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Layered Chocolate Fro-Yo Milkshake

Layered Chocolate Fro-Yo Milkshake

The most gorgeous layered milkshake you've ever seen, from dark chocolate on the bottom to light chocolate on top! Serve with a chocolate cookie straw for the ultimate treat.MORE+LESS-

Updated February 12, 2020


pints Greek vanilla yogurt


tablespoons Betty Crocker™ Hershey'sSpecial Dark™ frosting


tablespoons Betty Crocker™ Hershey'smilk chocolate frosting


tablespoons chocolate syrup


tablespoons chocolate chunks

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  • 1

    In a blender, blend 1 1/2 cups frozen yogurt with Hershey's® Special Dark frosting. Spoon into the bottom of four milkshake glasses. Place in freezer while prepping the next step.

  • 2

    Add 1 1/2 cups yogurt to the blender, and place 2 tablespoons Milk Chocolate frosting in it. Blend until smooth. Pour slowly over the back of a spoon on top of dark chocolate layer. Return to freezer.

  • 3

    Place 1 1/2 cups frozen yogurt into the blender (without cleaning the blender, to retain a bit of that chocolate flavor). Spoon on top of the milkshakes.

  • 4

    Top with whipped cream, drizzle with chocolate syrup. Sprinkle with chopped chocolate.

No nutrition information available for this recipe

More About This Recipe

  • It's National Milkshake Day, and we're layering up the chocolate with this creamy and decadent fro-yo treat!

    There are some special days you don't miss out on. Mama's birthday. The girlfriends' birthdays. National Milkshake Day. Priorities, people. We've got 'em.

    Ready to make your Milkshake Day a total triumph? Grab a few fabulous ingredients and break out the party hats. This holiday shall be celebrated in style, with these glorious (and easy!) Layered Chocolate Fro-Yo Milkshakes!

    Start with four little jars of creamy goodness. Yoplait Frozen Yogurt in vanilla, Betty Crocker Hershey's Frostings in Special Dark and Milk Chocolate. You'll also want some whipped cream, chocolate syrup, and chopped bits of chocolate. Because, happy.

    Start by dipping milkshake glasses into one of the tubs of chocolate frosting. Roll gently in Betty Crocker chocolate sprinkles, and set aside while you prep your milkshake.

    Grab a blender, yo, to fro-yo, and get ready to make beautiful things.

    Here's the basic idea. Dark chocolate on the bottom, milk in the middle, very light chocolate up top. It's good and all but what it really needs is overthetopness.

    Serious overthetopness. Chocolate syrup, chocolate shavings. You know, chocolate overthetopness.

    All you need now is a spoon and a straw.

    Because you're gonna wanna enjoy this milkshake all the way to the bottom of the glass!

    Brooke blogs at Cheeky Kitchen where she shares crazy simple, healthy family recipes. She joined Tablespoon to share some of her best, so keep an eye on Brooke's profile to see what she cooks up next!

  • Yoplait is a registered trademark of YOPLAIT MARQUES (France) used under license.
  • Hershey’s® is a registered trademark of The Hershey Company, Hershey, PA, 17033

12 Frozen Yogurt Recipes You'll Love Even More than Ice Cream

You don&rsquot need to search out the nearest frozen yogurt shops to enjoy this smooth and creamy treat. Instead, learn how to make frozen yogurt at home with some of our all-time favorite recipes. You can start simple with plain frozen yogurt, or dive right into one of our dressier recipes for cakes or more elaborate flavors.

When you crave a frozen dessert, consider frozen yogurt recipes. They are usually a healthier alternative to ice cream recipes. If you’re making frozen Greek yogurt, it’s got an extra boost of protein to boot. You can make almost any flavor, and because we start with purchased yogurt, it’s easier to make thanਏrom-scratch ice cream. We’ve got tons of options for you to choose from, including traditional frozen yogurt, fruit- and chocolate-filled flavors, and variations on this icy dessert, like frozen yogurt pops too.

Big Dippers: The City’s Best Ice Cream

Clockwise from above: scoops from Lick (French Violet and Gorgonzola Candied Pecan), Cone + Crumb (vanilla bean, chocolate, and Strawberry Ripple) and BRICS (Broad Ripple Blackberry, Grasshopper, and Yellow Cake Batter) the Midnight Milkshake served at Gordon’s. Tony Valainis

M aybe you, too, were lucky enough to have a Grampa who, on especially sweltering Indiana days, dragged the ice cream maker out of the garage and became a hero. Mine would unfold his lawn chair beside the whining electric bucket, sweating through his undershirt as he heaved layers of bagged ice and rock salt into the machine’s churning maw. Finally, after an excruciating buildup, he’d unplug the extension cord, lift the metal core out onto the grass, and tell all the cousins to go get their bowls and spoons. Nothing has ever tasted so sweet. But whatever your gold standard for ice cream, Indy’s small-batch creameries and hometown scoop shops take that same simple formula—dairy and sugar mixed as they freeze—and work some magic of their own. From French vanilla to French Violet, here are the homegrown flavors to try when the forecast is sunny with a chance of sprinkles.

Circles Ice Cream

Fans of this micro-batch ice cream track down the $12 pints at pop-ups and special events, like the WFYI trivia night for which owner Wes DeBoy whipped up a blue vanilla-based Cookie Monster flavor full of salted dark-chocolate cookie dust. Another collaboration, with Metazoa Brewing Company, resulted in a peanut-butter stout ice cream loaded with chocolate ganache and puppy-chow snack mix. DeBoy also worked with Indy Dough on a batch of sea-salt vanilla that plays off the doughnut-maker’s glazed old-fashioneds.

All of the flavors in the Circles repertoire are hand-packed carton by carton, with mix-ins (like the salted caramel, vanilla-wafer crumbles, and “dark chocolate freckles” in the Banoffee Pie) layered in manually to ensure more deliciousness per mouthful. THE SCOOP: Order by the pint through the Circles website for weekly home delivery.

Cone + Crumb

205 Park St., Westfield, 317-399-7878
In 2014, Toby and Melanie Miles opened Rail, a small gourmet market and restaurant in a refurbished barn in Westfield. The husband-and-wife chefs managed to crank out a menu of stunningly sophisticated dishes in the tiny kitchen behind the cash register, but when the equally snug building next door became available, they seized the opportunity to transform the space into a pastry kitchen.

To justify the real estate, the front of the house became a scaled-down ice cream shop serving 12 rotating flavors made from scratch. Bucking the custard trend, Cone + Crumb’s base consists of just milk, cream, and sugar. No egg. “It doesn’t need it,” Toby says. “We like that fresh milk flavor, and we didn’t want anything to compete with it.” Instead, you get a hit of mint from the leaves that get steeped in the dark-chocolate mint’s base and all of the savory-sweet nuances of Honey Peach & Goat Cheese. This summer, they introduced an orange-tarragon flavor that gets its name honestly, made with orange zest and fresh tarragon. And for the lavender-lemon-curd-and-shortbread, actual lavender flowers flavor the base, rippled with homemade lemon curd and crushed shortbread cookies. THE SCOOP: Enjoy your ice cream on top of one of Cone + Crumb’s housemade slab pies, cut into rectangles instead of wedges for a bigger melting surface.

