Blueberry Creamsicles – Honeyed blueberries mixed with delicious Greek yogurt looks as great as it taste.
1 1/2 cups plain fat-free Greek yogurt
3 tbsp. honey
1/2 tsp vanilla extract
2 cups blueberries
1/4 cup honey
Makes: 8 creamsicles
Calories: 110 (per creamsicle)
Place yogurt in an ultra-fine sieve or a strainer lined with cheesecloth and strain over a bowl in the refrigerator for at least 4 hours (or up to overnight). Combine yogurt, honey and vanilla in a food processor; pulse into smooth. Pour mixture into a squeeze bottle or liquid measuring cup; wipe processor clean.
Combine blueberries and honey in a medium saucepan over medium heat. Bring to a boil; reduce heat and simmer 10 minutes, stirring occasionally. Remove from heat and let cool for 10 minutes. Place blueberry mixture in food processor and puree into smooth. Pour mixture into a squeeze bottle or liquid measuring cup.
Fill popsicle molds with alternating layers of yogurt and blueberry mixtures, leaving a 1/2 inch of space at the top of each mold. Swirl layers together with a metal skewer. Insert popsicle sticks and freeze until completely firm, about 6 hours. Let stand at room temperature 5 minutes before unmolding.
Cherry-Vanilla Ice Cream – A cold, scrumptious treat is perfect for a hot summer’s day.
1 1/2 pound(s) cherries, pitted
1 cup(s) sugar
2 1/2 cup(s) heavy cream
1 cup (s) whole milk
1/2 vanilla bean, split, seeds scraped and reserved
8 large egg yolks
1 teaspoon(s) lemon juice
(3-4 drops) red food coloring, optional
Makes: 6 cups
1. Make the cherry syrup: Place 1 pound pitted cherries and 1/3 cup sugar in a small saucepan over medium heat and cook until cherries soften — about 10 minutes. Run the cherries and any liquid through a food mill, strain the mixture, discard the solids, and return the liquid to the pan. Cook the cherry mixture over medium heat until it reduces to about 1 cup — 8 to 10 minutes. Transfer to a small bowl and cool completely.
2. Make the ice cream base: Fill a large bowl with ice and water and place a fine sleeve over a medium-sized bowl; set both aside. Combine the cream, milk, and vanilla bean and seeds in a medium saucepan and cook over medium-high heat until mixture just comes to a boil. Whisk the egg yolk and remaining sugar together in a large bowl until thick and pale. Whisking constantly, add the hot milk in a slow, steady stream to the yolk mixture. Return the mixture to the saucepan and cook over medium heat, stirring constantly using a wooden spoon, until the mixture coats the back of the spoon — about 2 minutes. Strain the saucepan cook over medium high heat until mixture just comes to a boil. Whisk the egg yolks and remaining sugar together in a large bowl until thick and pale. Whisking constantly, add the hot milk in a slow, steady stream to the yolk mixture. Return the mixture to the saucepan and cook over medium heat, stirring constantly using a wooden spoon, until the mixture coats the back of the spoon — about 2 minutes. Strain the mixture through the fine sieve into the bowl and place bowl in the prepared ice bath to cool.
3. Make the ice cream: Cut the remaining cherries in half, toss with the lemon juice, and set aside. Once the ice cream base is completely cool, stir in the cherry syrup and the food coloring, if desired. Process in an ice cream maker according to manufacturer’s instructions. Fold in cherry halves, transfer to an airtight container, and freeze until solid. Ice cream will keep for up to 1 month in a freezer.
Fresh Fruit Popsicles – A healthy and sweet way to beat the summer heat!
1 peach, cut into 1/2-inch slices (1/2 cup)
2 kiwis, peeled and sliced into 1/4-inch rounds
3/4 cup strawberries, finely chopped
1/2 cup blueberries
1/2 cup raspberries
1 1/2 to 2 cups of fruit punch of 100 percent white-grape juice
Makes: 8 servings
Combine fruit in a mixing bowl and arrange the fruit mixture into eight 3-ounce popsicle molds
Pour enough juice into each mold to just cover fruit
Insert popsicle sticks and freeze until solid (about six hours).