Cool down with these 3 delicious summer recipes

Photo courtesy of Youtube user Ashley Brein // Try these 3 recipes to cool down this summer.

Frozen Yogurt Coconut Pops (12 servings)

INGREDIENTS:

Fruit puree: 2 cups fruit

½ cup sugar

Juice of 1 lemon

Coconut yogurt: 1 cup plain thick yogurt

1 ½ cups powdered sugar

1 tablespoon coconut extract

Sprinkle on top: ½ cup unsweetened coconut flakes

roasted-berry-and-honey-yogurt-popsicles-recipeDIRECTIONS:

Blend together the fruit puree. Then whisk together the yogurt. Pour layers of the two, alternating them, into Popsicle molds. Insert the sticks. Freeze until popsicles are firm (about 8 hours). Sprinkle coconut flakes on top if you please.

WHY I LIKE THEM:

While they may seem like ice cream, they are a much healthier alternative to it. There are many ways to personalize them exactly to your taste, which makes them versatile to everyone. Furthermore, not only would they taste great, but the striped treats look great too!

 

Candy Bar Apple Salad (12 servings)

INGREDIENTS:

1 ½ cups cold 2% milk

1 package (3.4 ounces) instant vanilla pudding mix

1 carton (8 ounces) frozen whipped topping, thawed

4 large apples, chopped

4 snickers candy bars cut into ½ inch pieces

93a813775fd19153_1._snickerscaramelapplesaladrecipeDIRECTIONS:

Mix milk and pudding mix for 2 minutes. Let stand until soft-set (about 2 minutes). Mix in whipped topping. Mix in apples and candy bars. Refrigerate until serving.

WHY I LIKE THEM:

Fruit salad in the summer is a must, however, it gets old after a while so this is a fun way to change things up. It is healthy with the touch of candy in it. All the ingredients compliment each other perfectly.

 

 

Mexican Grilled Corn (Elote) (8 servings)

INGREDIENTS:

8 ears corn on the cob, husked

½ cup mayonnaise

1 juiced lime

1 tbsp ground ancho chile pepper

1 tsp smoked paprika

¼ cup melted butter

½ cup freshly grated Cotija cheese

salt to taste

CCTU203_Mexican-Grilled-Corn_s4x3DIRECTIONS:

Preheat grill for high heat. In the meantime, mix mayonnaise, lime juice, ancho chile powder, and smoked paprika in a bowl until smooth. Boil corn in salted water for 5 minutes, then drain it. Grill the corn until it begins to brown and caramelize. Brush the corn with melted butter and the ancho-lime mayonnaise mix. Sprinkle with Cotija cheese and salt.

WHY I LIKE IT:

When I think of summer I think of barbeques. There are always cheeseburgers and hot dogs, but adding corn to the menu adds a twist. Especially when the corn is made Mexican street style. It adds an international feel to an American barbeque.

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