1 cup heavy whipping cream
1 cup low fat yogurt (I use Stonyfield organic, plain)
1/2 cup sugar
1/4 of a mini seedless watermelon
1 Tbsp lime juice
8-10 fresh mint leaves
1 Tbsp club soda (optional; this gives it a little bit of a Mojito feel)
3 Tbsp creme de menthe ( a mint liqueur)
In a medium-large bowl, blend whipping cream and sugar with a hand mixer until soft peaks form.
Dice the watermelon into bite-size pieces. Finely mince mint leaves. Put watermelon and mint together in the food processor and chop/pulse just a few times.
|I wish we had smell-o-vision for this one! The watermelon and mint smelled so wonderful together!|
Add watermelon and mint, along with yogurt, lime juice, club soda, and creme de menthe. Stir until well blended.
|pretty green color!|
Using 3 oz Dixie cups, scoop the watermelon mixture into the cups almost to the top. The original recipe says it makes 9 but I sometimes got as many as 11 cups filled. This mixture is a little more liquidy than the others. Remember to cut a small slit at the top of each cup to allow for easier removal from the pop later. Once the cups are filled, you may insert a popsicle stick. Freeze for at least 4 hours.