Somehow June has flown by and the 4th of July is right around the corner. I’ve been looking for fun and festive 4th of July treats and desserts, and thought I would share some of the fabulous sweets I’ve found around the web.
Here are some 4th of July treat ideas that include just a few simple ingredients. No real cooking is involved- just some very easy assembly is required.
Red, White and Blue Strawberries
Strawberries taste best in the summer but these juicy fruits might be too pretty to eat! Take a strawberry and dip it in melted white chocolate (I used the Baker’s brand) and then sprinkle blue sugar on the bottom tip of the berry. Keep the strawberries in the refrigerator on waxed paper until you’re ready to serve.
Ice Cream Sandwich Pops
These treats are a kid-tested favorite and so easy to make it should be a crime. Cut an ice cream sandwich in half or use the mini sandwiches (I know Meijer has the mini ones.) Insert a wooden craft stick into the sandwich and then allow the ice cream to soften just a bit. Roll the ice cream in red, white and blue sprinkles and re-freeze on wax paper. Take out and serve when you’re ready.
These ice cream cones are just too fun and couldn’t be any simpler to make. Take a sugar cone and roll the top round part in melted white chocolate and then add red, white and blue sprinkles or colored sugar. Line them up on a wax-paper covered platter to harden and then bask in the admiration you will surely receive for your talent and creativity.
Red White and Blue Layered Popsicles
Blue Kool Aid (and sugar) or blue Gatorade
Red Kool Aid (and sugar) or red Gatorade
Plastic cups or popsicle molds
1. Mix the blue kool aid as directed and pour into cups or popsicle molds for bottom layer. Freeze for 1 hour, or until mixture is beginning to freeze, but not yet hard.
2. In separate bowl mix 2 cups vanilla yogurt with 2 cups Cool whip. Spoon white mixture into popsicle molds. Insert craft sticks in an upright position into popsicle molds. Stick back in the freezer until solid (white mixture won’t get completely hard, but pretty firm).
3. Mix the red Kool Aid as directed and pour into cups for final layer. Freeze overnight or for at least 5 hours
If you feel like channeling your inner Martha Stewart, give any of these recipes a try and let us know how they turned out! Happy 4th of July everyone! – Cute Beltz
Serving healthy snacks to our kids is important not only for growth and development but also to support and encourage lifelong healthy eating habits. Get your kids on board with healthy eating through these creative healthy snack choices your kids will love!
This versatile childhood favorite has plenty of protein and fiber. For a change, try making silly PB&J sandwiches with toasted mini waffles or rice cakes instead of bread, or try it with yogurt and raspberries in a yummy frozen treat that’s super fun to eat.
Whole Grain Cereal
With vitamins, calcium, and fiber, a bowl of enriched whole grain cereal with milk and fruit is a power-packed snack or healthy start to the day. For a fun and flavorful twist, try our cute clusters with yogurt-covered cereal and dried strawberries
Mini Waffle Cones
Toast a frozen whole grain waffle and fill the waffle cone with cut-up fruit and top with low-fat vanilla yogurt.
Cheese and Fruit Kabobs
Put cubes of low-fat cheese and grapes on pretzel sticks. To add more variety add melon balls, berries, pineapple chunks, and cubed peaches for different creation every time.
Made from pureed chickpeas, hummus is an excellent dip for kids. It has an appealing nutty flavor, is thick enough not to be messy, and contains folate, vitamin B6, and iron. Serve hummus with cut-up vegetables or salt-free crackers for dipping, or use it to make a pita bread sandwich.
Kids go crazy over these delicious sippable treats, and they’re packed with nutrients. Use nonfat vanilla yogurt, 100 percent orange juice, and a banana as the smoothie’s base, then experiment with a combination of cut-up fresh or frozen fruit. It’s a great way to sneak two or three servings of fruit and fiber into your child’s diet.
What healthy snacks do you like serving your kids? –Cute Beltz
On those hot summer days spent at the park with your little ones running around, there is nothing like coming home and making something cold and sweet for them to cool down. Frozen treats are fun and delicious, no matter how old you are. Today we’ll be bringing you all sorts of simple ideas for frozen treats to make and enjoy with your kids.
Kiwi Ice Pops
Glowing in green, these sweet and tart kiwi ice pops appeal to kids and adults alike. This recipe is not only refreshing but no-fuss, making it one of the coolest ways to extinguish summer’s sizzle.
1 3/4 cup(s) water
1 cup(s) sugar
1/2 cup(s) (about 4 limes) fresh lime juice
1. Make the syrup: Combine 1 cup of water with the sugar in a small saucepan and bring just to a boil. Set aside to cool.
