Spicy cantaloupe and ginger pops
20 minutes, plus freezing time
Makes about 6 to 8 popsicles, depending on the size of the mold
1 1/2 cups full-fat Greek yogurt
1/2 cup sweetened condensed milk
4 cups sliced cantaloupe (about 1 whole melon)
2 1/2 tablespoons honey
4 ounces candied ginger, chopped
1. Place the yogurt,
condensed milk, cantaloupe and honey in a blender. Blend until smooth. Stir in chopped candied ginger, then re-cover the blender and pulse briefly until the ginger is finely chopped and well combined with the cantaloupe and yogurt.
2. Divide the puréed mixture
evenly among your pop molds, leaving about one-half inch of headroom at the top of each one. Once they are filled, tap the molds gently against the counter, allowing the purée to settle evenly into the molds and dislodging any air bubbles that may have formed. Cover the molds and fit with popsicle sticks, if necessary. Freeze the molds until completely firm, at least 5 hours. For easy removal, run the frozen pops under warm water for 5 to 10 seconds before unmolding them.
Each of 8 popsicles: