Tuesday, July 24, 2012

petite paletas

ive always loved Mexican and Spanish desserts. my mom would always make flan at Thanksgiving and on special occasions. when i was baptized i remember a few dishes of the golden brown yummies being gobbled up really fast.

 growing up in southern california i felt like i was brought up eating Mexican food once i could eat solids. particularly, Mexican desserts...hot chocolate & churros (the best pairing ever), horchata (not a dessert but sure tastes like one), polvorones (wedding cookies), tres leches cake (my ultimate favorite cake), and last but definitely not least paletas (icepops). oh so good. i grew up with the inexpensive popsicles stashed up in the freezer- the whole rainbow! i never really fell in love with the more gourmet paletas until later. 

when it came to figuring out how to make my own paletas, the obsession started last summer when i was in the earlier stages of pregnancy. what did i crave? ice pops! surprise surprise. on a family trip to miami i ate like a ravenous woman. i just blame my sweetie pie colette- she loves food! haha

after the trip i hunted down a book specifically on paletas and took a chance on this one

thank you fany gerson
this has fulfilled my paleta cravings

here is a free recipe posted on amazon and so far its my favorite!

Paletas de Yogurt con Moras
(Yogurt Icepops with Berries)

1 lemon
1/2 cup water
1/2 cup sugar
1-1/2 cups plain unsweetened Greek-style yogurt
2 tablespoons honey
2 cups fresh blackberries, or the berry of your choice

Rinse the lemon, then peel it. (This recipe uses only the peel, so save the lemon for a different use.) Combine the water and sugar in a small saucepan. Cook over medium-high heat, stirring, until the mixture comes to a boil and the sugar has dissolved. Add the lemon peel, lower the heat, and simmer for 5 minutes. Let cool to room temperature. Strain the syrup through a fine-mesh sieve, then refrigerate until chilled.

Put the yogurt and honey in a blender, add the chilled syrup, and blend to combine. Pour a bit of the yogurt mixture into each of the molds, to a height of about 3/4 inch. Freeze until the mixture begins to set, about 40 minutes. If the blackberries are big, cut them in half. Divide the blackberries among the molds, then pour in the remaining yogurt mixture, dividing it evenly among the molds.

If using conventional molds, snap on the lid and freeze until solid, 3 to 4 hours. If using glasses or other unconventional molds, freeze until the pops are beginning to set (45 minutes to 1 hour), then insert the sticks and freeze until solid, 3 to 4 hours. If using an instant ice pop maker, gently fold the blackberries into the yogurt prior to filling the molds and follow the manufacturer’s instructions.

and here is my version with raspberries plucked from the backyard:

i know there isn't much difference in the 3 pictures of the paletas but colette is just too cute!

1 comment:

  1. yum! I was just thinking I wanted to start making frozen pops, and this recipe looks DELISH! thank you much ma'am.


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