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![CamuStrawberryPopsicle]()
Strawberry Camu Paleta The camu berry is naturally sour, so paired with the sweet juices of a strawberry makes for the perfect berry blend. Camu-camu is also a popular additive to summer drinks and cocktails. Ingredients: 3 cups strawberries (fresh or frozen) 5 Tablespoons lime juice ½ cup agave 2 teaspoons camu-camu powder Directions: 1. Combine all of the ingredients in a blender and mix until smooth. Transfer the mixture to Popsicle molds and freeze until firm 2. If you’re using molds with attached sticks, place and secure the stick tops in the molds. If you’re using freestanding sticks, freeze the ice pops for 30 minutes until slightly firm, then place the sticks in the center of each mold and finish freezing until they’re solid throughout, about 4 hours. 3. To unmold the frozen ice pops, run them under warm water to loosen them from their molds. Serves 6![PichuberryFrozenYogurtPopsicle2]()
Pichuberry Frozen Yogurt Paleta A Pichuberry paletas is a tasty and nutritiously superb treat for everyone. Ingredients: 2 cups Pichuberry, chopped 1 cup 2% Greek yogurt 1/2 cup agave nectar Directions: Using a food processor or blender, puree the pichuberries. Add the remaining ingredients and puree until well mixed. Cover and refrigerate for one to two hours. Then prepare according to your ice-cream maker manufacturer instructions. If you’re using molds with attached sticks, place and secure the stick tops in the molds. If you’re using freestanding sticks, freeze the ice pops for 30 minutes until slightly firm, then place the sticks in the center of each mold and finish freezing until they’re solid throughout. Serves 4 Note: If you do not have an ice cream maker, you can take the refrigerated mix put into Popsicle molds.![RDark_Chocolate_Frozen_Yogurt]()
Dark Chocolate Frozen Yogurt Paleta Here, cacao brings deep, dark flavor to healthy Greek yogurt for a dessert treat you can feel great about.Ingredients: 1 cup milk ½ cup agave nectar 1 cup cacao powder, sifted 1 tsp. vanilla extract 1 ½ cups 2% Greek yogurt Directions: 1. Combine all ingredients in a bowl and whisk until evenly combined. Cover and refrigerate for one to two hours. 2. Then prepare according to your ice-cream maker manufactures instructions. Serves 4 Note: If you do not have an ice cream maker, you can take the refrigerated mix put into Popsicle molds.![Pineapple_Lucuma_Popsicle]()
Pineapple Lucuma Paleta Paired with pineapple, this homemade paleta makes for the perfect citrus delight. Ingredients: 3 cups pineapple juice (canned or prepared from 1 fresh pineapple) ½ cup lucuma powder Directions: 1. If using a fresh pineapple, peel, core, and chop the pineapple into cubes. Puree enough of the pineapple to make 3 cups of juice. Save the remaining pineapple and eat it for dessert or blend it into smoothies. 2. Put the juice and the lucuma in a blender and blend until smooth. Divide the mixture evenly among each ice pop mold. 3. If you’re using molds with attached sticks, place and secure the stick tops in the molds. If you’re using freestanding sticks, freeze the ice pops for 30 minutes until slightly firm, then place the sticks in the center of each mold and finish freezing until they’re solid throughout. 4. To unmold the frozen ice pops, run them under warm water to loosen them from their molds Serves 4 Note: Ice pops will keep in the freezer for up to one month.![Chicha_Morada]()
Chicha Morada For centuries, Peruvian people have soaked purple corn to make a brightly colored, sweet drink called the Chicha Morada– a very popular beverage amongst Peruvian children given Chicha Morada is a cheaper and healthier alternative to soda. Ingredients: 1 lb dried purple corn kernels 12 cups of water 3 cinnamon sticks 1 tablespoon of whole cloves 1 whole pineapple, diced (peel reserved) 1/2 cup white sugar (you can add another ½ cup if preferred) 1/2 cup lime juice 1 green apple, peeled and diced Directions: 1. In a large pot, add the purple corn, water, cinnamon sticks, cloves and half of the pineapple peels. Heat over high heat and once the mixture reaches a boil, reduce the heat to medium-low and simmer for 45 minutes. 2. Remove the chichi liquid from the heat and pour in the sugar and fresh lime juice. Place a strainer atop a large bowl and pour mixture through it, catching the large corn ears, pulp and pineapple peel. Refrigerate for about 3 hours or until cold. To serve, add ice, and a small handful of diced pineapple and apple to each glass. Serves 12![Chicha_Morada_Pichuberry_Popsicles_2]()
Chicha Morada Paleta With its hints of cinnamon and sweet scent of cloves, frozen Chicha Morada is the perfect blend and texture for a paletas. Ingredients: Chicha Morada drink (see chicha recipe). Directions: 1. Use Chichi Morada drink to fill in your Popsicle molds ¾ of the way. 2. If you’re using molds with attached sticks, place and secure the stick tops in the molds. If you’re using freestanding sticks, freeze the ice pops for 30 minutes until slightly firm, then place the sticks in the center of each mold and finish freezing until they’re solid throughout. 3. To unmold the frozen ice pops, run them under warm water to loosen them from their molds. Serving variesHealthy Peruvian Superfood 'Paletas'
These recipes are simple, quick to assemble and a great excuse to socialize with friends and family, or just to enjoy on a quiet afternoon. Whether you’re looking for a post-workout snack or a poolside treat, paletas are perfect for everyone.
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- Healthy Peruvian Superfood 'Paletas'
