Cooking with Tammy Kelly: Beat the Heat with these Super Cool Summer Recipes
We were very blessed to have had a super mild spring this year, but never fear the summer has arrived, The heat is on!! These healthy-ish sweat treat options contain fresh fruit, Greek yogurt and more. Hope you will enjoy!
“No Ice Cream Maker Needed” Banana Ice Cream
4 medium bananas, peeled, sliced and frozen
¼ cup refrigerated unsweetened coconut milk
2 teaspoon vanilla
1 recipe vanilla shell (optional)
For the Shell
1, 11 ounce package semisweet or bittersweet chocolate pieces
¼ cup coconut oil
In a food processor combine all of the ingredients.* Cover and process until smooth. Serve immediately for a soft-serve ice cream, or freeze at least 4 hours for a scoopable ice cream. Drizzle with chocolate shell, if desired. Store in freezer up to 1 week.
For the Shell
Place chocolate and coconut oil in a medium microwave-safe bowl. Cook on 50% power (medium) for 1 minute; stir. Continue to cook at 30 second intervals, stirring after each, until almost melted. Remove and stir until completely melted. Pour over ice cream in dishes. Allow to harden 30 to 60 seconds.
Store remaining mixture in a glass jar at room temperature up to 1 week. If mixture hardens, uncover and reheat in the microwave on 50% power (medium) about 40 seconds or until just softened but not warm; stir.
Frozen Lemon Yogurt
3/4 cup sugar
¼ cup water
1 ½ cups whole-milk plain Greek yogurt
1 cup buttermilk
6 tablespoons fresh squeezed lemon juice, 3-4 fresh lemons
Squeeze the juice out of the lemons (use 6 tablespoons of the juice to make the frozen yogurt or freeze for another use).
Warm sugar and water in a small saucepan over medium heat until the sugar dissolves. Transfer to a medium bowl and let cool, stirring, for 5 minutes. Add yogurt, buttermilk and lemon juice; whisk until smooth. Cover and refrigerate until very cold, at least 3 hours or overnight.
Pour the mixture into the canister of an ice cream maker and process according to manufacturer's instructions. Pipe into the frozen lemon cups, if using, or leave in the canister; freeze for 1 hour to firm up before serving. Transfer to an airtight container to freeze for up to 1 week.
Serves 6, each serving contains; Calories 179, Fat 4 g., Carbohydrates 31g., Protein 7g.
Frozen Fruit Dessert Squares
1 (8 ounce) package cream cheese softened
2 containers of peach Greek yogurt, or peach fat free yogurt
1 (8 ounce) container frozen light dessert topping, thawed
1 cup chopped peeled fresh peaches
1 cup fresh or frozen unsweetened blueberries, raspberries or strawberries, thawed and drained if frozen
Optional Garnish, 1 sprig fresh mint leaves, fresh berries
In a medium bowl, combine cream cheese and yogurt. Beat with an electric mixer on medium speed until smooth. Fold in the whipped topping, peaches and the 1 cup berries.
Pour into a 2-quart square baking dish. Cover with foil and freeze about 8 hours or until firm, freeze for up to a week.
To serve, let stand at room temperature about 45 minutes to thaw slightly. Cut into squares. If desired, garnish with mint leaves and additional berries.
Serves 9, each serving contains; Calories 89, Fat 2g., Carbohydrates 12g., Protein 6g.
Frozen Peanut Butter S’Mores Bark
3 cups whole-milk plain Greek yogurt
2 tablespoons honey
1 tablespoon natural peanut butter
2 tablespoons mini semi-sweet chocolate chips
2 tablespoons mini marshmallows
3 tablespoons graham cracker crumbs
Line a rimmed baking sheet with parchment paper or a silicone baking mat. Combine yogurt, honey and peanut butter in a medium bowl; stir to mix well. Spread the mixture evenly on the prepared baking sheet. Scatter chocolate chips, marshmallows and graham cracker crumbs on top.
Freeze until solid, at least 3 hours. To serve, cut or break into 32 pieces.
Serves 16, each serving contains; Calories 79, Fat 4g., Carbohydrates 8g., Protein 5g.
Watermelon Ice
½ medium watermelon, chopped, seeded
Juice of 1 lime
Lime Zest, half of a lime, less if you want less lime flavor
Place the watermelon, lime juice and zest into a food processor /blender and blend until smooth.
Transfer the mixture to a shallow, freezable container and place in freezer.
After two hours, gently scrape the top layer with a spoon. Once you get to the unfrozen mixture pop it back in the freezer. Repeat after another 2 hours.
Freeze until solid (around 6 hours depending on surface area of container). Scrape with a spoon and serve
Serves 6, each serving contains; Calories 53, Fat 0.3g., Carbohydrates 14g., Protein 1g.
Strawberry Yogurt Frozen Treats
1 (8 ounce) frozen topping, thawed
16 ounces light vanilla yogurt, or vanilla Greek yogurt
24 graham crackers
2 cups fresh strawberries, chopped
2 teaspoons vanilla extract
Line a 9 x 13 baking dish with plastic wrap. Place 12 halves of graham crackers in the dish.
Combine the thawed whipped topping, yogurt, fruit and vanilla in a large bowl. Spread on top of graham crackers and top with remaining graham crackers.
Cover with plastic wrap and freezer for at least 4 hours. Best overnight. Cut into bars. Store in a freezer bag.
Serves 12, each serving contains; Calories 96, Fat 3g., Carbohydrates 21g., Protein 4g., Fiber 1g.
Easy Peach Sorbet
6 fresh peaches
½ cup of sugar or the equivalent of sugar substitute
Juice from half a lemon
Pinch of Kosher salt
Peel and pit the peaches. Freeze until they are firm, at least 4 hours.
In a food processor, add frozen peaches, sugar, salt, and lemon juice and blend until creamy.
Transfer to a loaf pan (or other freezer safe container) and freeze (4 hrs. to three days).
Scoop and enjoy!
Serves 8, each serving contains; Calories 92, Fat 1g., Carbohydrates 23g., Protein 1g., Fiber 2g.
Strawberry Frozen Yogurt Cups
1 ½ cups vanilla, lemon snap or ginger snap cookies
2 tablespoons melted butter
2 pints of nonfat vanilla frozen yogurt
2 ½ cups sliced strawberries, plus 12 slices for garnish
Generously coat a 12-cup muffin tin with cooking spray.
Place cookies in a food processor and process until fine crumbs form. Transfer to a medium bowl and stir in melted butter. Press about 1 tablespoon of the mixture in the bottom of each muffin cup.
Place frozen yogurt and 2 1/2 cups strawberries in the food processor and pulse until the berries are finely chopped. Fill each muffin cup with a generous 1/4 cup of the mixture. Press a strawberry slice on top, if desired. Freeze until firm, at least 3 hours.
Serves 12, each serving contains; Calories 137, Fat 4g., Carbohydrates 22g., Protein 382g.
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