10 Easy Treats for the Summer
Summer is just around the corner, so it’s the perfect time to start making those delicious and refreshing treats! Just picture yourself relaxing by the beach with a cool drink and fruity popsicle that you made yourself. However, lots of us barely know our way around a kitchen so we’ve provided some simple recipes anyone can make! They’re great for serving at parties and take minutes to prepare. Hopefully one of these recipes will appeal to your taste buds so that you can have a delightful treat for the summer. Enjoy!
Fruit Popsicles (Serves 6)
This is a classic summertime recipe that takes minimal effort. These popsicles are great for kids!
½ cup peach, cut into 1/2-inch slices
2 kiwis, peeled and sliced
½ cup raspberries
¾ ounce strawberries, hulled and halved
1 1/2 - 2 cups 100 percent white-grape juice
Slice up the fruits to your liking and arrange some of each fruit in eight 3-ounce ice-pop molds. Pour enough juice to cover the fruit in each mold. Insert the popsicle sticks and freeze for 6 hours or until solid.
Watermelon Lime Jell-O Shots (10 limes makes 40 Jell-O shots)
These Jell-O shots are a super fun and creative idea for parties. They’ll be sure to impress your friends!
One box watermelon (or any kind of red colored Jell-O)
1 cup vodka
1 cup boiling water
First prepare the limes by cutting them in half and hollowing them out. This may take some practice, but the trick is to use a knife to loosen the citrus and then use a spoon to carve out the rest. In a bowl, mix the Jell-O mix with the boiling water until it is fully dissolved. Add the vodka and stir. Arrange the hollowed limes in a tray and pour in the liquid mixture. Make sure the limes are secure and upright, then refrigerate overnight. Once the Jell-O has settled in about 6 hours, gently quarter the halves.
Raw Vegan Mojito Bites (Makes 22 to 24 bites)
A great cocktail with a cool twist!
1 cup raw unsalted macadamia nuts
1 cup raw unsalted cashews
3/4 cup chopped dates
3/4 cup fresh mint leaves
4 tbsp fresh-squeezed lime juice
The zest of 2 limes
1 tsp. raw agave nectar
A pinch of salt
White sugar for rolling
Using a food processor, pulse the nuts until they are fine. Add the dates and pulse them into the mix. Add the mint, agave, juice, zest, and salt, and process until you have a paste. Take small bits of the paste and roll them up into balls. Roll the balls in the sugar and store it in the refrigerator for up to two weeks.
A wonderfully fresh dessert with delicious strawberries!
1-2 packages of lady fingers (depending on the size of your bowl)
Freshly squeezed orange juice
1 bottle of strawberry sauce
250 ml whipping cream
250 gr mascarpone
40 gr sugar
Whip the cream with the sugar until you have soft peaks. Then mix in the mascarpone until you have a smooth texture. Separately combine the orange juice with the strawberry sauce and dip the ladyfingers in. Do not leave them in too long, or they will get soggy. Now arrange a layer of the ladyfingers at the bottom of a bowl and pour a layer of the mascarpone/cream mixture. Add another layer of sliced strawberries. Repeat until you use up all your ingredients. Place it in the refrigerator for 2-4 hours and serve immediately.
Sweet Lassi is a refreshing non-alcoholic Indian style yogurt drink.
1 1/2 yogurt
1 1/2 tbsp Sugar
1/4 rose syrup
1/4 cardamom powder
A pinch of salt
1/2 cup chilled milk
1 tsp cream (optional)
Whip the yogurt using a blender or mixer. Add the milk, salt, sugar and whip it again. Then add the rose syrup and cardamom powder. Whip again until it is frothy. Add cream on the top.
These cupcakes are a sweet delight for anyone who loves the taste of lemon.
1/2 box of vanilla cake mix
1/2 tbsp of lemon zest
1/4 cup of softened butter
1/2 tbsp lemon juice
1 1/2 eggs
2 cups powdered sugar |
1/4 cup soften butter |
1/4 squeezed lemon |
12 Rainer cherries
First preheat the oven to 350°F. Place paper baking cups into a 12 spaced muffin tin and it set aside. Combine all of the cupcake ingredients in a large bowl and mix well. Fill each prepared muffin cup 2/3 full. Bake for 18-22 minutes. For the frosting, combine all of the ingredients in a large bowl and mix it until it is creamy.
Peanut Butter Chocolate & Oreo Banana Pops
These are a great treat way to balance out the potassium and chocolate in your diet!
6 large bananas, peeled and cut in half
4 ounces chocolate for melting
2 tbsp creamy peanut butter
12-14 Oreos crushed (as fine or as chunky as you want)
Skew the bananas. Dip them into the melted chocolate and layer them with peanut butter. Then roll them in the crushed Oreos. Place them in the freezer until they are cool or to your liking.
Layered Fruit Gazpacho
A healthy delight without the guilt!
10 ounces frozen raspberries, thawed
2 tablespoons honey
12 ounces unsweetened lemon-lime sparkling water
5 kiwis, peeled
1 teaspoon lime juice
1 cup roughly chopped cantaloupe
4 kiwi slices, for garnish
In a blender, pulse or blend the raspberries and honey until they are pureed. Strain the mixture to remove the seeds. Mix in the lemon-lime sparkling water and set it aside. Then pulse or blend the kiwi and lime juice and set it aside. Blend the cantaloupe in the blender and set it aside. Now to layer gazpacho, gently spoon equal amounts of kiwi puree into each of four bowls or glasses. Repeat with the cantaloupe puree and raspberry puree. Garnish with kiwi slices.
Overnight Refrigerator Oatmeal (Serves 1)
This is a great twist to the traditional warm bowl of oatmeal. It makes a tasty midday snack and can easily be topped off with your favorite nuts or fruits.
1/4 cup oats
1 tbsp chia seeds
1/2 cup vanilla soy milk, skim milk, or almond milk
2 tbsp dried cranberries
1 tbsp shredded coconut
1 tbsp crushed walnuts
In a 250 ml or 8 oz mason jar, combine the oats, chia seeds, vanilla soy milk, dried fruit and nuts. Cover with a lid and shake until well mixed. Refrigerate overnight or at least 5 hours. Top it off with fruits or nuts and enjoy.
A simple dessert with a great taste!
2 (6 oz.) cartons yogurt, any flavor(s)
1 (8 oz.) tub Cool Whip, thawed
1 graham cracker crust
First combine the yogurt and Cool Whip by gently folding them together. Then spread it into the pie crust and refrigerate until set. Serve with fresh fruit, if desired.
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