Serving up delicious frozen treats is a summer requirement. When it comes to summer desserts, ice cream is a top choice, but it’s not always the healthiest. These refreshing frozen treats will satisfy your sweet tooth all summer long without ruining your healthy diet!
5 medium kiwis, peeled
4 cups strawberries
1 cup orange juice, fresh or refrigerated
2 tablespoons fresh lemon juice (about 1 medium lemon)
- Slice 3 kiwis, reserve 12 slices.
- Wash fruit. Add strawberries, juices and remaining kiwi to blender. Puree until smooth.
- Slide a kiwi slice into your popsicle mold (lightly press it to the side), fill molds with strawberry mixture and add a popsicle stick. Freeze for 4 to 24 hours or until frozen solid.
3 cups fresh blueberries
2 tablespoons raw honey (add more for extra sweetness)
3 tablespoons freshly squeezed lemon juice
1 teaspoon lemon zest (for best results, get the zest before juicing the lemon)
1/3 cup water
- Line a rimmed baking sheet with parchment paper.
- Pour the rinsed blueberries onto the parchment paper and separate as much as possible. You may need to remove some stems from a few of the blueberries.
- Place the blueberries into the freezer and freeze overnight, or for at least 4 to 5 hours, to fully freeze.
- When ready to make the sorbet, add the frozen blueberries to the bowl of a food processor, followed by the raw honey, fresh lemon zest, freshly squeezed lemon juice and the water.
- Process the mixture until the blueberries become crumbly, pressing down the mixture with a spatula as needed.
- Continue to process until the mixture becomes smoother and evenly processed.
- Once everything is smooth, taste for sweetness and add additional honey if desired.
- You can serve this sorbet immediately or transfer it to an air-tight container and freeze for a couple of hours for a harder consistency.
3 cups strawberries, pureed to 1 1/2 cup
3 cups peaches, peeled and sliced, pureed to 1 1/2 cup
2 tablespoons honey, divided
2/3 cups vanilla Greek yogurt
- In a blender, puree strawberries with four teaspoons honey then set aside. Clean blender, puree sliced peaches with two teaspoons of honey, set aside.
- Layer the popsicles as follows: 2 tablespoons strawberry puree, 1 teaspoon yogurt, 2 teaspoons peach puree and repeat. Make a fruit puree your last layer.
- Tap the mold of the counter to make sure all of the layers settle. Use a small spoon to drag vertically from the bottom to the top of the mold a few times to create a swirled pattern.
Yogurt (all plain, or half plain, half flavored)
Your choice of mix-ins: nuts, seeds, fruit, granola, dark chocolate chips
- Mix everything together in a bowl.
- Spoon into ice cube trays.
- Use a knife to gently pop frozen cubes out of the mold and store in an airtight container in the freezer.
- Let sit for a couple of minutes before eating if they’re too hard to bite into.
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