Post by misty on Jan 5, 2007 21:47:18 GMT -5
ARCTIC ORANGES
4 oranges
4 cups orange juice
4 cherries
Cut the tops off the oranges in a zigzag pattern. Hollow out the insides, remove the seeds and combine in a blender with the juice. Set the rinds in a muffin tin and fill with the mixture. Drop a cherry inside each orange. Freeze for 2 to 3 hours. Soften the treats for 5 minutes, then serve. Makes 4.
BANANA POPS
3 bananas
6 Popsicle sticks
1/4 cup peanut butter, softened
1/4 cup chopped peanuts or walnuts, granola, crispy rice cereal or sunflower seeds
Peel the bananas. Cut them in half, widthwise, and push a Popsicle stick through the cut end of each half. Spread peanut butter on the bananas, then roll them in the nuts, cereal or seeds. Wrap them in waxed paper and freeze for 3 hours. Makes 6.
Frozen Fudge Pops
INGREDIENTS:
2 cups milk
1/3 cup honey
3 tbsp. unsweetened cocoa powder
2 tbsp. cornstarch
1 tsp. vanilla
1 tsp. butter or margarine
1. In a medium saucepan, combine milk, honey, cocoa, cornstarch, vanilla and butter. Cook and stir over low heat until little bubbles appear and mixture thickens. Remove from heat; cool slightly and pour into popsicle molds. Freeze 2 to 4 hours or until firm. Store in freezer. Makes 6 to 8 pops.
Orange Creamsicle
Like the classic ice-cream treat that inspires it, this refreshing shake combines the zest of orange and the rich, smooth flavor of vanilla.
INGREDIENTS:
1 cup orange juice
4 scoops vanilla frozen yogurt
1. Combine the orange juice and frozen yogurt in a blender or food processor. Blend until creamy. Serves 1.
Strawberry Yogurt Smoothies and Pops
INGREDIENTS:
1/2 pint strawberries
1 banana
2 8-oz. containers nonfat strawberry yogurt
1 cup lowfat milk
1. Ask your child to wash the fresh strawberries, hull them, and pat them dry. Peel the banana and slice it in half or in quarters, then place all the fruit in an electric blender.
2. Spoon the yogurt into the blender, then pour in the milk. After sealing the lid, press the puree button and blend until smooth and thoroughly combined, about 1 to 2 minutes.
3. Pour the shake into four 8-ounce glasses. For a creative presentation, have your child garnish each drink with a fruit kebob (a strawberry and banana slice threaded on a bamboo skewer) and a colorful plastic straw. Makes 32 ounces, or four 8-ounce shakes.
4. TIP: An adult should always be present when children use a blender. Keep the blender away from water and make sure the lid is tightly shut before pressing the puree button.
5. To make Frozen Strawberry Pops, pour smoothie mixture into a Popsicle mold or into small paper cups, cover with foil then insert a craft stick.
6. Carefully pour the Strawberry Yogurt Smoothie mixture into a plastic Popsicle mold. Freeze for 4 to 6 hours. Dip the mold in warm water, then unmold the Popsicles. Makes 6 to 8 Popsicles.
Homemade Ice Cream in a Bag
Forget endlessly cranking the handle of an ice-cream maker. After combining the ingredients, each guest can simply shake up his or her own pouch of soft serve--and it's done in just 5 minutes.
INGREDIENTS:
2 tablespoons sugar
1 cup half and half
1/2 teaspoon vanilla extract
1/2 cup salt (The bigger the granules, the better. Kosher or rock salt works best, but table salt is fine.)
Ice cubes (enough to fill each gallon-size bag about half full)
1 pint-size ziplock bag
1 gallon-size ziplock bag
1. Combine the sugar, half and half, and vanilla extract in the pint-size bag and seal it tightly.
2. Place the salt and ice in the gallon-size bag, then place the sealed smaller bag inside as well. Seal the larger bag. Now shake the bags until the mixture hardens (about 5 minutes). Feel the small bag to determine when it's done.
3. Take the smaller bag out of the larger one, add mix-ins, and eat the ice cream right out of the bag. Easy cleanup too! Serves 1.
