These Cantaloupe Date Popsicles are a healthy, naturally sweetened popsicle that is only four ingredients and 85 calories!
It’s popsicle week!
Every year Billy over at Wit and Vinegar makes all our frozen treat dreams come true by encouraging everyone to share a popsicle recipe. And let’s be clear, very few are recipes you might find at your average grocery store.
I never seem to have my life in order well enough to get in on popsicle week until this year, and I’m super excited to be sharing these healthy Cantaloupe Date Popsicles with you!
I kind of think all popsicles should be healthy because if they weren’t they’d just be ice cream bars, right?! Frozen fruit just tastes so good and doesn’t need much dressing up. These cantaloupe popsicles get a little boost of sweetness and texture with chopped dates. Each popsicle is only 85 calories and is 100% acceptable as breakfast.
I’ve been using these IKEA popsicle molds for years, but I think we accidentally threw one of them away, so I decided to upgrade to this classic popsicle shape. I’m glad I did because they’re bigger, prettier, and super easy!
These Cantaloupe Date Popsicles are easy to customize! Here are a few ideas to get you started:
- Layer with other fruit flavors such as honeydew, strawberry, or blueberry
- Stir in granola instead of dates
- If you don’t have popsicle molds just enjoy in a bowl as a soft-serve sorbet
- Use maple syrup instead of honey for a vegan version (it’s already gluten-free and dairy-free!)
- Dip your popsicle in yogurt for an ice cold breakfast treat
If you make this recipe, be sure to rate it, leave a comment, or tag #theliveinkitchen on Instagram!
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Cantaloupe Date Popsicles
- 4 heaping cups cubed cantaloupe
- 1 tablespoon raw honey
- 1 tablespoon water
- 1 teaspoon fresh squeezed lemon juice
- 6 pitted dates
- Place cantaloupe on a rimmed baking sheet or in a freezer bag and place in the freezer a few hours or until frozen.
- Place frozen cantaloupe in a food processor and pulse until crumbly. Add the honey, water, and lemon juice and let the motor run until the cantaloupe is creamy, stopping to scrape down the sides as necessary. Add the dates and pulse a few times until they are finely chopped.
- Spoon the mixture into popsicle molds, place sticks, cover, and transfer to the freezer until firm, at least four hours. Run hot water over the outside of the popsicle molds for a few seconds to make them easy to remove.