Gingery Watermelon Paletas
- Preparing Time: -
- Total Time: -
- Served Person: Makes 10 servings
- pinch of kosher salt
- 1 teaspoon finely grated peeled ginger
- 4 cups cubed seedless watermelon (from about half a 5-pound watermelon)
- 1/4 cup plain 2% fat or whole greek yogurt
- 1/3 cup (or more) sugar
- 1 tablespoon (or more) fresh lime juice
- ten 3-ounce ice-pop molds and wooden sticks
- Carbohydrate 28 g(9%)
- Cholesterol 1 mg(0%)
- Fat 1 g(1%)
- Fiber 0 g(1%)
- Protein 1 g(2%)
- Saturated Fat 0 g(1%)
- Sodium 27 mg(1%)
- Calories 120
Preparation Purée watermelon, yogurt, ginger, salt, 1/3 cup sugar, and 1 tablespoon lime juice in a blender until smooth. Add more sugar and lime juice, if desired. (Purée will taste less sweet once frozen, so err on the sweet side.) Divide purée among ice-pop molds. Freeze until mixture begins to set around edges of molds, 45-60 minutes. Stir mixture in molds to blend; insert sticks. Freeze until solid, at least 4 hours. Dip molds briefly in hot water to release paletas. DO AHEAD: Paletas can be made 1 week ahead. Keep frozen.
Preparation Purée watermelon, yogurt, ginger, salt, 1/3 cup sugar, and 1 tablespoon lime juice in a blender until smooth. Add more sugar and lime juice, if desired. (Purée will taste less sweet once frozen, so err on the sweet side.) Divide purée among ice-pop molds. Freeze until mixture begins to set around edges of molds, 45-60 minutes. Stir mixture in molds to blend; insert sticks. Freeze until solid, at least 4 hours. Dip molds briefly in hot water to release paletas. DO AHEAD: Paletas can be made 1 week ahead. Keep frozen.
