A juicy watermelon is one of my summer favourites, but there's so much of it! I love to use up the leftovers in these delicious and healthy frozen pops.
5 cups chuncks seedless watermelon
1 180 g pkg raspberries, 1 cup pitted cherries or chopped strawberries
10 ice pop moulds, each about 1/3 cup (75 mL)
In a blender or food processor, whirl watermelon and berries or cherries until very smooth.
Pour watermelon mixture into moulds. If using wooden sticks, fill moulds 2⁄3 full. If using plastic sticks with rims, fill moulds full.
Freeze until firm, at least 6 hours or preferably overnight. Ice pops will keep well frozen, up to 2 weeks.
Calories 10, Carbohydrates 1g.
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