Watermelon-Jalapeño Ice Pops

Photo: Anna Williams; Styling: Pam Morris
Sweet meets heat in this summer-ready popsicle recipe. A bit of pectin helps keep all the ingredients incorporated evenly in this treat; without it, they tend to separate.

Yield:

8 servings (serving size: 1 ice pop)

Recipe from

Recipe Time

Hands-on: 10 Minutes
Total: 6 Hours, 10 Minutes

Nutritional Information

Calories 76
Fat 0.1 g
Satfat 0.0 g
Monofat 0.0 g
Polyfat 0.1 g
Protein 0.4 g
Carbohydrate 19.7 g
Fiber 0.4 g
Cholesterol 0.0 mg
Iron 0.2 mg
Sodium 3 mg
Calcium 6 mg

Ingredients

3 cups fresh red or yellow watermelon cubes, chilled
1/2 cup sugar
1/4 cup fresh lime juice
1 tablespoon light-colored corn syrup
1 tablespoon liquid pectin
1 large jalapeño pepper, halved and seeded
2 teaspoons grated lime rind

Preparation

1. Combine the first 6 ingredients in a blender, and process until pureed. Stir in lime rind. Pour into 8 (3-ounce) ice pop molds. Freeze 6 hours or until firm.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

David Bonom,

June 2011