Cantaloupe-basil popsicles with pistachios

Step 1/ 3

• ⅓ cantaloupe
• 6⅔ g pistachios

• cutting board
• knife

Halve cantaloupe, remove the seeds with a spoon, then peel and chop the flesh. Roughly chop pistachios.

Step 2/ 3

• 66⅔ g heavy cream
• 33⅓ g full-fat plain yogurt
• 6⅔ g honey
• 5 g basil

• food processor

Transfer melon to a food processor with heavy cream, yogurt, honey, and basil and blend until smooth.

Step 3/ 3

• popsicle mold
• popsicle stick

Pour the melon purée into popsicle molds and sprinkle with pistachios. Insert the popsicle sticks and freeze for at least 4 hr., or overnight. Enjoy!

Enjoy your meal!