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  1. Home
  2. Diabetic Living Recipe

Watermelon, raspberry and lime pops

Take a momentary beach retreat with a creamy and juicy blend. - by Hannah Oakshott
  • 20 Feb 2018
Watermelon, raspberry and lime pops
Cook: 400 Minutes - easy - Serves 8 - Vegetarian - gluten-free - nut-free - egg-free - pregnancy-safe
Proudly supported by
Take a momentary beach retreat with a creamy and juicy blend.

Ingredients

finely grated zest and juice 1 lime

480 g chopped seedless watermelon

110 g raspberries

260 g fat-free natural yoghurt

Method

  1. Put 1 Tbsp lime juice, watermelon and raspberries in a blender. Cover and blend until smooth. Press through a finemesh sieve into a 1L (4-cup) measuring jug, discarding any seeds. Stir in 1 tsp of the zest.
  2. Pour mixture evenly between 8 x 80ml (1⁄3 cup) ice-block moulds. Freeze for 2 hours or until the mixture is thick and slushy.
  3. Combine yoghurt and remaining lime zest in a small bowl. Spoon evenly over the watermelon layer. Cover with lids or insert wooden sticks. Freeze overnight or until firm.

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