Sweet & Skinny by Marisa Churchill

Author:Marisa Churchill [Churchill, Marisa]
Language: eng
Format: epub
ISBN: 978-0-307-95337-7
Publisher: Crown Publishing Group
Published: 2011-06-07T04:00:00+00:00

Strawberry-Watermelon Popsicles and Papaya-Mint Popsicles.

Papaya-Mint Popsicles

SERVES 6

PER SERVING: 90 CALORIES, 0 GRAMS FAT

I always looked forward to the times when my mother would make papaya with fresh mint and lime as a breakfast treat. These sophisticated, refreshing popsicles are a frozen tribute to those special mornings.

1 Hawaiian papaya

⅓ cup fresh orange juice

¼ cup fresh lime juice

¼ cup plus 1 tablespoon agave nectar

2 tablespoons chopped fresh mint

Use a vegetable peeler to remove the skin from the papaya. Cut the fruit in half, then spoon out and discard the seeds. Roughly chop the flesh.

Blend the papaya with the orange juice, lime juice, and agave nectar in a blender or food processor for several minutes, until the mixture is smooth. Add the mint and pulse several times to combine, until it is in small flecks.

Pour the mixture into six popsicle molds, snap on the tops, and freeze for at least 6 hours.

To serve: Pull each popsicle from the mold with the handle attached. If the popsicle is stubborn, briefly submerge the mold in warm water and try again.

MAKE AHEAD!

The popsicles can remain in their molds in the freezer for up to 1 week.

NO POPSICLE MOLDS?

Try using small plastic containers such as yogurt or pudding cups. Cut a slit through each lid just big enough to fit a popsicle stick. Pour the popsicle mixture into the containers, cover with the lids, and freeze until the mixture is slushy enough to hold the stick upright. Push the sticks through the slits in the lids and continue to freeze until the popsicles are frozen solid.

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