4 oranges
4 cups orange juice
4 cherries
Cut the tops off the oranges in a zigzag pattern. Hollow out the insides, remove the seeds and combine in a blender with the juice. Set the rinds in a muffin tin and fill with the mixture. Drop a cherry inside each orange. Freeze for 2 to 3 hours. Soften the treats for 5 minutes, then serve. Makes 4.
BANANA POPS
3 bananas
6 Popsicle sticks
1/4 cup peanut butter, softened
1/4 cup chopped peanuts or walnuts, granola, crispy rice cereal or sunflower seeds
Peel the bananas. Cut them in half, widthwise, and push a Popsicle stick through the cut end of each half. Spread peanut butter on the bananas, then roll them in the nuts, cereal or seeds. Wrap them in waxed paper and freeze for 3 hours. Makes 6.
Frozen Fudge Pops
INGREDIENTS:
2 cups milk
1/3 cup honey
3 tbsp. unsweetened cocoa powder
2 tbsp. cornstarch
1 tsp. vanilla
1 tsp. butter or margarine
1. In a medium saucepan, combine milk, honey, cocoa, cornstarch, vanilla and butter. Cook and stir over low heat until little bubbles appear and mixture thickens. Remove from heat; cool slightly and pour into popsicle molds. Freeze 2 to 4 hours or until firm. Store in freezer. Makes 6 to 8 pops.
Orange Creamsicle
Like the classic ice-cream treat that inspires it, this refreshing shake combines the zest of orange and the rich, smooth flavor of vanilla.
INGREDIENTS:
1 cup orange juice
4 scoops vanilla frozen yogurt
1. Combine the orange juice and frozen yogurt in a blender or food processor. Blend until creamy. Serves 1.
Strawberry Yogurt Smoothies and Pops
INGREDIENTS:
1/2 pint strawberries
1 banana
2 8-oz. containers nonfat strawberry yogurt
1 cup lowfat milk
1. Ask your child to wash the fresh strawberries, hull them, and pat them dry. Peel the banana and slice it in half or in quarters, then place all the fruit in an electric blender.
2. Spoon the yogurt into the blender, then pour in the milk. After sealing the lid, press the puree button and blend until smooth and thoroughly combined, about 1 to 2 minutes.
3. Pour the shake into four 8-ounce glasses. For a creative presentation, have your child garnish each drink with a fruit kebob (a strawberry and banana slice threaded on a bamboo skewer) and a colorful plastic straw. Makes 32 ounces, or four 8-ounce shakes.
4. TIP: An adult should always be present when children use a blender. Keep the blender away from water and make sure the lid is tightly shut before pressing the puree button.
5. To make Frozen Strawberry Pops, pour smoothie mixture into a Popsicle mold or into small paper cups, cover with foil then insert a craft stick.
6. Carefully pour the Strawberry Yogurt Smoothie mixture into a plastic Popsicle mold. Freeze for 4 to 6 hours. Dip the mold in warm water, then unmold the Popsicles. Makes 6 to 8 Popsicles.
Homemade Ice Cream in a Bag
Forget endlessly cranking the handle of an ice-cream maker. After combining the ingredients, each guest can simply shake up his or her own pouch of soft serve--and it's done in just 5 minutes.
INGREDIENTS:
2 tablespoons sugar
1 cup half and half
1/2 teaspoon vanilla extract
1/2 cup salt (The bigger the granules, the better. Kosher or rock salt works best, but table salt is fine.)
Ice cubes (enough to fill each gallon-size bag about half full)
1 pint-size ziplock bag
1 gallon-size ziplock bag
1. Combine the sugar, half and half, and vanilla extract in the pint-size bag and seal it tightly.
2. Place the salt and ice in the gallon-size bag, then place the sealed smaller bag inside as well. Seal the larger bag. Now shake the bags until the mixture hardens (about 5 minutes). Feel the small bag to determine when it's done.
3. Take the smaller bag out of the larger one, add mix-ins, and eat the ice cream right out of the bag. Easy cleanup too! Serves 1.
