From the Cleveland Clinic Healthy Heart Lifestyle Guide and Cookbook
Whenever we visit Mexico, whether just crossing the border for a day of shopping or going deeper into the interior for a few days’ visit, we keep our eyes peeled for the inevitable display of pastel-colored pops. Actually little more than a frozen puree of tropical fruit, these pops never fail to satisfy our sweet tooth and quench our thirst.
Although several kinds of molds are available, the pops can also be made in muffin tins or 3-ounce paper cups. Remove the paper cups (you can peel them off) or molds just before serving.
1 cup pureed mango (about 2 medium)
1 cup pureed papaya (about 1 medium)
1 cup pureed pineapple (about 1 small)
3 tablespoon superfine sugar
3 tablespoon fresh lime juice
12 wooden Popsicle sticks
1. Put the fruit purees in separate bowls. To each bowl, add ¾ cup water, 1 tablespoon sugar and 1 tablespoon lime juice. Mix well. Divide each puree among 4 molds, muffin cups or paper cups. (Steady the paper cups by setting them in a small, square metal pan.)
2. If using molds, set the lids in place and insert the sticks in the slots. Freeze until firm, at least 3 hours. If using muffin tin or paper cups, partially freeze for about 1 hour before setting the sticks in the center of each cup. Freeze until firm, at least 3 hours; unmold and let soften at room temperature for 3 to 4 minutes before enjoying.
Makes twelve 2-ounce pops (12 servings)
Per serving:
50 calories (0% calories from fat)
0 g total fat (0 g saturated fat)
0 g protein
14 g carbohydrates
1 g dietary fiber
0 mg cholesterol
0 mg sodium
145 mg potassium
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This is just one of more than 150 recipes from the Cleveland Clinic Healthy Heart Lifestyle Guide and Cookbook. Learn more.
