Watermelon Bomb Pops

Watermelon Bomb Pops
Prep 30 m
Freeze 120 m
Freeze , then overnight



  1. 1 of 4 In a small saucepan, combine sugar and 1/2 cup water. Bring to a simmer and stir until sugar is dissolved. Cool and stir in lemon juice.
  2. 2 of 4 Stir 1/4 cup sugar syrup into yogurt. Mix 8 drops of blue food coloring and raspberry extract, if using, into 1/2 cup yogurt mixture. Spoon about 2 tsp blue yogurt mixture into each rocket pop mold and freeze for 1 hour. Spoon remaining yogurt mixture into molds (about 3 tsp each) and freeze for 1 hour.
  3. 3 of 4 Place watermelon in a food processor and add 3/4 cup sugar syrup. Process until smooth. Spoon about 3 tbsp watermelon mixture into each mold. Insert handles into molds and freeze overnight.
  4. 4 of 4 To serve, run under warm water and slide each pop out of its mold.
Nutrition Information for Watermelon Bomb Pops
Servings Per Recipe:
Per Serving: 75 kcal cal., 3 g Fat, total, 12 g sugar, 2 g pro., 13 g carb., 0 g fiber