Popsicles, Mexican style - frozen dessert recipe - Brief Article - Recipe

Sunset, July, 2001 by Elaine Johnson

* At Mexican markets throughout the West, freezer cases full of familiar shapes but not-so-familiar flavors tempt young (and young-at-heart) shoppers. They're paletas (little shovels, in Spanish), frozen treats that take ordinary juice bars to imaginative heights. Some are creamy, made with milk and sweet tropical fruits and berries. Others are icy, flavored with tart fruits or even cucumber and chili (watch out--the latter pack some heat). All are refreshingly low-fat and a cinch to whip up at home.

Mexican Paletas

PREP TIME: 10 to 20 minutes, plus at least 3 hours to freeze

NOTES: The paletas that contain milk are slightly creamy; the others are icy. Use any shape of frozen fruit bar molds with a 1/4- to 1/3-cup capacity; they're sold in many cookware and hardware stores and through some cookware catalogs. MAKES: 6 paletas

1. Pour paletas mixture (choices follow) equally into 6 juice bar molds (see notes). 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.

Blackberry paletas. In a blender, whirl 2 1/2 cups rinsed, drained blackberries until smooth. Push through a fine strainer into a 2-cup glass measure; discard residue. Add 1 cup milk and 6 tablespoons sugar to berry puree; 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; '/3 cup lemon juice; and 1 rinsed, stemmed jalapeno 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 21/2 cups 1-inch chunks mangoes (from 11/2 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.

Pina 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.

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 puree; 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.