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Five 100-Calorie Summer Treats
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Frozen Chocolate-Covered Bananas (100 calories)
No need to overdo it on a loaded banana split sundae. These chocolaty banana pops are the perfect frozen treat to satisfy your craving. Bonus: 2 grams fiber.
To make: Peel 4 large ripe bananas, cut in thirds and insert a popsicle stick into a cut end of each piece. Melt 3⁄4 cup semisweet or bittersweet chocolate chips (see Tip, below). Cover each piece of banana with melted chocolate and sprinkle with coconut. Place on a baking sheet lined with parchment or wax paper and freeze for 2 hours. Makes: 12 servings. Per serving: 100 calories; 4 g fat (3 g sat, 1 g mono); 0 mg cholesterol; 18 g carbohydrate; 6 g added sugars; 1 g protein; 2 g fiber; 7 mg sodium; 207 mg potassium.
Tip: To melt chocolate, microwave on Medium for 1 minute. Stir, then continue microwaving on Medium, stirring every 20 seconds, until melted. Or place chocolate in the top of a double boiler over hot, but not boiling, water. Stir until melted.
Raspberry Bars (101 calories)
Tart raspberry filling is swirled into a low-fat cream filling in these beautiful bars. They’re a festive treat for a summer picnic or party. Bonus: 2 grams fiber.
Chunky Peach Popsicles (33 calories)
These pops pack in icy cold, chunky bits of fruit. For a grown-up twist, try adding 1 to 2 teaspoons finely chopped fresh mint, lemon verbena or basil. Bonus: 1 gram fiber.
Citrus-Infused Strawberries (73 calories)
A touch of lemon juice and Grand Marnier add zippy citrus notes to fresh strawberries. Bonus: 2 grams fiber.
To make: Combine 1 pound sliced strawberries, 2 tablespoons sugar, 1 tablespoon Grand Marnier and 1 teaspoon lemon juice in a bowl. Let stand, stirring twice, until juicy, about 10 minutes. Serve with a dollop of lightly sweetened whipped cream, if desired. Makes 4 servings, 3⁄4 cup each. Per serving: 74 calories, 0 g fat (0 g sat), 1 mg sodium.
Watermelon-Yogurt Ice (74 calories)
Inspired by creamy watermelon sherbet, this light and refreshing dessert captures the essence of summer. Even if you don’t have an ice cream maker, you can make this recipe with our easy freezer method.
1/4 cup water
1/4 cup sugar
4 cups diced seedless watermelon (about 3 pounds with the rind)
1 cup low-fat vanilla yogurt
1 tablespoon lime juice
1. Combine water and sugar in a small saucepan. Cook, stirring, over high heat until the sugar is dissolved. Transfer to a glass measuring cup and let cool slightly.
2. Puree watermelon in a food processor or blender, in 2 batches, pulsing until smooth. Transfer to a large bowl. Whisk in the cooled sugar syrup, yogurt and lime juice until combined. Pour the mixture through a fine-mesh sieve into another large bowl, whisking to release all juice. Discard pulp. Pour the extracted juices into an ice cream maker and freeze according to manufacturer’s directions. (Alternatively, pour into a shallow metal pan and freeze until solid, about 6 hours or overnight. Remove from freezer to defrost slightly, 5 minutes. Break into small chunks and process in a food processor, in batches, until smooth and creamy.) Serve immediately or transfer to a storage container and freeze for up to 2 hours.
Makes 8 servings, 1/2 cup each.
Per serving: 74 calories; 1 g fat (0 g sat, 0 g mono); 2 mg cholesterol; 16 g carbohydrate; 2 g protein; 0 g fiber; 21 mg sodium; 155 mg potassium.
Frozen Chocolate-Covered Bananas (100 calories)
No need to overdo it on a loaded banana split sundae. These chocolaty banana pops are the perfect frozen treat to satisfy your craving. Bonus: 2 grams fiber.
To make: Peel 4 large ripe bananas, cut in thirds and insert a popsicle stick into a cut end of each piece. Melt 3⁄4 cup semisweet or bittersweet chocolate chips (see Tip, below). Cover each piece of banana with melted chocolate and sprinkle with coconut. Place on a baking sheet lined with parchment or wax paper and freeze for 2 hours. Makes: 12 servings. Per serving: 100 calories; 4 g fat (3 g sat, 1 g mono); 0 mg cholesterol; 18 g carbohydrate; 6 g added sugars; 1 g protein; 2 g fiber; 7 mg sodium; 207 mg potassium.
