HOT OUT THERE,huh?
You need something cold and refreshing—without the sugar shock. These 11 recipes are all simple, have way less added sugar, and sometimes even sneak in actual nutrition. Call it the sweet spot.
FOR COOKOUT SIPPING
Horchata Shake
Rinse 1 cup long rice until the water runs clear. In a bowl, combine the rice with 3 cups water and 3 cinnamon sticks. Soak, at room temp, at least 3 hours and up to overnight. Transfer the rice, water, and 1 cinnamon stick, along with ½ cup toasted almond slices, to a blender. Blend till smooth. Pour the mix through a fine mesh sieve lined with cheesecloth (if you have it). Mix in a 14 oz can evaporated milk and ¼ cup sweetened condensed milk. (This all makes 6 cups.) To make a shake: In a blender, combine 1 cup horchata, ½ cup ice, ½ medium frozen banana, and ¼ cup vanilla ice cream. Blend until completely combined; top with cinnamon.
FOR A POST-WORKOUT COOLDOWN
Chocolate Strawberry Crunch Bowl
In a blender, puree 1 cup milk, 1 frozen banana, ½ cup ice cubes, 2 Tbsp cocoa powder, 1 Tbsp honey, and 1 tsp vanilla extract. Transfer to a bowl and top with ¼ cup toasted unsweetened coconut, ¼ cup strawberry granola, 2 Tbsp chocolate chips, and freeze-dried strawberries. Feeds 1
FOR A PARTY
Lemon Cream Dip
Whisk 1 cup heavy cream until stiff peaks form. Fold in ½ cup store-bought lemon curd and 1 Tbsp lemon zest, leaving it slightly streaky. Serve with berries, grapes, graham crackers, and/or small rice cakes, for dipping. Feeds 4 to 6
FOR A SCOOP CRAVING
Mason Jar Ice Cream
In a pint-size mason jar, add ½ cup heavy cream, 1½ tsp granulated sugar, ½ tsp vanilla or almond extract (or a mix), and 2 thin sandwich cookies broken into pieces. Cover and shake until the cream is thick enough to cling to the back of a spoon, about 3 minutes. Leave in a deep part of the freezer until it is the consistency of soft serve, at least 2 hours. Stir and eat. Feeds 1
FOR AN ALL-OUT FAMILY TREAT
Wannabe Halo Halo
Prepare 1 cup diced mango, pineapple, or jackfruit; ½ cup fruit-flavored boba or soaked tapioca pearls; ½ cup prepared lime or strawberry gelatin, diced; 1 small store-bought flan, quartered; 1 medium banana, sliced; and ½ cup evaporated milk. In a blender, “shave” about 2 cups ice, until snow-cone consistency. Working quickly, in tall sundae glasses or bowls, layer a quarter of the diced fruit, shaved ice, 2 Tbsp boba,
and more shaved ice; top each with a quarter of the diced gelatin and flan, a quarter of the sliced banana, and 2 Tbsp evaporated milk. Feeds 4
FOR A NO-COOK BREAKFAST
Maple Bourbon Banana Chia Pudding
In a small bowl, combine 1 cup milk, ¼ cup chia seeds, 3 Tbsp maple syrup, 1 Tbsp bourbon, and 1½ tsp vanilla extract. Let sit in the fridge, about 2 hours, to firm. Slice 1 large banana into ¼-inch-thick slices and crumble 4 vanilla wafer cookies. Layer the chia pudding, banana, cookie crumbles, and a dash of cinnamon in 2 cups. Finish with more banana and cinnamon. Feeds 2
FOR WEEKNIGHT DESSERT
Watermelon Granita with Chile Lime
In a blender or food processor, puree 1½ lb watermelon chunks, 2 Tbsp sugar, and the juice of ½ lime. Pour through a fine mesh sieve into an 8-inch square pan. Cover with plastic wrap and freeze, 2 hours. Remove from the freezer and, with a fork, scrape the frozen contents until they resemble wet sand. Place back in the freezer and continue to freeze and scrape every hour or 2 until completely frozen. To serve, scoop into a glass and top with chile-lime seasoning. Feeds 4