These sweet, summery popsicles are perfect to add to your weekly meal prep lineup while watermelon is in season so you can enjoy a frozen treat to cool down! Plus, they come together in your blender with just 5 ingredients. Karla from @thehappymustardseed uses vanilla yogurt and honey in her original recipe, but you can swap dairy-free yogurt and agave nectar to make these deliciously vegan.
This recipe is featured in our Special Edition Meal Plan in honor of Juneteenth
- 1 small watermelon
- 1/ 2 cup vanilla yogurt, (dairy-free if necessary)
- 1/ 2 tablespoon honey or agave nectar
- 1 small ripe kiwi, peeled
- 2 tablespoons chocolate chips, (optional)
- Popsicle sticks, if necessary
Cut or scoop out the juicy watermelon and add to blender. Blend watermelon on high and strain out seeds. Once strained, you will want this mixture to look like watermelon juice.
Fill cavities of a popsicle mold a little more than half way with watermelon juice, then add chocolate chips, if using. Freeze for one hour.
Stir yogurt and honey or agave to combine, then pour mixture into popsicle molds.
Remove molds from the freezer and add yogurt mixture. Freeze for 45 minutes. Meanwhile, mash kiwi with a fork, then add to popsicle molds.
Add a popsicle stick into each mold and let freeze until solid (for a minimum of 4-5 hours.)
Unmold watermelon popsicles by placing popsicle mold in warm water for a minute or two to loosen the popsicles to make it easy to remove. Do not fully submerge the mold, only place in water until just under the top of the exposed pop.