Good, if more unusual than expected. The lime really enhances these bars more than straight avocado would. I have a feeling I could quickly acquire a taste for these. They aren't very sweet, and the texture is a bit disconcerting at first. I'd like to try making a batch with some jalapeno next time. I didn't have enough popsicle molds, so I added some ice, then watered down and sweetened the leftover liquid, a little tequila, and made some really delicious avocado smoothies.
Avocado Ice Pops
Photo: Randy Mayor; Stylist: Cindy Barr
They're a fruit and creamy-rich–perfect for freezing on a stick.
Yield: Serves 6 (serving size: 1 ice pop)
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Total: 4 Hours, 30 Minutes
Amount per serving
- Calories: 130
- Fat: 7.3g
- Saturated fat: 1.1g
- Sodium: 44mg
- 3/4 cup water
- 6 tablespoons sugar
- 2 cups chopped peeled avocado
- 1/2 teaspoon grated lime rind
- 2 tablespoons lime juice
- 1/8 teaspoon kosher salt
- Combine water and sugar in a saucepan over medium heat. Cook 4 minutes, stirring to dissolve sugar. Remove from heat; cool to room temperature. Place sugar mixture, avocado, lime rind, lime juice, and kosher salt in a food processor; process until smooth. Divide mixture evenly among 6 (4-ounce) ice-pop molds. Top with lid. Freeze 4 hours or until thoroughly frozen.
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