking instructions for Cantaloupe Ice Pops: To make the syrup, pour the water into a small saucepan and add the.

sweet cantaloupe ice pops What Great Grandma Ate

Cantaloupe & Basil Ice Pops. Ingredients: 1 Cup Water. 1/2 Cup Sugar. 1/4 Cup Fresh Basil Leaves. 1 Small Cantaloupe . Directions: In a small saucepan, bring the water, sugar and basil to a simmer and stir until the sugar has dissolved. Remove from the heat and set aside to cool slightly before removing the basil leaves.

Cantaloupe Strawberry Ice Pops Recipe Healthy ice pops, Ice pops

These pops are sweet, creamy, and taste like cantaloupe only kinda better because popsicles are just fun. The best part is you only need 3 ingredients - fresh cantaloupe, coconut milk, and a little maple syrup. For the coconut milk, you'll want to use culinary milk. It usually comes in a can or carton and is available in full fat and lite.

Jolly Hockey Sticks! paletas, parte cuatro

Take frozen cantaloupe place in food processor or blender along with water, with juice of one large lemon, honey. Purée until you have reached a smooth consistency. Pour into popsicle molds leaving 1/2 space for expansion and popsicles freeze. Freeze, eat and repeat often.

Cantaloupe & Basil Ice Pops Frugal Mom Eh!

Meanwhile, add cantaloupe, coconut milk, honey, curry powder and a pinch of sea salt to a blender and blend until smooth. Add 3 T of cooled toasted coconut (reserve remaining 1 T) to cantaloupe mixture and stir (or blend on lowest setting) to combine. To serve, dip pop mold in warm water for 30 seconds and remove pops.

Sweet Cantaloupe Ice Pops What Great Grandma Ate

3. Take a popsicles mold and fill half with strawberry puree, then fill completely with cantaloupe puree and make a layer. 4. Insert the popsicles stick and store it into the refrigerator for 4-5hrs or till it's hard. 5. Once ready, remove from the mold and enjoy the Cantaloupe Strawberry Ice Pops. Tips

Cantaloupe Strawberry Ice Pops Sweets Recipes, Diy Food Recipes, Find

Instructions. In a blender puree the cantaloupe, honey, vanilla extract, and cream mix until smooth. 3 cups cubed cantaloupe, 2 cup heavy cream, 2 tbsp vanilla extract, ½ cup honey. Pour into popsicle molds and freeze until firm. Enjoy!

Sweet Cantaloupe Ice Pops What Great Grandma Ate

In your blender, puree cantaloupe chunks until smooth. Mix yogurt, honey and vanilla. Add more honey, if desired, to taste. Layer Cantaloupe puree and yogurt in your popsicle maker, add sticks and freeze 3+ hours. Dip molds in warm water, if needed to help the popsicles release from the mold. Enjoy!

Cantaloupe Ice Pops A Low Carb Summer Time Treat! TwoSleevers

Directions. 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.