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Watermelon, Lemonade, and Blueberry Ice Pops Recipe

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Watermelon, Lemonade, and Blueberry Ice Pops
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Ingredients
11
Count
Nutrition
92
Calories
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Ingredients:

  • 2 1/2 cups 1/2-inch cubes seeded watermelon (from 2-lb piece)
  • 1/4 cup sugar
  • 1/2 cup water
  • 1/4 cup sugar
  • 1/4 cup orange juice
  • 2 cups fresh blueberries (from three 1/2-pint containers)
  • 1 cup water
  • 5 tbsp sugar

Directions:

  1. For watermelon ice: Blend watermelon and sugar in processor until smooth. Strain puree into bowl, pressing on solids to extract as much fruit as possible.
  2. Place cups in shallow baking pan. Spoon watermelon puree into cups, dividing equally (scant 3 tablespoons each). Freeze until mixture is almost frozen, about 2 hours. Cover cups with rounds of foil, sealing tightly at edges. Using tip of small knife, make 1/4-inch slit in center of each foil cover. Push ice pop stick through slit and securely into watermelon ice without hitting bottom of cup. Freeze until watermelon ice is solid, about 1 hour longer.
  3. For lemon ice: Bring 1/2 cup water and sugar to boil in heavy small saucepan over medium-high heat, stirring until sugar dissolves. Remove from heat. Mix in lemon juice, orange juice, and vanilla. Cool to room temperature.
  4. Place pan with frozen pops on work surface; carefully fold back foil over each cup without dislodging stick. Spoon lemonade into cups, dividing equally (scant 3 tablespoons each). Reseal foil. Freeze until lemonade layer is solid, about 2 hours.
  5. For blueberry ice: Stir blueberries, 1 cup water, and sugar in heavy medium saucepan over medium-high heat until sugar dissolves. Boil until berries are very soft, stirring occasionally, about 5 minutes. Strain mixture into small bowl, pressing on solids to extract as much fruit as possible. Mix in lemon juice. Cool to room temperature.
  6. Place pan with frozen pops on work surface; carefully fold back foil over each cup without dislodging stick. Spoon blueberry mixture into cups, dividing equally (generous 3 tablespoons each). Reseal foil. Freeze until pops are frozen solid, about 8 hours. (Can be made 2 days ahead. Keep frozen.)
  7. Remove foil, then tear or use scissors to cut cup off each pop; return ice pops to pan and freeze until ready to serve.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 91.51 Kcal (383 kJ)
Calories from fat 0 Kcal
% Daily Value*
Total Fat 0g 0%
Sodium 2.24mg 0%
Potassium 114.7mg 2%
Total Carbs 23.43g 8%
Sugars 19.95g 80%
Dietary Fiber 0.74g 3%
Protein 0.93g 2%
Vitamin C 17.6mg 29%
Calcium 12mg 1%
Amount Per 100 g
Calories 55.19 Kcal (231 kJ)
Calories from fat 0 Kcal
% Daily Value*
Total Fat 0g 0%
Sodium 1.35mg 0%
Potassium 69.17mg 2%
Total Carbs 14.13g 8%
Sugars 12.03g 80%
Dietary Fiber 0.45g 3%
Protein 0.56g 2%
Vitamin C 10.6mg 29%
Calcium 7.2mg 1%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 1.7
    Points
  • 3
    PointsPlus

Good Points

  • fat free,
  • saturated fat free,
  • sodium free,
  • cholesterol free

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