Saturday, 9 June 2012

SUMMER ISN'T AROUND THE YEAR - LET'S CELEBRATE IT WITH ICE CREAM:-)

Hi guys,

as it's now a hot weather outside - I would like to show you 3 easy peasy recipes for yummy and healthier ice cream alternatives!:):

1.
Frozen Fruit Pops
Servings: 4
, Calories: 32.1, Fat: 0.2 g, Carb: 7.8 g, Fiber: 1.1 g, Protein: 0.4 g, Sugar: 5 g, Sodium: 1.4 mg
What you will need:
  • 1/3 cup diced kiwi
  • 1/3 cup diced watermelon
  • 1/3 cup diced strawberries
  • 1/3 cup diced pineapple
  • 1/4 cup fresh pineapple juice or orange juice 
 Instruction:
Combine diced fruit in a bowl and fill each 5 oz cup with fruit. Add 1 tbsp of juice and insert craft sticks into each cup. They easily stay in place because of all the fruit. Place in the freezer a few hours until firm. To remove the pops from the cups, run under warm water a few seconds. Enjoy!

2.
Homemade Low Fat Vanilla Bean Frozen Yoghurt
Servings: 8, Calories: 144, Fat: 1.5 g, Carb: 24.2 g, Fiber: 0 g, Protein: 9.2 g, Sugar: 24.1 g, Sodium: 56.1 mg
What you will need:
  • 1 1/2 cups plain whole-milk yogurt (I used Dannon All-Natural)
  • 2 1/2 cups plain fat free Greek yogurt, I used Chobani
  • 1 vanilla bean
  • 1/2 cup sugar
  • 3 tbsp honey
  • fresh fruit to top (extra points) use kiwi, blueberries, strawberries
 Instruction:
Combine sugar and the seeds from the vanilla bean in the blender and blend until fine. Whisk both yogurts, sugar and honey in a bowl until combined.  Pour into an ice cream maker. Freeze according to the manufacturer's instructions.

3.
Berry Yoghurt Popsicles
Servings: 16, Calories: 51, Fat: 0.1 g Protein: 4.0 g, Carb: 8.7 g, Fiber: 1.1 g, Sugar: 7.0 g, Sodium: 14.1 mg
What you will need:
For the purple: 1 cup blueberries, 1/2 cup blackberries, 6 oz fat free blueberry yogurt, 1 cup crushed ice
For the white: 14 oz fat free vanilla yogurt, 2 tbsp agave or sugar, 1 cup crushed ice
For the pink: 3/4 cup raspberries, 3/4 cup strawberries, 6 oz fat free strawberry yogurt, 1 cup crushed ice

Instruction:


Blend each color smoothie separately in a blender and set aside. Pour the first color into the popsicle mold 0,33 of the way and freeze for 30 minutes.

Remove from the freezer and insert the sticks, then freeze one hour. Add the white yoghurt into each mold 0,33 of the way and freeze an additional hour.


Add the purple smoothie and fill it to the top of the mold and freeze until ready to eat. I hope that this ice creams will refresh you as they refresh me each summer:-)

Bye,
NIKA

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