- Watermelon Layer
- 8 ounces watermelon, chopped (about 15 1-inch cubes)
- 2 tablespoons plain low-fat yogurt
- 1 1/2 tablespoons agave nectar
- 1 1/2 tablespoons fresh lemon juice
- 18 semisweet chocolate chips
- Lemon Layer
- 3 tablespoons milk
- 3 tablespoons water
- 1 1/2 tablespoons fresh lemon juice
- 1 1/2 tablespoons agave nectar
- 2 drops yellow food coloring (optional)
- 1 drop green food coloring (optional)
- Add watermelon to a blender and puree until smooth (about 30 seconds). Using a fine-mesh sieve, strain the mixture into a bowl, using a spoon to scrape the inside of the sieve so it goes through faster. Whisk in the yogurt, agave and lemon juice.
- For the lemon layer, mix the milk, water, lemon juice and agave in a small bowl. Transfer 2 tablespoons of the mixture to a small bowl and set aside. Add the food coloring, if using, to the remaining mixture and stir.
- Using tweezers or chopsticks, dip the chocolate chips into the watermelon layer and apply them to the walls of the pop molds, at least 1 inch below the fill line. Use 2 or 3 chips per pop. Insert sticks and pour the watermelon layer until you reach about 3/4 of an inch to 1 inch below the fill line. Let freeze completely, then pour 1 teaspoon of the uncolored lemon layer. Let freeze completely, then pour the green lemon layer until you reach the fill line. Let freeze completely, then remove the pops with the Super Tool. Repeat with remaining pops.