by Chris Ellis
Many frozen treats can be made easily and inexpensively at home with a little bit of time. A couple refreshing and tasty recipes follow that are made from the bounty of fresh fruit available locally in the summer months.
A wise purchase for summer use are Popsicle holders, which can be found at many kitchen or hardware stores.
Popsicle making is quite easy. Purée or blend your favorite fruit or fruit blend with a small amount of sweetener such as honey, maple syrup, or sugar, and pour the mixture into the Popsicle holder. Place the stick into it and freeze until solid or until just slightly frozen. An alternative to Popsicle holders are small paper cups with a stick for each cup. This is a favorite summer snack for kids and adults and can be made with fresh juices too. Using juices or puréed or blended fruits helps to provide some hydration too, which is essential in the summer.
Frozen Fruit Yogurt
(Adapted from a recipe from Eating Well magazine)
3 cups fresh, or frozen and partially thawed blackberries, strawberries, or raspberries. or a mixture of all of them as desired (Berries are best frozen on a tray so they don’t all stick together, then they can be placed in a Ziploc or plastic container or glass jar)
***Other fruit in season can be used in place of all the berries such as peaches, melon, etc., so don’t hesitate to be creative
5-6 tablespoons sugar, or 1/4 cup maple syrup or honey (less can be used)
1 tablespoon lemon juice
1 cup low-fat plain yogurt
1) Combine berries, sugar, and lemon juice in a food processor; process until smooth. Add yogurt and pulse until mixed in. If using fresh berries, transfer the mixture to a medium bowl, cover, and refrigerate until chilled, about 1 hour.
2) Transfer the berry mixture to an ice cream maker such as a Donvier and freeze according to manufacturer’s directions. If you don’t have one of these, freeze the mixture in a shallow glass pan until about solid, about 2-3 hours. Break into chunks and process in a food processor until smooth and creamy.) Serve immediately or transfer to a storage container and let harden in the freezer for 1 to 1 1/2 hours. Serve in chilled dishes. Yield: 6-1/2 cup servings.