Watermelon Pops Food

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WATERMELON POPS



Watermelon Pops image

Layers of raspberry, cream cheese and lime look like watermelon slices with chocolate chip 'seeds' in these tasty frozen pops.

Provided by Philadelphia

Categories     Trusted Brands: Recipes and Tips     PHILADELPHIA Cream Cheese

Time 3h35m

Yield 16

Number Of Ingredients 9

1 cup sugar
1 (3 ounce) package JELL-O Lime Flavor Gelatin
2 cups boiling water, divided
Ice cubes
1 cup cold water, divided
1 (3 ounce) package JELL-O Strawberry Flavor Gelatin
3 tablespoons miniature semi-sweet chocolate chips
4 ounces PHILADELPHIA Cream Cheese, softened
1 ½ cups thawed COOL WHIP Whipped Topping

Steps:

  • Mix 1/3 cup sugar and lime gelatin mix in medium bowl. Add 1 cup boiling water; stir 2 min. until completely dissolved. Add enough ice to 1/2 cup cold water to measure 3/4 cup. Add to lime gelatin; stir until ice is completely melted. Refrigerate 25 min.
  • Meanwhile, repeat Step 1 using strawberry gelatin mix and omitting the refrigeration step. Pour into 16 (3-oz.) paper cups. Freeze 20 min. Stir 1/2 tsp. chocolate chips into gelatin in each cup.
  • Beat cream cheese and remaining sugar with mixer in medium bowl until well blended. Stir in COOL WHIP; spread over gelatin in cups.
  • Pour lime gelatin over cream cheese mixture. Insert wooden pop stick into gelatin in center of each cup. Freeze 3 hours or until firm. Remove pops from cups just before serving.

Nutrition Facts : Calories 133.5 calories, Carbohydrate 24.7 g, Cholesterol 7.9 mg, Fat 3.6 g, Fiber 0.1 g, Protein 1.5 g, SaturatedFat 2.5 g, Sodium 75.6 mg, Sugar 23.4 g

SPIKED WATERMELON POPS



Spiked Watermelon Pops image

Provided by Giada De Laurentiis

Categories     dessert

Time 10h5m

Yield 16 popsicles

Number Of Ingredients 4

1/2 (3 pounds) large watermelon, peeled and cut into 1-inch chunks
1/4 cup sugar
3/4 cup watermelon flavored 70 proof vodka (recommended: Smirnoff Twist of Watermelon)* see Cook's Note
1/2 cup chopped fresh mint leaves

Steps:

  • In a blender, combine the watermelon, sugar, and vodka. Blend until the mixture is smooth. Add the mint and pulse once to combine. Pour the mixture into the pop molds. Insert the wooden sticks all the way down the inside the molds. Freeze for at least 10 hours or preferably overnight.
  • To unfreeze the ice pops, insert the molds in hot water for 5 to 10 seconds. Serve immediately.

Nutrition Facts : Calories 62 calorie, Fat 0 grams, SaturatedFat 0 grams, Cholesterol 0 milligrams, Sodium 2 milligrams, Carbohydrate 10 grams, Fiber 1 grams, Protein 1 grams, Sugar 8 grams

WATERMELON MARGARITA POPS



Watermelon Margarita Pops image

Icy watermelon wedges with a sweet-sour-tequila punch, these gorgeous party-friendly pops are perfect for staving off summer's heat. A sprinkle of chile powder before serving adds a bonus layer of flavor.

Provided by Food Network Kitchen

Categories     dessert

Time 5h15m

Yield about 24 pops

Number Of Ingredients 5

1 small watermelon (about 4 pounds), cut into 1-inch-thick wedges
7 ounces blanco/silver tequila
1/2 cup lime juice, plus lime wedges, for serving
1/2 cup light agave nectar
Chile powder, for serving

Steps:

  • Pierce the rind of each watermelon wedge with the tip of a paring knife to make a 1/2-inch-wide slit that is about 1 inch deep. Combine the tequila, lime juice and agave in an extra-large resealable plastic bag. Add the watermelon, seal the bag and turn it over gently to combine. Refrigerate, turning over once more halfway through, for about 1 hour.
  • Line 2 baking sheets with wax paper. Insert an ice-pop stick into the slit of each watermelon wedge. Put on the prepared baking sheets and freeze until solid, 4 hours to overnight. Serve with lime wedges and chile powder.

WATERMELON POPS



Watermelon Pops image

Nothing's better on a hot day than homemade watermelon ice pops.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 8h

Number Of Ingredients 2

6 cups cubed seedless watermelon (from about 4 1/2 pounds of watermelon), rind removed
1 to 4 tablespoons sugar (optional)

Steps:

  • Working in batches, place watermelon and sugar (if using) in a blender. Puree until completely liquefied, stirring watermelon as necessary so all cubes are blended and mixture is smooth. Pour into twelve 3-ounce ice-pop molds or plastic cups. Insert sticks or wooden spoons into puree, and freeze until solid, at least 8 hours.

