Rockmelon and yoghurt pops
Sweet yoghurt and rockmelon pops are the prefect fresh dessert to enjoy on a hot summer afternoon.
Rockmelon or cantaloupe
300 g, coarsely chopped (see tip)
Freshly squeezed orange juice
¼ cup(s), (60ml)
99% fat-free plain Greek yoghurt
¾ cup(s), (180g)
- Process rockmelon and juice in a food processor until smooth. Pour mixture among eight ⅓-cup (80ml) capacity iceblock moulds. Freeze for 3 hours or until firm.
- Combine yoghurt and honey in a small bowl. Spoon yoghurt mixture over frozen rockmelon mixture. Freeze for 3 hours or until firm. Remove iceblocks from moulds. Serve.
TIP: You will need ½ small rockmelon for this recipe. VARIATION: Add 1 tsp vanilla extract with yoghurt in Step 2.