+
0 (0)

Desserts

Spicy cantaloupe and ginger pops

Spicy cantaloupe and ginger pops
Glenn Koenig / Los Angeles Times

It's a summertime truth universally acknowledged: When the thermometer slinks up and the sun is high, the ideal treat is one that comes cold, sweet and on a stick. As a kid, I was partial to slick Fudgesicles that melted ... Read more

Total time: 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

Step 1Place 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.

Step 2Divide the pureed 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 puree 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.


HAVE YOU TRIED


Pig ear terrine
Pig ear terrine

Pear bourdaloue
Pear bourdaloue

Street's Kaya toast plate
Street's Kaya toast plate

Rancho Bernardo Inn's Walnut Bread
Rancho Bernardo Inn's Walnut Bread

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Desserts

Raspberry religieuse
Overnight coffeecake
Rancho Bernardo Inn's Walnut Bread
Bitter Almond Ice Cream