Cool Summer Sweets
By: Jacqueline Gomes, RDN, MBA
Summer is a time for pool parties, barbecues, and delicious in season produce.
No need to fire up the stove, celebrate summer with nutritious Greek yogurt and frozen fruits to cool off.
While there’s always a place for Ice Cream, if you’re looking for a sweet treat that is lighter and a bit healthier, you can turn just about any fruit into a delicious summer dessert.
Greek yogurt contains twice the amount of protein as regular yogurt, and the addition of frozen fruit truly turns this ordinary snack into something special.
That’s sweet news for your muscle and your waistline. Here are a few tips to getting started on this cool summer “Nice Cream” treat!
- Use ripe bananas as your base – bananas add a creamy texture to “nice-cream” or frozen fruit “ice cream”
- Add in any seasonal fruit you love – frozen strawberries, blueberries, watermelon, peaches, etc.
- Always cut your fruit into smaller pieces before freezing to make it easier to process.
- Freeze in a single layer to prevent the fruit from sticking together
- Careful with adding liquid. A little goes a long way; if you’re having difficulty blending, start with just a tablespoon of water or almond milk (any more and it could turn into a smoothie)
- Add your favorite toppings and serve immediately
Peanut Butter Cup Berry Nice Cream
Prep: 5 minutes
Makes: 2 Servings
- 1 Banana, frozen (about 4 ounces)
- 1 cup strawberries, frozen (about 5 ounces)
- 1 tablespoon almond milk
- 1 Chobani Vanilla Greek yogurt
- 2 Tablespoons peanuts, crushed
- 2 Tablespoons Dark Chocolate Chips
- Cut fruit into ½ inch pieces and freeze in a single layer for at least 3 hours before beginning.
- Add Banana and strawberries to a food processor, pulse 3 to 4 times. Add in almond milk, process until smooth (scraping down sides with a rubber spatula as needed).
- Divide nice cream between two bowls, top each with equal amounts of Greek yogurt followed by crushed peanuts and chocolate chips
Nutrition Information for one serving:
270 Calories; 38g carbohydrate; 10g fat; 11g protein; 38mg sodium; 5g fiber
Recipe by: Jacqueline Gomes, RDN, MBA