Sherbet Watermelon Freezer Pops
Recipe: #9192
April 22, 2013
Categories: Desserts, Watermelon, Game/Sports Day, July 4th, Low Fat, Make it from scratch, more
"A delicious double layer treat spiked with mini chocolate chips. Prep time is two stage 4 hour freezing time"
Original is 12 servings
Ingredients
Nutritional
- Serving Size: 1 (150.5 g)
- Calories 70.8
- Total Fat - 1.5 g
- Saturated Fat - 0.5 g
- Cholesterol - 2.1 mg
- Sodium - 45.2 mg
- Total Carbohydrate - 13.3 g
- Dietary Fiber - 0 g
- Sugars - 10.3 g
- Protein - 1.5 g
- Calcium - 45.1 mg
- Iron - 0.1 mg
- Vitamin C - 0.3 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Puree watermelon and sugar in batches in your blender or food processor until smooth and strain into a medium bowl. Cover and freeze until puree is slightly slushy, but not quite solid, about 2 to 3 hours. Remove from freezer, stir well and add in chocolate chips.
Step 2
Place twelve 5-ounce disposable cups in a shallow baking pan and spoon watermelon puree into cups, leaving about a 1/2 inch left from the rim. Place pan in freezer for 2 hours, or until puree is solid, but not rock hard.
Step 3
Allow lime sherbet to soften a bit, then spread over top of each portion of watermelon puree so that it comes up to the edge of the cup.
Step 4
Smooth sherbet with the back of a spoon and cover each cup with plastic wrap. Cut a small slit in the center of each cup and insert a popsicle stick into each pop so that it almost reaches the bottom of the cups.
Step 5
Freeze until solid (about 6-8 hours or overnight).
Step 6
Allow pops to sit at room temperature for about a minute, then gently pull out from the cups -- enjoy!
Tips
- Twelve (5-ounce) disposable cups
- 12 wooden popsicle sticks
- Shallow baking pan
- Blender or food processor
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