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.

Suitable for:
vegan, gluten-free, reduced-sugar, low-sodium diets

Not for:
migraine diets

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.

Avocado Popsicles from Recipe Renovator

Chile-lime avocado popsicles

Chile-lime avocado popsicles, cool and creamy with a hint of spice.
5 from 1 vote
Prep Time 5 mins
Total Time 4 hrs 5 mins
Course Dinner, Lunch
Cuisine Latin America, Mexican
Servings 6 servings


  • 1/2 cup water (filtered or spring)
  • 3 tbsp agave syrup
  • 2 cups avocado chopped and peeled
  • 1 jalapeño small
  • 2 limes zest and juice
  • 1/4 tsp 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.


Per serving:  
  • 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
  • 3  Weight Watchers Points Plus
Required FTC disclosure: I am part of the Cooking Light Bloggers' Connection. I was not paid to write this post.