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Cool Watermelon Pops Recipe
Cool Watermelon Pops Recipe photo by Taste of Home

Cool Watermelon Pops Recipe

Read Reviews (1)
5 1
Publisher Photo
The kids are going to flip for the miniature chocolate chips in these picture-perfect pops. They’re almost too cute to eat (but you’ll be glad you did). —Taste of Home Test Kitchen
TOTAL TIME: Prep: 20 min. + freezing
MAKES:28 servings
TOTAL TIME: Prep: 20 min. + freezing
MAKES: 28 servings

Ingredients

  • 2 cups boiling water
  • 1 cup sugar
  • 1 package (3 ounces) watermelon gelatin
  • 1 envelope unsweetened watermelon cherry Kool-Aid mix
  • 2 cups refrigerated watermelon juice blend
  • 1/3 cup miniature semisweet chocolate chips
  • 2 cups prepared limeade
  • 2 to 3 teaspoons green food coloring, optional
  • 28 freezer pop molds or 28 paper cups (3 ounces each) and wooden pop sticks

Nutritional Facts

1 pop equals 64 calories, 1 g fat (trace saturated fat), 0 cholesterol, 11 mg sodium, 15 g carbohydrate, trace fiber, trace protein. Diabetic Exchange: 1 starch.

Directions

  1. In a large bowl, combine the water, sugar, gelatin and Kool-Aid mix; stir until sugar is dissolved. Add watermelon juice. Fill each mold or cup with 3 tablespoons watermelon mixture. Freeze until almost slushy, about 1 hour. Sprinkle with chocolate chips. Top with holders or insert sticks into cups. Freeze.
  2. In a small bowl, combine limeade and food coloring if desired. If using freezer molds, remove holders. Pour limeade mixture over tops. Return holders. Freeze completely. Yield: 28 pops.
Originally published as Cool Watermelon Pops in Simple & Delicious June/July 2011, p13

Nutritional Facts

1 pop equals 64 calories, 1 g fat (trace saturated fat), 0 cholesterol, 11 mg sodium, 15 g carbohydrate, trace fiber, trace protein. Diabetic Exchange: 1 starch.

Reviews for Cool Watermelon Pops(1)

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MY REVIEW
Reviewed Aug. 4, 2011

Kids loved it! The only problem I had was finding the watermelon gelatin and juice blend. That being said it still turned out great and looked like the picture.

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