In these sizzling days of summer, it’s tempting to load up the freezer with pricey frozen treats. Or to duck into a coffee shop or juice bar to grab one of those decadent blended coffee chillers or a fruit smoothie. But the big price tags can make even the creamiest concoction or slushiest treat hard to swallow.
Giving up favorite cold treats isn’t your only option. Make these yourself and you have great summertime treats at home for just pennies, not dollars.
Copycat Wendy’s Chocolate Frosty
- 3 cups vanilla ice cream
- 1 cup milk (low fat OK)
- 1/2 cup Nestle’s Quik powdered mix
Allow ice cream to soften in the refrigerator for 1 hour. Mix all ingredients in a blender. Do Wendy’s version one-step better by adding your favorite topping like sprinkles, crumbled cookies, whipped cream, or other yummy options. Yield: 4 servings
Banana Berry Freeze
- 2 cups ice
- 1 ripe banana, peeled
- 3/4 cup strawberry daiquiri mix
- 1/4 cup Pina Colada mix
- whipped cream
Place all of the ingredients, except the whipped cream, in a blender and process on high speed for 10-15 seconds until smooth. Pour into two wine glasses and garnish with whipped cream. Yield: 2 servings
Berry Banana Smoothies
- 1 cup reduced-fat vanilla yogurt
- 1 medium ripe banana, peeled, cut into chunks and frozen
- 1/4 cup each frozen unsweetened strawberries, blueberries, raspberries, and or blackberries
- 1 cup fat-free milk
Combine all ingredients in a blender or food processor. Cover and process until smooth. Pour into chilled glasses; serve immediately. Yield: 3 servings.
Copycat Starbucks Frappuccino
- 3 ounces hot espresso
- 1/4 cup granulated sugar
- 2 1/2 cups milk (low-fat is OK)
- 1 tablespoon dry pectin*
- 1 cup ice
- whipped cream (optional)
If you do not have an espresso maker, brew double-strength coffee by doubling the amount of grinds (Starbucks uses Italian roast). Stir the sugar into the hot espresso. Allow to cool.
Stir the milk and pectin into the espresso mixture until dissolved. Fill a glass with ice and pour the mixture over. Or pour the ingredients plus ice into the blender and process on “frappe” for 30 to 45 seconds.
Top with whipped cream and your choice of garnish (cinnamon, chocolate sprinkles, etc.) Yield: Four 6-ounce servings.
*Note: Look for pectin (used in home canning to thicken jams and jellies) in the grocery store. Yield: Four 6-ounce servings.
Frozen Fruit Salad
- 1/2 cup white sugar
- 2 cups water
- 1 (6-ounce) can frozen orange juice concentrate, thawed
- 1 (6-ounce) can frozen lemonade concentrate, thawed
- 4 bananas, sliced
- 1 (20-ounce) can crushed pineapple with juice
- 1 10-ounce package frozen strawberries, thawed
Dissolve sugar in the water. Add orange juice, lemonade, bananas, crushed pineapple with juice, strawberries, and mix well. Pour into 9×13 inch glass pan. Freeze until solid. When ready to serve, let it sit out for about 5 minutes before attempting to cut. Serves 6 to 8.
Easy Frozen Fruit Squares
- 3 peaches, peeled and sliced
- 1 cup strawberries, halved
- 1 cup blueberries
- 3 cups orange juice
Place fruits in baking pan 8 x 8 x 2 baking dish. Pour orange juice over fruit. Cover with aluminum foil and freeze. To serve, cut into squares. Yield: 9 squares.