Tutti Fruity - Watermelon 0002
  • 200g watermelon flesh
  • 200g low-fat vanilla yoghurt or natural yoghurt
  • 8 mint leaves
  1. Place all ingredients into a blender and blend until smooth
  2. Pour into 4 disposable plastic cups.
  3. Secure lids on moulds or insert popsicle sticks and freeze for 4-6 hours or overnight until solid.
  4. Stand at room temperature for a few minutes before removing from mould.

    Hints

    For stripes of colour half fill moulds with one fruit, freeze for 4 hours or overnight then fill with a different flavour or colour of fruit or fruit yoghurt before freezing.

Alternatives

  • Place any combination of finely diced fruit into mould including: mango, blueberries, strawberries, rockmelon, kiwifruit, drained canned peaches, apricots or pineapple in natural juice, and passionfruit pulp. Top with an unsweetened fruit juice such as orange or pineapple.
  • For stripes of colour half fill moulds with one fruit, freeze for 4 hours or overnight then fill with a different flavour or colour of fruit or fruit yoghurt before freezing.

Storage Suggestions

  • Store in freezer.

Equipment List

  • ice block moulds or plastic cups and popsicle sticks
  • spoon
  • jug

Acknowledgement

Recipe from LiveLighter® campaign © State of Western Australia [2013] reproduced with permission.