Gordon’s Milkshake Bar

865 Massachusetts Ave., 317-453-1360
Owner Carl Gordon ventures far out of the chocolate-vanilla safety zone at his sunny counter spot on Mass Ave. Using the frozen concoctions he whips up at his East 10th Street commercial kitchen (itself a former ice cream shop), the trained chef muscles base flavors like cheesecake and peach into custom sundaes and out-there ice cream nachos in which cinnamon-sugar fried chips provide the crunch. But there’s a reason why its middle name is Milkshake. Gordon constructs elaborate brain-freezers out of drizzled syrups, salted caramel, cookie dough, and ingeniously flavored whipped creams. THE SCOOP: It’s hard to resist a scoop of Gordon’s ice cream melting over one of the shop’s warm, homemade cobblers.

Square Scoop

1028 Virginia Ave., 317-426-3320
It benefits from the perfect location for a mid-stroll impulse cone in Fountain Square, with customers lining up for good, old-fashioned double scoops in sugar and cake cones. The ice cream is sourced from Indy’s 25-year-old creamery, Sundae’s—which built its Geist-area empire on beloved flavors like extra-chunky Lemoreo and Graham Central Station. Square Scoop turns up the old-timey ice cream parlor charm with a shelf of obscure bottled sodas and Albanese candy to sweeten the deal. THE SCOOP: Reserve the back table, which seats 10, for a no-hassle birthday party.

Traders Point Creamery

9101 Moore Rd., Zionsville, 317-733-1700
Thank the Zionsville dairy farm’s 100 percent grass-fed herd for the velvety ice creams packaged by the pint for retail and served by the scoop at Traders Point’s onsite restaurant. From Memorial Day through Labor Day, visitors to the bucolic working farm line up at the window of the open-air dairy bar for cups and cones and ultra-rich fro-yo to be savored in the company of the roaming barn cats and free-range chickens. THE SCOOP: Feeling a little extra? The Toffee Crumble Sundae is loaded with chunks of nutty, buttery candy and drizzled with both caramel and chocolate sauces.

Lick Ice Cream

1125 E. Brookside Ave., Suite C-7B, 317-979-0237
With a bustling production kitchen and walk-up counter tucked deep inside the Circle City Industrial Complex, sisters Meredith Kong and Kelly Ryan have come a long way since their early days in the gourmet ice cream business. In the beginning, they mixed up their inventory in a fleet of five Cuisinart bucket freezers (like the one Kong received as a wedding present, which started the obsession) and selling them at area farmers markets. That was 10 years ago, when Lick stood out as a local pioneer of nontraditional flavor combos. “My ‘a-ha’ moment was the first time I made a fennel ice cream,” Kong says. “I thought, Well, you can’t get fennel ice cream anywhere else around here.

What followed were deliciously complex flavors like Cedar & Whiskey, Malted Milk & Jam, and Brown Butter Cookie Dough that all begin with a five-ingredient base of all-organic dairy, cane sugar, vanilla beans, egg yolk, and salt. “We find that the custard base makes it so creamy and scoopable,” says Kong, who notes that Lick has also been busy formulating a vegan recipe for spring 2020. Lick’s adventurous fan base will likely grow even more when its newest location opens inside the new Bottleworks District this fall. THE SCOOP: The pale-purple French Violet might look like a flavor endorsed by Sherwin-Williams, but its delicate, floral essence tastes like cereal milk for grownups.

TeeJay’s Sweet Tooth

8660 Purdue Rd., 317-744-9764
Two trained dental hygienists—Taylor DeBruce and Jerome Tiah—reinvented the ice cream sandwich as a side gig at this no-frills College Park venture. Pick an ice cream flavor (say, Pralines & Cream or Lemon Pound Cake or Cotton Candy), and they’ll smoosh it inside sweet bookends (like chocolate chip cookies, marshmallow treats, or a warm glazed doughnut) and then amp up the texture by rolling the edges in a crunchy coating of your choosing. Will it be Fruity Pebbles? Crushed frosted animal crackers? Teeny Cinnamon Toast Crunch Churros? TeeJay’s also sells Instagram-ready milkshakes with cake-frosted edible rims and a full brigade of toppings. But DeBruce says the camera doesn’t always eat first: “Some people just can’t wait that long.” THE SCOOP: Follow TeeJay’s social media to stay current on seasonal (like apple-cider floats in the fall) and secret-menu (strawberry-shortcake sundaes) offerings.


901 E. 64th St., 317-257-5757
The old Broad Ripple train station provides the backdrop for this year-round walk-up ice cream stand with a fireplace that warms in the winter and a big Monon Trail–side deck that draws crowds come spring and summer. Traces of its history remain, like the big sliding door that once closed off the baggage area, but the place has been meticulously restored in that crisp, rustic Joanna Gaines style that makes you want to sit outside on the deck with a double scoop of Chocolate Choo Choo and Broad Ripple Blackberry in your hand and a golden retriever at your feet. THE SCOOP: This is the place to splurge on that waffle-cone upgrade. The ice cream torches are pressed and rolled on site.

27 Healthy Desserts You Can Make in a Blender

Soups, sauces, and smoothies are pretty standard fare for a blender. Now, expand the handy kitchen appliance’s repertoire to include dessert! Yep—you can make anything from raw pies to cookie batter using this multifunctional machine, and we’ve found 27 healthier sweet treat recipes that use it for at least one step during their preparation (and amazingly enough, oftentimes the only step). Whether you own a standard or state-of-the-art version, your blender will start earning its counter space after giving these a go.

1. Paleo Plantain Apple Cake

No more staring at plantains at the supermarket without a clue how to use them—pick up a couple of these zinc and beta carotene-rich cousins of the banana, throw them in the blender along with apples, eggs, and spices, and whirl them into gluten-free cake batter. Thanks to the natural sugars from the fruit, only a third of a cup of maple syrup is needed to achieve the perfect light sweetness in the baked results.

2. Flourless Peanut Butter and Chocolate Chip Blender Cake

With bananas, honey, and nut butter standing in for flour, sugar and oil, this grain, dairy, and refined sugar-free treat is a significantly lower-in-gluten take on the timeless chocolate-peanut butter combo. No need to sprain your arm trying to blend the peanut butter into the fruit, either—let the blender take it away.

3. Raw Salted Caramel Apple Pie

Along with saving you the work of mixing the batter by hand, this blendable recipe makes life even easier by eliminating the need for baking. A date-walnut mixture forms the perfect crust alternative to fussy kneaded dough, while sliced apples are softened up by a lightly spiced, date-based caramel sauce.The merits of eating raw may be up for debate, but there’s no question that this pie is raw food (and food in general) done right.

