As temperatures continue to rise, there is nothing like a cold treat to keep the heat at bay. As we approach the long Fourth of July weekend, I’d like to share a few recipes that are healthy and easy to make, while being deliciously cool!

Fruit yogurt is a healthy addition to your diet year-round, but especially in summer. Here are some fruit yogurts you can make at home.

Frozen Fruit Yogurt Dessert


1 cup fresh frozen fruit

1 banana

1 tablespoon kirsch or maraschino cherry juice

Place fruit in blender and puree. Add kirsch or cherry juice and blend. Pour into dishes and serve.

Makes 4 servings

Frozen Peach Yogurt


1 cup sliced ripe peaches

1/3 cup sugar or sugar substitute

Dash of salt

1/8 teaspoon almond extract

1 ½ cups plain yogurt

Puree peaches in blender or food processor, then mix with sugar or sugar substitute, salt and almond extract. Stir in yogurt and then pour into a tray with a lid; cover and freeze for 2 hours. Remove 15 to 20 minutes before serving.

Makes 3-4 servings

Strawberry Yogurt Popsicles


6 wooden sticks

6 waxed paper cups

1 cup sliced strawberries

2 cups plain yogurt

1/4 cup honey

Combine strawberries, yogurt and honey in a bowl. Spoon mixture into paper cups and freeze for 20 minutes. Add sticks and freeze until firm. Peel off cups before serving.

Makes 6 servings

Orange Yogurt Freezer Pops


2 cups plain yogurt

3/4 cup defrosted frozen orange juice concentrate

1/2 teaspoon vanilla

7 popsicle sticks, if molds do not have handles

Freezer pop molds

Mix yogurt, orange juice concentrate and vanilla in a bowl. Fill freezer pop molds. Insert a stick in each mold if necessary. Freeze for at least 4 hours.

Makes 7 popsicles

Your Favorite Fruit Frozen Yogurt


1 envelope unflavored gelatin

1/2 cup cold water

2 cups sugar or sugar substitute

6 cups plain yogurt

2⅓ cups of your favorite fresh fruit

Place gelatin in a saucepan. Add water and cook over low heat until dissolved. Combine sugar, yogurt, dissolved gelatin and fruit and mix. Pour into an ice cream box or tray and freeze.

Makes 2 ½ quarts

Summer and winter, I love the refreshing taste of iced coffee. Here are some of my favorite coffee desserts to have at home.

My Frozen Coffee Almond Whip


3/4 cup whipped cream

4 teaspoons Amaretto or almond extract

2 sliced bananas

2 teaspoons coffee

2 teaspoons vanilla extract

1/4 cup coconut

Grated chocolate

In a mixing bowl, combine whipped cream, Amaretto or almond extract, bananas, coffee, vanilla and coconut. Pour into serving dishes or a freezer tray and freeze. Sprinkle grated chocolate on top before serving.

Makes 6 servings

My Tortoni


1 egg white

1/2 cup unsweetened whipping cream

1 ⅛ cups sweetened whipped cream

1 ½ teaspoons instant coffee

1/2 teaspoon vanilla

1/8 teaspoon almond extract

2 ½ tablespoons slivered almonds

Beat egg white until foamy. Add 1 tablespoon of sugar or sugar substitute. Beat until peaks form. Add unsweetened whipping cream, 2 tablespoons of sugar, coffee, vanilla and almond extract. Beat until stiff. Add 1½ tablespoon of almonds. Spoon into baking cups. Sprinkle remaining almonds on top and freeze.

Makes 4 servings

Frozen Mocha Parfait


1/2 cup sugar or sugar substitute

3 tablespoons coffee

3 egg yolks

7/8 cup chocolate

1/2 teaspoon vanilla

1 cup whipping cream


Place sugar or sugar substitute and coffee in a saucepan and cook 5 minutes. Beat egg yolks until stiff and add to coffee syrup. Melt chocolate and add to coffee mixture and cool. Add vanilla and whipping cream. Pour into a freezer tray and freeze. To serve, spoon into parfait glasses and sprinkle with cinnamon.

Makes 4 servings

Desserts aren’t the only cool treats you can make in the summer. Sure, there are salads, but here are some of my favorite cold soups.



1/2 cup sugar or sugar substitute

12 small or 16 cherry tomatoes

6 kirby cucumbers

2 small onions

2 green peppers

2 red peppers

2 garlic cloves

4 cups tomato juice

1/4 cup olive oil

1/4 cup red wine vinegar

1 ½ teaspoons Worcestershire sauce

2 tablespoons chopped parsley

6 ribs celery

Salt and pepper to taste

Place half of the tomatoes, cucumbers, onions, peppers, garlic, tomato juice, oil, vinegar, Worcestershire sauce, parsley and celery in a food processor or blender and blend. Pour into a large jar. Place remaining ingredients in a food processor or blender and blend. Add to jar and refrigerate until ready to serve.

Makes 8 servings

Mom’s Beet Borscht


1/2 teaspoon sour salt or

1 - 1 ½ tablespoon lemon juice

1 teaspoon salt

3 tablespoons sugar

4 cups water

2 cups grated beets

1 egg yolk

In a saucepan, bring to a boil sour salt, lemon juice, salt, sugar and water. Add beets and boil 10 minutes. Heat egg yolk with a little cold water and add slowly to soup. Cool and serve.

Makes 3-4 servings

Cold Cucumber and Spinach Soup


1 tablespoon margarine or oil

2/3 bunch chopped scallions

2 diced cucumbers

2 cups pareve chicken soup

1/3 pound cleaned spinach

1/3 cup sugar-free whipping cream

3 tablespoons non-dairy creamer

1 teaspoon lemon juice

Salt and pepper to taste

Melt margarine or heat oil in a soup pot. Cook scallions until tender. Add cucumbers and sautee 5 minutes. Add chicken soup and bring to a boil. Simmer 15 minutes. Add spinach and cook 4-5 minutes. Add whipping cream and non-dairy creamer. Cool. Puree in food processor. Add lemon juice, salt and pepper. Chill. To serve, pour into bowls and garnish with sliced cucumbers, radishes or scallions.

Makes 4 servings. JN

Sybil Kaplan, the author of nine kosher cookbooks, is a Jerusalem-based lecturer and journalist who leads weekly walks in Jerusalem’s Machaneh Yehudah market. She and her photographer-husband also write about Jerusalem’s kosher restaurants for

(0) comments

Welcome to the discussion.

Keep it Clean. Please avoid obscene, vulgar, lewd, racist or sexually-oriented language.
Don't Threaten. Threats of harming another person will not be tolerated.
Be Truthful. Don't knowingly lie about anyone or anything.
Be Nice. No racism, sexism or any sort of -ism that is degrading to another person.
Be Proactive. Use the 'Report' link on each comment to let us know of abusive posts.
Share with Us. We'd love to hear eyewitness accounts, the history behind an article.