2. Make the ice pops: Using a paring knife, cut kiwis into quarters, peel, and remove the white core and seeds from each piece. Place the seeded kiwi pieces in the bowl of a food processor fitted with a metal blade and purée to a liquid — about 1 minute. Combine the puréed kiwi, 3/4 cup syrup, lime juice, and remaining 3/4 cup water in a large bowl. Pour the mixture into molds and freeze until solid — about 6 hours.
This fragrant sorbet can be served as an intermezzo to cleanse the palate and stimulate the appetite, or be presented, instead, with not-too-sweet cookies for a light dessert. Add fresh herbs to the sorbet to give this treat an unexpected twist.
10 sprig(s) mint, stemmed
4 teaspoon(s) mint sprigs, finely chopped
3 sprig(s) thyme
3 cup(s) sugar
3 cup(s) lemon juice
1 teaspoon(s) lemon zest, finely grated
1. Combine 1 cup water and 1 cup sugar in three small saucepans. Add the mint leaves to one pan and the thyme sprigs to another. Bring all three to a boil, remove from the heat, and steep for 12 minutes. Strain each steeping mixture into a separate bowl, stir 1 cup lemon juice into each, and cool completely. Process each batch separately — starting with plain and ending with thyme — in an ice cream maker according to manufacturer’s instructions for sorbet. Stir the finely chopped mint into the mint-infused sorbet once it has set. Stir the lemon zest into the plain lemon mixture when it has set. Place a film of plastic wrap directly on the sorbet surface in an airtight container and freeze until firm — about 1 hour.
Don’t be fooled by these frozen treats! Made from sorbet blended with mini chocolate chips, they’re a great cool down dessert on hot summer days.
1 cup strawberry sorbet
2 teaspoons mini chocolate chips
3 tablespoons water
1/2 cup lemon sorbet
2 drops green food coloring
wedge-shaped popsicle molds
1. To make a batch, mash together 1 cup strawberry sorbet, 2 teaspoons mini chocolate chips, and 2 tablespoons water in a small bowl.
2. Put the mixture into wedge-shaped popsicle molds (we used six 2-ounce molds), filling each about two-thirds full.*
3. Spoon a thin, even layer of lemon sorbet on top. In a small bowl, stir together 1/2 cup lemon sorbet, 2 drops green food coloring, and 1 tablespoon water.
4. Spoon a layer into each mold and insert a popsicle stick. Freeze the pops for at least four hours.
Ice-cream Cookie Cups
This summer, double your pleasure by serving your family’s favorite ice-cream flavors in edible chocolate chip cookie bowls.
1/4 cup shortening
1/4 cup butter, softened
2/3 cup sugar
1/2 teaspoon vanilla extract
1/2 teaspoon salt
1/4 teaspoon baking powder
1 1/2 cups flour
1/4 cup miniature semisweet chocolate chips
1. To make the cookie cups, beat together the shortening, butter, and sugar in a large bowl. Add the egg and vanilla extract, beating until combined.
2. In a separate bowl, sift together the salt, baking powder, and flour, then gradually stir them into the batter. Stir in the chocolate chips.
3. Divide the dough in half, shape each half into a flat disk, and wrap it in plastic. Chill the dough in the refrigerator for at least 2 hours.
4. Heat the oven to 375º. Turn two 12-cup muffin tins bottom side up and cover 10 of the cup bottoms with squares of aluminum foil (use every other cup so there’s some space between them). Grease the foil with shortening and set it aside.
5. Unwrap 1 disk of dough, place it between 2 sheets of waxed paper, and roll it out to a 1/8-inch thickness. Cut out 4-inch circles of dough and place each one over a cup bottom, smoothing out any cracks. Repeat with the other disk, rerolling and reusing any scraps.
6. Bake the cookie cups for 10 to 12 minutes or until light brown. Let them cool for 10 minutes, and then remove the foil and cookies together from the muffin pan. Peel off the foil and let the cups cool completely on a rack. Just before serving, fill each cookie cup with a scoop of ice cream. Makes 10.
What are some other ideas that would make great frozen treats?
I love ice cream and I get very excited when our local Dairy Queen opens because it is a clear indicator, Summer is here! It’s always busy, but it’s always worth the wait. My favorite is a vanilla cone dipped in chocolate, yummy!! As the summer comes to an end, I know my precious Dairy Queen will be closing soon, which makes me sad because I know it’s time for us to get back to our busy life schedules. 😦 So, as the summer comes to a close, what will you miss most?