The lazy, hazy dog days of summer are perfectly tailored for ice pops, sorbet, ice cream and other chilled delights. After all, no one asks for a hot bowl of soup or a hearty chili when the temperatures are soaring!
In fact, not even the most culinary among us are willing to turn our kitchens into a steam bath all in the name of baked goods.
Frequent trip to the ice cream trucks can do quite a number on our waistlines (our wallets, too?), and let’s not forget that this is the time for scant bikinis and the like!
And the fat and sugar content certainly does add up. So instead, consider making your own cold treats and save money in the process.
Tips for DIY cold treat making!
With the right ingredients, such as local fruits and vegetables, ice pops, gazpachos, and granitas can easily become nutritional powerhouses, and they don’t require sweating over a hot stove.
With summer fruit at its peak, homemade ice creams and frozen treats need very little sugar. Local berries, peaches and plums imbue plenty of natural sweetness and are full of vitamins and antioxidants. However, if you are inclined to add sweetness, be sure to favor more natural options, such as raw honey, stevia, coconut sugar and/or maple syrup.
Cool summer desserts are often loaded with fats, due in large part to the use of heavy cream and whole milk. To trim the fat from your homemade frozen treats, opt for Greek yogurt as an alternative in your smoothies and ice pops!
It comes complete with protein and provides the creamy consistency we have all come to love.
And don’t shy away from spice. Cinnamon, cardamom, and nutmeg add an enviable amount of flavor with not one calorie to its name. And citrus zest provides brightness and helps creamy dessert finish on the palate cleanly.
Mango Parsley Pops
- 1 ripe mango
- 1/2 cup loosely packed parsley, chopped
- Dash of salt
- 1/4 cup frozen lemonade concentrate (optional)
Combine all ingredients in blender. If mango isn’t ripe, add lemonade concentrate. Blend on high speed for 30 seconds, or until smooth. Pour into popsicle molds and freeze for 6 hours.