Summer Snacking: Keep Your Cool with These Sweet Treats
Looking for a delicious way to beat the heat this summer? You’re in luck! We’ve got an assortment of tasty treats for you to enjoy while lounging poolside. Preparing a snack with 100% juice is an easy way to add important vitamins and minerals without even thinking about it. From sorbet to smoothies, one of these just may become a new family favorite!
Only requiring a few key ingredients, this easy-to-make sorbet puts store-bought versions to shame. Plus, the best part about this recipe is that it only takes 5 minutes! (Sor-Yay!)
Craving a popsicle, but sick of the same old flavors? Shake things up with this fun layered recipe, made of lemonade, mint, and cucumbers.
Lemonade, Cucumber & Mint Popsicles
- 1 cup lemonade
- ¼ cup mint leaves
- 1 cup cucumber sliced, divided
Place the lemonade, mint and ¾ cup/3 oz. of the cucumber in a blender. Blend until the cucumber and mint are broken down, about 30 seconds.
Slice the remaining cucumber into half moons. Divide the slices between 6 (2 oz.) popsicle molds.
Pour in lemonade mixture. Freeze until solid.
Nothing screams “summer” like a refreshing smoothie! Not all smoothies are treated equal in terms of nutritional value, but you can’t go wrong with this vitamin-loaded recipe. Drink up to cool down!
Try out this tasty blend of apple juice, grape juice, seltzer and mint. Plus, it’s nonalcoholic – so the kids might get hooked too!
This icy-fresh snack is guaranteed to treat your taste buds! Whirled up using a mix of fruits and sweet white grape juice, you’ll be shocked that all that goodness only comes down to 70 calories.
Fishing outings are always enjoyable, so why not take the fun one step further? Children will love the thrill of grabbing the fish in these clear gelatin and fruit juice squares. Fishing made easy – and delicious!
Gone Fishin' Fruit Juice Squares
- 4 cups 100% apple juice clear variety, not unfiltered or
- 100 % white grape juice
- 4 packets unflavored gelatin
- 6 Swedish Fish or Gummy Fish
Pour 1 cup of the 100% juice into a medium metal mixing bowl. Sprinkle on the gelatin and set aside to soften. Bring the remaining 3 cups juice to a boil. Pour the hot juice slowly into the softened gelatin, stirring until it is completely dissolved, 1 minute.
Refrigerate the gelatin until a thin film clings to the sides of the bowl when stirred, about 45 minutes.
Rinse a glass baking dish (8x6x2 inch) with cold water and pour the thickened gelatin into it. If the gelatin has begun to set, spread it out as evenly as possible.
One at a time, holding the fish upside down, push them into the gelatin so they look like they are swimming. Place them far enough apart to cut six blocks, each containing a fish.
Refrigerate the gelatin until very firm, 3 to 4 hours.
To unmold, hold the dish in a pan of hot water for 1 minute, or until the gelatin releases when you bounce the pan.
Invert the pan over a plate so the gelatin drops onto it. With a sharp knife, cut the gelatin into 6 blocks, including one fish in each. The blocks are best served the day they are made as the fish start to get gooey after 12 hours.
PER SERVING:90 calories, 0 g fat (0g saturated fat), 19 g carbohydrate, 3 g protein, 0 g dietary fiber, 10 mg sodium.