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.
vegan, gluten-free, reduced-sugar, low-sodium 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.
Chile-lime avocado popsicles
- 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.
- 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