The Local Palate Newsletter
Sign up to recieve news, updates, recipes, cocktails and web exclusives about food culture in the south

Share this article via email


Save 72% off of newsstand price now!

Subscribe to The Local Palate
Shop Marketplace Savor the South Newsletter Tableaux Newlsetter Subscribe Digital Edition Customer Service Send a Gift App Store Google Play

Sign up

Get the latest from the Local Palate, straight to your inbox.

Cantaloupe and Mint Yogurt Pops


1½ cups seeded and chopped cantaloupe

1 cup greek yogurt

⅓ cup honey, plus more if desired

1 tablespoon packed mint leaves


Combine all ingredients in blender or food processor and blend until smooth. Taste and adjust sweetness level by adding more honey, 1 teaspoon at a time. Pour into frozen pop molds and freeze until completely firm, 6-12 hours.   Canteloupe and Mint Yogurt Pops from June/July 2016
Print Recipe