Honeydew Vanilla Yogurt Popsicles for the win! Low in sugar, filled with probiotic coconut yogurt and a touch of vanilla. Simply sweet, delicious and Vegan! Plus these babes fit into MANY diet lifestyles which is awesome in my book!
Have you ever bit into a piece of seriously ripe honeydew and thought it tasted like candy? Most people think honeydew is a bland melon, and heck yeah it is if you eat it out of season. The best time to use any fruit is when it’s in season – Then you KNOW it will have the BEST flavor – It’s actually a guarantee.
So here we are in Summer, and it’s melon season – so why not take the juiciest melons and make popsicles with them? It’s so hydrating, and in Summertime? NEEDED! It tastes super sweet without all the sugar. I’m a sugar-free pusher because I know what it does to my skin, and I know what it does to my body. In moderation of course and I’m all about balance – but in desserts like these fruity honeydew popsicles, the added sugar is just not needed. (How awesome is that?!!!)
Often when I tell clients that I’m making popsicles or green smoothies with cantaloupe or honeydew they make that face of “yuck! How can that be sweet, melon is so bland”. As I said – Bland as eff if you don’t choose to eat it in season. I mean, have you ever bit into an unripe avocado or pear? It’s nasty! In season is a game changer.
Last year I made these Honeydew Popsicles with out of season melon, and I thought they were bland and blah. The importance of eating seasonally is new for me, fairly a recent learning and understanding – so when I remade them with RIPE and IN-SEASON melon they were off the hook sweet as candy and delicious in a whole foods sort of way.
Here are some favorite in season melons I love when ripe:
- Cantaloupe (popsicles, juices and smoothies)
- Honeydew (popsicles, juices and smoothies)
- Canary Melon (popsicles, juices, smoothies)
- Watermelon (popsicles and juices, but not smoothies)
My main reason for creating healthy treats with minimal sugar is because that is the lifestyle I lead. As a person who battles with chronic candida and SIBO in her Intestines, it’s kinda imperative that I stay with super low sugars. So I create beautiful tasting goodies that are GOOD for you.
The beauty of making these popsicles is that you get to decide how much yogurt you want in each one, and how much melon you want. It’s why I photographed them this way. I want you to feel comfortable in the kitchen. I don’t want you to stress about the exact melon measurement or the exact yogurt measurement that goes into each popsicle. Each popsicle does not have to be created equal. You get a lot of control with this recipe, it’s really up to you!
Ready to make beautiful music together?
WHAT YOU WILL NEED:
1/2 of a whole (medium) honeydew melon
1 Pint minus 1 1/2 tablespoons of Anita’s coconut yogurt (or coconut yogurt of choice, unsweetened)
3 drops of pure liquid stevia
1/4 tsp. vanilla powder
filtered water (for mixing with the honeydew)
DIRECTIONS:
In a high speed blender mix together the stevia, vanilla powder and coconut yogurt until well blended. Then set aside.
On a cutting board remove the seeds, and cut up the honeydew into tiny chunks. Then set aside.
Using a measuring cup, pour desired amounts of the yogurt mixture into each popsicle mold. Then tap the mold on the counter top a few times to even out the yogurt mixture and to reduce holes in your pops.
Then smush the melon into the molds. Each time you add a small round of melon, add along with it 1/4 teaspoon water. Then smush the mixture together with your fingers. Do this until you have filled the popsicles to the top. The water is important. It binds the melon when it freezes.
Cover the mold. Add your sticks and put in the fridge for at least 4-6 hours or overnight.
Once frozen, remove the mold from the freezer and rinse it with warm water to life the lid off. Rinse the sides and bottom of the mold with warm/hot water to loosen the pops from the molds.
Store in the freezer for up to 4 months.
TIPS:
If you cannot get access to Anita’s Coconut Yogurt, then try fat free greek yogurt if you can tolerate dairy, or try another unsweetened yogurt. If you choose to use a sweetened yogurt, eliminate the stevia. Know that using sweetened yogurt will not be considered workable for a low sugar & Candida diet.
Enjoy!
- ½ of a whole (medium) honeydew melon
- 1 Pint - 1½ tablespoons of Anita's coconut yogurt (or coconut yogurt of choice, unsweetened)
- 3 drops of pure liquid stevia
- ¼ tsp. vanilla powder
- filtered water (for mixing with the honeydew)
- In a high speed blender mix together the stevia, vanilla powder and coconut yogurt until well blended. Then set aside.
- On a cutting board remove the seeds, and cut up the honeydew into tiny chunks. Then set aside.
- Using a measuring cup, pour desired amounts of the yogurt mixture into each popsicle mold. Then tap the mold on the counter top a few times to even out the yogurt mixture and to reduce holes in your pops.
- Then smush the melon into the molds. Each time you add a small round of melon, add along with it ¼ teaspoon water. Then smush the mixture together with your fingers. Do this until you have filled the popsicles to the top. The water is important. It binds the melon when it freezes.
- Cover the mold. Add your sticks and put in the fridge for at least 4-6 hours or overnight.
- Once frozen, remove the mold from the freezer and rinse it with warm water to life the lid off. Rinse the sides and bottom of the mold with warm/hot water to loosen the pops from the molds.
- Store in the freezer for up to 4 months.
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