Cardamom Plum and Vanilla Bean Paletas

Paletas are a Popsicle from Mexico that is made with real fruit. This recipe and photos were initially provided to us by a fan and food blog called Tiny Inklings.  Although the blog is no longer in existence, we will continue to share this unique summer treat. Although this recipe uses plums, there are endless flavor combinations that you can use. Some people include fruits, nuts, flowers, and even spices. Let us know if you discover an irresistible flavor combination and maybe we can feature it in our recipes! Just don’t forget the vanilla! We love cold treats, especially during the warm months of summer, and this recipe is no different, it’s the perfect way to cool down on a hot day!

When we were researching other paletas recipes, we found this book of paletas by Fany Gerson that you might find interesting.  We’re not sure how long this book will stay in print because it’s 10 years old, but the recipes are still good! However, this book is as unique as paletas and contains recipes for traditional (and some not so traditional).

In addition to Pure Vanilla Extract, you will need one whole Vanilla Bean for this dessert.

Serves 

4 ice pops 

Equipment 

• Sauce pan
• Blender or food processor
• Mesh sieve
• Popsicle molds
• Zip top bags
• Popsicle sticks
• Mixing bowl(s)

Ingredients 

2 cups red plums, chopped 

2 tbsp lemon juice 

2 tbsp honey 

2 tbsp water

1/8 tsp ground cardamon

½ tsp vanilla extract 

1 cup plain greek yogurt 

1 tsp agave or honey

1 vanilla bean 

Instructions

1. In a heavy bottom saucepan, combine plums, honey, lemon juice, water, and cardamom. Cook over low heat for 20 minutes or until the plums are very soft. Remove from heat and cool to room temperature. Set aside.
2. In a small bowl, combine Greek yogurt, agave syrup, vanilla extract, and vanilla bean seeds. Stir to combine. Set aside.
3. Transfer the cooled plum mixture to a blender or food processor and puree until very smooth. Using a fine mesh sieve, push the liquid from the plum mixture into a bowl and discard solids. (Note: this step is completely optional. If you like a chunkier purée, by all means, omit this step).
4. Layer spoonfuls of plum into popsicle molds, followed by the yogurt mixture, repeating until the molds are filled. Use a skewer to swirl the two mixtures together. Insert sticks and freeze for at least four hours. Un-mold pops and serve immediately or store in a zip-top bag in the freezer with wax paper in between pops.