Refreshing Summer Recipes

These refreshing summer recipes combine healthy, fresh ingredients, unlike the artificial, sugary, store-bought comparable items.

The Lemony Creamsicle

By Wendy Kaplan, MS, RDN, CSO, CDN

• 2 Cups plain Kefir
• 2 tbsp lemon curd
• 6 Soft pitted dates
• 2 Tbsp lemon zest (+ some extra for popsicle mold)

Place ingredients in a blender until well mixed (a few seconds). Pour popsicle molds with a sprinkling of lemon zest and freeze for a few hours.

Tip: if you have leftovers (you should), enjoy it as a smoothie!

Refreshing Summer Mock-Mojito

By Wendy Kaplan, MS, RDN, CSO, CDN

Recipe: 3 servings

• 2 Cups unflavored seltzer
• 1 cup coconut water
• 12 Mint leaves
• 1/4 cup fresh-squeezed lime juice
• 1 cup cucumber slices

Muddle the mint in a cup, then combine all the ingredients in a pitcher. Refrigerate for 30 minutes and serve. Be sure to scoop the mint and cucumber into each glass for aesthetic appeal.

Tips: *To muddle the mint, place it in a cup and gently mash 3-4 times to release the juices. *Use English cucumbers, they are delicious, and seeds will be less prominent.

Refreshing Tomato Cucumber Salad

By Lauren McGarty, RD, CDN, BS

• 4-6 English cucumbers
• 2 large tomatoes
• 1 7 oz. Package of crumbled feta
• 6 Tbsp. olive oil
• 1/4 cup lemon juice
• Salt & pepper
Combine cucumber, tomatoes, and feta in a large bowl. Whisk oil and lemon juice in a small blow and add salt and pepper as desired. Pour over salad, toss and serve immediately.

Banana Nice Cream

By Lauren McGarty, RD, CDN, BS
• 4 Cups frozen bananas (2 large bananas)
• 2-4 Tbsp. milk (any type will work)
Place frozen bananas in a blender. Blend for 1-2 minutes (add more milk if desired). Consistency should be thick smoothie/soft serve-like. Enjoy immediately or transfer to a parchment-lined pan to freeze and enjoy later.

Tip:

Add desired toppings such as fresh berries or nuts.