Remove the skin and cut the cantaloupe into cubes, put them into the blender glass along with the lime juice, the honey and the Greek yoghurt. Blend until you get a creamy mild orange purée.

Pour the cantaloupe purée into the popsicle moulds (you can use vodka shot as well), sprinkle in a few cherries here and there and put into the refrigerator. As soon as it gets a bit firm, insert the wooden stick. Return the moulds to the freezer.

Freeze for several hours or better overnight, until solid.

To serve, run hot water on the sides of the moulds to help you to release your fruit pops.