Summertime is the perfect time to invite your besties over for a cookout or casual al fresco meal. And no dinner party of any sort is complete without a sweet treat. But let’s face it, it’s flipping hot outside. One of the last things you feel like doing is spending a lot of time in your kitchen with a hot oven. So, what do you do? Well, you make one of our easy, cool, no-bake desserts for you and your guests to enjoy! And did we mention easy? Because they are!
Fruit Punch Pops
This is a super easy and refreshing treat that requires nothing more than fruit, fruit punch and a popsicle mold. If you don’t already have one, please invest in a popsicle mold. The twelve buck investment will being you a lifetime of thirst-quenching enjoyment! You can also cater this recipe to suit your taste buds, simply use and juicy fruits that you like, such as kiwi, pineapple, orange segments, peaches, raspberries or cherries.
1 cup seedless green grapes, halved lengthwise
1 cup strawberries, finely chopped
1 cup blueberries
1 ½ cups fruit punch
Combine the fruit in a large mixing bowl. Spoon the mixture into the popsicle molds. Fill each mold with enough punch to reach the fill line. Add the popsicle stick and place in the freezer. Freeze for at least 4 hours up to overnight, or until the popsicles are frozen solid. Allow the molds to sit at room temperature for 5 minutes or place under warm running water for 10-20 seconds to remove popsicles.
Here is another easy dessert that only requires a few ingredients. It’ll also takes less than fifteen minutes to make, so you can mix it up while your friends clear the table!
4 ripe bananas, cut in 1-inch thick medallions
2 tbsp. butter
1 cup sugar
Melt the butter in a nonstick pan and add the sugar. Turn the heat up to medium-high and melt the sugar. This will take a few minutes, depending on your stove. Once the sugar melts, turn the burner off immediately. Mix. Add the bananas and toss. Transfer to plates.
This hot-weather (and highly refreshing) dessert will go from your blender to table in minutes. YIPPIE!
2 1/2 pints raspberries (7 cups)
1 pint raspberry sorbet, softened
1 tablespoon finely grated lime zest
1/4 cup fresh lemon juice (from 2 or 3 lemons)
1 cup vanilla ice cream, softened
Put 5 1/2 cups of raspberries, the sorbet, lime zest, and lemon juice into a blender. Pulse a few times, then puree until very smooth. Add the ice cream. Puree, stopping and stirring with spatula as needed. Stir in 1 cup raspberries. Pour mixture into glasses. Garnish with remaining 1/2 cup raspberries and lime zest.
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