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Cool Summer Treats to Beat the Heat
I love summer for its warmth and sunshine, but also because it makes me revamp my clean-eating goals! For a few months out of the year, I relish the opportunity to use the fresh, ripened fruits and veggies that I pick up from my local farmer’s market. Local fruits and veggies are not only healthier and taste better than store-bought produce, they’re also great add-ins for refreshing treats to help you stay cool in the summer!
When I search for new recipes online, which is nearly every day, I look for twists on classics, and out-of-the ordinary flavor combinations. If you’re the same and need some new summer desserts, check out these treats to keep your cool this summer!
- 1 large avocado
- 1/4 cup coconut milk
- 1/4 cup cream
- 1/4 cup sugar
- pinch of salt
Using a hand mixer, blend all of the ingredients until it fits your creamy standards. Fill popsicle molds with the avocado mixture and place them in your freezer for at least five hours.
Frozen Banana Nibblers
- 5 medium ripe bananas
- 1 tbsp. creamy peanut butter
- 2 oz. nonfat vanilla Greek yogurt
Peel one banana and mash it with the peanut butter and yogurt, and then set aside. Peel the other four bananas and slice them into half-inch thick slices. Smear the banana, peanut butter, and yogurt mixture on half of the banana slices, then top with the other halves, making banana sandwiches. Freeze these for at least two hours.
Cantaloupe and Lime Slushy
- 6 cups ripe cantaloupe chunks, from 1 medium melon
- 1 teaspoon lime zest, plus more for garnish
- 2/3 cup fresh lime juice, from about 8 limes
- 1/4 cup plus 1 Tbsp. honey
Line a large baking pan with parchment paper and spread cantaloupe in a single layer and freeze until firm for at least four hours, up to overnight. Then, in a medium bowl, whisk together lime zest, juice and honey until the honey dissolves. Combine the cantaloupe lime juice mixture and one and a half cups of cold water and blend until smooth in your blender. Then, pour it into four glasses, sprinkle with lime zest, and serve!
Vegan Peppermint Chocolate Chip Ice Cream
- 2 cans of light coconut milk
- 6 Medjool dates, pitted
- ½ teaspoon peppermint extract
- ½ teaspoon pure vanilla extract
- Handful of raw spinach
- ¼ cup cacao nibs
Combine all of the ingredients except the cacao nibs in your blender until it’s smooth. Then, pour into two freezer safe bowls, stir in the cacao nibs, and place it in your freezer for one and a half to two hours, removing every 30 minutes to whisk so that it doesn’t set into an ice cube. When it gets to a soft serve consistency, eat and enjoy!
These are just a few of our favorite summer desserts to eat to stay cool! What are your favorite cooling summer treats? Share with us in the comments below!
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