Yummy Popsicle Ideas: Strawberry Cantaloupe Popsicles Recipe

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Servings:  4 strawberry cantaloupe Popsicles

Popsicle Ingredients:

1 large cantaloupe – diced into cubes
4-5 whole strawberries – sliced lengthwise

Popsicle Directions:

1. Add the diced cantaloupe to a blender and purée until liquefied.
2. Add 4-5 strawberry slices to each Popsicle mold.
3. Pour the cantaloupe mixture into the each mold, filling up to the top. Insert Popsicle stick/cover and freeze for at least 4 hours.
4. Enjoy your favorite healthy new treat.

Fun Popsicle Molds make your treats extra special!

If you need more than 4 popsicles double the recipe, or adjust per how many molds you have. We love to find creative popsicle molds to make popsicles in. Take a look at these popsicle molds we found around the web.

Etsy – Popsicle mold ideas – Star shapes

Etsy – Disney popsicle maker – Mickey Mouse Ears

Popsicle sticks – Want to go simple? Just put the mixture in your favorite glass and insert a popsicle stick and let freeze for 4 hours.

Looking for more strawberry recipes?

Summertime is the perfect time to make strawberry pies, strawberry smoothies and shakes and of course popsicles. We’ve compiled some of our favorite Strawberry desserts in this post. Take a look and let us know which strawberry dessert you plan on trying. All Recipes has a great list of popsicle recipes here.

For more delicious summer desserts check out our best desserts ideas here.

Fourth of July Recipe: Patriotic Popsicles with Summer Berries

Image via: HGTV

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Ingredients

2 1/2 cups strawberries
8 tablespoons sugar
5 tablespoons lime juice
1/2 cup plain yogurt
4 tablespoons heavy cream
1 1/2 cups blueberries

Image via: The view from Great Island

Directions:

1. In a blender, combine strawberries, sugar, and 1 1/2 tablespoons lime juice. Puree, scraping down sides as needed. Pour through a fine-mesh sieve into a bowl, pressing on solids; discard solids. Divide puree among six 4-ounce or eight 3-ounce ice-pop molds. Freeze until firm, about 30 minutes.

2. Combine yogurt, cream, and 2 tablespoons each sugar and lime juice. Remove molds from freezer and top with yogurt mixture; insert ice-pop sticks. Freeze until firm, about 30 minutes.

3. In clean blender, puree blueberries, remaining 2 tablespoons sugar, and remaining 1 1/2 tablespoons lime juice. Pour through clean sieve into a bowl, pressing on solids; discard solids. Remove molds from freezer and top with blueberry puree. Freeze until solid, 6 hours more (or up to 1 week).

4. Just before serving, briefly run molds under hot water to release pops.

Enjoy this patriotic Fourth of July recipe with kids and adults alike.

For more desserts on Stagetecture, click here.