Mexican Recipes

Paletas

From strawberry to cucumber-chili, the flavor options are endless for these frozen Mexican desserts. The paletas that contain milk are slightly creamy; the others are icy.

Paletas

Yield: 6 paletas

Ingredients

  • Paletas mixture (in Notes)

Instructions

  1. Pour paletas mixture (choices in Notes) equally into 6 juice bar molds*.
  2. Attach covers. Insert sticks, leaving 1 1/2 to 2 inches of each exposed.
  3. Freeze paletas upright until firm, at least 3 hours or up to 2 weeks.
  4. Hold each mold up to the rim under warm running water just until paletas are released from sides of molds, 5 to 15 seconds.
  5. Remove covers and pull out paletas.

Notes

* Use frozen fruit bar molds with a 1/4 to 1/3 cup capacity.

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

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.

Cucumber-Chili Paletas: In a blender, combine 3 cups 1 inch chunks peeled, seeded cucumber (1 1/2 pounds); 2/3 cup sugar; 1/3 cup lemon juice; and 1 rinsed, stemmed jalapeño chili (1 to 1 1/2 ounces; 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.

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.

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 extract and 1/2 teaspoon coconut extract; whirl until smooth.

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.

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.

Nutrition

Per Banana Paleta: 85 cal, 16% (14 cal) from fat; 1.6g protein; 1.5g fat (0.9 g sat); 17g carbo (0.5g fiber); 20mg sodium; 5.7mg chol
Per Cucumber-Chili Paleta: 100 cal, 0.9% (0.9 cal) from fat; 0.5g protein; 0.1g fat (0g sat); 26g carbo (0.4 g fiber); 7.5mg sodium; 0mg chol
Per Mango Paleta: 85 cal, 2.1% (1.8 cal) from fat; 0.4g protein; 0.2g fat (0.1g sat); 22g carbo (0.8g fiber); 2.9mg sodium; 0mg chol
Per Piña Colada Paleta: 76 cal, 17% (13 cal) from fat; 1.4g protein; 1.4g fat (0.8g sat); 15g carbo (0.2g fiber); 20mg sodium; 5.7mg chol
Per Sour Orange Paleta: 60 cal, 1.5% (0.9 cal) from fat; 0.4g protein; 0.1g fat (0g sat); 15g carbo (0.1g fiber); 2.8mg sodium; 0mg chol
Per Strawberry Paleta: 72 cal, 5% (3.6 cal) from fat; 0.6g protein; 0.4g fat (0g sat); 18g carbo (2.5g fiber); 1.6mg sodium; 0mg chol

Attribution

Sunset magazine, July 2001







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