4. Raspberry Raw Vegan Cheesecake Slice

As nutritious as they are pretty, these vegan cheesecake slices boast three layers of healthy ingredients, from the antioxidant-filled raspberries to the cholesterol-lowering nuts and coconut milk. Made entirely in a blender and then chilled, the end product looks fancy but couldn’t be simpler to put together.

5. Vanilla Quinoa Cake with Vegan Chocolate Frosting

Dessert isn’t usually our go-to for protein—but this one is making waves. Thanks to the quinoa, coconut flour, and eggs on the ingredient list, this gluten-free treat boasts at least 7.5 grams of protein per slice—not bad for a dessert with “cake” in its title! With a sweet potato-based frosting, the entire recipe is an unconventional yet delicious way to satisfy a dessert craving with superfoods instead of refined sweeteners.

6. Apple Crumble Cheesecake

Part-vegan cheesecake, part-apple crumble, and totally mouthwatering, this dessert is the perfect fusion of two traditionally dairy-infused ones. While it’s not light (by any means), grab a slice knowing that the fats from the coconut oil can boost “good” cholesterol, and that the five cups of mixed nuts can do wonders for your cardiovascular health.

7. Key Lime Pie

With their heavy emphasis on nuts and seeds, raw foods can be a bit…dense. This one eases up on the nuts, using just half a cup of ground almonds for the crust. With avocados lending that light green hue for the filling, though, each of these tangy, no-bake, single-serving pies still comes with healthy fats galore, giving you all the heart-protecting benefits while keeping them light enough to end a meal with.

8. Blender Peach Ice Cream

Frozen fresh fruit provides the base—and most of the natural sweetness—of this refreshing treat, with milk rather than heavy cream cutting back on the saturated fat, and no harm done to the velvety consistency. No need for a pricey ice-cream maker either it turns out perfectly doable (perfectly peachy) just in the blender.

9. Smooth and Creamy Mocha Chia Pudding

Despite the extra steps of chilling the mixture, this recipe still couldn’t be easier to pull together, with just a quick blend between the refrigeration. With protein and fiber from the chia in addition to the pick-me-up power of the espresso powder and brewed coffee (hey, it has plenty of healthy benefits!), we’re thinking this healthy dessert may be best served at breakfast.

10. Raw Vegan Banana Pudding

Each serving of this dairy-free pudding will give you an entire banana’s worth of hypertension-reducing potassium, not to mention extra fiber and sweetness from the dates, and protein-filled staying power from the cashews.Date fruit: chemical composition, nutritional and medicinal values, products. Tang ZX, Shi LE, Aleid SM. Journal of the science of food and agriculture, 2013, May.93(10):1097-0010. Whipped up by a blender into super-creamy submission, it’s a nutritious, no-cook solution to a sweet craving.

11. 3-Ingredient Pineapple Whip

No need to travel all the way to the Dole plantation (or Disneyland) for this iconic frozen concoction! Mix it up in mere minutes (and, obviously, a fraction of the airfare cost) with a blender. Splash in some almond milk to help break down the inflammation-easing bromelain enzymes in the pineapple. Garnished with a pineapple wedge, it’s vacation in a glass.

12. Instant Blueberry Frozen Yogurt

Skip the sugar-laden fro-yo joints and whip up a much more wholesome version with just four ingredients tossed in a blender, then frozen until just scoopable. Blueberries and honey ratchet up the antioxidant levels, while Greek yogurt gives it a protein-packed thickness you won’t find in the self-serve stuff.Honey as a source of dietary antioxidants: structures, bioavailability and evidence of protective effects against human chronic diseases. Alvarez-Suarez JM, Giampieri F, Battino M. Current medicinal chemistry, 2014, Jan.20(5):1875-533X. The effects of increased dietary protein yogurt snack in the afternoon on appetite control and eating initiation in healthy women. Ortinau LC, Culp JM, Hoertel HA. Nutrition journal, 2013, Jun.12():1475-2891.

13. Mango and Orange Parfait

If a dessert can taste like clouds of fruity sweetness while simultaneously containing ingredients that can help fight breast cancer, we’re here for it. Polyphenol-rich mangoes are puréed and layered with orange slices and walnuts. Finished with a dusting of ground pistachios, the pretty-as-a-picture result is easy on the eyes and on the body.

45 Gluten-Free Desserts That Taste Insanely Delicious

These gluten-free treats will have you sneaking back for seconds.

Gluten-free desserts don't always have the best reputation. Oftentimes they're criticized for being bland, strangely textured, and bad imitations of baked goods that do have gluten. But adhering to a gluten-free lifestyle doesn't mean you can't enjoy a good dessert. In fact, these gluten-free desserts are so good you'll forget you're following any dietary restrictions at all. Whether you prefer something chocolatey, fruit-based, or frozen, there's a delicious gluten-free dessert on this list that is bound to become your new favorite post-dinner treat.

Of course, gluten-free desserts can be enjoyed by anyone, not just for people who have celiac disease, a condition in which consuming gluten damages the small intestine. It's important to talk to a doctor if you think you might have a gluten intolerance, as they can occur at various levels of severity, and it's important to have medical observation if you're planning any major changes in your diet to make sure you're not missing out on important vitamins and minerals you may be getting through foods that do contain gluten, such as fiber. It's also important to note that there is no conclusive scientific evidence that links a gluten-free diet to weight loss, so if weight-loss is your goal, talk to a doctor or registered dietician to figure out how to best proceed. And in the meantime, feel free to enjoy these delicious gluten-free desserts that range from fruity to chocolatey.

Greate Recipe Ideas for Summer Cherries

Cherry season doesn’t last long, but it’s one of nature’s sweetest candies and it deserves our attention. Dark, ripe cherries are tart and sweet, making them perfect for pies, crisps, cocktails, jams and even barbecue sauces. Start snatching them up, and add these sweet recipes for summer to your must-taste list.
By Emily Barrett

Shutterstock: igor.stevanovic

This article has been posted with permission and originally appeared as 1 Delicious Cherry Recipes for Summer on Relish

Pernille Pedersen

Chocolate-Dried Cherry Bread Pudding

That classic cherry-chocolate combo could hardly be showcased in finer fashion than this bread pudding. The dried cherries provide a tartness that balances out the rich semi-sweet chocolate in this gooey, spongy mouthful. Find the recipe here.

Jennifer Farley

Skillet Cherry Jam

Every biscuit needs a little lovin’. This incredibly easy jam only requires cherries, sugar and lemon juice for that perfect amount of sweet and tart. Mix up breakfast, brunch and even snack time by adding skillet jam to anything. Try it on a nutty cheese or a seedy piece of whole grain toast! Find the recipe here.

Amber Wilson

Dark Cherry and Amaretto Ice Cream

Cherries and amaretto liqueur go so smoothly together that this ice cream is heaven in a scoop. With hints of delicate vanilla bean and rich, dark cherries distributed throughout every bite, this frozen treat is creamy perfection. Find the recipe here.

