DESSERT RECIPES

Honeydew Raspberry Popsicles

Updated

Two-layer frozen pops made from a smooth honeydew and yogurt puree topped with a tangy raspberry layer. An easy, colorful summer treat that needs only a blender and a few molds.

Prep
20 min
Cook
0 min
Total
3 hr 20 min
Yield
6 popsicles
Illustration of Honeydew Raspberry Popsicles

These striped popsicles pair cool, mellow honeydew with bright, tart raspberries. Each fruit is blended with a little sugar, strained until silky, and enriched with a spoonful of thick yogurt, then frozen in two layers so the pale green and deep pink stay distinct.

A summer favorite from the KitchenSimplicity archive, they are simple enough to make with kids on a hot afternoon. No special equipment is required: regular ice pop molds work best, but small paper cups with wooden sticks do the job just as well.

Tips

  • Enjoy within about 1 week for the best texture; after unmolding, store them in a freezer bag so they don’t pick up freezer odors.
  • Try other pairings, such as cantaloupe with strawberries or watermelon with blackberries.
  • Very sweet, ripe melon may need a little less sugar; taste the puree before straining.
  • For a dairy-free version, use a thick plain coconut or almond yogurt.

Honeydew Raspberry Popsicles

Prep
20 min
Cook
0 min
Total
3 hr 20 min
Yield
6 popsicles

Ingredients

  • For the honeydew layer:
  • 2 cups (about 340 g) peeled, seeded and chopped honeydew melon (about 1/2 medium melon)
  • 1/3 cup (67 g) granulated sugar
  • 6 tablespoons plain yogurt, preferably Greek
  • For the raspberry layer:
  • 1 cup (125 g) fresh or thawed frozen raspberries
  • 1/3 cup (67 g) granulated sugar
  • 2 tablespoons plain yogurt, preferably Greek
  • You will also need: six 3-ounce ice pop molds (or small paper cups) and wooden sticks

Steps

  1. Blend the honeydew with 1/3 cup sugar until completely smooth.
  2. Pour the puree through a fine-mesh sieve into a bowl or measuring cup with a spout, pressing gently to push the liquid through. Discard any pulp left in the sieve.
  3. Stir in 6 tablespoons yogurt until evenly combined, then divide the mixture among six 3-ounce molds, filling each about halfway.
  4. Freeze for about 1 hour, until the honeydew layer is just firm enough to support the next layer. If your molds don't have built-in handles, insert a wooden stick into each one at this point.
  5. Rinse the blender. Blend the raspberries with the remaining 1/3 cup sugar until smooth, then strain through the sieve to remove the seeds.
  6. Stir 2 tablespoons yogurt into the raspberry puree and spoon it gently over the honeydew layer in each mold.
  7. Freeze for at least 2 more hours, until solid. To release, run the outside of each mold under warm water for a few seconds and pull gently on the stick.

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