It’s a holiday weekend. Time to relax and enjoy the extra time off! A weekend like this calls for something a little special, right? These popsicles sound like a yummy adult treat! And you could even make a few for the kids just pour some of the filling into molds before adding the vodka….just be sure to mark the non-alcoholic ones! Oh and in my true fashion I won’t be using yogurt, mascarpone or milk, but will instead use full fat coconut milk. Yum!
For full recipe & instructions please visit Blueberry Kitchen
- Mascarpone Cheese
- Greek Yogurt
- Lemon Juice
I think this may be the single most exciting recipe I have ever seen! I am so excited to make this that I can hardly contain myself. It is so hot right now, and the thought of slicing into an ice cold watermelon like this just makes my mouth water! Watermelon and whipped cream happens to also be one of my wife’s favorite treats! Ad some blueberries on there, and she will be in absolute heaven!Thank you so ISaveA2z.com for sharing such a brilliant idea!
All you have to do is cut off the ends of the watermelon, and then:
Slather on the whipped cream, top with whatever fruit or berries and nuts you like, and viola!
For the past several weeks I’ve been on a very low sugar diet. Why? Well it’s just not good for you in so many ways! It’s been difficult for me however I’ve noticed some positive side effects already. For one, my skin is clear. Yup, no breakouts. Even though I’m in my early 30′s it’s unusual that I don’t have at least a pimple or two on my face. And the second most noticeable benefit is my energy level. I don’t seem to be crashing in the afternoon as I did when I was on my typical daily sugar consumption. So although I’m watching it, it still doesn’t mean I don’t crave something sweet. Which is what brings me to this post. A dessert like this Raw Kiwi Banana Tart is perfect. No added refined sugar, which is perfect!
For full recipe & instructions please visit The Kitchen Paper
- Raw nuts (such as walnuts, pecans or almonds)
- Salt Bananas
- Coconut Milk (unsweetened)
Oh Momma! This may be the most delicious sounding dessert I have ever seen. Watermelon is my wife’s all time favorite, and any dessert that includes lemon is ok in my book! Put the two together, and you have one perfect post BBQ dessert for summertime in the back yard! I am most definitely making this for my wife for Mother’s day. I’m so excited, I want to run out now and grab the ingredients! This recipe comes from RightAtHome.com
- 1 box round vanilla wafers (12 oz.), finely ground
- 1 stick unsalted butter, melted
- 5 cups watermelon juice (from about 1/2 of a large watermelon)
- 1/2 teaspoon lemon zest (from 1 lemon)
- 1/2 cup fresh lemon juice (from 2 large lemons)
- 1/2 cup sugar
- 1/2 cup heavy cream
- 4 small envelopes (1 oz. total) of unflavored gelatin, (see chef’s note)
- 1/4 cup confectioners’ sugar or 1 cup whipped cream, for garnish
step 1 Preheat the oven to 350 degrees F. Line a 13-by-9-inch baking pan with foil, leaving a 2-inch overhang on the long sides of the pan. Spray the foil with cooking spray.
step 2 Mix the melted butter into the finely ground vanilla wafers and add 2 Tablespoons of water. Mix well and press the crumbs onto the bottom of the prepared pan, forming a crust. Bake the crust for 20 minutes and allow to cool.
step 3 Set aside 2 cups of the watermelon juice in a small bowl. In a large bowl, combine the remaining 3 cups of watermelon juice with the lemon zest, lemon juice, sugar and heavy cream.
step 4 Sprinkle the gelatin over the reserved 2 cups of watermelon juice. Allow to sit for 2 minutes so that gelatin can dissolve and begin to absorb liquid, or “bloom.” After the gelatin blooms, heat it in the microwave for 2 minutes on high, or heat gently in a small pot over low heat on the stove top, until the gelatin has completely melted into the juice and the liquid is smooth.
step 5 Add the watermelon juice with the melted gelatin to the larger bowl of juice from Step 3. Stir to combine. Gently pour the mixture over the prepared crust from Step 2 and place in the freezer for 2 hours or until the mixture is firm. (Alternately, place the pan in the refrigerator and allow to set for 3 to 4 hours.)
step 6 Keep in the refrigerator until ready to serve. Before serving, cut the watermelon bars into squares. If desired, sprinkle each serving with confectioners’ sugar or a dollop of whipped cream.
To make watermelon juice, simply place the watermelon cubes in a blender or food processor and blend until smooth. Strain the mixture with a strainer into a bowl.
Unflavored gelatin is commonly packaged in small envelopes (one or more envelopes to a box). Look for it in the pudding and gelatin section of your grocery store.
