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Photo: Anna Williams; Styling: Pam Morris Photo by: Photo: Anna Williams; Styling: Pam Morris

Watermelon-Jalapeño Ice Pops

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.

Cooking Light JUNE 2011

  • Yield: 8 servings (serving size: 1 ice pop)
  • Hands-on:10 Minutes
  • Total:6 Hours, 10 Minutes

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.

Nutritional Information

Amount per serving
  • Calories: 76
  • Fat: 0.1g
  • Saturated fat: 0.0g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.1g
  • Protein: 0.4g
  • Carbohydrate: 19.7g
  • Fiber: 0.4g
  • Cholesterol: 0.0mg
  • Iron: 0.2mg
  • Sodium: 3mg
  • Calcium: 6mg
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Watermelon-Jalapeño Ice Pops recipe

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