Friday, May 27, 2011

Paleo Popsicles

Fresh fruit, a lime or lemon, some agave nectar and a freezer. That’s all you need to make some summer ice pops. Have a guilt-free icy treat during these hot humid days. Try a batch and then adjust the level of sweetener and citrus to make them exactly the way you like them.

Equipment: Ice-pop molds. Available this time of year at most chain stores.

Strawberry Pops

1 pound fresh strawberries
4 tablespoons agave nectar (or sweetened to your taste)
1 teaspoon fresh lemon juice

Puree all ingredients in a food processor. Strain through a sieve, pressing on solids to release all of the liquid. Pour into molds and freeze.

When ready to eat, run mold under hot water for a few seconds to loosen pops.

Pineapple Pops

You can make these with just the strained fruit, but they are really good with pieces of the pineapple added in. These are a favorite in Mexico!

4 cups finely diced pineapple
½ cup agave nectar
1 tablespoon fresh lime juice

Mix the agave nectar into 1 cup hot water. Stir. Chill until cold. Pour the syrup, lime juice, and 2 cups of the pineapple into a food processor. Pulse until blended. Strain through a sieve. Add the remaining two cups of pineapple. Pour into molds. Freeze.

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