My aunt claims that she is not a good cook, but whenever she brings something over for a holiday dinner, it is gone within minutes. One of her specialties that she makes for the 4th of July and my July birthday each year is her signature citrus pie. I celebrated the 4th alone this year, being that I am not living at home this summer and I decided that my solo celebration could not be complete without one of my Aunt Lynette’s famous pies, so I decided to make one for myself! Oh, did I also mention I have no kitchen? It is being remodeled and I have limited cooking supplies. Lucky for me, this recipe is 1. cheap for a college student 2. quick to make and 3. super easy! I was so pleased with the first one that I spiced up the recipe and made a second one that was raspberry!
You will need:
1 can of frozen lemonade (any flavor) (6 oz.)
1/2 tub of Cool Whip
1 pint of vanilla ice cream
1 premade graham cracker pie crust
Blend together with a beater mixer until smooth. Pour in a pre made graham cracker crust and freeze until hard. Finish with fresh or frozen fruit on top for taste or decoration.
I had extra “batter”, so I put graham cracker crumbs in the bottom of a muffin tin and poured the excess there for mini citrus pies!
Nothing screams summer like homemade lemonade! I love making it the traditional way but thought this version seemed interesting and equally refreshing. Per my usual, I’ll be making a few notable substitutions to keep it a bit healthier…..stevia to taste in lieu of sugar and coconut milk instead of condensed milk. Can’t wait to give this a try!
For full recipe and instructions please visit Pinch of Yum!
Ingredients You’ll Need:
- Sugar (or stevia like I’ll be using)
- Sweetened Condensed Milk (or coconut milk like I’ll be using)
I have a love affair with coconut, yup it’s true. I love it just about anyway I can get it, raw, coconut milk, coconut water, etc. I recently found that Trader Joes carries coconut chips. They are absolutely amazing…..the downfall however is they have quite a bit of sugar added to them making it an off limits regular snack. This recipe looks amazing and uses no refined sugar…..perfect!
Sweet Cinnamon Coconut Chips (visit Living Low Carb for the full recipe)
- Coconut Chips
- Liquid Stevia
It’s almost 4th of July. I can hardly believe it! June absolutely flew by in my world. Well with the upcoming holiday in mind I found this recipe for sangria that is festive but also seems refreshing. Per my usual, the one modification I’ll make is omitting the vodka. Just not a fan of the stuff. In lieu I’ll just add some additional wine.
- ½ cup blueberries
- 1 cup strawberries, sliced
- 1 white peach or nectarine, sliced
- 1 cup raspberry vodka (I’ll just be using additional wine instead of vodka)
- 1 bottle of white wine
- Sparkling water
- Optional: Fresh squeezed lemon
- Combine fruit, vodka and white wine in a pitcher.
- Cover and let refrigerate for four hours.
- After serving, top glasses with sparkling water.
- If desired, add some fresh squeezed lemon to the sangria to taste.
Ok, as you know I’ve been on a low sugar diet recently. Although I plan to continue watching my sugar intake I just cant resist one of my favorite summer time treats….the root beer float! When we were kids my mom used to buy my brother and I these amazing root bear float pops. I haven’t thought about them i years until I ran across this post from Boulder Locavore. The other thing I love is the simplicity….only two ingredients. These are high on my “to do” list! And in my true fashion I’ve made some of my own adaptations that I’ll be trying out
Root Beer Float Pops – original recipe and instructions found on Boulder Locavore
- 12-14 ounces Root Beer (a non-sugar brand that’s made with stevia that I love is called Zevia and they make a great Root Beer)
- 1 1/4 cup Vanilla Bean ice cream, slightly softened (instead of traditional ice cream I will be using Coconut Milk ice cream the brand I often buy, Luna & Larry’s Coconut Bliss, is made with agave nectar instead of refined sugar but it’s soooooo darned yummy!)
- Pour a small amount of the root beer into each popsicle mold (equivalent of aproximately 3/4 inch in the mold).
- Evenly distribute the ice cream between the popsicle molds in spoonfuls.
- Pour root beer into molds in small amounts allowing the foam to die back before pouring more to fill molds to the top.
- Cover with lid of popsicle molds. Place an sheet of foil on top of the popsicle mold top and insert sticks (the foil keeps the sticks in place so they don’t slip into the mold more than desired or float).
- Freeze until fully frozen. To remove popsicles run molds until hot water for a few seconds and remove.
This simple 3 ingredient treat recipe is a perfect, refreshing summer time treat! I love cherries…..absolutely love them. Can’t wait to check try this one out!