Foodie Crush

Cherry Syrup

Pancakes, waffles, oatmeal, ice cream… this syrup is so versatile and effortless, you will never get enough. All you need is dark sweet cherries, butter, sugar and water to change your syrup game forever. The whole cherries add a unique, satisfying texture to the syrupy sweetness you already know and love. Find the recipe here.

Kimberly Hasselbrink

Cherry Buttermilk Clafoutis

This traditional French dessert uses whole pitted cherries and a creamy, flan-like batter that, once it hits the oven, transforms into a baked sensation topped with confectioner’s sugar. That richness you’re noticing? That’s thanks to the additions of almond flour and buttermilk. Find the recipe here.

Henry Fong

Steak Skewers with Cherry BBQ Sauce

You might’ve heard that the secret to a good barbecue sauce is jelly or jam—but maybe it’s just the fruit. The subtly sweet complexity of dark cherries with balsamic vinegar, apple juice, ginger, clove, garlic and tomato paste makes for a full-bodied sauce that is ideal for ribs, chicken or the steak skewers. Find the recipe here.

Linda at The Tart Tart

Sour Cherry Popsicles

These tart summer pops are incredibly simple to make and are a refreshing anytime treat. With only water, sugar and sour pitted cherries, you’ll be in business. You could even dip them in dark chocolate for an extra-delicious sweet. Find the recipe here.

Ashley at Edible Perspective

Grilled Cherry Milkshakes

This milkshake is actually pretty guilt-free! The recipe calls for coconut milk, vanilla extract and agave sweetener instead of vanilla ice cream. (But we won’t tell if you would rather actual ice cream.) In this recipe, grilled cherries make a delightful sauce to blend into a shake, and the tart cherries balance out the sweet vanilla flavors. You could try any flavor ice cream you want—or substitute with Greek yogurt, as
suggested. Find the recipe here.

Blahnik Baker

Cherry Almond Popsicles

Cherries and almonds and cream! Oh my! These popsicles call for super sweet condensed milk, sour cream, oh-so aromatic almond extract and your favorite type of cherries to make a layered frozen treat that is dreamy and delicious. Find the recipe here.

Mark Boughton/styling: Teresa Blackburn

Cherry French Toast

Cherry-cream cheese stuffed French toast? Get out. That is too good to handle. This recipe calls for Montmorency cherries, which are a bright red sour cherry. With recommended challah bread and cinnamon for a dash of extra spice, this French toast totally takes the cake for cherry season. Find the recipe here.

Georgian Pecan Commission

Crumb-Topped Georgia Pecan and Cherry Cereal Bars

Already out of fresh cherries? Try using some homemade cherry jam to make these crunchy, nutty cereal bars. Even throw in some dried cherries for an extra-chewy spin on this grab-and-go snack. Find the recipe here.

A Rosé Cocktail Inspired by the Warm Glows of Summer

Mark Boughton Photography / styling by Teresa Blackburn

Cherry Cheesecake Frozen Yogurt

Fro-yo is always a choice dessert for summer. As long as you have ripe cherries, cream cheese and Greek yogurt, you need look no further for your next cherry indulgence. Top with graham cracker crumble for the full cheesecake experience. Find the recipe here.

Mallory at Chocolate with Grace

Rustic Cherry Tarts

These rustic cherry tarts can make an impressive dessert with a scoop of vanilla ice cream. The warm, gooey whole cherry filling wrapped in a crisp, buttery crust will send you over the top. The hardest part about this recipe is trying not to eat everything in one sitting. Find the recipe here.

Helen Rosner

Baked Ricotta with Orange Blossom Cherry Sauce

Mmm…nothing goes better with a warm, creamy cheese than a rich, dark berry. This recipe is a perfect appetizer or sweet-savory dessert with honey-lemon ricotta and ambrosial orange blossom cherry compote. Serve with buttery shortbread cookies for a fabulous third course. Find the recipe here.

Erin from Well Plated

Fresh Cherry Salsa

This sweet and spicy chunky salsa features none other than summer’s ripest cherries. It packs a kick with zesty limes and fiery fresh jalapeños. Top off your salad or grilled chicken or opt for tortilla chips, because this salsa goes with virtually anything. The incredible mash-up of tart and spice will send you back for more. Find the recipe here.

Rowena Dumlao-Giardina

Cherry Limoncello Spritz

Muddled cherries and mint with limoncello? Do you need any more convincing? This bubbly refreshing cocktail is tart, sweet and cooling with fresh mint leaves and ripened black cherries. It NEEDS to be on your go-to summer cocktail list. Find the recipe here.

Erin from Delightful E Made

Cherry Almond Crumble Tart

Summertime doesn’t get any better than a crumbly fruit tart. Warm, gooey cherry filling with a buttery, brown sugar-almond topping in a crisp shell…this tart is worth it all. Find the recipe here.

Favorite foods that no longer exist

Chicken Tonight was a line of savory sauces from Ragu. My favorite was the Country French. My mom would mix it with chicken,mushrooms, and rice to make a casserole. The cacciatore was good too.

YES! I miss chicken tonight. Also Vienetta & Le Menu dinners.

Does Appian Way Pizza still exist?

I never got to try Vienetta. The commercials made it look so elegant!

Tuna Twist makes tuna taste fresh as a garden

Campbell's Soup 'n Sandwiches = a microwavable combo. My favorite was the hotdog and chilli. Grilled cheese and tomato soup was the most popular.

Jell-O 1-2-3. It never quite turned out as perfect as the TV commercial but the layered jello dessert was relatively easy to make and tasted good.

Marathon = chocolate/caramel candy bar. It wasn't a classic candy bar in size and shape, but tasted delicious.

The original 70's Vienetta's were pretty yummy. They did a hazlenut and a mint flavored one too for a while. Not to mention they looked pretty spectacular at dinner parties. The ones they make now are about a third of the original size, and so filled with air you may as well suck on a vanilla and chocolate bicycle pump.

Do they still make Sara Lee cakes?

Hey, nobody doesn't like Sara Lee!

What do you mean Chicken Tonight doesn't exist anymore? I still buy it occasionally.

The Fruitopia that came in glass bottles in the 90s.

I haven't seen Chicken Tonight since the early '90s.

Callard & Bowser's Butterscotch

Pudding Pops^ were a tasty treat R15. Frozen cream on wood. Mmmm.

I loved Fruitopia, it was much better than Snapple, and had these trippy names like Strawberry Passion Awareness, The Grape Beyond, Tangerine Wavelength, Citrus Consciousness, Fruit Integration, Pink Lemonade Euphoria, Lemonade Love & Hope, and Raspberry Psychic Lemonade.

Start. Powdered orange drink, better than Tang. (Tang was advertised as going into space with the astronauts.)

Haven't seen either in years.

For candy, I loved Bun bars, chocolate and peanuts over vanilla creme. Also had Maple Bun bars.Every now and then, I still find them in Big Lots. Other than that, they've disappeared.

