All In Good Taste / July 2006
Cool Sunny Vittles
Summer has many special associations with happy times and many of them involve eating-burgers on the Fourth of July, watermelon on the back porch, hot dogs at the ball park, green bean casseroles at the family reunion and marshmallows on the fire.
Sun and fresh air just make things taste better. Health is hardly the issue, but the 21st century versions of old favorites can also join the family traditions.
For Peachsicles, blend canned peaches with some of the fruit juice they were packed in and with a little honey in a blender or food processor. Freeze the mixture in popsicle molds. Or, puree four peeled, pitted, sliced peaches with one third cup of sugar and a dash of lemon juice and freeze in a popsicle container.
Yogurt Popsicles are a fresh and healthful option. Start with one (8 oz.) carton of plain yogurt, one can (6 oz.) of frozen concentrated orange or grape fruit juice and one and one half cups of milk. Partially thaw the juice; mix all ingredients and freeze with a stick.
For homemade Creamsicles, take one can (6 oz.) of frozen concentrated orange juice, one (8 oz.) carton of nonfat vanilla yogurt and a little honey or sugar. Blend together and freeze in popsicle molds.
Kids aren’t the only ones who will like the Banana Yogurt Popsicles. In a blender add one cup of bananas, 2 tablespoons of apple juice, and1/3 cup yogurt. Freeze in popsicle molds.
Or make six servings of frozen banana yogurt with one large banana fresh, one cup low-fat plain yogurt (8 oz) and 3 tablespoons of honey. Blend all ingredients in a blender till smooth and freeze till mushy. Beat and then pour into mold and freeze util form.
Banana Crunchies are another handy, healthy snack. Dip a banana in juice or yogurt. Coat with cereal. Place on waxed paper. Place a stick in center and freeze overnight. Banana Crunchies may not be the same as an ice cream cone, but they don’t drip and melt all over the car–or the kid.
For the ultimate cool summer treat, make Watermelon Pie a la Mode, a wonderful new twist on a classic.
Watermelon Pie a la Mode
6 (1/2-inch thick) pie wedge-shaped slices of pound cake
6 (3-inch thick) wedges of seedless watermelon the same size as the cake slices, drained to remove excess moisture
6 vanilla-flavored frozen yogurt scoops
About 1 cup strawberry syrup
Place the cake slices on 6 dessert plates. Top each cake slice with a watermelon slice. Place a scoop of the frozen yogurt on top of each “pie” slice and drizzle the syrup over the top. Serves 6.
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