The first batch of these did not quite hit the spot. With a little tweaking, the recipe has become a great chilly treat for a hot summer day. I usually make them two tiered with halves of both the cantaloupe and honeydew melons.
6 servings (8 oz. pops)
59 calories per serving
2 c diced honeydew melon
1/3 c plain nonfat yogurt
Juice of 1 lime
Grated zest of 1 lime
1 T honey
1 T Splenda
Mix 2 c of melon with yogurt, lime juice, honey, Splenda and zest and blend until smooth. Fill the pop molds, insert sticks and freeze at least 6 hours.
Canteloupe – As a variation, replace honeydew with cantaloupe.
You may want to make both variations and make a layered melon pop. If you do this, freeze the first ‘layer’ for 1 hour – then add the second and insert the sticks and freeze at least 6 hours.
The melon salsa is sweet but has a bite (onions + jalapenos) and is a perfect accompaniment to a simply broiled tilapia fillet.
268 calories per serving
2/3 c honeydew melon, in very small cubes
2/3 c cantaloupe, in very small cubes
1/3 c English cucumber, peeled and diced small
1/3 c red onion, diced small
3 T chopped mint
1 t grated lemon zest
2 T lime juice
4 t oil
1 ½ t minced jalapeno peppers
¾ t agave nectar (or honey)
Salt and pepper to taste
4 6 oz. tilapia fillets
Preheat broiler. Mix first 10 ingredients and set aside. Spray baking sheet with Pam and sprinkle tilapia with salt and pepper and broil 3 minutes per side or until done. Serve with melon salsa.
Sangria is a great festive drink – adding the fruit to the wine makes it so much more special. You can set up pitchers well ahead of time so that the fruit really soaks up the wine. This one does away with the usual apples and oranges and adds some really flavorful tropical fruits. Don’t forget to serve some fruit in each glass !
172 calories per serving
6 c cubed fruit (mangoes, pineapple, apricot, cantaloupe, honeydew, apples, etc.)
¼ c thinly sliced and peeled ginger
1 c fresh mint or basil leaves
½ c orange liquer or orange juice
1 bottle Pinot Grigio for white or 1 bottle Beaujolais for red
2 T lemon juice
Bruise basil or mint leaves and combine all in a pitcher and refrigerate at least one hour.