July is National Ice Cream Month but after just looking at the Freakshake I’ve had my fill for awhile. I’m trying to cut back on sweets and one of my favorite desserts is fruit. What makes fruit even better in the summer? Frozen fruits to cool you off.
No need to spend the unnecessary calories on sweetened fruit pops from the supermarket when you can pick up fresh fruit and freeze it yourself — melons and peaches and berries are really cheap right now. Too lazy? I don’t blame you, but you can pick up affordable frozen fruits at any supermarket. I just munch on them out of the bag. Pineapple, peaches, berries, grapes and mangos are all good to eat as they don’t turn into solid ice cubes in their frozen states. Have fresh fruit you’re not going to eat? Freeze it.
Here are more ways to use frozen fruit:
Still craving ice cream?
Just sprinkle some frozen berries on top and feel better about indulging.
Frozen fruit keeps your smoothie a lot colder than fresh fruit. Plus you can put a variety of fruits in that you normally wouldn’t buy fresh.
Sorbert or sherbet
Puree frozen fruit in a blender with orange juice to make a fast sorbet. For sherbet, use a little milk and freeze until firm. Purée again in a food processor just before serving.
Place thawed frozen fruit in a shallow baking dish. Sprinkle one tablespoon granulated or brown sugar over top. Top with refrigerated buttermilk biscuits and bake at 375 for 20-25 minutes or until biscuits are golden brown.
Infuse them in your homemade iced tea.
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Get your frozen fruit on and be healthy.