Cooking From Memory ~ A Recipe Journal


Creamy Roasted Cantaloupe Pops

Canteloupe PopsIngredients ~

  • 1 large, ripe cantaloupe–peeled, halved and seeded
  • ¾ cup sweetened condensed milk
  • ½ cup whole milk
  • ¼ cup fresh lemon juice

Method ~

Preheat the oven to 400°. Slice each cantaloupe half into three thick circles and place the cantaloupe rounds on a rimmed baking sheet. Roast the cantaloupe until the edges begin to brown, 20 to 25 minutes. Set the roasted cantaloupe pieces aside to cool completely, about 45 minutes

Chop the cooled roasted cantaloupe and add it to a food processor or blender. Purée until smooth, about 30 seconds, then pour the purée into a large measuring cup.

To the purée, stir in the condensed milk, whole milk and lemon juice. Divide the mixture evenly among the holes of a 10-pop mold and freeze until the mixture is hard, at least 5 hours. Briefly run the bottom of the mold under warm water to loosen the pops. Remove them from the mold and serve.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s


%d bloggers like this: