Summer Desserts

Hubby’s and my first apartment together happened to have a 99 yen food shop on the first floor.  For some things it was convenient: open 24 hours, decent selection and close to home.  But the hubby developed this habit of buying ice cream EVERY DAY during the hot months.  This started to worry me.  Dessert is more of a special occasion, not a daily occurrence – especially ice cream.  I couldn’t break him of this habit so I decided to take matters into my own hands. Oh, and did I mention that he would eat not one, but half a box daily?  That summer we happened upon an ice cream maker at Costco.  I tried making a few healthier options and it turns out he doesn’t need to have fatty ice cream.  I used to just mix yogurt and fruit and that would be good enough once it had gone through the ice cream maker.  Here are some of the other non-unhealthy desserts I keep in the freezer/fridge to prevent ice cream buying.

Chocolate Chai Ice Cream Bars

enough soy/cow’s milk to fill up your molds
1/2 chocolate bar (I used dark chocolate)
3-4 cardamon pods
1-2 tablespoons loose black tea
dash or two of cinnamon
4 cloves

Add everything but the chocolate to a sauce pan and bring to a boil.  Simmer until the tea has made the soy milk rather dark.  Add the chocolate and stir until melted.  Remove from heat and strain out the tea leaves and spices.  Cool before adding to molds. Freeze.

Latte Ice Cream Bars

enough espresso to fill your molds 3/4 full
milk/soy milk to top off your molds

Flavoring options:
sugar to taste
half a bar of chocolate
1/2 teaspoon of cinnamon added to coffee grounds before making espresso
1 teaspoon of vanilla

If adding chocolate or sugar, mix hot espresso and chocolate/sugar in a bowl and stir until melted.  Mix all ingredients in a small bowl and cool.  Freeze in molds.  Enjoy.

Yogurt Jelly

This can be frozen in small cups, ice cream bar molds or the ice cream maker or it can be refrigerated as jelly.

1 container yogurt
2-3 sachets of jelly powder (see below)
100mL hot juice/water if using fresh fruit
1 can fruit of your choice (fruit cocktail, peaches, berries, etc.)
or
fresh fruit of your choice, pureed or mashed (bananas don’t work well unless they have been cooked)

If you are using canned fruit, heat up 100mL of juice in a sauce pan or in the microwave to just below the boiling point.  It needs to be between 80 and 100 degrees Celsius.  If you are using fresh fruit, do the same with either water or a juice of your choice.  While the liquid is heating, mix the fruit and yogurt in a large Tupperware or serving dish.  Mix the two sachets of jelly powder with the hot liquid until it is dissolved.  Add this liquid to the yogurt and fruit mixture and mix well.  If serving as jelly, refrigerate.  If making ice cream in an ice cream maker, refrigerate for an hour before putting in ice cream maker.  If making ice cream bars, freeze.

Note: you can substitute fruit juice for yogurt for something lighter.

Making Jelly

I usually buy the jelly powder to the right.  It will make a total of 250mL of jelly per sachet.  The basic instructions for making cold jellies is to mix the powder with 3 tablespoons of liquid that has been heated to 80-99 degrees Celsius and then add to rest of jelly ingredients.