A cantaloupe-citrus creamsicle is a great source of vitamins A and C—and guess what? The melon is as much of a nutritional powerhouse as the orange juice. A cantaloupe contains more than 200 percent of your daily requirement of each vitamin.
Servings: Makes 8 to 10 pops
  • 1 cantaloupe , peeled and seeded
  • 1/2 cup sugar
  • 1 1/2 cups fresh orange or tangerine juice
  • 1/2 cup heavy cream
  • Directions
    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.


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