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When Mother Nature has turned up the dial, the only thing likely to satisfy the sweet teeth of everyone in your household is something pulled from the freezer. After all, summer heat waves leave little appetite for cranking up the oven to bake a batch of cookies. Leave those for sweater weather—not flip-flop season.
Peach Cheesecake Popsicles
Delicious, fruity, and creamy—it’s like summer on a stick.
2 medium peaches
1/3 cup (80 mL) milk or milk substitute
1 cup (250 mL) ricotta cheese
2 Tbsp (30 mL) maple syrup or date syrup
2 tsp (10 mL) lemon zest
1 tsp (5 mL) ground ginger
1/4 tsp (1 mL) almond extract (optional)
Slice an X in skin on bottom of each peach and then submerge in boiling water for 30 seconds. Remove peaches from water and, once cool enough to handle, peel off skins. Slice peaches into quarters and discard pits.
In blender container, place all ingredients and blend until smooth.
Evenly distribute mixture into 6 popsicle molds, filling each about 3/4 full. Insert popsicle sticks and freeze for 8 hours.
Each serving contains: 100 calories; 6 g protein; 4 g total fat (2 g sat. fat, 0 g trans fat); 12 g total carbohydrates (8 g sugars, 1 g fiber); 60 mg sodium
PB Ice Cream Sandwiches
If you like the store-bought version, you’ll go bananas for these! No ice cream maker required.
1 cup (250 mL) pitted dates
3/4 cup (180 mL) unsalted roasted peanuts
3/4 cup (180 mL) rolled oats
1/4 cup (60 mL) ground flaxseed
1/4 cup (60 mL) cocoa powder
2 Tbsp (30 mL) honey
1/8 tsp (0.5 mL) salt
3 large ripe bananas, peeled, cut and frozen
1/4 cup (60 mL) natural peanut butter
1/3 cup (80 mL) whipping cream or coconut cream
1/2 tsp (2 mL) cinnamon
1/2 tsp (2 mL) pure vanilla extract
1/8 tsp (0.5 mL) salt
In small bowl, place dates and cover with warm water; let soak for 15 minutes.
In food processor container, place peanuts and oats, and grind until mixture looks like coarse sand. Drain dates and pat dry with paper towel. Add dates, flaxseed, cocoa, honey, and salt to the container. Process until mixture sticks together when pinched between your fingers.
Form dough into 12 equal-sized balls. Place on parchment paper- or silicone-lined baking sheet and press down on balls to form flat discs. If using a smaller baking sheet, you can form and freeze discs in batches. Place sheet in freezer for at least 1 hour. Lift cookie discs from sheet and store in airtight container in freezer until ready to serve.
In food processor, place frozen banana chunks; turn machine on and let it run until banana is reduced to the size of small pebbles. Scrape down sides of bowl, add peanut butter, whipping or coconut cream, cinnamon, vanilla, and salt, and continue blending until creamy. Be careful not to overblend to the point at which bananas begin to melt. If not using immediately in the sandwiches, transfer mixture to airtight container and freeze.
To assemble ice cream sandwiches, scoop some ice cream onto a cookie disc and top with another disc. Press down gently to slightly flatten.
Each serving contains: 438 calories; 12 g protein; 23 g total fat (6 g sat. fat, 0 g trans fat); 57 g total carbohydrates (32 g sugars, 9 g fiber); 109 mg sodium
Limey Avocado Semifreddo
Meaning “half cold” in Italian, think of semifreddo as sliceable ice cream.
1 1/2 cups (350 mL) coconut cream
1/3 cup (80 mL) honey or agave syrup
1/3 cup (80 mL) fresh basil
Zest and juice of 2 limes
1/2 cup (125 mL) raw pistachios, chopped
1 cup (250 mL) raspberries (optional)
2 oz (56 g) grated white chocolate (optional)
Line standard loaf pan with parchment paper, making sure there is about 2 in (5 cm) of overhang along length of pan.
Using hand mixer or standing mixer with whisk attachment, whip coconut cream at medium speed for 2 minutes, or until it takes on a thicker whipped cream consistency. Set aside.
In blender or food processor, blend together avocado flesh, honey or agave syrup, basil, lime zest, and lime juice until smooth. Fold avocado mixture into coconut cream until well combined. Fold in pistachios.
Pour mixture into loaf pan and smooth out the top. Place another piece of parchment paper on top of avocado mixture. Freeze for 6 hours or overnight, until semifreddo firms up.
To serve, lift semifreddo out of pan using the parchment overhang and let sit at room temperature until it can be sliced. If you want semifreddo to be creamier and less icy, let slices rest at room temperature for 10 to 15 minutes after slicing. Top with raspberries and chocolate, if using.
Each serving contains: 312 calories; 6 g protein; 22 g total fat (8 g sat. fat, 0 g trans fat); 29 g total carbohydrates (19 g sugars, 6 g fiber); 13 mg sodium