Melon Yogurt Popsicles

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Christina Ross
Christina Ross
I'm a human being on planet earth. I've lived hundreds of lifetimes. In this incarnation I'm here to advance medicine.

Why on earth did I put off buying popsicle molds for so long?? These star-shaped cutie pies were a mere $7.99 at Marshalls, and are both dishwasher safe and BPA free.

However, you could certainly use little paper cups and popsicle sticks from a craft store to make these.

Melon Yogurt Popsicles

Regardless of what vessel you choose, I suggest using a measuring cup with a spout to fill the molds or cups – otherwise it might be pretty messy.

Melon Yogurt Popsicles

Be sure to leave about 1/2 inch of room at the top if using molds, as the popsicles will expand slightly while freezing.

Melon Yogurt Popsicles

Have some fruit & yogurt puree remaining after filling the molds?

No problem. Chug it.

Now, the most difficult step of the popsicle-making process is waiting for them to freeze solid. Don’t even think about removing them from their molds for at least 4 hours – this is precisely why I made these pops right after breakfast ;).

Melon Yogurt Popsicles

See those Caribbean popsicles on the left? Yeah… now that I can make my own, I don’t think purchased popsicles will be taking up room in my freezer ever again.

These creamsicle-hued popsicles are sweet, refreshing, and fun! The Greek yogurt lends a touch of creaminess, but the melon takes center stage. If you can track down Tuscan melons, (I found ‘em at Trader Joe’s), grab a few… it might just be the most delicious type of melon I’ve ever tasted. Its orange flesh is incredibly sweet and slightly floral; I didn’t need much honey, but you can certainly add it to taste, depending on the sweetness of the melon you use.

I’ve caught the popsicle-making bug, and am certifiably giddy about all of the ingredient combination possibilities.

What type of popsicle should I make next?!

Melon Yogurt Popsicles

Melon Yogurt Popsicles

Printer-Friendly Recipe

yield: this will vary depending on size of popsicle molds; I got 6 popsicles


  • 3 cups roughly chopped melon (I used Tuscan melon)
  • 1/2 Tbsp freshly squeezed lemon juice
  • 1/2 cup 0% plain Greek yogurt
  • 1/2 Tbsp honey, or more to taste


  1. Place chopped melon and lemon juice in a food processor and puree until smooth. Add in the yogurt and puree until well-incorporated.
  2. With the motor running, stream in the honey.  Taste, and add more honey if desired.
  3. Transfer mixture to a measuring cup with a spout for easier pouring. You should have about 2 1/2 cups of fruit & yogurt puree.
  4. Pour mixture into popsicle molds, leaving about 1/2 inch of room at the top for freezing expansion.
  5. Place in freezer and freeze for at least 4 hours.

Nutritional Information Per Popsicle (using 1/2 Tbsp honey; yield 6 popsicles):

43.6 calories, 0.2 grams fat, 9 grams total carbohydrate, 0.6 grams fiber, 2.2 grams sugars, 2.4 grams protein

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