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Healthy summer desserts to beat the heat

Summer has a lot to offer in terms of produce. It’s the best time of year for fresh fruits and veggies.
Kristen Carli

Summer is generally referred to as a laid back time of year. While it seems like the rest of the country is spending the majority of their time outdoors, for us central Arizonans, being outside in the summer is a rather dreaded task. With temperatures well above triple digits, it’s difficult to find ways to cool down.

However, summer has a lot to offer in terms of produce. It’s the best time of year for fresh fruits and veggies. Many of my favorite varieties are in season, meaning they are extra juicy, ripe and, not to mention, more affordable.

I’ve rounded up my favorite fruit-based sweet treat recipes to enjoy as the weather heats up.

Chocolate Covered Banana Pops

Yield: 8 servings

Ingredients:

  • 4 bananas

  • 24 ounces chocolate chips

Instructions:

  1. Peel bananas and cut in half crosswise.

  2. Insert a popsicle stick into each banana half.

  3. Place bananas on a small baking sheet and freeze for at least four hours.

  4. Place all chocolate chips in a large bowl. Microwave for 30 seconds and then stir to combine. Repeat microwaving in 30-second increments until chocolate is melted.

  5. Dip bananas into chocolate to coat, then place on parchment paper. Allow to cool.

Cucumber Lime Popsicles

Yield: 12 servings

Ingredients:

  • 5 tablespoons sugar

  • 3/4 cup water

  • 2 large English cucumbers, divided

  • The juice of 3 limes

Instructions:

  1. Using a vegetable peeler, peel 1/2 cucumber into lengthwise strips. Set cucumber strips aside.

  2. Add the sugar and water to a microwave-safe mug. Heat for 30 seconds in the microwave. Remove from the microwave and stir well. 

  3. Add the remaining cucumbers, lime juice and sugar mixture to a high speed blender. Blend until smooth.

  4. Fold up cucumber strips and place into each popsicle mold.

  5. Pour cucumber lime mixture into popsicle molds and add sticks.

  6. Freeze for at least four hours.

Blackberry Lemon Popsicles

Yield: 12 servings

Ingredients:

  • 5 tablespoons sugar

  • ¾ cup water

  • 24 ounces blackberries

  • the juice of 2 lemons

Instructions:

  1. Add the sugar and water to a microwave-safe mug. Heat for 30 seconds in the microwave. Remove from the microwave and stir well. 

  2. Add the blackberries and sugar mixture to a high speed blender. Add the lemon juice. 

  3. Blend until smooth.

  4. Pour into popsicle molds. Freeze for at least four hours.

Watermelon Sorbet

Yield: 12 servings

Ingredients:

  • 6 cups watermelon, cubed

  • 1.5 cups bananas, sliced

  • 1 tablespoon maple syrup

  • the juice of 1/2 a lime

Instructions:

  1. Freeze watermelon and bananas overnight.

  2. Blend frozen watermelon, frozen bananas, maple syrup and lime juice until smooth.

  3. Pour into a loaf pan and freeze for at least three hours.

Lemon & Peach Sorbet

Yield: 12 servings

Ingredients: 

  • 8 large peaches, pit removed

  • the juice of two lemons

Instructions:

  1. Place both ingredients into a high speed blender. 

  2. Blend until smooth. 

  3. Pour into a loaf pan and freeze for at least three hours.

Patriotic Berry Pops 

Yield: 10 servings

Ingredients:

  • 1 ¾ cup soy milk

  • ¼ cup honey

  • ½ tsp vanilla extract

  • 1 cup blueberries

  • 1 cup raspberries

Instructions:

  1. In a large microwave safe bowl, add the milk, honey and vanilla extract. Heat in the microwave for 30 seconds so the honey dissolves.

  2. Add the berries and stir well.

  3. Pour the mixture into popsicle molds and freeze for at least three hours.

Kristen Carli, MS, RD is owner and registered dietitian nutritionist at Camelback Nutrition & Wellness. Reach her at camelbacknutritionwellness.com/contact.