Balsamic Cherry Ice Pops
This delicious recipe found on My Daily Morsel
- 4 cups fresh sweet cherries, halved and pitted
- 1/3 cup sugar (I’ll be substituting this for agave or honey)
- 1 tablespoon balsamic vinegar
||Stir together the cherries and sugar in a medium bowl. Let sit at room temperature for about 20 minutes, until the cherries begin to release their juices. Transfer the mixture to a blender with the vinegar and blend until smooth.
||Pour the mixture into ice molds and insert popsicle sticks three-fourths of the way into each ice pop. Freeze for at least 3 hours, until frozen.
I absolutely love rich desserts! This one caught my eye because it is so simple and doesn’t use any refined sugar. I can whip this up in a few minutes and voila dessert is served! In my typical fashion I’ve made modifications….the original recipe called for heavy whipping cream but I don’t do much dairy so I swapped that out for coconut cream. This one is a winner!
Recipe modified from Fit, Fun & Delish (visit for the original recipe)
Strawberries & “Cream”
- 3 cups fresh strawberries (or any of your favorite berries really)
- 7.5 teaspoons natural sweetener such as Truvia or Stevia, divided. (you can also try using honey or agave nectar if you prefer)
- 1 cup coconut cream (I put 2 cans of full fat coconut milk in the fridge and just skim the cream off the top and save the liquid for smoothies)
- In a food processor, puree 2.5 cups strawberries and 4.5 teaspoons of Truvia or Stevia until smooth.
- Strain the puree through a fine colander and discard the seeds. Chill the puree until cold.
- In a medium bowl, using a hand mixer on medium speed, beat the coconut cream.
- Add the remaining 3 teaspoon of Truvia (or 2 Tbsp sugar) and continue beating until stiff peaks form.
- Fold the puree into the coconut cream until mixed but streaks of white and puree are still visible.
- Transfer to serving cups and chill until ready to eat. Garnish with fresh strawberries before serving.
Nothing better than a cool treat on a hot summer afternoon. Oh how I love homemade ice cream but it’s no secret that traditional ice cream is just too unhealthy and typically full of sugar. I love this recipe as it cuts out the dairy and substitutes the refined sugar with maple syrup. And quite honestly the coconut lime combination sounds absolutely divine!
Coconut Lime Ice Cream (courtesy of GI 365)
- 1 can of coconut milk
- 2 avocados, peeled and pitted
- 1 cup maple syrup, Grade A
- ½ cup lime juice, freshly squeezed (5 limes)
- 1 Tablespoon lime zest
- ¼ cup water
- Place all ingredients into a blender or food processor and blend until smooth. For either appliance, scrape down the sides a couple of times for a smooth texture.
- Pour mixture into an ice cream maker and freeze according to your machine’s instructions. The ice cream is finished when you can scoop some out and it stays on the spoon without sliding off right away (about 20 minutes).
- Serve immediately or freeze for a firmer texture.
We’ve had some really hot weather here the last several days. Drinking lots of water is important and we definitely do plenty of that but I’ve also been really into homemade refreshing drinks. I’ve been experimenting with different herbal and green tea concoctions which have turned out really great. This recipe really turned my head though. I love limeades but the ones you get at drive-in’s are so full of sugar. This recipe seems so insanely refreshing with cucumber and lime….oh yummy!
Cucumber Limeade (this delicious recipe found on Crunchy Creamy Sweet)
- 1 medium cucumber, washed, skin peeled
- 3 small limes, juiced
- 1 cup ice cubes
- 4 to 5 cups of cold water
- 2 Tbsp granulated sugar (I will be using 2-3 packets of stevia in lieu of sugar)
Chop cucumber into small cubes and place cucumber and lime juice in a blender, blending until smooth. Strain over a medium mixing bowl, throwing away any solids.** Return the cucumber lime juice back into the blender and add 2 cups of water, ice cubes and sweetener, blend well. Pour into a pitcher, add the remaining water and stir well. Serve over ice.
**I will be using my juicer to juice the cucumber instead of messing with blending and straining.
We’re on a no sugar diet around our house these days (always something I know Anyway, I’ve been dying and I mean dying for sweets. I’m not one to just ignore my cravings but I also want to stay on the bandwagon so I found a workaround. This recipe is delicious! For the sweetener I used stevia and thought it turned out great. You could always use maple sugar, maple syrup, agave or honey however. I think most any of them would taste delicious!
Full recipe and instructions found on Eva Bakes
- 1 can full fat coconut milk
- 1/4 cup plus 1 tbsp cocoa powder
- 1/2 tsp vanilla
- Sweetener (I used about 3 packets of stevia but feel free to alter this to taste)