3 Summer Treats Perfect in this Heat

While not all may side with iHob’s decision to enter the burger industry, we can agree on this:

This summer is HOT!

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With temperatures approaching triple digits, you may be reaching for popsicles, ice cream sandwiches and snoballs to cool you down. After all, you know what they say: “if you can’t take the heat, get out of the kitchen!” But before you overload on sugar and throw in the towel, consider a set of treats that are cool, healthy, and perfect for beating the heat.

Here are three healthy, dessert-style recipes you need to try this summer:

Stacked Fruit Salad

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Ingredients

  • 2 tablespoons fat-free vanilla yogurt
  • 2 tablespoons fat-free ricotta cheese
  • 1/4 cup crushed pineapple, drained
  • 1/4 cup blueberries
  • 1/4 cup mandarin oranges
  • 1/2 small kiwi, peeled and sliced
  • 1 ring spiced apple

Directions

Mix the yogurt and ricotta cheese in a small bowl. Use a small spatula to smooth each layer as you add it to a parfait glass or a ring mold (place the mold on a plate). Spread 1/4 cup drained pineapple in the bottom. Spread half the yogurt-ricotta mixture over the pineapple. Top with a layer of blueberries. Mandarin orange segments come next, then another yogurt-ricotta layer. Arrange slices of peeled kiwi. Top with the spiced apple ring. Cover loosely and refrigerate, unless you’re ready to eat it at once. If you use the ring mold, some juice may leak out during refrigeration. Use a paper towel to dry the plate just before serving.

Serves: 1

The serving contains about 175 calories, 7 g protein, 0 g fat, 0 mg cholesterol, 38 g carbohydrates, 3 g fiber, and 56 mg sodium.

This dish is gluten-free.

Cherry Swirl Pudding

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Ingredients

  • 2 cups fat-free plain yogurt
  • 2 cups sweet black cherries, pitted
  • 1 teaspoon pure vanilla extract
  • 1/4 cup dried, unsweetened coconut

Directions

Increase the yogurt’s density by putting it in a strainer lined with cheesecloth or a coffee filter over a bowl. Refrigerate. After 2 hours, you’ll see about 1/2 cup liquid to discard. Halve the cherries. Mix the cherries, vanilla extract, and coconut into the yogurt. Refrigerate until ready to serve in stemmed cocktail glasses (just spoon it in).

Serves: 4

Each serving contains about 145 calories, 8 g protein, 9 g fat, 0 mg cholesterol, 24 g carbohydrates, 4 g fiber, and 100 mg sodium.

This dish is gluten-free.

Pineapple Smoothies

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Ingredients

  • 1 cup fresh pineapple chunks
  • 1 cup light vanilla yogurt
  • 1 cup crushed ice

Directions

Put ingredients in a blender. Puree and pour.

Serves: 2

Each serving contains about 110 calories, 5 g protein, 1 g fat, 23 g carbohydrates, 1 g fiber, and 66 mg sodium.

This dish is gluten-free and gout friendly.

Click here for more healthy recipes!

 

A Healthy Plate is a Happy Plate: 20 Ways to Enjoy More Fruits & Veggies

Author: Academy of Nutrition and Dietetics staff registered dietitian nutritionists

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Building a healthy plate is easy when you make half your plate fruits and vegetables. It’s also a great way to add color, flavor and texture plus vitamins, minerals and fiber. All this is packed in fruits and vegetables that are low in calories and fat. Make 2 cups of fruit and 2 ½ cups of vegetables your daily goal.

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Try the following tips to enjoy more fruits and vegetables every day:

  1. Variety abounds when using vegetables as pizza topping. Try broccoli, spinach, green peppers, tomatoes, mushrooms and zucchini.
  2. Mix up a breakfast smoothie made with low-fat milk, frozen strawberries and a banana.iStock-485076210.jpg
  3. Make a veggie wrap with roasted vegetables and low-fat cheese rolled in a whole-wheat tortilla.
  4. Try crunchy vegetables instead of chips with your favorite low-fat salad dressing for dipping.
  5. Grill colorful vegetable kabobs packed with tomatoes, green and red peppers, mushrooms and onions.
  6. Add color to salads with baby carrots, grape tomatoes, spinach leaves or mandarin oranges.*
  7. Keep cut vegetables handy for mid-afternoon snacks, side dishes, lunch box additions or a quick nibble while waiting for dinner. Ready-to-eat favorites: red, green or yellow peppers, broccoli or cauliflower florets, carrots, celery sticks, cucumbers, snap peas or whole radishes.
  8. Place colorful fruit where everyone can easily grab something for a snack-on-the- run. Keep a bowl of fresh, just ripe whole fruit in the center of your kitchen or dining table.iStock-832079576.jpg
  9. Get saucy with fruit. Puree apples, berries, peaches or pears in a blender for a thick, sweet sauce on grilled or broiled seafood or poultry, or on pancakes, French toast or waffles.
  10. Stuff an omelet with vegetables. Turn any omelet into a hearty meal with broccoli, squash, carrots, peppers, tomatoes or onions with low-fat sharp cheddar cheese.
  11. “Sandwich” in fruits and vegetables. Add pizzazz to sandwiches with sliced pineapple, apple, peppers, cucumber and tomato as fillings.
  12. Wake up to fruit. Make a habit of adding fruit to your morning oatmeal, ready-to-eat cereal, yogurt or toaster waffle.
  13. Top a baked potato with beans and salsa or broccoli and with low-fat cheese.iStock-140256741.jpg
  14. Microwave a cup of vegetable soup as a snack or with a sandwich for lunch.
  15. Add grated, shredded or chopped vegetables such as zucchini, spinach and carrots to lasagna, meatloaf, mashed potatoes, pasta sauce and rice dishes.
  16. Make fruit your dessert: Slice a  banana lengthwise and top with a scoop of low-fat frozen yogurt. Sprinkle with a tablespoon of chopped nuts.
  17. Stock your freezer with frozen vegetables to steam or stir-fry for a quick side dish.iStock-530627641.jpg
  18. Make your main dish a salad of dark, leafy greens and other colorful vegetables. Add chickpeas or edamame (fresh soybeans). Top with low-fat dressing.*
  19. Fruit on the grill: Make kabobs with pineapple, peaches and banana. Grill on low heat until fruit is hot and slightly golden.
  20. Dip: Whole wheat pita wedges in hummus, baked tortilla chips in salsa, strawberries or apple slices in low-fat yogurt, or graham crackers in applesauce.

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*See “Color Your Plate with Salad” at www.eatright.org/nutritiontipsheets for more tips on creating healthy salads

For a nutrition consultation with our dietitians, please call (504) 702-5700 to schedule an appointment.

 

 

To learn more about healthy lifestyle choices, visit our new Primary Care Center at 2003 Tulane Avenue or www.umcno.org/primary-care.

 

 

For information about the UMCNO Cancer Kitchen, which happens every other month at Simplee Gourmet, email Laura Kerns or call her at (504) 702-3691.