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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