Last week, we posted a couple ice cream recipes to help you beat the summer heat. We’ve got a few more icy treats for you today, from Christine Chitnis’ new book, Icy, Creamy, Healthy, Sweet. Not only are Christine’s recipes delicious and refreshing, but they use healthy ingredients too. “What I’ve found is that there’s simply no reason that desserts cannot be healthy and nutritious,” she writes. “Once you begin playing in the kitchen, experimenting with making sweets that are as healthy as they are delicious, there is no limit to where your creativity can take you.”
Here are a couple for you to try.
Frozen Yogurt Bark
Makes 10–15 pieces of bark
This bark is a take on traditional chocolate bark, and it works perfectly as a fun-size frozen treat. The yogurt base is simple—plain whole milk yogurt sweetened with a bit of honey and a dash of vanilla extract—and from there this recipe is open for experimentation.
You can simply throw in a couple cups of berries or chopped peaches, or you can get fancy, combining fruits, even adding nuts, chocolate chips, or seeds for crunch. Just be sure the mixture is spreadable—that’s the key!
- 2 cups plain whole milk yogurt
- 1/3 cup honey
- 1/2 teaspoon pure vanilla extract
- 1/4 teaspoon salt
- 2 cups fruit of your choice (such as blueberries, strawberries, cherries, raspberries, chopped peaches)
- In a large bowl, whisk together the yogurt, honey, vanilla, and salt.
- If the fruit you’re using is large and has pits or stems (such as strawberries, cherries, or peaches), prepare the fruit by pitting/hulling/peeling and roughly chopping it. Raspberries and blueberries can be used whole. Gently stir the fruit into the yogurt mixture until just combined.
- Pour the yogurt onto a baking sheet lined with parchment paper, using a spatula to spread it out smoothly and evenly. Give the fruit a bit of a press with the spatula to even out the surface. Freeze the baking sheet overnight and, when ready to serve, cut or break the sheet of yogurt into pieces. Store the yogurt bark in a lidded freezer-safe glass container with the layers of bark separated by parchment paper in the freezer for up to 2 weeks.
Green Monster Pops
Makes 10 pops
When it comes to getting my daily greens, I’ll try just about anything. While I love big, crunchy, straight-from-the-garden salads, I also love blending my greens into smoothies. Sweet, creamy, and refreshing, it only makes sense that a blended green smoothie would work perfectly in pop form. Feel free to experiment with the greens: I prefer spinach because the taste is very subtle, but Swiss chard and kale also work well, though their flavors are a bit more distinct. I love the sweetness of freshly made pineapple juice, though you can feel free to substitute ready-made juice. If you’re serving these to kids, play up the cool green color, and before long, they’ll be slurping up their daily serving of health-infusing greens!
- 1/2 pineapple, peeled, cored, and chopped (or substitute 1 cup pineapple juice)
- 2 bananas
- 1 cup peeled, cored, and chopped mango
- 1 cup full-fat coconut milk (from one 13.5-ounce can)
- 11/2 cups baby spinach
- Put the roughly chopped pineapple chunks through a juicer. Measure 1 cup of pineapple juice (or use store-bought pineapple juice) and add it to a blender with the bananas, mango, coconut milk, and baby spinach. Blend until smooth.
- Carefully pour the smoothie mix into pop molds, insert sticks, and freeze for at least 3 to 4 hours, until hardened.