Meatless Monday: Pops for Pops

Welcome to Carroll Gardens Patch's weekly column in the spirit of the Meatless Monday initiative, which promotes going without meat one day a week to reduce your risk of chronic preventable conditions like cancer, cardiovascular disease, diabetes and obesity.

In honor of the rapidly approaching holiday at the end of the week——we thought we'd give you a low-commitment recipe for a dessert that will make Dad feel cool as he kicks back to relax: Pineapple Paletas. 

Paletas are Mexican ice pops made from fresh fruit, purée and juices—often including a little unexpected spice for extra flavor. In this case, the surprise ingredient is lime, which gives it extra snap.

Pineapple Paletas for Pops

Ingredients

3/4 cup sugar
4 cups finely diced fresh pineapple, divided
1 Tbsp fresh lime juice

Method

1. Bring sugar and 1 cup water to a boil in a small saucepan over high heat, stirring until sugar dissolves. Chill until cold, about 1 hour.

2. Purée syrup and 2 cups pineapple in a food processor until smooth. Set a fine-mesh strainer over a medium pitcher; strain, pressing on solids to extract purée. Stir in lime juice and remaining 2 cups pineapple.

3. Divide among molds. Cover; insert Popsicle sticks. Freeze. Dip bottoms of molds into hot water for 20-30 seconds to loosen. Serve and eat immediately.

Do you have a recipe you'd like to share with your neighbors? Send it our way! E-mail joanna.prisco@patch.com