Nutrition Facts : Calories 23 g

WATERMELON POPSICLES



Watermelon Popsicles image

You don't need an expert to tell you that watermelon is just about the most refreshing thing you could possibly eat in the middle of summer. Luckily, there are many worthy and refreshing things to do with watermelon that are somewhere between simple slicing and full-blown cooking.

Provided by Mark Bittman

Categories     easy, dessert

Time 15m

Number Of Ingredients 3

1 pound watermelon
2 tablespoons sugar
2 tablespoons lime juice

Steps:

  • Cut the watermelon into small chunks (discarding the rind), and put them in a blender with the sugar and lime juice. Process until smooth, adding enough water (or fruit juice) so that the mixture liquefies. Pour into popsicle molds, and freeze.

Nutrition Facts : @context http, Calories 121, UnsaturatedFat 0 grams, Carbohydrate 31 grams, Fat 0 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 0 grams, Sodium 3 milligrams, Sugar 27 grams

WATERMELON POPS



Watermelon pops image

Try a new, fun way to serve watermelon to kids. You could also push green and black grapes onto kebab sticks and finish with a strawberry

Provided by Juliet Sear

Categories     Dessert, Snack

Time 5m

Number Of Ingredients 1

1 large watermelon

Steps:

  • Cut the watermelon into 2cm-thick slices. Cut each slice into a triangular wedge.
  • Make a small incision into the middle of the skin on each piece, large enough to push in a lolly stick.

COOL WATERMELON POPS



Cool Watermelon Pops image

The kids are going to flip for the miniature chocolate chips in these picture-perfect pops. They're almost too cute to eat (but you'll be glad you did). -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 28 pops.

Number Of Ingredients 9

2 cups boiling water
1 cup sugar
1 package (3 ounces) watermelon gelatin
1 envelope unsweetened watermelon cherry Kool-Aid mix
2 cups refrigerated watermelon juice blend
28 freezer pop molds or 28 paper cups (3 ounces each) and wooden pop sticks
1/3 cup miniature semisweet chocolate chips
2 cups prepared limeade
2 to 3 teaspoons green food coloring, optional

Steps:

  • In a large bowl, combine the water, sugar, gelatin and Kool-Aid mix; stir until sugar is dissolved. Add watermelon juice. Fill each mold or cup with 3 tablespoons watermelon mixture. Freeze until almost slushy, about 1 hour. Sprinkle with chocolate chips. Top molds with holders. If using cups, top with foil and insert sticks through foil. Freeze., In a small bowl, combine limeade and, if desired, food coloring. If using freezer molds, remove holders. If using paper cups, remove foil. Pour limeade mixture over tops. Return holders or foil. Freeze until firm.

Nutrition Facts : Calories 64 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 11mg sodium, Carbohydrate 15g carbohydrate (15g sugars, Fiber 0 fiber), Protein 0 protein. Diabetic Exchanges

WATERMELON-STRAWBERRY POPS



Watermelon-Strawberry Pops image

These kid-friendly frozen treats are the perfect afternoon snack on a hot summer day.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes 10

Number Of Ingredients 4

2 pounds seedless watermelon, cut into cubes
1/2 pound strawberries, halved and hulled
1/2 cup sugar
3 tablespoons fresh lime juice

Steps:

  • Working in batches, puree watermelon in a blender. Strain through a fine-mesh sieve into a large bowl (discard solids). Puree strawberries; add to bowl. Add sugar and lime juice and stir until sugar has completely dissolved.
  • Pour mixture into ten 3-ounce ice-pop molds and insert sticks. Freeze pops until solid, 2 1/2 to 3 hours (or up to 1 week).

Nutrition Facts : Calories 61 g, Protein 1 g

WATERMELON ICE POPS



Watermelon Ice Pops image

Buying a watermelon so often leads to leftover melon. Here's a delicious way to make use of this largesse. Buy 5-oz (150 g) paper "bath cups"-they make great moulds for ice pops, as the paper just peels away. Gelatin helps keep drips at bay and also adds to smoothness. From LCBO Food & Drink Magazine. Time to prepare does not include time to freeze. Watermelon is thought to have originated in southern Africa, where it is found growing wild, because it reaches maximum genetic diversity there, resulting in sweet, bland and bitter forms.

Provided by Dreamer in Ontario

Categories     Dessert

Time 17m

Yield 16 pops

Number Of Ingredients 5

1 tablespoon gelatin (1/4 oz or 7 g packet)
1/4 cup boiling water
1/2 seedless watermelon
1/2 cup granulated sugar
1 tablespoon fresh lemon juice or 1 tablespoon lime juice

Steps:

  • Sprinkle gelatin over boiling water and immediately stir until dissolved, about a minute.
  • Use an ice cream scoop to remove red watermelon flesh; measure out 4 cups and add any juice left in scooped watermelon half.
  • Whirl watermelon with sugar and lemon juice in blender then strain, reserving juice.
  • Thoroughly stir in dissolved gelatin. (There should be about 4 cups) Measure into cups or moulds and insert sticks or plastic spoons.
  • Freeze several hours until frozen.
  • Store sealed in freezer-weight plastic bag for up to 2 weeks.

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