Pops with Fresh Fruits
10-20 slices of strawberries
- 1 cup raspberries
- 1 cup blueberries
- 1 box coconut water
- 10 count popsicle mold
Ice Dreams with Fresh Fruits
- 3 cups plain yogurt
- 1/2 cup honey
- 1 tablespoon vanilla extract
- 1 cup frozen diced strawberries
- 1 cup frozen blueberries
In a small bowl, whisk yogurt, agave, and vanilla until smooth. Scrape into an ice cream maker and churn frozen yogurt according to instructions Once frozen yogurt finishes churning, divide half and scrape half of it in a medium container and place in freezer.
Divide remaining frozen yogurt in half and place one half in a food processor with strawberries. Pulse several times until completely smooth. Scrape into a bowl and set aside.
Wipe food processor clean and place remaining plain frozen yogurt in food processor with blueberries. Pulse until smooth.
Spoon strawberry frozen yogurt and blueberry frozen yogurt in random order on top of plain frozen yogurt in container. Use a knife to gently cut through frozen yogurt to swirl (don’t overswirl, otherwise you’ll lose the effect) Freeze frozen yogurt until solid, about 2 hours. Enjoy!
- 1 cup watermelon pieces
- 1 cup vanilla yogurt you can use coconut vanilla if you need it dairy free!
Blend watermelon and yogurt together until smooth in a food processor or blender.
Freeze until desired consistency. 4-6 hours for ice cream.
- 6 frozen bananas
- Toppings: chopped walnuts and molasses
- Cut the bananas into 3 or 4 pieces (or cut them into coins if your blender or food processor is not very powerful), put them in an airtight container and freeze overnight. If your blender/food processor can’t blend the frozen bananas, add some plant milk (coconut milk and nut milks are awesome to make ice cream) or some non frozen bananas (I’d use 3 frozen and 3 non frozen bananas).
- Blend the bananas until you have a super creamy banana ice cream. Be patient, keep blending!
- When it’s ready, you can eat the ice cream immediately, but it will be super soft. I prefer to transfer it to an airtight container and freeze for at least 1 hour or until solid. If it’s too hard, let stand at room temperature for at least 10 minutes or until it has the perfect consistency.
- Serve with your favorite toppings.
Frozen Fresh Fruits.
3 medium bananas
¼ cup nut butter of your choice (I used peanut butter)
½ cup semi-sweet chocolate chips
Slice bananas into ½ inch slices. Spread nut butter on one half of slice and make banana sandwiches. Place on a cookie sheet covered in parchment or wax paper. Freeze for 30 minutes. Heat up chocolate until melted in a microwave with short bursts of power or a double boiler. Dip bites into chocolate and put back on cookie sheet. Freeze for 30 minutes. Serve immediately or store for later consumption in a freezer bag or container.
Frozen Grape and Banana Skewers with Chocolate Drizzle
- 2 bananas
- 40 seedless grapes
- 1 1/2 ounces dark chocolate (finely chopped)
- Line a baking sheet with wax paper. Cut the banana into 1/2-inch thick rounds. Place in a small bowl and toss gently with the orange juice. Skewer fruit, alternating two grapes for each piece of banana, and place fruit skewers onto a lined tray
- Place chocolate in a small microwave safe bowl. Microwave for 1 minute, then stir well, and microwave another 10 seconds if necessary to melt chocolate. Using a spoon, drizzle melted chocolate onto fruit skewers.
- Place the tray in the freezer for at least 2 hours. Once frozen, skewers may be transferred to a sealable plastic bag where they will keep in the freezer for up to a week. Allow to soften at room temperature for 5 minutes before eating.
Frozen Drinks or Slushies with Fresh Fruits
- Red grapes – 2 Cups
- Water – 1 Cup
Thoroughly wash and drain the grapes and keep ready
Add the grapes and water to the blender and blend it finely. Filter the juice to remove skin using strainer and keep aside.
Pour the grape juice in a shallow freezer safe container or any flat bowl that holds juice without spilling. Place the pan in freezer and let it freeze for half an hour.
Remove pan from freezer, using fork scrape all the frozen bits off the edges and stir/fluff up.
Place the pan back to the freezer and repeat this step every half an hour until it becomes slushy to snowy texture/flaky. This complete granita making would take about 3-5 hours depends on how cold inside the freezer. Scoop flaked granita into serving glass and serve immediate.
