Servings: Makes 8 to 10 pops
In a food processor fitted with a knife blade, combine cantaloupe and sugar. Pulse until pureed and sugar is dissolved. Strain pulp through a medium-mesh strainer set over a medium bowl; discard solids. (Alternatively, run cantaloupe through a juicer; add sugar and stir until dissolved.)
Add orange juice to cantaloupe juice. Add cream and stir until combined. Pour into ice pop molds, freezer-safe cups, or paper cups. Freeze about 1 hour.
Remove from freezer and with a small spoon, stir each pop. Insert ice pop sticks about 3/4 of the way into each mold. Freeze at least 4 more hours, or overnight. Unmold and serve at once.
From the July 2007 issue of O, The Oprah Magazine
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