Honeydew Vanilla Yogurt Popsicles. Simple, refreshing, creamy and healthy. Made with just a few ingredients you and your kids will LOVE. Low in sugar with just a touch of vanilla and chunks of ripe honeydew melon.
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)
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!
POPSICLE MOLD
I only have one favorite popsicle mold. And you need it. It’s so durable I’ve had mine for over 5 years.
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Honeydew Vanilla Yogurt Popsicles
Equipment
- popsicle mold
Ingredients
- 1/2 whole Honeydew melon ripe or overripe
- 15 ounces coconut yogurt unflavored, unsweetened
- 3 drops liquid stevia
- 1/4 tsp vanilla extract
- 1/4 cup spring water
Instructions
- In a high-speed blender blast the stevia, vanilla, 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 countertop 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 them 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.
Notes
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