- 1/2 cup strawberries
- 2 tablespoons honey
- 1/2 teaspoon vanilla extract
- 1 tablespoon lemon extract
- salt (– A pinch)
- 3/4 cup ice cubes
Frozen Yogurt with Fresh Fruits
Red White and Blue Frozen Yogurt Bark
- 3 cups fat free yogurt
- 1/2 cup honey
- 1 cup white chocolate chips
- 1 cup fresh raspberries
- 1 cup fresh blueberries
- In a medium bowl, combine the yogurt and honey until well combined. Using a spatula, fold in the white chocolate chips.
- Line a cookie sheet with foil or parchment paper. Pour the yogurt mixture evenly over the cookie sheet, smoothing with your spatula. Evenly distribute the raspberries and blueberries over the top of the yogurt mixture.
- Put in the freezer and chill for at least 2 hours. Break into large pieces to serve. Serve cold and keep in freezer or on ice.
- 1 can (14 ounces) sweetened condensed milk
- 1/3 cup lemon juice
- 2 teaspoons grated lemon zest
- 2 cups plain yogurt
- 2 cups miniature marshmallows
- 1/2 cup chopped pecans
- 1 cup sliced fresh strawberries
- 1 cup fresh blueberries
- In a bowl, combine milk, lemon juice and zest. Stir in yogurt, marshmallows and pecans. Spread half into an ungreased 11×7-in. dish. Sprinkle with half of the strawberries and blueberries. Cover with the remaining yogurt mixture; top with remaining berries. Cover and freeze. Remove from the freezer 15-20 minutes before serving.
- 1 heaping cup raspberries
- 1 cup blueberries
- 1 cup vanilla flavored Greek yogurt
- Using a small 4 cup food processor, or blender, puree the raspberries until smooth. Set aside.
- Do the same with the blueberries. (If your blueberries are super purple, add a little blue food coloring.)
- Put the yogurt and each of the berry purees in small measuring cups with spouts. The goal is to thin them just a bit so they are pourable. Use water for the yogurt and the raspberries, and, depending on the color of your blueberries, you can use water, or yogurt if you need to brighten up your ‘blue’. Keep these cups chilling in the refrigerator when you are not using them.
- To layer your pops, start by pouring a little of the blueberry in the bottom of each mold. The only tricky part to these popsicles is getting the layers in without too much spillage to mar your stripes. Use my photos as a rough guide for how much blue you want. Don’t get too fussy, it should look rustic!
- Put the mold in the freezer and freeze till firm, at least an hour, or more.
- Layer a little bit of yogurt into each mold for the next stripe. You will be able to see through the side of the mold to check your progress. At this point, cover the top of the mold with foil, and insert the popsicle sticks. Make sure to get the stick a little bit into the frozen layer so they will stand straight. Put back into the freezer until solid.
- Remove the foil at this stage, you won’t need it since the stick is in and you need to layer. Next comes your raspberry stripe, and so on until the molds are filled. Make sure to freeze each stripe until solid before adding the next. Don;t worry if the stripes are uneven, but do try to clean up any dribbles as you go. I used a popsicle stick to scrape down the insides of the mold after each stripe.
- Once filled and completely frozen solid, you can un-mold your pops. Fill the sink with hot water. Remove the foil, and immerse the mold just up to the lip, being careful not to let any water splash onto the top. Hold it for 30 seconds, remove, and try to pull the pops out. If they don’t slide out, immerse again for just a few seconds.
- I recommend keeping the popsicles in the mold until you are ready to serve, or, if you are working in batches, wrap each pop quickly in waxed paper or put into a baggie and put back in the freezer. I don’t recommend making these more than a day in advance.
- 3 cups whole milk plain Greek yogurt
- 1/4cup pure maple syrup (or honey)
- 1 teaspoon vanilla extract
- 1 1/2cups strawberries (sliced)
- 1/4cup mini chocolate chips
- Line a rimmed baking sheet with parchment paper.
- Stir yogurt, maple syrup (or honey) and vanilla in a medium bowl. Spread on the prepared baking sheet into a 10-by-15-inch rectangle. Scatter the strawberries on top and sprinkle with chocolate chips.
- Freeze until very firm, at least 3 hours. To serve, cut or break into 32 pieces.
- To make ahead: Freeze airtight between sheets of parchment for up to 1 month; let stand at room temperature for 15 minutes before serving.
