Cool Summer Treats for Kids

As warmer weather fast approaches, kids will be in the mood for cool treats that are fun to make and fun to eat. Moms will be interested in creating snacks that are both nutritious and easy to make. Here are a few summer recipes the kids are sure to love and best of all, they won’t break the bank. They come from the Favorite Brand Name Silly Snacks Cookbook by Publications International, Ltd.

• 1 (8 oz.) container strawberry flavored yogurt with aspartame sweetener
• ¾ cup orange juice
• 2 tsp. vanilla
• 2 cups frozen whole strawberries
• 1 packet sugar substitute or equivalent with 2 tsp. sugar
• 6 (7 oz.) paper cups
• 6 wooden popsicle sticks

Combine yogurt, orange juice and vanilla in food processor or blender. Cover and blend until smooth. Add frozen strawberries and sugar substitute. Blend until smooth. Pour into 6 paper cups, filling each about ¾ full. Place in freezer for 1 hour. Insert wooden sticks into center of each. Freeze completely. Peel cup off each to serve.

• 8 oz. frozen unsweetened strawberries, partially thawed
• 8 oz. frozen unsweetened peaches, partially thawed
• 4 oz. frozen unsweetened blueberries, partially thawed
• 6 packets sugar substitute
• 2 tsp. vanilla
• 2 cups no sugar added light vanilla ice cream
• 16 blueberries
• 4 small strawberries, halved
• 8 peach slices

In food processor, combine frozen strawberries, peaches, blueberries, sugar substitute and vanilla. Process until coarsely chopped. Add ice cream and process until well blended.

Serve immediately for semi-soft texture or freeze until needed and allow to stand for 10 minutes to soften slightly. Garnish each with blueberries, strawberry halves and peach slices.

• 1 package (16.1 oz.) JELL-O No Bake Peanut Butter Cup Dessert
• 1 ½ cups cold milk
• 1 medium banana, chopped

Place topping pouch in large bowl of boiling water and set aside

Pour milk into deep, medium bowl. Add filling mix and peanut butter packet. Beat with electric mixer on lowest speed for 30 seconds. Beat on highest speed for 3 minutes. Do not underbeat. Gently stir in crust mix and banana. Spoon into 12 paper lined muffin cups.

Remove pouch from water. Knead pouch for 60 seconds until fluid is no longer lumpy. Squeeze topping equally over mixture in cups, tilting pan slightly to coat tops. Insert popsicle sticks into cups. Freeze for 2 hours or overnight until firm. Remove paper liners before serving.

• 1 ½ cups vanilla ice cream
• ¼ milk
• 2 tbsp. cream peanut butter
• 6 peanut butter sandwich cookies, coarsely chopped
• ¼ cup strawberry preserves

Place ice cream, milk and peanut butter in blender and blend on medium for 1 to 2 minutes or until smooth. Add cookie pieces and blend 10 seconds on low speed. Pour into 2 serving glasses.

Place preserves and 1 to 2 tbsp. water in small bowl. Stir until smooth. Stir 2 tbsp. preserve mixture into each glass and serve immediately.

• 2 ripe medium bananas
• 1 can (6oz.) frozen orange juice concentrate, thawed (3/4 cup)
• ¼ cup water
• 1 tbsp. honey
• 1 tsp. vanilla
• 8 (3oz.) paper or plastic cups
• 8 wooden sticks

Peel bananas and break into chunks. Place in food processor or blender container. Add orange juice concentrate, water, honey, and vanilla. Process until smooth. Pour banana mixture evenly into cups. Cover top of each with small piece of aluminum foil. Insert wooden stick through center of foil into banana mixture.

Place cups on tray and freeze until firm, about 3 hours. Remove foil, tear off paper cups and serve.