Frozen July 4th snacks you’ll love

    Photo: Dena Gershkovich

    July 4th is this weekend, which means that it’s time to share some red, white and blue recipes. Whether you’ll be spending Independence Day enjoying a barbeque with family in your backyard or relaxing poolside with friends, these refreshing, healthy and easy frozen treats will contribute to your chill – literally and figuratively. Enjoy!

    Strawberry Sparklers

    Photo: Dena Gershkovich

    Adding a skewer to sprinkled-coated chocolate-covered strawberries quickly turns them into strawberry sparklers. This easy yet impressive-looking recipe is a total crowd favorite; the sticks make the strawberries visually appealing, as well as easier to eat.

    Ingredients:

    Photo: Dena Gershkovich
    • 20 medium strawberries, washed and dried
    • 20 wooden skewers
    • 1 ½ cups white chocolate chips
    • 1 ½ cups dark chocolate chips or semi-sweet chocolate chips
    • 2 to 3 tablespoons coconut oil, divided
    • Red, white and blue sprinkles

    Makes about 20 strawberries

    Directions:

    Line two baking sheets with parchment paper. Set aside. Insert one skewer into each strawberry.

    In a small saucepan, melt the white chocolate chips with 1 tablespoon of coconut oil over low heat while stirring continuously. If the chocolate is still on the thicker side, add more coconut oil by the half-tablespoon until the mixture reaches a smooth, even consistency.

    Photo: Dena Gershkovich

    Turn off the heat. Dip ten of the strawberries into the white chocolate, and then sprinkle red, white and blue sprinkles on top. (Note: You can do this over a plate to make clean-up easier). Add the sprinkles immediately after dipping in the chocolate so that they stick. After the strawberries are topped with sprinkles, place them on one of the baking sheets, and freeze overnight.

    To make the dark chocolate-covered strawberries, in a separate small saucepan, melt the dark chocolate chips with 1 tablespoon of coconut oil over low heat while stirring continuously. If the chocolate is still on the thicker side, add more coconut oil by the half-tablespoon until the mixture reaches a smooth, even consistency.

    Turn off the heat. Dip the remaining ten strawberries into the dark chocolate; top with sprinkles. Place strawberries on the other baking sheet, and freeze overnight.

    Refrigerate strawberries for about 30 to 45 minutes just before serving so that they thaw – those with sensitive teeth will thank you!

    Yogurt Bark with White Chocolate and Berries

    Photo: Dena Gershkovich

    Frozen yogurt is a great way to sneak some protein into the party, as well as probiotics, which are great for your gut. I made this recipe with a vanilla Greek yogurt base, but you could also blend plain Greek yogurt with strawberries before adding the toppings to add some more color to this snack.

    Photo: Dena Gershkovich

    Ingredients:

    • One 24-ounce container vanilla Greek yogurt
    • Raspberries
    • Blueberries
    • White chocolate chips
    • Lemon zest (optional)

    Directions:

    Photo: Dena Gershkovich

     

    Line a baking sheet with parchment paper. Using a spatula, spread the yogurt out in an even layer on the parchment paper.

    Top yogurt with raspberries, blueberries, white chocolate chips, lemon zest and/or other red, white and blue toppings.

    Cover with foil and freeze overnight. Let bark thaw before cutting/breaking up.

    Red, White and Blue Tie-Dye Fruit Popsicles

    Photo: Dena Gershkovich

    Refreshing, sweet and light, fruit popsicles are a great way to help you increase your fruit intake and stay hydrated. I used frozen berries in this recipe to create a tie-dye effect; if you use fresh fruit, the colors won’t bleed into each other.

    Ingredients:

    • Popsicle mold and popsicle sticks

      Photo: Dena Gershkovich
    • Fresh watermelon, cut into stars
    • Frozen blueberries
    • Frozen strawberries
    • Coconut water

    Directions:

    Cut watermelon into stars using a cookie cutter. Place a popsicle stick into each star before inserting it into the popsicle molds. Doing this will help the stars stay visible and not float to the top when the liquid is added.

    Add a small handful of frozen berries to each popsicle, and pour in coconut water. Freeze overnight.

    I hope these recipes contribute happiness and deliciousness to your Independence Day. Happy July 4th!

    Dena Gershkovich
    Dena Gershkovich is a writer, recipe developer and future dietitian. She holds a BS in Dietetics and a BA in Journalism from the University of Maryland. Follow Dena on her blog (The Artsy Palate) and on Instagram (@theartsypalate) to see more of her work!