Papaya pops
- Place papaya, grape juice, lime zest and honey in blender jar.
- Blend to obtain a smooth purée. Reserve 500 mL (2 cups) of this mixture.
- Pour remaining mixture into six 125-mL (1/2-cup) glasses. Cover each with aluminum foil.
- Make a slit in the top of each foil cap with a paring knife, and insert a wooden popsicle stick. Freeze papaya pops for 4 hours
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Vanilla papaya pops
- Divide 325 mL (1 1/3 cups) of reserved papaya mixture among six 125-mL (1/2-cup) glasses.
- Cover with aluminum foil and insert wooden sticks. Freeze for 1 hour.
- Gently remove foil and pour vanilla yogurt onto pops, dividing equally.
- Cover and freeze for 3 hours.
Exotic papaya pops
- Divide 175 mL (3/4 cup) of reserved papaya mixture among six 125-mL (1/2-cup) glasses. Cover with aluminum foil and insert wooden sticks. Freeze for 1 hour.
- Gently remove foil and pour coconut yogurt into glasses, dividing equally.
- Cover and freeze for 1 hour or until yogurt is frozen. In the meantime, place kiwis, grape juice and honey into blender jar and blend to obtain a smooth purée.
- Pour kiwi mixture onto yogurt, dividing evenly. Cover and freeze for 3 hours.
VARIA TION : A dd 45 mL (3 tbsp.) rum or orange liqueur (Cointreau, Triple S ec, Grand Marnier) to the papaya mixture. This adult version makes a nice, refreshing surprise on a hot summer evening.