Frozen treats can be sinfully rich or low-cal


Who says you can't have it both ways?

You love sumptuously rich, chocolate-covered ice cream bars. But you also dote on low-calorie frozen fruit and yogurt pops.

Go ahead, indulge. Just in time for the dog days of summer, we've developed recipes for ultra-rich ice cream bars and low-calorie fruit pops.

Frozen Caramel-Peanut Ice Cream Bars

1 quart vanilla ice cream

1 12.25-ounce jar caramel ice cream topping

1/2 cup salted peanuts

18 ounces chocolate, cut into chunks

8 tablespoons butter

8 tablespoons cream

Freeze the ice cream (a rectangular quart works best) until brick-hard. Freeze the caramel topping until very thick.

With scissors, cut the carton away from the ice cream and place on a cutting board. Warm a sharp knife in hot water and cut the ice cream into oblong bars the shape and size of candy bars (about 4x1x- 3/4 inches). Place on baking sheets lined with buttered waxed paper. With the back of a spoon, make an indentation down the length of each bar, not quite to each edge. Freeze until very firm.

Remove bars from freezer and spoon caramel topping into indentations. Scatter peanuts over top. Return to freezer until very firm.

Meanwhile, place the chocolate in a microwave-safe bowl. Microwave on high power for 1 1/2 minutes. Stir. Add butter and microwave at 15-second intervals until butter and chocolate are melted. Stir thoroughly to incorporate the butter. Stir in the cream a little at a time until smooth. Cool to room temperature.

When ice cream is firm, coat the bottom of a shallow bowl with cooled chocolate. Place one ice cream bar in the chocolate and pour chocolate over the bar to cover. Remove from the chocolate with two forks and return to the chilled tray. Repeat with remaining bars, whisking the bars to the freezer as soon as possible. Makes 10 to 12 bars.

Mango Yogurt Pops

1 1/2 cups pureed ripe mango (1 to 2 mangoes)

2 cups low-fat vanilla yogurt

Artificial sweetener to taste

With a sharp knife, cut a lengthwise wedge from a mango and pry the flesh away from the seed with a knife. Continue in this manner until the all of the fruit has been separated from the seed. Peel and discard the rind. Cut the fruit into chunks and place in a food processor. Pulse on and off until pureed but still slightly chunky.

Measure out 1 1/2 cups pureed mango and combine it in a bowl with the yogurt. Stir well, and sweeten if necessary. Pour into small paper cups or molds. Freeze until mushy. Insert craft sticks and freeze firm.

Strawberry-Amaretto Pops

1 pint strawberries

2 tablespoons Amaretto liqueur

1 tablespoon fresh lemon juice

Artificial sweetener to taste

Remove hulls from berries and place in a food processor. Pulse on and off until the pieces of fruit are the size of peas. Transfer to a bowl and stir in liqueur and sweetener. Spoon into paper cups or molds. Freeze until mushy. Insert craft sticks and freeze until firm.

Blueberry Cream Bars

12 ounces blueberries

2/3 cup cold buttermilk

Artificial sweetener to taste

Place blueberries in metal baking pan and freeze rock-hard. Place in food processor. Add half buttermilk and pulse until berries begin sticking to the sides. Scrape down sides. Add sweetener to taste.

With motor running, gradually add remaining buttermilk, processing until the mixture begins to turn creamy but still has chunks. Spoon into small paper cups or molds. Insert craft sticks and freeze firm.

Copyright © 2020, The Baltimore Sun, a Baltimore Sun Media Group publication | Place an Ad