5 Sweet Treats, Fit for Summer!
Updated: Jul 13, 2018
Summer's here and if you're in the UK like me, you're taking full advantage and basking in the sunlight! Warm weather is a rarity over here and so when it does finally appear after months of gloomy clouds and heavy rainfall, why not go all out and indulge! What I love most about food in general, are the recipes that are both healthy and delicious; a combination that was once perceived to be impossible. So here's 5 sweet treats to curb your cravings!
1. Berry Ice Lollies:
Ingredients: Makes 10 Lollies
-75g Sliced banana
-4 tsp runny honey
-150 g raspberries (Blueberries, Strawberries, Blackberries etc- You can leave the blueberries as they are but slice the straw/black berries into halves or quarters so you can add more into each mould)
-300 g flavoured, low-fat Greek yogurt, such as vanilla or honey etc (If you can't find flavoured yoghurt, then simply add a few drops of vanilla/3 tsp of honey to the yoghurt and mix well.
*Vegans can simply substitute the Greek yoghurt for Coconut Yoghurt
First, wash the berries thoroughly and then chop up the fruit until they form bite-size pieces; if you are using blueberries then leave them as they are. Set aside and prepare to divide the portions to fit 10 ice-lolly moulds. Alternatively you can mash the blackberries with 2 teaspoons of the honey then do the same with the raspberries and the remaining 2 teaspoons of honey in a separate bowl or plate.
Layer spoonfuls of the mashed fruits with the yoghurt in each ice lolly mould.
Add lolly sticks into each mould and then freeze overnight. To serve, just dip the moulds briefly in warm water and then lift out of the moulds.
2. Coffee & Caramel Ice-cream Sandwiches:
Ingredients: Serves 10
-5 tbsp chocolate-coated coffee beans, roughly chopped
-10 scoops vanilla ice cream, softened (Vegans can use the appropriate substitute)
- A few drops of cool, brewed coffee (Must not be hot/warm as this will melt the ice-cream!)
-20 caramel wafers
Mix the chocolate coffee beans along with the brewed coffee into the softened ice cream until combined, then transfer to a small loaf tin and freeze for a few hours or until solid. *We want the ice-cream to be softened but not completely melted so work quickly as the ice-cream itself takes 10-15 minutes to soften in warm weather.
Scoop the ice cream on to one of each of the waffle pairs, then sandwich! For an extra touch, make some chocolate sauce by melting some semi-sweet/dark/white or vegan chocolate over a double boiler and stir in some half and half (heavy cream in the UK) or coconut milk with a drop of vanilla essence until the chocolate is fully melted and either drizzle over the wafers or simply dunk!
3. Key Lime Pie
Ingredients: Serves 8
-300g Digestives, (Graham Crackers)
-150g butter, melted
-1 x 397g tin condensed milk (we used Nestlé)
-3 medium egg yolks
-finely grated zest and juice of 4 limes -300ml double cream
-1 tbsp icing sugar
-extra lime -zest, to decorate
Heat the oven to 160C/fan 140C/gas 3. Whizz the biscuits to crumbs in a food processor (or put in a strong plastic bag and bash with a rolling pin).
Mix with the melted butter and press into the base and up the sides of a 22cm loose-based tart tin. Bake in the oven for 10 minutes. Remove and cool.
Put the egg yolks in a large bowl and whisk for a minute with electric beaters. Add the condensed milk and whisk for 3 minutes then add the zest and juice and whisk again for 3 minutes.
Pour the filling into the cooled base then put back in the oven for 15 minutes. Cool then chill for at least 3 hours or overnight if you like.
When you are ready to serve, carefully remove the pie from the tin and put on a serving plate.
To decorate, softly whip together the cream and icing sugar. Dollop or pipe the cream onto the top of the pie and finish with extra lime zest.
*Vegan Version: Serves 8
-250g cups macadamia nuts
-250g cups pecans
-43g cup dates (pitted) soaked in water for 1 hour
-1 pinch salt
-1/4 tsp vanilla extract-1 1/2 cup lime juice (fresh, from about 12 limes)-1 cup agave-1/2 cup coconut milk -2 avocados (ripe) halved, pitted, and peeled-2 Tbsp vanilla essence/extract-1/4 tsp salt-1 1/4 cups coconut oilInstructions: Lightly grease a 9-inch spring form baking pan with coconut oil. Put the macadamia nuts, pecans, dates, salt, and vanilla in a food processor/blender and process until the mixture is soft and manageable. Press the mixture into the bottom of the prepared pan.Make the filling:Put the lime juice, agave, coconut milk, avocados, vanilla, salt, and coconut oil in a high-speed blender and blend until smooth.Pour the filling over the crust, cover with plastic wrap, and freeze overnight. Thaw before serving.4. Summer Pudding: