Frozen Chocolate Covered Bananas

Bluth bananas anyone? These yummy little guys were a Giles' favourite when we first got married and are such a great summer treat. I've seen other recipes that have sprinkles and coconut on them too. I'm a fan of the straight up peanuts though. A bit messy to make, but so worth it! Bon appétit!


Ingredients
8 ounces semisweet chocolate, chopped
6 popsicle sticks or wooden skewers
2 bananas, peeled and cut crosswise into thirds
1/3 cup coarsely chopped salted peanuts

Directions
1. Place chocolate in a heatproof bowl set over (not in) a pan of gently simmering water. Stir just until melted.

For all you Arrested Development fans
out there, I'm sure you'll enjoy
 this sweet picture of George Michael
 at the Frozen Banana stand :)

2. Line a baking sheet with waxed paper. Insert a popsicle stick in one end of each banana piece. Dip banana, one piece at a time, in chocolate, spooning on additional chocolate to cover.

3. Sprinkle each banana with peanuts, and set on prepared baking sheet. Refrigerate until chocolate is firm, 20 minutes, or up to 3 days.

Frozen Fruit Skewers with Honey-Yogurt Dipping Sauce

Oooooooooooo look at these little guys! Kids`ll eat anything on a stick right? They'll be fooled in to thinking it's fun and down all of their fruit n' veggie servings in one sitting. I'm sure of it! This recipe encourages lots and lots of NIBBLING. Bon appétit!




Ingredients:
Skewers:

Fresh fruit (raspberries, grapes, strawberries, blackberries, kiwi ... you name it!)

Honey-Yogurt Dipping Sauce
¼ cup plain yogurt
2 teaspoons honey

Directions:

1. Fill your skewers up with fruit - your little guys can help out with this!

2. Freeze the skewers in an airtight container or a zip-top bag for at least 5 hours until frozen solid.

Frozen Fruit Cupcakes

Okay folks. This is the frozen summer dessert to beat all frozen summer desserts. Bring these cutesies out of your freezer and you will be revered as the dessert goddess who rules with her golden whisk. They`re gorgeous, zippy and not crazy bad for you. Such a refreshing, cool treat for a hot summer day. Bon appétit!
ps - it pains, pains, PAINS me that I don't have a real picture of these cupcakes. This picture looks something like them but not exactly... Imagine a colourful buttermilk filled cupcake with half submerged pieces of fruit, nice and frosty... or, better yet - go pick yourself up a carton of buttermilk and make up some of your own!

Ingredients:
1 lemon

2 cups buttermilk 

1/2 cup sugar 

1/8 teaspoon salt 

2 cups assorted fresh fruit 

Garnishes: Lemon leaves, halved strawberries, blueberries, raspberries and nectarine wedges 

IMPORTANT NOTE: Begin about 3 -1/2 hours before serving or prepare a day ahead. 

Directions: 

1. Line (twelve) 2-1/2-inch muffin pan cups with fluted paper baking cups. 

2. Into a large bowl, grate peel from lemon. Add buttermilk, sugar and salt. With wire whisk; mix til blended. Gently stir in 1-1/4 cups fruit. Spoon mixture into paper baking cups. 

3. Top with remaining 3/4 cup fruit. Some fruit will stay above mixture for pretty color. Cover; freeze til firm, about 3 hours. Peel off paper baking cups from dessert.