Ingredients
- 3 cups diced watermelon
- 1 (6 oz) container raspberries
- 2 tbsp lime juice
- Wooden ice pop sticks
- ½ cup coconut gelato or coconut sorbet
- 3 kiwis
- ½ cup mint leaves
- ½ cup diced cucumber
Steps
1. To a food processor or blender, add the watermelon, raspberries, and 1 tbsp lime juice. Pulse until smooth. Pour mixture into a fine-mesh strainer set over a medium bowl to strain out seeds.
2. Fill 6 ice pop molds molds ¾ of the way with watermelon mixture. Insert the wooden sticks and freeze 1½–2 hours, until set.
3. Scoop coconut gelato into a small microwave-safe bowl and microwave 30 sec. to melt. Transfer to a spouted measuring cup and divide among molds. Freeze 30 min.–1 hour, until set.
4. In a food processor or blender, add kiwi flesh, mint, cucumber, and remaining 1 tbsp lime juice. Pulse until smooth. Distribute kiwi mixture among molds. Freeze until solid, 3–4 hours. When ready to eat, run the pops under warm water for a few seconds to release from molds.
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Source: healthykidsrunningseries.org