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Cantaloupe and Mint Yogurt Pops

Serving Size

Makes 6-8 pops depending on the mold


12 ounces (340g) seeded and chopped cantaloupe

1 cup (225g) 2% or full fat greek yogurt

1/3 (80ml) mild honey, or more to taste

1 tablespoon mint leaves, packed

1 teaspoon orange-flower water

Recipe Directions

Chilled melon sprinkled with rose or orange-flower water is a classic and very cooling Middle Eastern dessert, wonderful on a hot day. These ice pops take that flavor and add tart Greek yogurt and brightly flavored mint for an extra refreshing frozen treat, perfect for the dog days of summer. This mixture can also be thoroughly chilled, then churned into an ice cream machine and served immediately as frozen yogurt.



Combine all the ingredients in a blender or food processor and blend until smooth. Taste the mixture and adjust the level of sweetness if necessary by adding more honey, one teaspoon at a time. Pour into frozen pop molds and freeze the pops until completely firm, at least 6 hours or overnight.

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