Pept Cream Watermelon Pops

Prep Time: 10 minutes | Freezing Time: 8 hours | Makes: 10 servings


  • 3 cups (750 mL) seedless watermelon cubes
  • 1 cup (250 mL) plain 2% Greek yogurt
  • 3 tbsp (75 mL) liquid honey
  • 1/4 tsp (1 mL) salt
  • 3/4 cup (175 mL) sliced strawberries
  • 1/2 cup (125 mL) Ganong Delecto Canadian Classics Pept Creams


In food processor, purée watermelon, yogurt, honey and salt until smooth. Strain through fine sieve; discard any solids.

Divide half of the mixture evenly among 10 ice pop moulds; divide half of the strawberries and half of the Pept Creams among moulds. Repeat layers. Insert wooden sticks into moulds; freeze for at least 6 hours or until set.

Tip: If ice pops are difficult to remove, dip mould in hot water for 10 to 20 seconds or until loosened enough to pull out easily.

Online Store is Closed
We’re now offering a more personalized customer service and ordering experience.

Please contact the Chocolatier Boutique, a representative will be happy to assist you.

Call toll free at 1-888-598-8811 or send an email to:

We look forward to hearing from you!