Wasabi Funyuns. They existed briefly in the 2000s and they were SO GOOD.

Nature Valley Granola. The brand exists, they make granola bars, but I don't see boxes of loose cereal any more.

Do Alpha Bits still exist?

Regards Chicken Tonight - you can make your own. For example Chicken Cacciatore is hella easy to make. P

Ben & Jerry's White Russian ice cream, it was a kailua flavored ice-cream, yum!

I forgot all about Fruitopia. Used to drink that all the time.

I don't buy candy bars often, but recently have had a craving for peanut butter Twix, and can't find them anywhere. On a side note, I can't believe how expensive a candy bar is now. over a dollar, and sometimes close to $2!

Chicken Tonight was only discontinued in the US, it's still on sale in Australia and UK and a few other places.

Walmart has peanut butter Twix.

Sara Lee used to make a cupcake variety pack that I loved as a kid.

[quote]Ben & Jerry's White Russian ice cream, it was a kailua flavored ice-cream, yum!

They had a version with coffee called From Russia With Buzz.

Coffee Almond Fudge was the zenith of B&J.

Edy's had a competitor called Edy's Dreamery for a while, and their Tiramisu and Grandma's Cookie Jar flavors were better than B&J on their best day.

I saw Dream Whip this week in a local Meijer store.

Gee Your Pussy Smells Terrific. Oh, the good old days.

Another shout for LeMenu and their plates too!

Pudding pops are still around in some stores. You can buy chicken tonight on Amazon, & marathon bars too, only they're called curly worlys & are from Britain. But Amazon has them. Vienetta is still sold in Europe. Why not in America, I don't know. But they should.

Remember ice cubes? The little chocolate squares that seemed cool in your mouth without mint. I still have no idea how they did that, but they were melty heaven. You can buy them on Amazon too.

R31 here. I didn't mean Dream Whip I meant the yummy Cool and Creamy!

It came in tubs like Cool Whip does.

Ice Cube chocolates! Thanks R37 that candy was like a magic mouth party!

I know that they make Vanilla Coke Zero now, but it's NOT the same thing.

A year ago, I'd have said Diet Coke with Splenda, which was the best version of Diet Coke. But I've suddenly been able to find it again.

Candy packaged like cigarettes

You can still find those candy cigarettes, r45, but why you would want to, I can't imagine.

LaChoy makes Chinese food, siiiinggg American!

OP posted Bryan Singer's favorite song.

Figurines diet wafers. I think they had no artificial sweeteners, as they were better than any cookies. My mom said, " stay out of my Figurines!"

R9, they still make Sara Lee cakes, but you might as well eat a cardboard box frosted with glue.

R16, I still miss Callard and Bowser butterscotch. Most hard candy now tastes like chemicals.

Keeblers used to have tortilla chips made of regular flour, not corn. They were almost like pastry, and very good. They were only around for a short time, I guess most people (not me) preferred the corn ones.

Sara Lee is a slut, that's why nobody doesn't like her.

Carnation breakfast bars - they were I think oats and peanut butter with mini chocolate chips and coated with chocolate.

I also loved a candy bar called Ultimate Good Stuff. It was in a blue wrapper and had pretzels, caramel, peanut butter and more and it was delicious. I just Googled it and other people remember and loved it, and someone was starting a Facebook page to try to get the current mfr to make them again.

McDonald's used to have a burger called Cheddar Melt in the late eighties and early nineties.

R54, no you didn't! Thank you, I had been looking for the name of a candy bar from the late 80s that came in a blue/turquoise wrapper with pink lettering, for some reason my family used to buy the hell out of these, I think they cost .25 cents a bar. For years I tried to find the name of this candy bar online and couldn't find anything. Ultimate Good Stuff!

A very unfortunate brand name

R50 Apparently, the reason they stopped making Callard & Bowser Butterscotch was to turn the manufacturing space over to Altoids (as if what we really needed was yet another breath mint).

Some ice cream varieties that were sold in half gallon cardboard containers by various dairy companies:

Ice Cream Cake Roll which looked like a big Ho Ho.

Country Club ice cream that was a striped cube of vanilla, coffee, and orange sherbet.

Chocolate and mint checkerboard combination.

Popsicle (brand) half Root Beer half Banana popsicles.

Callard & Bowser-Suchard once manufactured Altoids at a plant in Bridgend, Wales, but has since moved Altoids' production to an existing plant in Chattanooga, Tennessee, United States. This was done to manufacture the products closer to where they are primarily marketed.[1][2] They were marketed for a brief period in the 1990s under the "Nuttall's" brand when Callard and Bowser was under the ownership of Terry's.

Country Morning breakfast cereal

[quote]Country Club ice cream that was a striped cube of vanilla, coffee, and orange sherbet.

Did you live in New Jersey, R60? Country Club was the ice cream we usually bought there, back in the '50s and '60s.

Then they have no excuse, R61, for depriving us any further of C&B Butterscotch. Thanks for the info.

Regal Crown Sour Cherry candies. They were the best combination of sweet and sour cherry flavor ever in a candy. Somebody supposedly got a hold of their recipe and tried to reintroduce them a few years ago, but they didn't taste anything like the original. More like cough syrup - very nasty. Very disappointing.

R66 - the Vermont Country Store sells the new version of Regal Crown. Compared to other fake cherry flavored hard candy, they aren't bad, but compared to the original - whoever makes them should be sued for deceiving the public. Even candies in the same roll don't all taste the same - some taste exactly like cough drops, some taste normal (almost - but not quite - like regular hard cherry candy used to taste), and some do taste kind of sour, but nothing like the original.

There used to be these box kits you could use to make a chicken casserole, similar to those Banquet ones still available, but were much better. They were usually a rice or pasta with a spices that you mixed with water/milk and put into the casserole. Then you put uncooked chicken breasts on top of that, then some more sauce over it, and bake it. They were really good because the sauce was better than the Cream Of Blargh you see in recipes like Stove Top Casserole. No idea what brand they were. Probably had enough sodium to kill a horse.

And then there are products that still exist, but have changed so much from their original formulation as to be completely unrecognizable.

I bought a box of Vegetable Thins crackers a few months ago. Hadn't had them probably since the late 80's, but they used to be a Christmastime fixture at our house when I was growing up. Awful! No flavor, no more little pieces of vegetable baked into the crackers.

No r63, I'm originally from Chicago. Florida since '01. I'm not even that clear on the name Country Club. I used it b/c I heard that name referenced here on a thread I started about that kind of ice cream. I saw a carton of it on a you tube movie or TCM movie from I watched fairly recently that looked like the early 80s.

As an aside, when I was little my dad worked for several years at an ice cream plant named Country's Delight. The employees there got to bring home free ice cream so our freezer was frequently packed with ice cream and novelty treats. I remember dad taking me to work with him on several occasions if he was pulling a few hours OT on a weekend and we'd go into the warehouse sized freezer and quickly proceed (brrrrr!) in filling up a large egg crate size box of whatever I felt like taking. They kept dry ice on hand as well to stuff into the box and remember amusing and playing with it with the neighborhood kids.

