Watermelon Popsicles
- Prep: 5
- Cook: 240 mins
- Serves: 4
Ingredients
- 200 g watermelon
- 200 g low-fat vanilla yoghurt
- 8 mint leaves
Method
- Place all ingredients into a blender and blend until smooth.
- Pour into 4 disposable plastic cups.
- Secure lids on moulds or insert popsicle sticks and freeze for 4-6 hours or overnight until solid.
- Stand at room temperature for a few minutes before removing from mould.
Variations
- Place any combination of finely diced fruit into mould including: mango, blueberries, strawberries, rockmelon, kiwifruit, drained canned peaches, apricots or pineapple in natural juice, and passionfruit pulp. Top with an unsweetened fruit juice such as orange or pineapple.
- For stripes of colour half fill moulds with one fruit, freeze for 4 hours or overnight then fill with a different flavour or colour of fruit or fruit yoghurt before freezing.
Nutrition information
| per serving | per 100g | |
|---|---|---|
| Energy | 253 kJ | 253 kJ |
| Protein | 3.1 g | 3.1 g |
| Fat, total | 1.1 g | 1.1 g |
| — saturated | 0.7 g | 0.7 g |
| Carbohydrate | 9.3 g | 9.3 g |
| — sugars | 9.3 g | 9.3 g |
| Fibre | 0.3 g | 0.3 g |
| Sodium | 29 mg | 29 mg |
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