* Exported from MasterCook *
Mexican Tamarind-Chile Ice Pops - Paletas de Tamarindo y Chile
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Frozen LowCal (Less than 300 cals)
LowerCarbs LowFat (Less than 5%)
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 ounces tamarind concentrate
1/3 cup sugar
1/4 teaspoon ancho chile powder
1. Bring tamarind, sugar, and 3 cups water to a boil in a 2-qt. saucepan.
Cook, whisking constantly, until sugar and tamarind dissolve, about 3
minutes. Transfer tamarind mixture to a bowl and refrigerate until
chilled.
2. Whisk in the chile powder and pour into six 3-oz. ice-pop molds (go to
www.centralchef.com for a source). Transfer molds to the freezer and
freeze until slushy, about 1 hour.
3. Insert a Popsicle stick into each mold and freeze until pops are solid,
about 3 hours more. To release ice pops from molds, run the bottom of the
molds briefly under warm water.
MAKES 8 ICE POPS
Source:
"Saveur [magazine]"
S(Formatted by Chupa Babi):
"July 2012"
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Per Serving (excluding unknown items): 84 Calories; trace Fat (1.4%
calories from fat); 1g Protein; 22g Carbohydrate; 1g Dietary Fiber; 0mg
Cholesterol; 6mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1
Fruit; 1/2 Other Carbohydrates.
Nutr. Assoc. : 1477 0 927213
