Stay on track this summer with our top picks of healthy summer snacks! Whether you want to spice up your picnic or simply want some healthier options to impress at your next BBQ, look no further than these recipes for some tasty summer treats!
Berry lemonade ice lollies
- Berry flavoured cordial of your choice
- 1 x punnet of strawberries
- 1 x punnet of blueberries
- Pour 200ml of the cordial into a large jug or drinks pitcher.
- Top up the pitcher with 1700ml of cold water and stir well with a spoon.
- Slice the strawberries lengthways into thin slices. Using as much fruit as you please, then place some strawberry slices and blueberries into the bottom of the ice lolly moulds.
- Top up each mould with the cordial mixture and place the tops on before freezing overnight.
- Once fully frozen, enjoy! – These can last in the freezer for a number of weeks.
Sweet potato and edam quesadillas
- 2 sweet potatoes
- 60g Edam cheese, grated
- 200g broad beans (can use frozen)
- 4 corn tortillas
- 1 tbsp olive oil
- 4 shallots, finely sliced
- *** the potatoes all over with a fork, for 10 mins or until soft all the way through.
- Next, heat the olive oil in a frying pan over a medium heat, before adding the shallots and cooking thoroughly until soft and beginning to go brown.
- When just beginning to brown, remove from the pan and set aside.
- Boil a small pan of water and cook the broad beans through thoroughly for 3 mins, before draining and running under cold water.
- Put a tortilla in the same frying pan you used for the shallots. Over a medium heat, warm through and scatter over a quarter of the cheese, press on half of the potatoes and add half the onions and broad beans.
- Add the other quarter of the cheese and top with a second tortilla.
- Heat through in the pan for 2 mins before flipping and cooking for a further two on the following side.
- Repeat this process for the other tortillas. Once removed from the pan, cut into quarters and serve with your choice of dips and salad.
Make each of the below dips in a flash! Serve with toasted pitta bread, or cucumber and carrot sticks.
- 1 ripe avocado, peeled, destoned and roughly chopped
- Juice 1/2 lime
- 1 tbsp chilli powder
- Half a clove of garlic, crushed
- Place all ingredients in a small bowl and mash together with the back of a fork. To bulk up, add a handful of tomatoes, roughly chopped.
- Half a cucumber, peeled, deseeded and grated
- 200g greek yoghurt
- 1 tbsp mint
- Place all ingredients in a small bowl and mix thoroughly.
- 1 tin chickpeas
- 1 clove garlic, crushed
- 2 tbsp olive oil
- Juice of half a lemon
- 2 tbsp natural yoghurt
- Place all ingredients in a blender and pulse well until a smooth paste is formed.
Berry yoghurt ice lollies
- 75g blackberries
- 4 tsp runny honey
- 150g raspberries
- 300g flavoured Greek yogurt, e.g. coconut/vanilla
- Mash the blackberries with 2 teaspoons of the honey, before doing the same with the raspberries and the remaining 2 tsps of honey in a separate bowl.
- Layer alternate spoonfuls of fruit and yoghurt into ice lolly molds, before adding lolly sticks and freezing overnight.
Chocolate, nut and coconut fruit skewers
- 2 large bananas, sliced thick
- 500g sliced strawberries, sliced thick
- 200g blueberries
- 200g raspberries
- 100g dark chocolate chips
- ½ tsp coconut oil
- 50g desiccated coconut
- 75g roasted salted almonds, finely chopped
- 10-12 wooden skewers
- Slice bananas and strawberries, ready to use.
- Line a baking tray with parchment paper and set aside.
- Put the chocolate chips in a small bowl and microwave 20 seconds at a time, stirring frequently. Once melted, add the coconut oil, stir thoroughly and set aside.
- Now thread the fruit onto skewers alternating the type of fruit you use each time. Make sure you leave an inch or two of space at the bottom of the skewer and place on the baking tray once the skewer is full.
- Repeat with remaining skewers and set aside any leftover fruit.
- Dipping a fork into the melted chocolate, drizzle the skewers lightly with the chocolate
- Then go on to sprinkle with desired amount of coconut and almonds.
Note: you can use any fruit of your choice on these skewers. Why not try white chocolate instead of dark too!
Chocolate banana frozen yoghurt bars
- 500g full fat greek yogurt
- 2 tbsp honey
- 4 tbsp cocoa powder
- 2 ripe bananas
- Mix the all ingredients apart from the bananas together in a large bowl until fully combined.
- Chop the bananas into thin round slices.
- Line a square dish with parchment paper and top with half of the chocolately yoghurt mixture. Then layer with half of the chopped banana slices before adding the rest of the yoghurt and topping with the remaining banana.
- Place in the freezer for 2 to 3 hours overnight until solid.
- Once fully frozen remove from the freezer, cut into chunks and serve immediately.
- Remaining bars can be stored in the freezer for up to 2 months.