News
Alicia's activity angle
Alicia Wicklund
07/10/2012
Frozen treats are great on a hot summer day. They are practically demanded. Cool, fruity and creamy frozen desserts are just refreshing!
The following dessert is really simple, fresh and will keep in a freezer container. That’s if you don’t eat it all the first day!
Strawberry Mango Sorbet
¾ cup sugar
1-1/2 cups water
1-1/2 cups chopped peeled mangoes
1-1/2 cups fresh strawberries, halved
¼ cup lime juice
In a small saucepan, bring sugar and water to a boil. Cook and stir until sugar is dissolved; set aside to cool.
In a food processor, cover and process mangoes and strawberries until pureed. Transfer to a large bowl; stir in sugar syrup and lime juice. Pour into a 13 x 9” dish; cover and freeze for 45 minutes or until edges begin to firm. Stir and return to freezer. Freeze two hours longer or until firm.
Just before serving, transfer to a food processor; cover and process for 2-3 minutes or until smooth.
This light, creamy and fluffy treat is great for scooping into cones and the frozen fluff won’t melt as fast as regular ice cream.
Strawberry Cheesecake
Ice Cream
1 package (8 oz.) cream cheese, softened
1/3 cup refrigerated French vanilla nondairy creamer
¼ cup sugar
1 tsp. grated lemon peel
1 carton (16 oz.) frozen whipped topping, thawed
2 packages (10 oz. each) frozen sweetened sliced strawberries, thawed
In a large bowl, beat the cream cheese, creamer, sugar and lemon peel until blended. Fold in whipped topping and strawberries. Transfer to a freezer container; freeze for 4 hours or until firm. Remove from the freezer 10 minutes before serving.
Chocolate may not seem ideal on a warm summer day, but when you make chocolate into frozen pops, it sure makes a rich, refreshing treat.
Homemade fudge pops
¼ cup butter, cubed
½ cup all-purpose flour
4 cups milk
1-1/3 cups packed brown sugar
1/3 cup baking cocoa
1 tsp. salt
2 tsp. vanilla extract
20 Popsicle molds or disposable plastic cubes (3 oz. each) and popsicle sticks
In a large saucepan, melt the butter over medium heat. Stir in flour until smooth; gradually add milk. Stir in brown sugar, cocoa and salt. Bring to a boil; cook and stir for 2 minutes or until thickened.
Remove from the heat; stir in vanilla. Cool for 20 minutes, stirring several times.
Pour ¼ cupfuls into popsicle molds or plastic cups; top molds with holders or insert popsicle sticks into cups. Freeze until firm.
The following frosty favorites are lusciously layered with fresh strawberries, kiwi and peaches. A touch of honey adds a hint of sweetness. The pops’ bright stripes will light up kids’ eyes.
Striped fruit pops
¾ c. honey, divided
2 cups sliced fresh strawberries
6 kiwi, peeled and sliced
1-1/3 cups sliced fresh peaches
12 plastic cups or popsicle molds (3 oz. each)
12 popsicle sticks
In a blender, combine ¼ cup honey and strawberries; cover and process until blended. Pour into cups or molds. Freeze for 30 minutes or until firm.
In a blender, combine ¼ cup honey and kiwi; cover and process until blended. Pour over frozen strawberry layer; insert popsicle sticks. Freeze until firm.
Repeat with peaches and remaining honey; pour over kiwi layer. Freeze until firm.
Eating too much ice cream can pack on the pounds, but the following recipe cuts calories on other ingredients, leaving those ice cream lovers with the real deal.
Peanut Ice Cream Delight
1 pkg. (9 oz.) chocolate wafers, crushed
1/3 cup reduced-fat butter, melted
½ gallon vanilla ice cream, softened
1 cup salted peanuts
Chocolate sauce
1 can (14 oz.) fat-free sweetened condensed milk
4 squares (1 oz. each) semisweet chocolate, chopped
2 Tbsp. butter
1 tsp. vanilla extract
1 jar (12-1/4 oz.) caramel ice cream topping
In a small bowl, combine wafer crumbs and butter; press onto the bottom of a 13 x 9” dish. Spread ice cream over crust; sprinkle with peanuts. Cover and freeze for at least one hour.
For chocolate sauce, in a small heavy saucepan, combine the milk, chocolate and butter. Cook and stir over medium-low heat until chocolate is melted. Remove from the heat; stir in vanilla. Cool.
Drizzle chocolate sauce over peanuts. Cover and freeze for two hours or until firm. Drizzle each serving with 2 tsp. caramel topping.
Recipes from Taste of Home Best of Summer Recipes, Taste of Home Healthy Cooking and Taste of Home Summer Appetizers.