Total Time: 30 active minutes | Servings: 8

Ingredients

• 2 cups fresh berries, washed and chopped (use a single kind or a variety)
• 1/4 cup sugar
• 2 tablespoons honey
• 1/4 cup water
• 1 teaspoon lemon juice
• 1 1/2 cups plain, nonfat Greek yogurt

Preparation

• In a saucepan, bring the berries, sugar, honey and water to a boil. Simmer for a few minutes to dissolve the sugar, remove from heat, and pulse in a food processor until just chunky.
• Place the mixture into a small bowl and cool it in the refrigerator for 15-20 minutes. Whisk or fold the yogurt and lemon juice into the berry mixture until thoroughly combined.
• Pour the mixture into molds (see Tips & Notes) and freeze for at least 5 hours. Run molds under hot water to release the ice pops.

Serving Suggestion

Freeze the ice pop mixture in ice cube trays, and serve two or three in a tall glass of ginger ale for a fun summer cooler. For a non-dairy version, substitute soy yogurt or coconut milk yogurt for the Greek yogurt.

Nutritional Information

Total Time: 45 active minutes | Servings: 4

Ingredients

• 1 cup mayonnaise
• 1/4 cup dill pickle brine
• 1 tablespoon Worcestershire sauce
• 1 clove garlic, pressed
• 1 teaspoon sugar
• 1/2 teaspoon smoked paprika
• 1 teaspoon salt
• 1 teaspoon pepper
• 4 chicken leg quarters

Preparation

• Whisk mayonnaise, pickle brine, vinegar, Worcestershire sauce, garlic, sugar, smoked paprika, ½ teaspoon of the salt, and ½ teaspoon of the pepper together in a small bowl until smooth.
• Transfer ½ cup of the sauce to a large zip-top plastic bag and add chicken. Seal bag and massage to distribute marinade. Refrigerate for at least 2 and up to 24 hours. Reserve the remaining sauce in the refrigerator.
• Remove chicken from refrigerator and let stand at room temperature for 30 minutes. Preheat grill to high (450°F to 500°F). Remove chicken from marinade, letting excess drip off. Discard marinade. Sprinkle both sides of chicken with remaining salt and pepper.
• Place chicken, skin side down, on oiled grates. Grill, uncovered, until grill marks appear and skin starts to turn golden, about 4 minutes. Turn chicken and close grill. Reduce heat to medium (350°F to 400°F), and cook, undisturbed, until a thermometer inserted into thickest portion of thigh registers 155°F; 15 to 20 minutes. Remove chicken from grill. Serve with reserved sauce.

Nutritional Information

730 calories, 54 g. fat, 320 mg. cholesterol, 580 mg. sodium, 2 g. carbohydrate, 0 g. fiber, 54 g. protein

Total Time: 10 active minutes | Servings: 6

Ingredients

• 4 cups chopped fruit
• 3 cups water
• 2 tablespoons honey or agave, add more to taste
• 2 tablespoons fresh lime juice

Preparation

• Place the chopped fruit, water and sweetener in a blender and blend. If desired, place a wire mesh strainer over a pitcher or large jar and strain the mixture. This is optional but makes a smoother drink.
• Taste the puree and add more sweetener if needed.
• Serve immediately over ice.

Nutritional Information

60 calories, 0 g. fat, 0 mg. cholesterol, 0 mg. sodium, 14 g. carbohydrate, 2 g. fiber, 0 g. protein 

Total Time: 20 active minutes | Servings: 3

Ingredients

• 1 cup strawberries
• 1 cup raspberries
• 1 banana
• 1 cup blueberries
• Light cream cheese
• 3 slices of whole wheat bread
• Berry jam

Preparation

• Thinly slice 1/2 cup strawberries. Cut all the raspberries in half. Slice the entire banana.
• Toast three slices of bread. Spread a layer of cream cheese over the top of each toasted slice.

Starry Night

• Form a star shape using five strawberry slices. Put the star in the middle of a toasted bread slice.
• Outline the strawberry star with cut raspberries.
• Fill up the rest of the toasted slice with blueberries.
• Cut off the top of a whole strawberry. Place it in the middle of the star.

Stripes Forever

• Cut banana slices in half across the middle. Lay the slices in a vertical row on the right-hand side of the second toasted bread slice.
• Make a row of cut raspberries next to the banana slices.
• Make a row of blueberries next to the raspberries.
• Continue making rows of banana slices, raspberries, and blueberries until the toasted slice is filled.

Land of the Free

• Make two horizontal lines of three blueberries in the upper left-hand corner of the last toasted bread slice.
• Make three horizontal lines of jam on the toast. Use a knife to make the lines even and thin. Make sure a line runs into the blueberries.
• Place cut raspberries on top of the lines of jam.

Nutritional Information

230 calories, 5 g. fat, 10 mg. cholesterol, 240 mg. sodium, 43 g. carbohydrate, 7 g. fiber, 4 g. protein  

Total Time: 30 active minutes | Servings: 4

Ingredients

• 4 large ears of corn, shucked
• 1/4 cup mayonnaise
• 1/2 medium lime, zested and juiced
• 2 teaspoons ancho chili powder
• 1/4 cup crumbled cotija or grated Parmesan cheese

Preparation

• To grill corn, heat a gas grill on high for 20 minutes, or build a fire in a charcoal grill and wait for the coals to be covered with ash. While the grill heats, place the mayonnaise in a medium bowl and stir 1/4 teaspoon of the lime zest and 1/2 teaspoon of the juice. Reserve.
• When the grill is hot, place the ears of corn over the hot side of the grill and cook, turning with tongs occasionally, until cooked and charred in spots. Coat each ear with mayonnaise and sprinkle with chili powder and cheese. Serve immediately.

Nutritional Information

230 calories, 9 g. fat, 10 mg. cholesterol, 250 mg. sodium, 37 g. carbohydrate, 4 g. fiber, 8 g. protein