My husband loves fruit. When he runs to the store to pick up a gallon of milk, he comes home with a plethora of fruit. Most of the time, unfortunately, it doesn’t all get eaten before it becomes soft. That was the case recently with cantaloupe and that’s how the cantaloupe wine slushie came to be. Also how I’ve learned to become creative in trying to use up all this fruit.
So off to the web I went for cantaloupe inspiration. It’s been so hot here this July that I settled on these Creamy Cantaloupe Pops from Taste of Home. They have been perfect to keep in the freezer after playing outside in these warm temperatures. It will still be very warm when my kids go back to school so I plan to have these healthy pops on hand when they get home.
A couple of notes on the recipe. The original recipe called for 1/2 cup of sugar. We are trying to watch the sugar in our diets so I cut it back to 1/4 cup and tasted the mixture. There’s always the opportunity to add more but not to remove what you’ve already added. Really the amount of sugar will depend on how sweet your cantaloupe is and mine was perfect. Hence the reason for less sugar.
It’s easier if you cube up the melon before putting into the blender. You can use popsicle molds or paper cups. I like these popsicle molds because they catch drip and have a built in straw. No deliciousness goes to waste.
These pops will keep in the freezer about a week, if they last that long. Once again, this recipe does double duty for back to school and Taste of Home Tuesday. Be sure to check out Jolene’s Recipe Journal’s contribution to TOH Tuesday at the end of the post.
Ingredients
- 1-1/2 cups cubed cantaloupe
- 1 cup heavy whipping cream
- 1/4 cup sugar
- 8 Popsicle molds or 3 ounce paper cups (popsicle sticks)
Instructions
- Place cantaloupe in a blender. Cover and process until smooth; set aside. In a small saucepan, combine the cream and sugar. Cook and stir over low heat until sugar is dissolved and mixture is warm. Remove from the heat and stir in pureed cantaloupe. Fill each mold per manufacturer's instructions. If using paper cups cover with foil and cut a small hole in foil. Insert popsicle stick. Freeze until firm.
Notes
Depending on the size of your popsicle molds or if you use small paper cups, your yield may be different.
Recipe adapted from Taste of Home
Check out these back to school recipes perfect for snack, lunch and more! Thank you to Cynthia from Feeding Big for hosting this week long event. Check back each day for new recipes!
Creamy Cantaloupe Pops by Family Around the Table
Peanut Butter Banana Ice Cream with Chocolate Chips by Caroline’s Cooking
S’More Thumbprint Cookies by A Day In The Life On The Farm
Bean and Bacon Soup by Palatable Pastime
Raw Warrior Pudding By Culinary Adventures with Camilla
Green Bean & Corn Medley from Jolene’s Recipe Journal
It’s hot but that’s summer in Florida. I’m always looking for refreshing ways to cool off. I’ve been seeing a lot of wine slushies and when I needed to use up some cantaloupe I thought it might be fun to try making one. I also had part of a bottle of chardonnay.
