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.
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.
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