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Watermelon-Jalapeño Ice Pops

Photo: Anna Williams; Styling: Pam Morris
Hands-on time 10 mins
Total time 6 hrs, 10 mins
Yield 8 servings (serving size: 1 ice pop)
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.

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

Nutrition 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

How to Make It

  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.

Cook's Notes

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.