Tip: To melt chocolate, microwave on Medium for 1 minute. Stir, then continue microwaving on Medium, stirring every 20 seconds, until melted. Or place chocolate in the top of a double boiler over hot, but not boiling, water. Stir until melted.
Raspberry Bars (101 calories)
Tart raspberry filling is swirled into a low-fat cream filling in these beautiful bars. They’re a festive treat for a summer picnic or party. Bonus: 2 grams fiber.
Chunky Peach Popsicles (33 calories)
These pops pack in icy cold, chunky bits of fruit. For a grown-up twist, try adding 1 to 2 teaspoons finely chopped fresh mint, lemon verbena or basil. Bonus: 1 gram fiber.
Citrus-Infused Strawberries (73 calories)
A touch of lemon juice and Grand Marnier add zippy citrus notes to fresh strawberries. Bonus: 2 grams fiber.
To make: Combine 1 pound sliced strawberries, 2 tablespoons sugar, 1 tablespoon Grand Marnier and 1 teaspoon lemon juice in a bowl. Let stand, stirring twice, until juicy, about 10 minutes. Serve with a dollop of lightly sweetened whipped cream, if desired. Makes 4 servings, 3⁄4 cup each. Per serving: 74 calories, 0 g fat (0 g sat), 1 mg sodium.
Watermelon-Yogurt Ice (74 calories)
Inspired by creamy watermelon sherbet, this light and refreshing dessert captures the essence of summer. Even if you don’t have an ice cream maker, you can make this recipe with our easy freezer method.
1/4 cup water
1/4 cup sugar
4 cups diced seedless watermelon (about 3 pounds with the rind)
1 cup low-fat vanilla yogurt
1 tablespoon lime juice
1. Combine water and sugar in a small saucepan. Cook, stirring, over high heat until the sugar is dissolved. Transfer to a glass measuring cup and let cool slightly.
2. Puree watermelon in a food processor or blender, in 2 batches, pulsing until smooth. Transfer to a large bowl. Whisk in the cooled sugar syrup, yogurt and lime juice until combined. Pour the mixture through a fine-mesh sieve into another large bowl, whisking to release all juice. Discard pulp. Pour the extracted juices into an ice cream maker and freeze according to manufacturer’s directions. (Alternatively, pour into a shallow metal pan and freeze until solid, about 6 hours or overnight. Remove from freezer to defrost slightly, 5 minutes. Break into small chunks and process in a food processor, in batches, until smooth and creamy.) Serve immediately or transfer to a storage container and freeze for up to 2 hours.
Makes 8 servings, 1/2 cup each.
Per serving: 74 calories; 1 g fat (0 g sat, 0 g mono); 2 mg cholesterol; 16 g carbohydrate; 2 g protein; 0 g fiber; 21 mg sodium; 155 mg potassium.
Views: 10
Replies to This Discussion
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Permalink Reply by Aubrey London {Madam} on
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THE CHUNKY PEACH POPSICLES AND THE WATERMELON ICE YOGURT LOOK THE BEST!! THEY ARE ALSO QUITE LOWER THAN 100 CALORIES. DESIREE, I THINK YOU MIGHT OF JUST INSPIRED ME FOR ANOTHER POST ON MY BLOG. I KNOW, I'LL STAY COOL WITH SUGGESTIONS. THANKS FOR SHARING!!!! - XOXO Aubrey
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Permalink Reply by Desirée {PL Team} on
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Those are my faves too. I think I'll be making that watermelon ice this weekend.. DELICIOUS!
I'm happy to inspire, I do what I can...
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Permalink Reply by Mrs.Killer on
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these all look amazing! especially the chunky peach popsicle and the frozen choc. covered banana. i never thought to roll it in coconut. thanks for sharing!
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Permalink Reply by Tessa LeTaunt {★} on
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Frozen chocolate covered banana FTW!
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Permalink Reply by Ellie Monster{★} on
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My mouth is watering right now! Awesome share!
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