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Friday, August 01, 2014         

THE ELECTRIC KITCHEN


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Quick, cool treats great to make with the kids


POSTED:

Warm summer days are the perfect excuse to make up a batch of cool treats that are big on taste yet sparse on kitchen time.

These recipes are perfect to make with the kids -- they'll have fun layering ingredients for the Frozen Fruit and Yogurt Pops and be wowed by all the colors. Experiment with different flavors to find combinations that suit your family's taste.

The Frozen Strawberry Dessert Sandwiches can be made with cookies instead of graham crackers, but it's best to use thin cookies -- they'll be easier to eat, especially for tiny hands.

Youngsters will enjoy mixing crunchy bits with softened ice cream when making Crunchy Ice Cream -- if they can resist eating the "crunchies." Either way, it's lots of fun.

Frozen Fruit and Yogurt Pops

8 popsicle molds or paper cups
8 wooden popsicle sticks
1 cup low-fat flavored yogurt
1 cup orange juice
1- 1/2 cups passion fruit guava nectar

Spoon equal amounts of yogurt into each mold or cup, filling bottoms evenly. Cover molds or, if using cups, cover opening of each cup with a square of aluminum foil; press firmly around sides. Insert popsicle stick through each foil cover, pushing it into middle of yogurt. Set the molds or cups in freezer until it begins to set, about 40 minutes.

Remove molds from freezer. If using cups, carefully lift off foil but leave sticks in place. Pour equal amount of orange juice into each mold or cup. Cover, return molds or cups to freezer and freeze until firm, about 40 minutes. Repeat procedure with nectar.

Freeze until solid, about 4 hours or overnight. To serve, remove pops from molds or remove foil and peel away paper cups. Makes 8 pops.

Approximate nutritional analysis, per serving: 70 calories, no fat or cholesterol, 20 mg sodium, 16 g carbohydrate, no fiber, 12 g sugar, 2 g protein

Frozen Strawberry Dessert Sandwiches

1 cup fresh or frozen unsweetened strawberries, thawed and drained
2 teaspoons sugar or equivalent sugar substitute
1 cup light nondairy frozen whipped topping, thawed
18 chocolate graham cracker squares or chocolate-covered graham cracker squares

In blender or processor, blend strawberries and sugar. Put puree into bowl; fold in whipped topping. Freeze a few minutes.

To make sandwiches, put about 2 to 3 tablespoons of strawberry mixture on graham cracker; top with second graham cracker. Add another round of strawberry mixture and cracker.

Wrap sandwich in plastic wrap and freeze. Make 6 servings.

Approximate nutritional analysis, per serving: 250 calories, 12 g fat, eight g saturated fat, no cholesterol, 125 mg sodium, 34 g carbohydrate, 2 g fiber, 21 g sugar, 3 g protein

Crunchy Ice Cream

3 tablespoons butter or margarine
3 tablespoons brown sugar
1-1/2 cups sugar-coated cereal flakes (such as Frosted Flakes)
1/2 cup chopped macadamia nuts
1 quart vanilla ice cream

Melt butter; blend in sugar. Cook over low heat, stirring constantly, until mixture bubbles. Stir in cereal and nuts and cook for about 1 more minute, stirring constantly.

Spread on baking sheet; cool and crumble.

Fold crunchy mixture into slightly softened ice cream; pour into freezer-proof container. Freeze until firm. Makes 6 servings.

Approximate nutritional analysis, per serving: 450 calories, 31 g fat, 15 g saturated fat, 100 mg cholesterol, 150 mg sodium, 40 g carbohydrate, 1 g fiber, 31 g sugar, 5 g protein

For more recipes from Hawaiian Electric Co., visit www.heco.com.





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