Four cool treats for hot summer days

Take your tastebuds on vacation with fun variations on summer time favourites

ELLYSE MCGARR

It’s safe to say that this year people will be spending their summer on staycation. However, while you might miss trips to amusement parks or yearn for a tropical getaway, you can still enjoy treats at home that remind you of them!

Bring the taste of Disneyland into your kitchen by making a copycat Dole Whip at home. Daydream about the good ol’ neighborhood ice cream truck that drove down your road playing its light and cheery tune while you make orange creamsicle pops. Envision the beautiful and dreamy expanse of the ocean as you drink a wonderfully turquoise Blue Lagoon smoothie. Finally, have some fun with watermelon and add toppings to make a refreshing, fruity pizza.

All of these treats are very easy to make. Some only require a handful of ingredients, and are things you may already have in your fridge or will be easy to find at the grocery store as they are in season this time of year. For added staycation points, enjoy these outside on a sunny day in your backyard or on your balcony or patio. HOMEMADE DISNEYLAND DOLE WHIP Recipe by Gemma at BiggerBolder Baking.

Yields 4 servings

Ingredients:

• 4 cups (16oz/450g) small chunks of frozen pineapple • 1 cup (8oz/225g) of low-fat coconut milk (or milk of choice, almond, regular)

Directions:

1. Place the coconut milk and frozen chunks of pineapple into a food processor or high-powered blender. 2. Turn on the food processor and blend until the consistency becomes creamy. 3. You will have to stop several times and scoop down the pineapple. 4. Keep blending until all of the pineapple chunks are gone and the mix is smooth. 5. Enjoy immediately as it is ‘soft serve’ and should be eaten straight away. 6. If you want to freeze a little you can, just know it does freeze solid once frozen and is no longer soft. Yields 4 pops

The Blue Lagoon smoothie is chock-full of superfoods like spirulina and blueberries which lend to its vibrant colour. CREDIT: UNSPLASH

ORANGE CREAMSICLE YOGURT POPS Recipe by Carla at Homemade in the Kitchen.

Ingredients:

• One 5.3 oz cup regular vanilla yogurt or a dairy free alternative vanilla yogurt • 1/4 cup granulated sugar • 1 tablespoon orange zest • 1/2 cup orange juice • 4 popsicle sticks

Directions:

1. In a blender, blend together the yogurt, sugar, orange zest, and juice. 2. Pour into popsicle molds and insert sticks. 3. Freeze until firm, about 4 hours or overnight.

Yields 1 smoothie • 3 tablespoons coconut water (can also sub tap water) For the assembly

• peeled coconut (or cup of your choosing) • 1 kiwi, cut • fresh blueberries • chia seeds • dried coconut flakes

Directions:

1. In a blender, combine all smoothie ingredients and blend until smooth. 2. Pour into the coconut or cup, then top with kiwi, blueberries, chia seeds, and coconut flakes.

WATERMELON PIZZA Recipe by Tonia at The Gunny Sack.

Ingredients:

• 4 oz cream cheese, softened • 4 oz cool whip • 1/4 cup powdered sugar • 1/2 tsp vanilla • A watermelon • 1/2 cup sliced strawberries • 1/2 cup sliced peaches • 1/2 cup sliced kiwi • 1/2 cup blueberries

Directions:

1. Beat the softened cream cheese. 2. Mix in the cool whip. 3. Stir in the powdered sugar and vanilla. 4. Slice the watermelon into rounds — lay the watermelon on its side and use a long, sharp, sturdy knife to cut evenly spaced widthwise slices from the watermelon. 5. Spread 1/2 cup of the cream cheese frosting on each slice of watermelon. 6. Cut the ‘pizza’ into slices, size of your choosing. 7. Top each slice with sliced fruit.

BLUE LAGOON SMOOTHIE Recipe by Sarah at Broma Bakery.

Ingredients: For the smoothie

• 1 large banana • 3/4 cup plain, non-fat Greek yogurt • 1 tablespoon unsweetened coconut flakes • 1 teaspoon spirulina • 1 tablespoon chia seeds • 1 tablespoon fresh blueberries Yields approximately 12 slices