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The following recipes were developed by Heinen’s chef and shared live on Kickin’ it with Kenny.
Makes 6 Popsicles
- 1 ½ cups fresh or frozen blueberries
- 1 ½ tbsp. Heinen’s honey
- 2 ½ cups vanilla yogurt, whole milk or reduced fat
- 4-6 Tbsp. Heinen’s milk
- Heat the blueberries and honey in a small saucepan over medium heat. Simmer for several minutes until the blueberries start to burst and release their juices. Mash them slightly with a fork, leaving some berries whole. Remove from the heat and cool.
- Whisk the yogurt and milk together in a bowl. Use just enough milk to thin the yogurt to a pourable consistency.
- Gently fold the cooled blueberry mixture into the yogurt. To retain a swirly pattern, do not over mix.
- Pour the mixture into popsicles molds. Place popsicle sticks into the molds, cover and freeze overnight until solid.
- To unmold, dip the popsicle molds in warm water and gently pull out the popsicles.
No-Churn Mango Lassi Ice Cream
Makes 4 Servings
- 1/2 cup plain yogurt
- 2 cups Heinen’s frozen mango chunks
- 1 tbsp. Heinen’s honey
- Pinch of ground cardamom
- Spoon the yogurt into an ice cube tray and freeze until solid, at least 2 hours and up to overnight.
- Add the frozen yogurt cubes to a food processor along with the mango, honey and cardamom.
- Process until smooth, scraping down the sides of the bowl with a rubber spatula as needed.
- Transfer to an airtight container and freeze until “scoopable,” about 1 hour.
Strawberry-Mango Snow Cone
Makes 4 Servings
- 2 mangoes, peeled and chopped
- 1 pint strawberries, hulled and sliced
- Juice of 1 lime, plus wedges for garnish
- Mint, for garnish
- Fill a food processor with ice. Process until the ice is very fine, like snow.
- Add the mangoes and strawberries and pulse to blend.
- Pile the crushed ice into dessert glasses or dishes and squeeze fresh lime juice over top.
- Garnish with lime wedges and mint leaves.
- Serve immediately.