1. CHOCOLATE COVERED FROZEN BANANAS
4 bananas, peeled and halved crosswise
8 oz. favorite chocolate chips
chopped nuts (optional for topping)
shaved coconut (optional for topping)
peanut butter (optional for topping)
berries, diced (optional for topping)
seeds (optional for topping)
Insert a popsicle stick or cake pop stick into the cut sides of bananas. Place on cookie sheet lined with parchment or wax paper and freeze for at least 2 hours.
Melt chocolate in the bowl of a double boiler until smooth. Carefully transfer the melted chocolate into a drinking glass.
Holding the stick, dip a banana into the melted chocolate to coat. Chocolate doesn’t not need to go all the way to the end of the banana. While chocolate is still melty, sprinkle any toppings on top. If doing a peanut butter drizzle, dip a fork in the peanut butter and drizzle over the chocolate. Lay chocolate covered banana back onto the lined cookie sheet and continue with the other bananas. Enjoy right away or freeze for later.
2. FROZEN WATERMELON KABOBS
All you need is a watermelon, a melon baller, and some bamboo skewers.
Use the melon baller to make small watermelon balls and place them on the skewer.
Place all your kabobs on a parchment lined baking pan or shallow plastic dish and pop them in the freezer. Make sure they're not touching.
And after a few hours (or overnight) you'll have these frosty, delicious, icy-cold treats. When they first come out of the freezer, they are rock hard, and not too much fun to eat. They need a good 10 minutes of defrost time before they are good to eat.
3. HEALTHY PEACH FROZEN YOGURT
1-(16-oz.) bag frozen peaches or 4 cups fresh peaches, frozen solid
4-Tablespoons agave nectar or honey
1/2-cup plain yogurt (non-fat or whole)
1-Tablespoon fresh lemon juice
Mint leaves for garnish
Add the frozen peaches, agave nectar (or honey), yogurt and lemon juice to the bowl of a food processor. Process until creamy, about 5 minutes.
Serve the frozen yogurt immediately and top with fresh mint (optional).
*Can be stored in an airtight container in the freezer for up to 1 month.
4. HEALTHY PINEAPPLE WHIP
1 fresh pineapple, cut into chunks and frozen (about 6 1/2 cups)
1/2 to 1 cup cold organic coconut milk
Juice of 1/2 organic lime
1-2 tablespoons raw, light-colored honey - optional
Remove the frozen pineapple from the freezer and allow it to sit at room temperature for about 3 minutes.
In a high-powered blender, add the frozen pineapple, 1/2 cup cold coconut milk, lime juice and optional honey. Begin to pulse the blender, only adding a little extra coconut milk if needed to blend, scraping down the sides as necessary. The pineapple whip should be smooth and blended into a "soft-serve" consistency. Only add extra coconut milk as needed so you don't end up with a thinner consistency.