YOUR summer is about to get taken up a few scrumptious notches with some tasty tips from Today Show host Joy Bauer.
Her famous kid-friendly treats and easy slushy recipes will have you ready to host your next outdoor party like a pro.
Joy especially likes to take summer desserts to decadent new heights.
Her version of banana s’mores involves taking a banana and slicing it lengthwise while keeping the skin on.
This creates a boat, or vessel, into which she packs mini marshmallows, strawberry slices, and dark chocolate chips, all loosely wrapped in tinfoil.
Just throw it on the grill, over a campfire, or even in the oven or air fryer, and sit back and enjoy — and don’t be afraid of the mouthwatering mess.
“It’s like a gooey comfort food fest and you eat the gush right out of the banana bowl. Every mouthful has all the layers,” she told the U.S. Sun.
A one-ingredient summer dessert will also make entertaining easier.
To recreate her shaved pineapple ice, just cut rock-solid pineapple spheres and freeze them.
When you’re ready, de-freeze one of the spheres, take a microplane over a bowl, and grade it.
You’ll have a “mound of fluffy ice crystal” that melts in your mouth in no time.
Another of her fruity treats will also give you all of the fun with none of the fuss.
After making round circular chunks out of a watermelon, she uses whipped cream on top with berries or granola.
“Aerated whipped cream, even if just a little bit, elevates any dessert,” she said.
A favorite kid-friendly option is frozen fruit kabobs.
“Line up chunks of watermelon and honeydew, then add grapes and strawberries and freeze them,” she said.
“It’s such a fun presentation and great for eating by the pool. It’s like you’re having regular ices but without all the dyes and sugars,” she continued.
Her pineapple à la mode by cutting the spheres and grilling them, before spraying both sides.
Once it’s fully caramelized, transfer it to a dish and add frozen yogurt or vanilla ice cream. Instead of caramel on top, she uses a spoonful of peanut butter.
After putting in the microwave for 15 minutes to make it “drippy,” she sprinkles some crushed peanuts.
Those with peanut allergies don’t have to miss out if they substitute soy nut butter.
Her “parchment” treat is also perfect for summer.
“I take frozen blueberries, raspberries, and strawberries and dip them in any berry-flavored Greek yogurt with monk fruit or Stevia,” she said.
“I lay them single file on a parchment paper lined baking sheet and put them in the freezer and they are just so refreshing.”
For a sweet kick, you can add an upside-down chocolate chip in the raspberry before dipping.
Similarly, Joy’s frozen yogurt bark is another hit on hot summer days.
“Take a baking sheet, and line it with parchment paper,” she said.
“I’ll spread Greek yogurt on the baking sheet and spread it out with my spatula. I do a strawberry shortcake version with strawberry and crushed graham cracker,” she continued.
“I put it in the freezer, break up the bark, put it in the freezer bag to free up space, and whip it out when it’s hot in the house.”
You can also make cherry chocolate or key lime bark.
If you want to copy her popular watermelon pops, cut circles from a watermelon, pop a stick through it, and add a “skinny” margarita mix — she uses tequila, lime juice, and orange instead of triple sec.
“For parties, I take a watermelon and slice it in half and use an ice cream scooper,” she said.
“Then I make balls out of the flesh and I pour my margarita mix into each of the big watermelon shells with all of the balls and let it saturate.”
Her no-sugar-added slushy features frozen cut-up pineapple chunks and berry-flavored Lacroix sparkling water – and you’ll be sure to get your fill of nutrients with every sip.
“Just blend it up and you’d think you’re slurping and sipping the sugariest slushy in town. It has all the fiber, vitamins, minerals, and antioxidants you should be drinking,” she said.
