Paletas (Mexican Popsicles)

in Diana's Recipe Book

Average Rating:

(total ratings: 10)

Servings: Makes 6 paletas

Comments:
In Mexico almost every child grows up eating Paletas, frozen fruit bars, popsicles made from fresh seasonal fruit. The fruit is sometimes blended with milk or cream to create paletas de leche, or milk Popsicles, and sometimes it's just puréed with sugar. These are known as paletas de agua, or water Popsicles. Traditional popular flavors include watermelon, cantaloupe, lime, strawberry, and chocolate. Part of the allure of paletas over regular American Popsicles is the fresh-fruit flavors.

Besides the paletas mixtures I offer below, try making a variation of your own. The options are almost endless.

Notes:
The paletas that contain milk are slightly creamy; the others are icy. Use frozen fruit bar molds (popsicle molds) with a 1/4 to 1/3-cup capacity; they're sold in many cookware and hardware stores and through some cookware catalogs.

Ingredients:

Paletas Mixtures

Special Equipment:
You will need frozen fruit bar molds (popsicle molds) with a 1/4 to 1/3 cup capacity
Popsicle sticks

Note: Popsicle molds and sticks may be purchased at Amazon.com

Banana Paletas:
In a 2-cup glass measure, combine 1 cup milk, 3/4 cup smoothly mashed ripe banana, 1 teaspoon vanilla, and 1/4 cup sugar; stir until sugar is dissolved (mixture is no longer grainy to taste).

Per paleta: 85 cal., 16% (14 cal.) from fat; 1.6 g protein; 1.5 g fat (0.9 g sat.); 17 g carbo (0.5 g fiber); 20 mg sodium; 5.7 mg chol.

Blackberry Paletas:
In a blender, whirl 2 1/2 cups rinsed, drained blackberries until smooth. Push through a strainer into a 2-cup glass measure; discard residue. Add 1 cup milk and 6 tablespoons sugar to berry purée; stir until sugar is dissolved.

Per paleta: 104 cal., 13% (14 cal.) from fat; 1.8 g protein; 1.6 g fat (0.8 g sat.); 22 g carbo (0 g fiber); 20 mg sodium; 5.7 mg chol.

Cucumber-Chili Paletas:
In a blender, combine 3 cups 1-inch chunks peeled, seeded cucumber (1 1/2 lb.); 2/3 cup sugar; 1/3 cup lemon juice; and 1 rinsed, stemmed jalapeño chili (1 to 1 1/2 oz.; remove seeds and veins for less heat). Whirl until smooth. Push mixture through a fine strainer set over a 2-cup glass measure; discard residue.

Per paleta: 100 cal., 0.9% (0.9 cal.) from fat; 0.5 g protein; 0.1 g fat (0 g sat.); 26 g carbo (0.4 g fiber); 7.5 mg sodium; 0 mg chol.

Mango Paletas:
In a blender, combine 2 1/2 cups 1-inch chunks mangoes (from 1 1/2 lb. fruit), 1/4 cup sugar, and 3 tablespoons lime juice; whirl until smooth.

Per paleta: 85 cal., 2.1% (1.8 cal.) from fat; 0.4 g protein; 0.2 g fat (0.1 g sat.); 22 g carbo (0.8 g fiber); 2.9 mg sodium; 0 mg chol.

Piña Colada Paletas:
In a blender, combine 1 cup milk, 1/2 cup 1-inch chunks fresh or canned pineapple, 1/3 cup sugar, 1 teaspoon vanilla, and 1/2 teaspoon coconut extract; whirl until smooth.

Per paleta: 76 cal., 17% (13 cal.) from fat; 1.4 g protein; 1.4 g fat (0.8 g sat.); 15 g carbo (0.2 g fiber); 20 mg sodium; 5.7 mg chol.

Sour Orange Paletas:
In a 2-cup glass measure, combine 1 1/3 cups orange juice, 1/3 cup lime juice, and 1/4 cup sugar; stir until sugar is dissolved.

Per paleta: 60 cal., 1.5% (0.9 cal.) from fat; 0.4 g protein; 0.1 g fat (0 g sat.); 15 g carbo (0.1 g fiber); 2.8 mg sodium; 0 mg chol.

Strawberry Paletas:
In a blender, whirl 3 3/4 cups rinsed, hulled strawberries until smooth. Push through a fine strainer into a 2-cup glass measure; discard residue. Add 1/3 cup sugar and 1 tablespoon lemon juice to berry purée; stir until sugar is dissolved.

Per paleta: 72 cal., 5% (3.6 cal.) from fat; 0.6 g protein; 0.4 g fat (0 g sat.); 18 g carbo (2.5 g fiber); 1.6 mg sodium; 0 mg chol.

Instructions:
1. Pour paletas mixture (see choices above) equally into 6 juice bar molds. Attach covers. Insert sticks, leaving 1 1/2 to 2 inches of each exposed. Freeze paletas upright until firm, at least 3 hours or up to 2 weeks.

2. Hold each mold up to the rim under warm running water just until paletas are released from sides of molds, 5 to 15 seconds. Remove covers and pull out paletas. Eat immediately or store in freezer.

Recipe makes 6 Paletas.

Date: June 7, 2006