Tested till perfect Creamy Cantaloupe Pops
Creamy Cantaloupe Pops
Photography by Jeff Coulson/TC Media

Creamy Cantaloupe Pops

Mixing the sour cream with Balkan-style yogurt ensures a creamy texture (other types of yogurt, such as Greek yogurt, can be chalky). For the most flavourful melon, choose one that feels heavy for its size and has a sweet scent.

By Amanda Barnier and The Test Kitchen

Source: Canadian Living Magazine: August 2012

Recipe3 out of 5 based on 1 ratings.
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  • Prep time 10 minutes
  • Total time 3 hours 15 minutes (with freezing)
  • Portion size 8 to 10


  • 2 cups 2cupschopped seeded peeled cantaloupe, (about one-quarter)
  • 1/2 cup 1/2cuporange juice
  • 1/2 cup 1/2cupBalkan-style plain yogurt
  • 1/2 cup 1/2cupsour cream
  • 2 tbsp 2tbspliquid honey
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In a food processor or blender, purée cantaloupe until smooth. Add orange juice, yogurt, sour cream and honey; purée until combined.

Pour into moulds; freeze until firm, about 3 hours. (Make-ahead: Freeze for up to 3 days.)

Additional information :
Change It Up

Ginger Melon Ice Pops
Add 1 tsp grated fresh ginger to chopped melon; purée.

Nutritional Information Per each of 10 servings: about

cal 57 pro 1g total fat 2g sat. fat 2g
carb 9g dietary fibre 0 sugar 7g chol 7mg
sodium 16mg potassium 145mg

% RDI:

calcium 3 iron 1 vit A 13 vit C 28
folate 6
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