Pick Up A Copy of Frozen Delights And Stay Cool!

Introducing… Frozen Delights

101 Smoothies, Pops and Ice Cream Treats!

Now on newsstands nationwide

When the temperature soars, it’s time to chill out, and we know just how to do it! The editors of Good Housekeeping, Redbook, Country Living, and Woman’s Day are excited to bring you this new collection of the most delectable iced-up goodies!

In Hearst’s Frozen Delights, you’ll find delicious recipes to add the “cool” factor your summer. Included are everyone’s favorite ice cream desserts and other delightful indulgences. Dig into show-stopping sweets just right for parties, like S’mores Ice Cream Pie and Cheesecake Lollipops! Sip on blended drinks like fruity smoothies, coffee concoctions, and frozen cocktails. Create the perfect summertime desserts with super-cute ice pops and pint-sized treats like ice cream sandwiches, frozen fruit bars and mouthwatering cakes and pies. Plus you’ll find recipes for yummy homemade ice cream, easy sundaes, and irresistible sauces.

Frozen Delights is available for $6.99 and can be purchased at your local supermarket, newsstand or bookstore. A digital edition is also available at Zinio.com or Nook.bn.com. Can’t get enough? Get more access to our specials by checking out our Facebook page at http://wwww.facebook.com/hearstspecials.

It’s time to whip up a batch of frosty treats, and make your summer the most scrumptious one yet!

So worth it!~

Goddess and I couldnt' stop flipping through and dog ear'ing the pages we loved the most like these:

Cheesecake Lollipops

Total time: 30 minutes plus chilling and freezing

Makes 30 lollipops

1 cup cold low-fat (1%) milk

1 package (11.1 oz.) no-bake cheesecake mix (without crust packet)

1 cup finely crushed chocolate wafers or chocolate sandwich cookies

1 package (12 oz.) chocolate chips

2 tsp. vegetable shortening

Garnishes: sprinkles, crushed nuts, and/or mini chocolate chips

1.       To large bowl, add milk and cheese-cake filling mix. With electric mixer on low speed, beat until combined. Increase speed to medium and beat about 3 minutes, or until thick. Stir in crushed cookies. Cover bowl and refrigerate at least 1 hour.

2.       Line baking sheet with parchment. With moistened hands, roll cheesecake mixture by tablespoonful into 30 balls and place on prepared baking sheet. Insert lollipop stick into each ball; freeze about 2 to 3 hours, or until firm.

3.       In small saucepan on low, melt chocolate chips and shortening stirring until smooth. Spread out garnishes on parchment.

4.       Remove pops from freezer. Carefully dip each pop into melted chocolate, turning to coat, then roll it in your choice of garnishes and return to baking sheet. Freeze at least 2, or until ready to serve.

 

Frozen Fruit Tart

Total time: 50 minutes plus cooling and freezing

Makes 8 servings

8 whole graham crackers

2 Tbsp. whole natural almonds

1 Tbsp. sugar

1 Tbsp. canola oil

1 Tbsp. honey

1 ½ cups light vanilla ice cream (such as slow- or double- churned)

1 ½ cups mango or passion fruit sorbet

3 ripe nectarines, each pitted and cut into 8 wedges

2 ripe plums, each pitted and cut into 8 wedges

1 cup raspberries

1.       Preheat oven to 350°F. In food processor with knife blade attached, pulse graham crackers until fine crumbs form. Add almonds and sugar; pulse until almonds are finely chopped. In cup, mix oil, honey and 2 teaspoons water; drizzle over crumb mixture. Pulse until crumbs are evenly moistened. Press crumb mixture onto bottom and up sides of 9-inch round tart pan with removable bottom.

2.       Bake tart shell crust 8 to 10 minutes, or until set and lightly browned at edges. Cool completely in pan on wire rack. 

3.       Remove ice cream and sorbet from freezer; let stand at room temperature 10 minutes, or until slightly softened. Spoon ice cream and sorbet alternately into tart shell, pressing with back of spoon to smooth; cover and freeze at least 4 hours or overnight, or until firm.

4.      Carefully remove sides of pan and place tart on round platter. Arrange circle of nectarine wedges 1 inch from edge of tart then circle of plum wedges inside nectarines. Mound raspberries in center of tart. Serve immediately.