I don't remember what they were called, but they were the Hostess cupcakes that were yellow cake with chocolate frosting. They make chocolate versions and some seasonal versions, but the yellow cupcakes have been missing for years.

The thing is, even the other brands in the store don't have a yellow cupcake with chocolate frosting. My circulatory system is glad for that, I'm sure, but I miss having one every so often.

Campbell's Chicken Noodle Soup with Stars! My favourite soup when I was little. I had a fit when they discontinued it and my mom couldn't find it in the stores.

The original Snickers Cruncher candy bar. They have one with a similar name now but it's not the same. It was the only candy bar I would eat.

Le Menu Frozen Dinners, pretty good quality for a microwave meal and you could use the microwavable plate years afterwards.

[quote]There used to be these box kits you could use to make a chicken casserole, similar to those Banquet ones still available, but were much better.

There were also some from Lipton, promoted mainly as a tasty way to use up left-over meat. Actually, they were SO tasty that it was worth buying and cooking some meat specifically for them.

The box included noodles, powdered sauce mix and a little packet of garnish. You supplied the cooked meat (though they did say you could omit meat and use the seasoned noodles as a side dish). As I recall, they had stroganoff for beef, tetrazzini for chicken and mornay for fish.

It's a mystery to me why those extraordinary noodle dishes were discontinued, but the seemingly boundless assortment of Lipton Sidekicks (ALL revolting) remains on the market today.

[quote]you could use the microwavable plate years afterwards.

I know, R76 -- I went to buy some packets of stroganoff noodles a few weeks ago just to have something quick to cook up for a late dinner, and the pre-packaged noodle mixes were disgusting. Even the pictures on the front looked terrible, which is not a good sign.

I ended up getting Uncle Ben's long grain and wild rice, a packet of that Campbell's chicken marsala sauce, and some chicken breasts and made a casserole. Good but salty as heck. I think I may have aged out of the demographic that pre-packaged food is made for.

Sara lee used to make a dessert which was like a chocolate cheesecake with a crust made from those dark chocolate wafers and cream topping with chocolate shavings. Man I loved that thing. Haven't seen one in about 30 years.

I loved Callard & Bowser Licorice Toffee.

Is the entire Callard & Bowser brand dead? (I only bought the butterscotch.) Wait! No! I'll google it myself.

[quote]Callard and Bowser-Suchard was sold by Beatrice Foods to Terry’s of York in 1982, which was then acquired by Kraft General Foods International/Philip Morris Tobacco Company in 1993. Wrigley’s of Chicago agreed to buy the C&B and Life Savers units from Kraft in November 2004 for USD$1.48 billion after beating out competitors Hershey, Mars, Nestlé and Cadbury. The purchase was completed in June, 2005. Altoids is now owned by Mars, which acquired Wrigley’s in October 2008.

These, when they actually tasted like something

Weaver honey-battered chicken

Hostess powdered donuts with raspberry filling.

R84 put one in your ass then take it and taste it. See if it's like you used to remember.

Why does a donut with raspberry filling also need powdered sugar. I hate powdered sugar.

[quote]These, when they actually tasted like something

You mean you can actually EAT cucumbers, too?

I love this thread, by the way.

Cadbury Milk Chocolate covered shortbread

Hagan Daaz Cookies and Cream - by far my favorite cookies and cream. It vanished from grocery stores where I live years ago, and I didn't see it when I visited other cities (though I wasn't really looking, only when I happened to be at a grocery store). I did find some about two years ago in Arizona when visiting my parents, but I was back last year and it was gone from the same store. I think it still technically exists, but not near me.

Nabisco Twigs, Pizza Spins, Banana Flips, Van de Kamps beer battered fish used to be good and crispy but now tastes like crap

Vienetta's still a popular dessert over here in the UK - you can get it in most major supermarkets (I have extremely fond memories of my classmates and I going to Asda when we were in Uni and getting about ten of the damned things to piss off the Solitary Posh Boy on our course. I also learned how to make the most disgusting - and remarkably delicious - cocktail with a Vienetta - take one quarter of a Vienetta, add about 100ml of Baileys, handful of ice, blitz in a blender, pour into a small tankard whilst drizzling in chocolate syrup and finish with M&Ms. Just pray you don't vomit). Chicken Tonight was something that I discovered, quite by accident, that one of the sauces - the mushroom one, I believe - could make a very decent stroganof base.

We used to have Marathon over here, but it was changed to the god-awful-sounding Snickers decades ago. Marathon/Snickers were never my favourite - peanuts getting stuck in your teeth, yick! - but my thing was the raisin and biscuit Yorkie bar. Good God, yes.

Danish white chocolate bars. Made by Neilson's, I think only in Canada

Speaking of which, Diet Cherry Coke. It's impossible to find around here.

I was out of state last summer for a few months, and the availability of Diet Cherry Coke was the only good thing about the entire experience.

Dr. Pepper with real sugar

If a product is still manufactured, but you can't find it at any local stores and don't want to buy it online, you can ask your local supermarket manager to order it for you. It might be somewhat pricey, however.

r76 I fondly remember the beef stroganoff variety of that line of boxed foods. Was there a cooking pan included in the box, or am I misremembering?

Are Schweppes' sodas still made? I sure miss their Bitter Lemon. You had to CAREFULLY tilt the bottle several times to stir up the lemon solids that had settled on the bottom. Can't find good sour lemon hard andies anymore.

Hydro cookies. THEIR version of Oreos was far superior, and Raisin Cookies(flat pastry layers with a jelly-like raisin filling) were much better than the knockoff that Vermont Country Store sells.

Snacking cake. Came in different flavors

Cambell's Souper Combos that were mentioned upthread. I wonder why they didn't take off?

[quote][R76] I fondly remember the beef stroganoff variety of that line of boxed foods. Was there a cooking pan included in the box, or am I misremembering?

Hi, R99. The product I remember didn't include a pan. I think they recommended cooking in either a 10-inch frying pan or a fairly large saucepan, so it wouldn't have been practical. Can't think of a similar product, though, that would have included something to cook in.

IIRC, I think it was called "lik-ade," a tart fruit drink that came in a plain semi-clear 8 oz. plastic container with a foil peel off lid (unless you preferred to poke it open). lik-ade was stamped on the small foil lid and that was the extent of the labeling. There were several flavors and they were cheap. 15¢ 40 years ago.

Every bodega I've ever stepped into sold them. The lime and the fruit punch were my favorite flavors. Chugging one down provided a pleasing, throat burning sensation. The last time I saw these was maybe 15 years ago sold by the flat in only one or two flavors at Big Lots or some raggedy generic brands grocery store.

R94, Yorkie Raisin & Biscuit was my fave when I lived in England—please don't tell me they've phased it out!