- Equipment: Parchment paper
- Yogurt (all plain, or half plain, half flavored)
- Mix-ins: nuts, seeds, fruit, chocolate chips, granola, etc
- Mix everything together in a bowl.
- Spoon into ice cube trays.
- Use a knife to gently pop frozen cubes out of mold and store in an airtight container in the freezer.
- Let sit for a couple minutes before eating if they’re too hard to bite into!
- 1 Container of Strawberries
- 1 or 2 Vanilla Yogurts
- Rinse and dry the strawberries.
- Cut the berries in half or even quarters depending on what size you desire.
- Put the yogurt(s) in a bowl to use for dipping.
- Get out a sheet pan and line with parchment or wax paper.
- Use a toothpick or spoon to dip the strawberries in the yogurt.
- After dipping the berry place on the sheet pan.
- Once you’re finished dipping all the berries, make room in the freezer and place the pan in.
- You can leave them in the freezer for a few hours (2-3) or even overnight.
*Pop them in a tupperware and leave in the freezer to snack on anytime of the day!
- 6 oz fresh blueberries
- 6 oz nonfat blueberry Greek yogurt. NOTE: I have also used honey, vanilla and strawberry. All are delish!
Start by washing your blueberries and lining a small baking sheet with parchment or wax paper.
Using a toothpick, dip each blueberry into the Greek yogurt and swirl until the blueberry is nicely coated with yogurt. Place on baking sheet. Continue this until all blueberries are coated.
Place baking sheet into freezer, and let freeze for at least an hour.
After about an hour, your Frozen Yogurt Covered Blueberries can be placed in a ziplock baggie and stored in the freezer. Take out what you need for snack time and enjoy!
- 3 cups plain low-fat or full fat Greek yogurt (do not use nonfat)
- 2 teaspoons finely grated lemon zest
- 3/4 cup raw honey
- 3/4 cup freshly squeezed lemon juice (about 5 lemons)
- In a medium saucepan over medium heat, whisk together the honey, lemon juice, and zest, and bring to a simmer, stirring, for about 3 to 5 minutes, just until the honey is dissolved into the lemon juice to make a syrup. Place the syrup in an uncovered, shallow container and refrigerate until completely chilled, about half hour, stirring occasionally to speed up the cooling process.
- Whisk the honey lemon syrup into the yogurt until completely combined.
- *Method 1:*Prepare your ice cream/frozen yogurt maker according to manufacturers directions. Churn in the frozen yogurt/ice cream maker for 20- 25 minutes or until the yogurt has a soft serve consistency.
- Yogurt can be eaten as is (simply scoop into a dish or put in a pastry bag and pipe out), or for a harder texture, place it in a sealable container. Apply wax paper or plastic wrap so that it is covering the surface of the frozen yogurt to store, then add the lid. This will prevent ice crystals from forming on the surface of the frozen yogurt. Soft-serve frozen yogurt will harden in about an hour in the freezer.
- Method 2: To make frozen yogurt without an ice cream/frozen yogurt maker, simply pour the mixture in a shallow container. Remove from the freezer every hour, 2- 3 times, and stir and scrape the yogurt with a fork. After 3 hours or so, your frozen yogurt should be ready to eat. Cover with plastic wrap or wax paper and the lid if storing in the freezer.
- Note: Lemon frozen yogurt can be served in a dish or in the fruit (by slicing off the top of a lemon, scraping out the insides, and scooping/piping the yogurt into the shell).
- Top with our clean eating Whipped Topping, if desired.
Frozen Coconut Milk or Almond Milk
with Fresh Fruits
Coconut Berry Pops
- 2 cups coconut milk
- 1 tablespoon raw honey
- 1 teaspoon vanilla
- 2 cups mixed berries
Add berries, coconut milk, vanilla and honey, to bowl and mix to a creamy consistency. Pour into Popsicle molds, or small paper cups and insert Popsicle sticks. Freeze for at least 6 hours.
- 1 teaspoon mint extract (recommend all natural extract)
- 2 bananas
- 2 1/2 cups vanilla almond milk
- 2 tablespoons honey
- 1 cup dark or semisweet mini chocolate chips
- Add bananas, mint extract, milk, and honey, to blender and pulse on high until a creamy consistency. Add to a bowl and stir in chocolate chips. Pour into popsicle molds, or small paper cups and insert popsicle sticks. Freeze for at least 6 hours.