Watermelon-Lime Yogurt Pops

Watermelon-Lime Yogurt Pops

by Magnolia
Total 12 hours and 15 minutes (includes freezing time) | Active 15 minutes
Makes 8 or 9 pops
TIP: If you don't have freezer pop molds, pour the mixture into 3-ounce paper cups. Cover with heavy foil (or a double layer of foil); insert wooden sticks through the foil. Freeze the pops. To serve, tear off the paper cup and foil.

Special Equipment

eight or nine 3-ounce freezer pop molds (or paper cups) and freezer pop sticks

Ingredients

  • 3 cups cubed seedless watermelon (about 1 1/4 pounds)
  • Two 5.3-ounce cartons honey-flavor Greek yogurt
  • 1 teaspoon lime zest
  • 1 tablespoon fresh lime juice
  • Pinch salt

Directions

  1. Place the watermelon in a blender and blend until smooth. Strain the mixture through a fine-mesh sieve into a medium bowl, pressing the pulp with the back of a spoon to squeeze out the juice. (You should have about 2 1/4 cups juice.) Discard the pulp. Whisk in the yogurt, lime zest, lime juice, and salt until smooth.
  2. Spoon the mixture into eight or nine 3-ounce freezer pop molds (see Cook’s Note). Insert sticks into the molds. Freeze overnight.
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