Kickin’ it with Kenny: The Dog Days of Summer: Frozen Treats

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The following recipes were developed by Heinen’s chef and shared live on Kickin’ it with Kenny.

Blueberry Fruit-sicles

Makes 6 Popsicles

Ingredients

• 1 ½ cups fresh or frozen blueberries
• 1 ½ tbsp. Heinen’s honey
• 2 ½ cups vanilla yogurt, whole milk or reduced fat
• 4-6 Tbsp. Heinen’s milk

Instructions

1. Heat the blueberries and honey in a small saucepan over medium heat. Simmer for several minutes until the blueberries start to burst and release their juices. Mash them slightly with a fork, leaving some berries whole. Remove from the heat and cool.
2. Whisk the yogurt and milk together in a bowl. Use just enough milk to thin the yogurt to a pourable consistency.
3. Gently fold the cooled blueberry mixture into the yogurt. To retain a swirly pattern, do not over mix.
4. Pour the mixture into popsicles molds. Place popsicle sticks into the molds, cover and freeze overnight until solid.
5. To unmold, dip the popsicle molds in warm water and gently pull out the popsicles.

No-Churn Mango Lassi Ice Cream

Makes 4 Servings

Ingredients

• 1/2 cup plain yogurt
• 2 cups Heinen’s frozen mango chunks
• 1 tbsp. Heinen’s honey
• Pinch of ground cardamom

Instructions

1. Spoon the yogurt into an ice cube tray and freeze until solid, at least 2 hours and up to overnight.
2. Add the frozen yogurt cubes to a food processor along with the mango, honey and cardamom.
3. Process until smooth, scraping down the sides of the bowl with a rubber spatula as needed.
4. Transfer to an airtight container and freeze until “scoopable,” about 1 hour.

Strawberry-Mango Snow Cone

Makes 4 Servings

Ingredients

• Ice
• 2 mangoes, peeled and chopped
• 1 pint strawberries, hulled and sliced
• Juice of 1 lime, plus wedges for garnish
• Mint, for garnish

Instructions

1. Fill a food processor with ice. Process until the ice is very fine, like snow.
2. Add the mangoes and strawberries and pulse to blend.
3. Pile the crushed ice into dessert glasses or dishes and squeeze fresh lime juice over top.
4. Garnish with lime wedges and mint leaves.
5. Serve immediately.