When it’s hot outside nothing cools you down like a frozen treat. Yes you can reach for a rich smoothie or a creamy ice cream cone but for a lighter fare, try a popsicle. Below is a recipe for watermelon kiwi popsicles that only have two ingredients and no added sugar. It’s a refreshing treat that you can enjoy all summer long!
| Serving Size:
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1 popsicle
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| Number of servings:
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10
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| Calories per serving:
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26
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| Ingredients
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Calories
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4 cups of diced watermelon
(approx. 600 grams)
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180
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2 kiwis
(approx. 70 grams)
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84
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Place the diced watermelon in a blender and purée until the watermelon is smooth. Fill six popsicle molds ¼ of the way up with the watermelon purée. Freeze the watermelon purée until set (approximately 1 hour).
Peel and slice the kiwis into ¼ inch slices. Place a slice of kiwi in each popsicle mold and fill the popsicle molds with the remaining watermelon purée. Insert the popsicle sticks into each mold. Freeze the popsicles until frozen. Remove the popsicles from the molds. Serve.
Barbara's Tips
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In order for the watermelon to purée well in the blender, you need to cut the watermelon into small cubes. You may need to occasionally stir the watermelon and push it down into the blender blades. Make sure the blender is turned off before doing this.
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If your watermelon has seeds, remove all the seeds before puréeing.
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To get the kiwi into the mold, hold it on the side of the mold with the popsicle stick while pouring in the watermelon purée.
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To facilitate removing the popsicles from their molds, loosen the popsicles first by running the molds under hot water for a few seconds.
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Essential Flavors
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Watermelon: is a fruit with sweet juicy flesh usually deep red to pink with many black seeds, although there are seedless varieties that are readily available. Watermelon has a high water content which makes it ideal for quenching thirst. It is best enjoyed chilled in the hot summer months.
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Kiwi: is a sweet tropical fruit about the size of an egg with a thin, fuzzy bronze skin and a bright green flesh with tiny edible black seeds.
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