I was, however, a little put off when their motto was "not for girls" (even though I'm not a girl).

R70, that's what I was going to mention - some of my favorites still exist, but they no longer taste like they used to.

One example is Campbell's Tomato Bisque soup - that stuff was just luscious, tomato-y and creamy,. I could literally eat it straight from the can. Now it tastes fake and nasty.

Another is Francesca Rinaldi's Sweet and Tasty Tomato Sauce. It was loaded with little chunks of tomato and full of tomato flavor. Recently the company changed the recipe, and the flavor and texture are completely different.

I miss the raspberry New York Seltzer that was sold in the small glass bottles. This product is

back but it's being sold in cans and I haven't been able to try it yet.

Cragmont Sparkling Punch Soda

Franks Sodas (especially the black cherry)

Diet Pepsi Twist (had a lemony taste)

Candy: Chuckles, Smoothies (peanut-butter version of Mallo Cups) and Clark Bars.

I also loved ben and jerry's white Russian ice cream, along with Wavy Gravy they were my two favorites.

Ben and Jerry's had a fro-yo flavor that got me through college back in the aughts. It's long been discontinued -- SAD.

Before they came out with that version of it Ragu had another cacciatore sauce that was the best. Maybe the one you mention OP was the same with a different name. All I know is for decades I've tried to make a sauce that tastes as good or find one at a restaurant from pizza places to fine Italian restaurants and I've never found any cacciatore sauce as good.

I also miss Bird's Eye cool and creamy puddings that everyone I knew said were the best puddings they ever tasted, especially the milk chocolate flavor. It came out in several flavors at the same time Cool Whip came out, late 60s. For reasons I will never understand plastic, horrible tasting Cool Whip is still around and Cool and Creamy pudding didn't make it past the early 70s. I know it sold well because the markets were always sold out except for the vanilla flavor which was the least tasty of them all, but still good.

I also miss Whip 'n Chill. It was like a poor man's chocolate mousse. It was like eating a cloud. I think it's still available through one of those old time candy places online but it's not the same ingredients as the real one. I'm sure it won't taste as good. Nothing does these days.

That's one thing that can keep us from missing the foods that no longer exist, because everything, food and everything else that existed decades ago is nothing like it was then and not for the better. A hadn't had a Drakes Yodel in maybe 25 - 30 years and saw some in this little dumpy store I went into to get some gum. I had a sudden craving and bought a package of 2 of them. One bite and in the garbage it went. Not only did it taste like plastic but plastic that had been dipped in some chemical, which I'm sure it was.

Does anyone who's been around long enough to remember when things were good know of anything, from food to appliances, that is better these days than they were long ago? I don't think so. I don't mean in a more powerful computer way, but in a quality way.

Gilbert Brockmeyer ice cream. It was a hippy-natural brand back in the 70s. I liked the vanilla because it was sweetened with honey so it was like honey ice cream.

Campbell Tomato Beef Noodle-o's.

I saw Fruitopia on a McDonalds soda fountain a few years ago near the Luxor hotel on Las Vegas strip. It's weird how a product like that could still be produced but remains so rare.

I remember tasting Fruitopia for the first time. The flavor profile is unique and it's very, very strong. Basically Hawaiian punch with a twist for adults.

Brook's Catsup (I think it's made in Canada now). Dromedary Date Nut Bread Derby Beef Tamales: my Mom was bereft when they were discontinued.

^^Sorry about the formatting.

Keebler's O'Boisie potato chips and and Tater Skins. Man, those chips were the bomb.

[quote]Regal Crown Sour Cherry candies.

Oh my God, I loved those. I'd stock up on them every time I traveled to NYC in high school and college.

Haagen Dazs chocolate chocolate mint. It tasted just like Frangos, the delicious chocolate mints sold by Marshall Field's department store. I haven't seen it since the 90s.

Sunshine Lemon Coolers. Had tangy bits of lemon in them, covered in powdered sugar. They've been reintroduced by a different company since they disappeared in the 80s, but supposedly they don't taste the same.

7 Up candy bars. They had seven different fillings in chocolate covered segments, like a box of chocolates in a candy bar. I remember the cherry, brazil nut and coconut. Yum. They stopped making them in the late 70s, and I still think about them.

[quote]Cragmont Sparkling Punch Soda

Wasn't Cragmont the Safeway house brand?

R119 Yes, but they switched to Refreshe. Not sure if that still continues after the Albertsons merger, however.

R116 Those chips were so good!

Wendy's Fresh Stuffed Pitas, McDonald's Crispy Chicken Deluxe

R117, thanks for the memory. I'd forgotten all about them. I LOVED them. I would just about rot my teeth eating them. I couldn't stop. I guess I did because it's been decades since I had one. I think they became harder and harder to find but when I was young every store in NYC (where I grew up) that sold Lifesavers type candy had them. I remember sneaking them while I was sitting in class and we weren't allowed to eat or chew anything.

Snapple used to have cherry lime Rickey soda. My fav!

R92, Haagen-Dazs is making Cookies & Cream again. It's not necessarily available everywhere you find Haagen-Dazs, however. Certain chains have an exclusive on certain flavors, e.g., I can only get my favorite, Pralines & Cream, at Walgreen's.

Yeah, but it isn't the same as it used to be, R28. For some reason, they switched to making the Peanut Butter Twix with a chocolate cookie-bar - when they used to make the peanut butter Twix with the "plain"-flavored cookie bar that they still use in the caramel version. Based on my memory, I prefer the old version of Peanut Butter Twix - with the plain, non-chocolate cookie bar.

I loved McDonald's breakfast danishes as a kid. All three flavors were good, but I especially liked the cheese danish (with the apple danish a very close 2nd).

R42 - when it comes to candy, people are often nostalgic for candy that was more widely available in their youth. Many kids who had a kid-like sweet tooth found those candy cigarettes to be good. And, yes - I do remember playing "grown up" with that candy and pretending like I was taking legitimate drags of the real thing. And no, I didn't "graduate" to the real thing.

I can understand why they may not be very available these days, though.

There was a brief period where there was a coffee-flavored Twix. Mmmmmm.

Of course, that was before I cut out my carbs.

Kellogg's Danish Go Rounds from the early 70's. There were a toaster treat but much better than Pop-tarts. Not sure why they took those off the market but kept the Pop-tarts.

Many years ago, there was a brand of frozen lima beans with little squares of cheddar cheese. When cooked, it was a great way to get in your daily veg.

And Nabisco Zweiback. Even as an adult, I would go through an entire box, dipping the biscuits in a glass of milk.

To the Hydrox fan, I'm sure I've seen them very recently when I was helping my mother find something in the cookie aisle at Kroger. What caught my eye was the peculiar type in the old-fashioned logo.

I was hoping Fruitopia might make a return with the new Coke machines that dispense hundreds of combinations but no such luck.

