Healthy Summer Desserts

There’s nothing like a sweet, tasty dessert to hit the spot on a warm summer afternoon. But when you’re trying to stick to a healthy diet (and who isn’t come summer?!), a delicious (and calorie-packed!) dessert just won’t cut it.

Sweet and indulgent, the recipes below are not only tasty, but they’re good for you, too!

Healthy-frozen-fruity-yoghurt-snack-idea-with-free-child-friendly-easy-recipe-sheet-to-print-out-from-Eats-Amazing-UK

Fruity Frozen Yogurt Bites

Recipe via EatsAmazing.co

Perfect for kids and adults, this recipe requires a few ingredients and minimal equipment, making it easy to make solo (or with little ones!). Refreshing and ultra-healthy, use whatever fruit you like or switch to soy yogurt if you’re dairy free. Simple, sweet, done!

INGREDIENTS
1 cup yogurt
1/4 cup fresh strawberries, sliced
1/4 cup fresh blueberries
1/4 cup fresh raspberries
1/2 cup fresh mango, diced
Silicone muffin cups

DIRECTIONS
On a baking sheet, lay out 12 silicone muffin cups. Dollop some yogurt into each cup, until all the yogurt is gone.
Place a few pieces of fruit into each cup, pressing them down into the yogurt with the tip of your finger. Place the cups into the freezer, and freeze overnight, or until the yogurt is set.
Once frozen, remove from the cases and serve, or place in an air-tight plastic bag and store in the freezer for up to 2 weeks.

Plum Smoothie Pops

Recipe via CountryLiving.com

Refreshing and perfectly sweet, these pops make the perfect treat for an afternoon BBQ. Yogurt makes ‘em perfectly creamy while plums and lime juice give them a sweet, tart finish. They’re our go-to for warm summer months.

INGREDIENTS

¼ c. sugar

1 tbsp. corn syrup

1 lb. assorted plums

8 tsp. fresh lime juice

6 oz. plain yogurt

DIRECTIONS

Bring the sugar, corn syrup, and 1/4 cup water to a boil in a small saucepan. Remove from heat and cool. Puree the plums, cooled syrup, and lime juice in two batches, using a blender, until smooth. Stir the plum puree and yogurt together in a large mixing bowl. Pour the mixture into popsicle molds, leaving about 1/2 inch at the top, as the mixture will expand when it freezes. Follow popsicle mold manufacturer’s instructions and freeze until solid — about 4 hours.

DS5140

Pineapple Raspberry Parfaits
Recipe via eatingwell.com

Sweet and delicious, this parfait is layered goodness in a glass. We can’t get enough of the refreshing finish, and love the delectable combo of raspberries and pineapple. The best part? They’re quick and easy to put together. Garnish ‘em with a little mint to serve at your next get-together.

INGREDIENTS

2 8-ounce containers (2 cups) nonfat peach yogurt
1/2 pint fresh raspberries, (about 1 1/4 cups)

1 1/2 cups fresh, frozen or canned pineapple chunks

DIRECTIONS

Divide and layer yogurt, raspberries and pineapple into 4 glasses.

Vegan-Ice-Cream-Made-Bananas-Mango-Spinach

Vegan Banana Spinach Ice Cream

Recipe via PopSugar.com

No summer weekend is complete without a little ice cream. But with the calorie and sugar content, this refreshing treat can often come packed with guilt, too! The solution? A healthy smoothie-inspired version like this one! Bonus: spinach makes it rich in iron and fiber, too.

INGREDIENTS

2 bananas

3/4 cup frozen mango chunks

1/4 cup frozen pineapple chunks

1 packed cup spinach

1 tablespoon vanilla soy milk

DIRECTIONS

Peel the bananas, slice them, and place slices on a plate. Freeze for at least two hours.Place
bananas in a blender or food processor with the frozen mango, pineapple, spinach, and soy milk. Blend until smooth, and enjoy immediately as is or topped with dark chocolate shavings and chopped pistachio nuts.

Banana-Popsicles

Frozen Banana Pops
Recipe via PopSugar.com

The definition of hassle-free perfection, these frozen snacks are easy to make and even easier to consume. Complete with three ingredients that you probably already have in the kitchen, they’re smooth, satisfying, and perfect for days when you’re craving something sweet. Oh, and there’s only 150 calories per two-piece serving.

INGREDIENTS

1 ripe banana

4 popsicle sticks

3 ounces vanilla soy yogurt

1/8 cup mini dairy-free chocolate chips (I used Ghirardelli)

DIRECTIONS

Line a small cutting board or plate with parchment paper.
Peel the ripe banana.

Cut it in half, then cut the halves in half, making four equal-sized pieces.

Push a popsicle stick three-quarters of the way through the bottom of each piece of banana.

Dip each piece in the yogurt, twirling it around to cover evenly.

Lay each banana pop sideways on the parchment paper and sprinkle with the mini chocolate chips.

Place in the freezer for at least four hours.

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