Make these refreshing summer treats in your apartment for an easy-to-make dessert that will keep you cool through the hottest days yet.
Orange Vanilla Yogurt Pops
These fruity yogurt pops are smooth, cool, and creamy, the perfect combination on a hot summer day!
- 1 12-ounce can of frozen orange juice concentrate, thawed
- Â½ cup of sugar
- 1 Tablespoon on vanilla extract
- 1 Â¼ cups of plain Greek nonfat yogurt
- A pinch of salt
- In a large bowl, combine the orange juice concentrate with 2 Â½ cups of water. Whisk in the sugar until it dissolves. Whisk in vanilla and salt. Whisk in yogurt. Make sure mixture is smooth and combined well.
- Place 8 paper cups on a baking sheet and pour the mixture into the cups, filling them just halfway. Freeze for about an hour or until slightly firm. Place craft sticks in the center of each cup and return to freezer until completely firm or 6+ hours.
- Unmold the pops by peeling off the paper cups. Serve immediately.
This summer treat is compliments of myrecipe.com.
Honey Vanilla Lemonade
This refreshing lemonade blend is hard to deny this summer, serve to special guests when they come over!
- 2 cups of sugar
- Â½ cup of honey
- 2 cups of water, add more if needed
- 1 whole vanilla bean
- 2 Â½ cups of lemon juice, freshly squeezed (approx. 24 lemons)
- Lemon wedges to garnish
- In a large saucepan, combine the sugar, honey, and 2 cups of water. Place the saucepan over medium to high heat.
- Cut vanilla bean in half the long way. With a knife, scrape out the vanilla seeds from the bean and place in the saucepan, along with the bean. Bring the mixture to a boil and cook for 4-5 minutes or until the sugar dissolves and the mixture thickens. Remove from the heat and let cool.
- Place the lemon juice in a pitcher and pour the sugar mixture into the lemon juice using a strainer. Discard the bean. Add water to equate to one gallon and stir well.
- Serve over ice with lemon wedges.
This refreshing honey-vanilla lemonade is a Rachel Ray classic.
Creamy watermelon sherbet that will definitely cool you down!
- Â¼ cup of water
- Â¼ cup of sugar
- 4 cups of seedless watermelon, diced
- 1 cup of low-fat vanilla yogurt
- 1 Tablespoon of lime juice
- In a small saucepan, combine the water and sugar. Over high heat, stir until the sugar is dissolved. Pour the liquid into a glass measuring cup and let cool for about 10 minutes.
- Puree the watermelon in a food processor or blender. It is best to do this in two batches. Once watermelon is smooth, pour into a large bowl. Whisk in the cooled sugar water, yogurt, and lime juice until mixture is well blended.
- Pour the mixture through a fine-mesh colander into another large bowl. Whisk the watermelon while transferring to release all juices. Throw away the pulp.
- Pour the extracted juices into an ice cream maker and freeze according to directions, preferably overnight. Serve immediately or freeze for a few hours.
This recipe was found on recipe.com.