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Double-Melon Ice Pops




List of Ingredients



• 2 cups Galia, casaba or honeydew chunks
  
• 2/3 cup vanilla yogurt
  
• 2 T each superfine sugar and lemon juice
  
• 2 cups cantaloupe or Crenshaw chunks
  
• 12 wooden pop sticks
  






Instructions



1. In food processor or blender, puree green-fleshed melon with 1/3 cup vanilla yogurt and 1 T each sugar and lemon juice; transfer to 2-cup measure. Puree orange-fleshed melon with remaining yogurt, sugar and lemon juice; transfer to 2-cup measure.
   
2. Fill 6 (2-oz) pop molds half full with green-melon puree; fill 6 (2-oz) pop molds half full with orange-melon puree. Refrigerate remaining puress. Freeze pop molds 1 hour or until partially frozen.
   
3. Remove molds from freezer. Insert stick into center of each soft-frozen pop. Fill molds to top with remaining purees of opposite colors. Freeze 4 hours, until hard. Soften slightly at room temperature, 2 to 3 minutes. Remove pops from molds. Serve immediately, or wrap pops separately in plastic wrap, then store in freezer bag or container.
   






Final Comments


Makes 12 (2-oz) pops

Per serving: 39 calories, 0 fat