Super Healthy Summer Treats

It’s the season of super hot days, beach clothing and well lots of time to enjoy treats with the family.

I know a lot of people are thinking of ways to be able to enjoy treats with their families and loved ones and also without spoiling their diets.

So I decided to find super tasty, healthy and yummy treats that can be enjoyed by everyone fitfam and none fitfam alike.

Here are a few treats for you to try;

1) Watermelon Ice Pops; who doesn’t love watermelons right? Well here’s a recipe from the Food Network on how to make this delicious treat.


3 cups seedless watermelon, cubed and chilled

1/2 cup superfine sugar

2 tablespoons mini chocolate chips

1/4 cup coconut milk

1 ripe avocado, diced

Juice of 1 lime


Special equipment:

six 3- to 4-ounce ice-pop molds with wooden or plastic ice-pop sticks (without guards)

  1. Puree the watermelon with 1/4 cup of the sugar in a blender. Pour into a medium bowl and freeze, stirring every 30 minutes, until the puree resembles a slushy mixture, about 2 hours.
  2. Fold the chocolate chips into the watermelon slush and pour into six 3- to 4-ounce ice-pop molds, filling them about three-quarters full. Insert wooden or plastic (without guards) ice-pop sticks. Freeze until the mixture is just slightly set, about 30 minutes.
  3. Meanwhile, mix the coconut milk and 2 tablespoons of sugar in a small bowl and refrigerate.
  4. After 30 minutes, pour the coconut milk mixture on top of the watermelon mixture, leaving a 1/4-inch headspace at the top. Freeze until the mixture is just slightly set, about 30 minutes.
  5. Right before the coconut milk mixture is just set, puree the avocado, lime juice, 1/4 cup of water and the remaining 2 tablespoons sugar in a blender until smooth and creamy. Top the coconut layer with the avocado mixture and freeze until solid, about 4 hours.
  6. Let sit at room temperature for about 5 minutes before unmolding.

2) Strawberry Shortcake;



1 1/2 cups all-purpose flour, plus more for dusting

3 tablespoons granulated sugar

1 1/2 teaspoons baking powder

1/2 teaspoon fine salt

3 tablespoons cold salted butter, cut into small pieces

1 tablespoon grated lemon zest

1 large egg, slightly beaten

1/2 cup plus 1 tablespoon low-fat buttermilk

1 tablespoon sliced almonds


4 cups strawberries, hulled and sliced

2 to 3 tablespoons granulated sugar (depending on the ripeness of the berries)

2 teaspoons grated orange zest plus 1 tablespoon orange juice

1 cup 0 percent or 2 percent fat Greek yogurt, for serving

Confectioners’ sugar, for dusting, optional


  1. For the shortcakes: Preheat the oven to 400 degrees F. Line a large baking sheet with parchment. =
  2. Combine the flour, granulated sugar, baking powder and salt in a large bowl. Add the butter and work it into the flour mixture with your fingers until it resembles coarse meal.
  3. Whisk together the lemon zest, egg and 1/2 cup of the buttermilk in a small bowl. Add to the flour mixture and lightly mix with your hands or a spoon until the dough just comes together. Do not overmix. Turn the dough out onto a lightly floured work surface. With lightly floured hands, gently pat the dough into a 7­inch round about 1/2 inch thick. Cut into 8 equal wedges. Space the shortcakes evenly on the prepared baking sheet. Brush the tops with the remaining 1 tablespoon buttermilk and sprinkle with the almonds. Bake until golden brown, 12 to 15 minutes.
  4. For the filling: Combine the strawberries, granulated sugar and orange zest and juice in a large bowl. Let stand until the sugar is dissolved and the mixture is syrupy, about 15 minutes.
  5. Split the shortcakes. Place the bottom halves of the shortcakes on plates and top evenly with the strawberry mixture and yogurt. Cover with the shortcake tops. Dust with the confectioners’ sugar if using.

Leave a comment