WATERMELON AND CANTALOUPE LAYERED ICE POPS
Mint and frozen fruit purée deliver a double dose of refreshing flavour in this cool treat. The best part? With only 45 calories per serving, these refreshing ice pops are a lighter alternative to gelato or ice cream.
Filling: In nonstick skillet, melt 2 tbsp butter over medium heat; cook apples, brown sugar, cinnamon and 3 tbsp water, stirring occasionally, until apples are softened and liquid is thickened, about 8 minutes. Let cool completely. Pastry: In small bowl, melt ⅓ cup butter. Place 1 sheet of the phyllo on work surface with 1 long end facing you; keep remainder covered with damp towel (to prevent drying out). Brush phyllo with some of the butter; top with second sheet of phyllo. Cut crosswise into quarters; spoon rounded 2 tbsp of the apple mixture onto bottom corner of each. Working with one-quarter at a time, fold bottom corner upward and sideways to line up bottom edge with side edge, cover filling and form triangle; continue folding bottom corner upward and sideways to end of strip. Repeat with remaining phyllo sheets and all but 1 tsp of the butter. Arrange, 1 inch apart, on parchment paper–lined rimmed baking sheets. Brush tops with remaining butter; sprinkle with brown sugar and cinnamon. Bake, 1 sheet at a time, in 425°F oven until golden, 8 to 10 minutes.
PER TURNOVER: about 185 cal, 1 g pro, 11 g total fat (7 g sat. fat), 21 g carb (1 g dietary fibre, 13 g sugar), 28 mg chol, 137 mg sodium, 69 mg potassium. % RDI: 2% calcium, 6% iron, 9% vit A, 3% vit C, 5% folate.
WAT E RME LO N AN D CANTA LOU P E LAY E R ED ICE POPS
Hands-on time: 20 minutes Total time: 5¾ hours Makes: 10 ice pops 1 lime 2½ cups chopped seeded
watermelon 3 tbsp liquid honey 12 fresh mint leaves 2½ cups chopped seeded
cantaloupe Finely grate lime zest to make ½ tsp; juice lime to make 2 tbsp. In blender, purée together watermelon and half each of the honey, lime zest and lime juice until smooth. Add half of the mint; purée until mixture is smooth with a few small pieces of mint remaining. Divide among ten 3-oz shot glasses. Freeze until surface is firm, about 1½ hours. In clean blender, purée together cantaloupe and remaining honey, lime zest and lime juice until smooth. Add remaining mint; purée until mixture is smooth with a few small pieces of mint remaining. Pour over watermelon mixture, dividing evenly. Cover each ice pop with small piece of foil; cut slit in centre of each. Insert pop sticks into centres. Freeze until firm, about 4 hours. (Make-ahead: Freeze for up to 3 days.) Immerse shot glasses in lukewarm water for about 30 seconds before unmoulding ice pops.
PER ICE POP: about 45 cal, 1 g pro, trace total fat (trace sat. fat), 12 g carb (trace dietary fibre, 11 g sugar), 0 mg chol, 7 mg sodium, 156 mg potassium. % RDI: 1% calcium, 1% iron, 16% vit A, 32% vit C, 5% folate.