Roasting the fruit with balsamic vinegar really sets these beautiful pops apart.
Paletas originated in Mexico. Both children and adults have enjoyed these delightful frozen pops for generations. 🇲🇽✨ Traditionally made with fresh fruit, water, or horchata, and (of course) sugar or agave, paletas are the perfect way to cool down on a scorching summer day.
The beauty of paletas is you can make them your own. Switch out ingredients and experiment with different flavors. You’re good to go as long as it will go in a mold and freezes. Instead of Greek yogurt, try using sour cream. Feel free to swap the fruit raspberries and blackberries. Let your taste buds (and what’s available) guide you!
I promise, whether hosting a backyard barbecue, sitting by a lake, or simply lounging by the pool, Strawberry Rhubarb Paletas are a guaranteed hit.
Here’s a link to another favorite paleta recipe Cucumber Jalapeño Paletas – and check below for some pop mold resources.
Step by Step Instructions
Roasted Strawberry Rhubarb Paletas
Ingredients
- canola cooking spray
=====
- 1 pound strawberries washed,hulled, and sliced
- 1 cup sliced rhubarb 1/2-inch sliced
- 1 tablespoon freshly grated lemon zest
- 2 tablespoons fresh lemon juice
- 1/2 cup sugar
- 1/4 teaspoon Kosher salt
- 2 tablespoons balsamic vinegar
=====
- 2 cups Honey Greek Yogurt
Instructions
- Preheat the oven to 400º F and lightly grease a baking sheet with cooking spray. Set aside.
- In a large bowl, combine the strawberries, rhubarb, lemon zest and juice, sugar, salt, and balsamic vinegar. Stir to combine and transfer to the prepared baking dish.
- Roast in the oven for 15 minutes until the fruit is very tender. Remove from the oven and allow the fruit to cool completely.
- Once the fruit has cooled, blend it at high-speed in a blender or food processor until blended but still chunky.
- Put the fruit mixture into a bowl and add the yogurt mixture. Swirl the mix together with a spatula. Don't blend thoroughly. Spoon into molds. Alternatively, layer the popsicle molds with 1 tablespoon of the roasted fruit mixture followed by 1 tablespoon of the yogurt mixture until the molds are full. *No need to freeze in between layers.
- Insert popsicle sticks (or tops) into the molds and freeze until solid, about 4 hours.
Video
Notes
"Chef Laura Bonicelli"
Nutrition
More Recipes
Chartichokes
Take me to the lesson... Chartichokes Chartichokes make a lovely simple snack or addition to any salad. I like them quite charred and love them as an afternoon snack 1 14- ounce can quartered artichoke hearts (drained and dried)canola cooking sprayseasoning salt (to...
Smoky Roasted Cauliflower with Pecan Pesto and Butter Beans
Take me to the lesson... Smoky Roasted Cauliflower with Pecan Pesto and Butter Beans I love Smoky Roasted Cauliflower with Pecan Pesto and Butter Beans served over nutty Basmati rice. The recipe makes extra pesto to serve alongside. The pesto is great to have on hand....
Buckwheat Almond Flour Pancakes with Berry Compote
Take me to the lesson... Buckwheat Almond Flour Pancakes with Berry Compote This recipe creates delicate and flavorful pancakes that will delight gluten-free and gluten lovers! pancake griddle or heavy skilletthin spatula - such as a fish turner Compote1 cup...
Recent Comments