It’s almost ice cream season! Although I don’t indulge too often in traditional ice cream I do enjoy coconut milk varieties. I’m not a big hot fudge sauce kind of gal but my husband loves a little atop his ice cream every now and then. I love this recipe as it’s all natural, no refined sugar and even vegan. Think it certainly worth a try!
You’ll Need: (get full recipe & instructions at Top With Cinnamon)
- Almond or Cashew Milk
- Baking Chocolate
Continuing my journey on the strawberry bandwagon I just had to share this. Fresh, homemade strawberry ice cream sandwiched between two vanilla waffle cookies….oh my! Now this is a total guilty pleasure sort of treat, not something I’d eat very often due to all the dairy and high sugar content…..but every now and then you gotta make an exception. Let me tell ya this is an exception I’d be delighted about. Yum!
Recipe & instructions found on Sweet Affair (note instructions in English are toward the bottom)
During college I lived in South India for a few months, and I fell in love with the food there to the point where I still think about it at least every week. One of my favorite foods was the mango lassi. I got it every chance I could get! A couple weeks ago some good friends of ours brought South Indian food to our house for my birthday, and I was in heaven. Since that day I have not been able to get the mango lassi out of my head! So I decided I should make my own. While I was looking at recipes I saw this one for mango lassi popsicles and had to share it. So healthy, so delicious, and seems like it should be a naughty dessert! Thanks to TheBlackPeppercorn for this recipe!
- 2 cups mango fruit, cubed
- 1 cup yogurt
- 1 cup milk
- 3 tbsp honey
- ¼ tsp cardamom
- Puree all ingredients in a blender until smooth and runny.
- Pour the mixture into popsicle molds.
- Freeze until solid.
- Enjoy them on a hot summer day!
May and June are the prime months for strawberries. I absolutely love these berries and buy them up while they’re on sale and freeze the extras to use in smoothies throughout the year. I love this recipe as it’s a relatively healthy way to enjoy strawberries and would make a great snack or dessert! As you probably know by know I don’t do much dairy so instead of mascarpone I’ll be substituting it with cashew cream (recipe here) which is a great options for those of you with dairy allergies or who are vegan.
What you’ll need:
- 4 whole graham crackers
- 2 tablespoons mascarpone cheese (or cashew cream as mentioned above)
- 4 medium sized fresh strawberries, sliced
- 2 teaspoons honey
- 1 teaspoon fresh thyme
- Break graham crackers in half, creating 8 squares.
- Spread each with mascarpone.
- Layer 4 strawberry slices over each square.
- Drizzle with honey and sprinkle with fresh thyme.
- Serve immediately.
I love frozen treats on a hot day. The store bought ones can taste great but often come with a lot of refined sugar and high fructose corn syrup so around our house we love to make them ourselves. I found this recipe recently and thought it sounded amazing. Bananas, dark chocolate and coconut….what’s not to love?!
Frozen Banana Popsicles
- Shredded Coconut (toasted)
- Popsicle Sticks
Full recipe & instructions found on Whole Foods Market
As the weather gets warmer and warmer I can hardly keep myself from daydreaming about fresh strawberries, one of my favorite things about summer! This recipe for Strawberry Cheesecake Popsicles looks like a fantastic and refreshing way to savor them! I’m not a big dairy or refined sugar consumer so I’ll be making some alterations to the original recipe (see in parenthesis below) but am certain they will be equally delicious!
Recipe from Domestic Fits
* information in parenthesis are my own adaptations
Makes 8 popsicles
- 8 ounces cream cheese (will be using tofu cream “cheese”)
- ¼ cup sour cream (will be using 1/4 cup of coconut cream)
- 3/4 cup powdered sugar (will be using 1/2 c agave nectar)
- 1/3 cup whole milk (1/3 cup coconut milk – full fat version)
- 6 large fresh strawberries, chopped or ¾ cup frozen strawberries
- 6 standard sized graham crackers
- 1 tbs melted butter (1 tbsp Earth Balance)
- In a food processor add the cream cheese, sour cream, powdered sugar and milk, process until well combined. Add the strawberries, pulse to combine.
- Pour mixture into popsicle molds, leaving about 1 inch of the top empty for the crust (if you don’t have popsicle molds, use small paper cups and popsicle sticks) tap the molds gently on the counter to remove air bubbles.
- In a food processor add the graham crackers, process until only crumbs remain.
- While food processor is running, add the melted butter in a slow stream until the mixture resembles wet sand.
- Divide the crust evenly between the popsicles, press down gently to compact. Insert popsicle sticks, freeze for at least 6 hours and up to 3 days.