Summer Snacks to Break The Heat
Chia Seed Popsicles
5 hours | Serves 6
I cup Plan Greek Yogurt
1/2 cup Unsweetened Almond Milk
2 tbsp Raw Honey
1 tbsp Chia Seeds
1/3 cup Strawberries (sliced into small pieces)
1 Peach (sliced into small pieces)
1/3 cup Pineapple (sliced into small pieces)
1/2 cup Granola
In a medium sized mixing bowl, combine the yogurt, almond milk, honey, and chia seeds. Mix well.
Fill popsicle moulds about 1/4 of the way with the yogurt mixture then drop in the fruit. Spoon more of the yogurt mixture in to cover the fruit. To burst any air pockets in your popsicles, press down on the mixture with a spoon.
Sprinkle the granola into the moulds to cover the yogurt and fruit, and press down so that it gets incorporated with the yogurt mixture.
Freeze for at least 5 hours. When you're ready to eat, leave on the counter for 10 minutes before removing from moulds, so they will slide out effortlessly.
Chocolate Banana Ice Cream
5 minutes | Serves 2
2 Bananas (sliced and frozen)
2 tbsp Cocoa Powder
Add frozen bananas and cocoa powder to food processor and blend. Occasionally scrape down the sides and continue to blend until smooth (approximately 3-5min).
Scoop into a bowl and enjoy immediately as soft serve or for firmer ice cream, place in an airtight, freezer-safe container and freeze for at last 1 hour before scooping.
Double Chocolate: Stir in dark chocolate chips right after processing.
More Creamy: Add 2 tbsp coconut milk.
Pomegranate Yogurt Bark
2 hours | Serves 9
1 cup Plan Grek Yogurt
1/3 cup Pomegranate Seeds
1 tbsp Pumpkin Seeds
Line a baking sheet with parchment paper, wax paper or silicone mat.
Spread the yogurt evenly onto the lined baking sheet, about 1/4-inch thick. Sprinkle the pomegranate and pumpkin seeds overtop.
Place in the freezer until very firm, about 2 hours. Slice or break apart into pieces.
Leftovers: Keep frozen in an airtight container or freezer bag for up to 2 months. Line with parchment paper between pieces if needed.
Dairy-Free: Use coconut yogurt instead.
More Flavour: Add vanilla extract and a sweetener of choice
Additional Toppings: Add in sliced strawberries, blueberries, crushed pistachios, sliced almonds, chia seeds, shredded coconut or chocolate chips.
Pina Colada Ice Cream
5 minutes | Serves 2
Banana (sliced and frozen)
1 cup Pineapple (cut into chunks and frozen)
1/4 cup Canned Coconut Milk
Add all ingredients to food processor and blend. Occasionally scrape down the sides and continue to blend until smooth (approximately 3 minutes).
Scoop into a bowl and enjoy immediately as soft serve or for firmer ice cream, place in an airtight, freezer-safe container and freeze for at lease 1 hour before scooping.
It's 5 O'Clock Somewhere: Add rum ;)
Watermelon & Cucumber
10 minutes | Serves 4
1 Cucumber (large, sliced)
1/2 Seedless Watermelon (Sliced)
Top each cucumber slice with watermelon and enjoy.
Leftovers: Refrigerate in an airtight container for up to three days. Best stored separately.
Frozen Yogurt Bites with Berries
3 hours | Serves 4
1/2 cup Unsweetened Coconut Yogurt
1/4 cup Frozen Blueberries (chopped)
1/4 cup Frozen Strawberries (chopped)
Combine all ingredients in a bowl until well incorporated. Scoop into an ice cube tray or mini muffin pan.
Tap the tray on the counter to help remove any air pockets. Freeze for 2 to 3 hours or until frozen.
Leftovers: Transfer to a freezer-safe bag and store in the freezer for up to 2 months.
No Coconut Yogurt: Use Greek yogurt, whole milk or plain sheep's milk yogurt instead.
Additional Toppings: Add granola, coconut chips or any chopped fruit.