Ice cream, frozen yogurt, smoothies — they’re all a sure sign of summer at our house. My kids must have some sort of Pavlovian response: as soon as it’s warm enough to play outside, they ask (and sometimes beg) for frozen treats. Instead of heading to the nearest DQ, we usually make our own. We check out the new flavors at the grocery store and spend far too much time deciding on the one to buy. Last year, my daughter’s favorite was cotton candy ice cream, and my son liked cookies and cream. I don’t want to be a spoilsport, but I want my kids to start eating more frozen yogurt and less ice cream. I’ve assured them I haven’t outlawed ice cream; we just need to eat less of it because of the very high fat content.
This year we found several new flavors of frozen yogurt. Among the favorites were blueberries and cream, caramel, and Moose Tracks — chocolate and vanilla swirled with little chunks of chocolate pieces. Several of these flavors were fortified with omega 3s, which has been linked to healthier brain and heart function (and development in children). Omega-3s come from certain plants (such as flax), certain types of algae, and from some species of fish, such as sardines and salmon.
I was skeptical at first — fish oil frozen yogurt doesn’t sound very appetizing. I e-mailed a friend who works at Kemps (they make the omega-3-fortified frozen yogurt) and asked what the source was. She wrote back, “The fish oil used in Kemps Plus and most other products with omega 3s is highly refined, which renders it nonallergenic and taste free.”
I tasted the fortified yogurt, anticipating a “scent of the sea.” There was no hint of fish taste or smell. It tasted creamy, flavorful (in a good way), and lots more like ice cream than I expected. Now I was ready to make new recipes for our summertime treats!
Cooking with kids
These warm weather concoctions are great for young chefs who want to do their own measuring. Be sure to use a large enough measuring cup to account for “overpouring.” Ask them each time they measure to make sure it is the right amount (according to the recipe). You may be doing a lot of measuring trial and error, but that is how kids learn to measure.
Their favorite part (besides eating the final product) will be the blender in action. I know it sounds hokey, but my kids always love to watch it blend. Any blender will work for these recipes, but if it has a smaller motor, you may have to add the ice cream one cup at a time (blend between each addition). The smaller motors can’t process all of the solids (frozen fruit, frozen yogurt) at once. If it gets stuck, or stops blending, add more liquid and stir up the contents in the blender.
Blazin’ Red Berry Smoothie
Serves 4
3 cups strawberry frozen yogurt (Kemps brand recommended)
½ cup pomegranate juice
1 cup raspberries (fresh or frozen)
½ cup cherries (fresh or frozen)
½ cup milk
Combine the frozen yogurt and pomegranate juice in a blender. Add the cherries, raspberries, and milk. Blend until smooth.
Tropical Paradise Smoothie (or Piña Colada)
Serves 4
3 cups vanilla frozen yogurt (Kemps brand recommended)
½ cup orange juice
1 cup sliced mango (frozen or fresh)
½ lite coconut milk
½ cup pineapple chunks (frozen, canned, or fresh)
Combine the frozen yogurt and orange juice in a blender. Add the mango slices, coconut milk, and pineapple. Blend until smooth.
