Chile-lime avocado popsicles

by Stephanie Weaver on July 29, 2013

Avocado Popsicles from Recipe RenovatorI 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.

Chile-lime avocado popsicles
Makes 4-6, depending on the size of your mold

1/2 C. (125 ml) filtered water
3 T. (45 ml) agave syrup
2 C. (150 g) chopped peeled avocado
1 small jalapeño pepper
zest and juice from two limes
pinch of kosher salt

Blend all ingredients until very smooth. Divide mixture evenly among your ice-pop molds. Top with lid. Freeze 4 hours or until thoroughly frozen.

Required FTC disclosure: I am part of the Cooking Light Bloggers’ Connection. I was not paid to write this post.

Today’s post is part of our mission to help you rebuild your health through food and lifestyle choices. Look for posts on Mondays featuring gluten-free, sugar-free recipes made with healthy plant-based ingredients, Tempting Tuesday photos, Wednesday essays, Thursday how-to’s, and Flashback Fridays recipe posts. We support Meatless Monday.

Print Friendly

Previous post:

Next post: