I have been dying to try these super-cute popsicle molds I got for Christmas, and then I found this avocado ice pop recipe in Cooking Light.
The renovation: I substituted agave syrup for the sugar (you could also use brown rice syrup, although agave pairs better with avocado and chile). I added one semi-spicy jalapeno pepper to make this more of a Mexican paleta. Paletas are Mexico’s answer to popsicles, made with real fruit and luscious flavor combinations.
Suitable for:
vegan, gluten-free, reduced-sugar, low-sodium diets
Not for:
migraine diets
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Chile-lime avocado popsicles
Ingredients
- 1/2 cup water (filtered or spring)
- 3 tbsp agave syrup
- 2 cups avocado chopped and peeled
- 1 jalapeƱo small
- 2 limes zest and juice
- 1/4 tsp kosher salt
Instructions
- Blend all ingredients until very smooth.
- Divide mixture evenly among your ice-pop molds. Top with lid.
- Freeze 4 hours or until thoroughly frozen.
Notes
- 170 calories
- 11 g fat
- 0 g cholesterol
- 126 mg sodium (6 mg sodium with sea salt omitted)
- 465 mg potassium
- 21 g carbohydrate
- 6 g fiber
- 12 g sugars
- 2 g protein
- 3Ā Weight Watchers Points Plus
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Great flavors for a summer treat! I’ve seen so many wonderful popsicle recipes this year that I’m feeling the need to buy some molds – those are really unique :)
Thanks Priscilla. They are super rich and creamy!
Never thought about making a slightly spicy popsicle but this sounds awesome!
If you ever get the chance to eat at the amazing ice cream parlor in Tijuana, you’ll find tons of flavors like these.
These look delicious and if these molds work well, what brand are they?
Lenore, the molds were very easy to use, and because they’re silicone they come right off. They’re made by Mastrad.fr but I know my husband ordered them online.
Those look delectable! And what cute molds!
Thanks Dorothy, they are right up your alley.