Yogurt and Cajeta Paletas

I can already tell this will be the summer of the cold and refreshing paleta. Not because I myself am suffering from the horrors of relentless summer heat, but in my sympathy for those that are.

It’s a funny thing to have lived in the Arizona desert for years, it absolutely kills your tolerance for hearing anyone say ‘oh but it’s OK for it to be so hot over there, it’s a dry heat…’ My body responds with eye twitches, muscle spasms pulling my arms towards the nearest convection oven with large enough capacity to demonstrate what dry heat feels like.

There’s a reason people run away from living in the desert after a while. You can only take so many 115ºF days, and 120ºF days are literal killers. No, thank you. For now I’ll stay up here in the much milder forests of rural New York, even if there are no paleterias. By the way, that ‘harmless’ 120ºF dry heat means your lovely, icy cold paleta will be halfway melted between the paleteria‘s door and your roasting hot car, where it will melt completely.

Stay inside and make your own paletas.

A word on popsicle molds and un-molding: I own quite possibly the most basic popsicle molds out there. Would I love fancy easy to get out individual popsicle silicone molds? You bet. But they’re unnecessary. Achieving paleta success is a piece of cake as long as a few very simple rules are followed:

  1. Don’t fill the bottom of the mold with sticky things like cajeta, caramel sauce or jam, unless you’re using above mentioned fancy silicone mold. Sticky things tend to stick.
  2. Shove the mold in the back of the freezer and forget about it for at least 4 hours, but even better overnight. Mushy paletas do not want to come out to play.
  3. When ready to eat, leave the mold on the counter for about 5 minutes. Don’t touch it for said 5 minutes. Don’t think about it. After those 5 long minutes are over, turn it upside down and slowly and carefully pull the paleta out. This is a nice extra step to make sure what comes out is a whole paleta, and not an empty stick.
  4. If all else fails, Dixie cups and craft store sticks work just fine.

 

Yogurt and Cajeta Paletas

  • Servings: Varies per mold size
  • Difficulty: easy
  • Print

  • 325 g (1 1/3 c) plain yoghurt (NOT greek and NOT low fat)
  • 65 g (3 tbsp) raw honey
  • Cajeta, to taste

Whisk honey into yogurt until completely smooth. Pour into molds, leaving 1/2″ headspace. Spoon desired amount of cajeta over yogurt and using a clean skewer, swirl towards the bottom.

Freeze for at least 4 hours, or longer if possible. When ready to eat, leave the mold at room temperature for approximately 5 minutes for easier un-molding.

Recommended Reading: ¿Que Puedes Hacer Con Una Paleta?

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