People snack; that’s a fact. And frankly, there’s nothing wrong with that. If you’re trying to eat when you’re hungry and stop when you’re comfortable, you usually end up eating smaller meals plus a couple of snacks in between.
Make the most from your snacks this summer with these frosty fruity bites which I love to nibble on. These are great go-to snacks for any season, but are exceptional on a warm day! This is the season when the fruits are just rolling into markets so healthy choices are both cost effective and delicious.
Just wash and dry and pop in the freezer on a lined cookie sheet. Once frozen, store in a freezer safe container or bag until ready to eat.
2.Frozen Yogurt Grapes
Wash and dry grapes, then submerge in your favorite yogurt (we find a toothpick method is easier than fishing out the grapes with utensils). Pick out the grapes one-by-one and pick on a lined cookie sheet. Freeze until completely frozen and store in a freezer-safe container.
Wash and dry your grapes and using a high-speed blender, puree them until completely and entirely smooth. No seeds allowed here! Pour the puree into popsicle molds and freeze completely before enjoying (about four hours).
4.Bananas, Two Ways!
If you haven’t jumped on the frozen banana train you don’t know what you’re missing! Try these out the next time you have bananas that are really spotty and brown.
5.Banana Bon Bons
Peel banana, cut into 1-inch chunks and freeze until firm. Then, one-by-one, dip each banana chunk into melted semi-sweet, bittersweet or dark chocolate (we like using a toothpick to keep this part tidy). You can then dip the chocolate covered banana in chopped nuts or coconut flakes to really jazz it up.
6.Yogurt Breakfast Popsicles
(Makes 6 popsicles)
- 3cups strawberries, hulled and roughly chopped
- 1/2 cup agave next a or natural honey
- 1 cup 0% Greek yogurt
- 1/4 to 1/2 cup skimmed milk
- 3/4 cups homemade granola
1. Combine the strawberries and 1/4 cup agave/honey in a small saucepan and stir gently to combine. Let the berries soften on the counter for at least 10 minutes, until it’s syrupy.
2. Place the pan over medium-high heat and bring to a rapid simmer.
3. Cook for 8 to 10 minutes, stirring often, until the strawberries are thick and jammy.
4. Remove from heat and let cool to room temperature. You should have about 1 cup of jammy fruit.
5. When ready to assemble the popsicles, whisk together the yogurt, 1/4 cup of the milk, and 1/4 cup of the honey. The yogurt should be thick, but pourable (roughly the consistency of regular yogurt). If needed, whisk in a little more milk. Taste and add more honey if desired.
6. Scoop out 1/4 cup of the yogurt mixture and stir it into the granola. This will help the granola freeze into the popsicles.
7. Arrange 6 popsicle molds on your work surface. Pour a generous spoonful of yogurt into the bottom of each mold. Add a scoop of granola and then a spoonful or two of strawberries. Continue layering yogurt, granola, and strawberries until the molds are filled. Tap the molds lightly agains the counter or use a popsicle stick to work out any air bubbles between the layers.
8. Insert popsicle sticks into each mold and place the popsicles in the freezer. Freeze until solid, at least 6 hours.
9. To unmold, run the popsicle molds under hot running water for a few seconds and gently easy the popsicles out of the molds. Popsicles will keep in the freezer for several weeks.
The strawberries can be replaced with an equal amount of any other fruit.
Where to buy the popsicle holders – £2 Free Delivery, Click HERE, Ice Lolly Maker Pop Mould
Recipes adapted from HERE
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