Does anyone remember when ice cream parlors (I guess first I should ask if anyone remembers ice cream parlors) made handmade cherry lime rickeys? R124, your post made me think of them. They were so delicious and refreshing. In the better parlors they would put lots of real cherries in them, not the ones from the jar, but pitted. They used a bit of cherry syrup. They were not too sweet, so yes refreshing. They used real limes, not lime juice or lemon lime soda. And really cold and strong seltzer. They were served with a long ice tea spoon for eating the cherries.

Now that I remember the parlors, it's been longer than I can remember since I had a genuine banana spilt, a whole banana, split the long way. 3 scoops of ice cream, real ice cream, not air filled plastic. There was a choice of 6 toppings, 3 things like hot fudge, marshmallow, strawberry with real fresh strawberries in it, caramel and such and then 3 things on top of that like nuts or cherries or sprinkles or other fruits, or coconut and on top of all that real homemade whipped cream and 3 cherries with the stem. Oh man what a treat. It was usually reserved for when someone was having a birthday or special occasion or got an especially good report card. Things like that. I don't think any kid could eat dinner on the day they got one of those banana splits. They filled you up for the entire day. Oh and the good ice cream parlors would serve all their ice cream treats with a long holder with those long pretzel logs and cold water on the side. Nothing goes better with ice cream treats than those long salty pretzels and some cold, but not ice water.

Ahhh, days gone by. If I ate that now I'd probably have a heart attack or stroke before I left the place. But I'd go with a smile on my face.

I don't think this exists anymore -- haven't seen it in any grocery stores in California the last couple of years. Nestle Crisp Crunch. An odd name, for sure, but dangerously addictive. It consisted of very crisp, light airy waffers with thin layers of milk chocolate and a thing Nestle Crunch chocolate coating.

Kit Kat tried a similar thing --making a version of Kit Kat with more emphasis on the crunchy wafer than on the chocolate -- but it wasn't nearly as good.

Sweet Games

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The Frozen Yogurt Popsicles Ingredients

It probably doesn’t surprise you to learn that the vital ingredient of these yogurt fruit lollies is yogurt. I always use plain yogurt and add extra flavor with my fruits. Full fat, low-fat, and even fat-free yogurts will all work. However, the texture will vary slightly (as fat content usually means softer popsicles).

Some Plain Yogurt options include (I always use homemade):

Next, to flavor the yogurt, we have fresh fruit. I include a whole long list of fruit options in my fruit Ice Pops post. However, some of my favorites fruits are:

  • Mango
  • Pineapple
  • Strawberry
  • Raspberry
  • Blueberry
  • Peach
  • Cherry
  • passion fruit ( to decorate)

Then finally, the other (completely optional) base ingredient would be a natural sweetener. I prefer sugar-free frozen yogurt, but for those that want a sweeter treat, you could use:

Sugar content will help to provide softer textured frozen popsicles too.

Other Frozen Popsicle Additions

Once you have your base down, then you can get creative with any ‘additional’ elements. I like to add ingredients for a bit of extra crunch, or sometimes just additional nutrients. Options include:

  • Chia Seeds – for added protein and nutrients
  • Granola/ puffed quinoa/ chopped nuts– for crunch and flavor
  • Veggies – blend some spinach or kale into a green fruit popsicle for lots of additional nutrients
  • Nut butter – i.e., almond butter or peanut butter with blueberries or raspberries makes for delightful ‘PBJ’ style frozen popsicles.
  • Chocolate – Either using sugar-free Dark chocolate, or your favorite white/milk chocolate or chocolate chips to melt and dip into slightly ( usually just the tip of the ice pop), for an extra treat.
  • Vanilla – Either vanilla extract, powder, or seeds – for an additional dessert-like flavor twist.

8 of the UK’s best restaurants – as chosen by Britain’s top chefs

Secret gems and neighbourhood hideaways where chefs love to eat: from a cafe lunch in Cornwall to a tasting menu on the Scottish coast

Silk Road, London SE5

Chosen by James Cochran, chef-owner, Restaurant 1251

I’ve lived in south London for 15 years and the neighbourhood restaurant that stands out is Silk Road in Camberwell. I’m a massive fan of their Xinjiang style of Chinese cooking and they do many unusual things that you don’t normally see in Chinese restaurants in this country. I associate kebabs with Turkish or Greek food, but here they do lamb skewers which they cover in delicious Asian spices and chargrill really quickly. Their dumplings are on point as well. In fact, everything is packed full of flavour, but nicely balanced. The restaurant is very minimalistic, drinks are BYO and the food is very affordable – spend £20 and you’re full.

Inver, Strathlachan, Argyll

Chosen by James Lowe, chef and co-founder, Lyle’s and Flor

Inver is on a beautiful part of the west coast of Scotland, a couple of hours’ drive from Glasgow. It’s not over the top like some destination restaurants there’s no desire to create theatrics. The dinner is fantastic, and it’s worth staying so you can have breakfast and its more casual lunch. We went for new year and stayed in a bothy by the water. For dinner, we had seaweed ice-cream with caviar, which was stunning, and an amazing langoustine dish with carrot. Pam Brunton and Rob Latimer run the place: she’s in the kitchen, he runs front of house. I’ve got a lot of admiration for them, because running a restaurant in a remote area is really difficult and they’ve made it work.

The Dawnay Arms, Newton-on-Ouse, Yorkshire

Chosen by Tommy Banks, head chef, Black Swan

I quite like fine dining, but I think what everybody really wants is an awesome Sunday roast and so often it’s disappointing. The Dawnay Arms is incredible. If I haven’t any got any plans for Sunday, I will be there. I’ve gone four weekends in a row before. I like to sit in the front bar because I can take my dog first we go for a walk by the river, then call into the pub and have a roast. The Smiths run it: Martel is in the kitchen and Kerry runs the front of house. Obviously, we’re blessed up here with good produce, but they use all the best stuff. They don’t charge enough for what they do. I kind of wish I owned it myself – but then I wouldn’t want to eat there, so I suppose it’s best.

St Kew Cafe, Bodmin, Cornwall

Chosen by Paul Ainsworth, chef-owner, Paul Ainsworth at No 6

Not far from where I live, near the St Kew highway, is a farm shop with a cafe. My wife Emma and I go there as much as we can, and every time, to our amazement, there’s a table available. It’s probably only a matter of time before more people find out about it and it becomes impossible to find a seat. It’s so welcoming – the chef will always look up and give you a wave – and the food is so consistent, even if it’s just a bacon sandwich or a full English. The ethos is to showcase everything Cornish and it uses proper sourdough bread, nice butter, great bacon. Whether avocado with poached eggs on toast or a ham sandwich, the food is brilliant every single time. I can’t believe this is just up the road. It’s fantastic.

Singburi, London E11

Chosen by Erchen Chang, co-founder, Bao and Xu

This is a neighbourhood Thai restaurant that’s cheap and fun and refreshing, and the food is just pure tasty. It’s run by a mother and son. I went a couple of months ago with a big group and we ordered the whole blackboard menu. My favourite dishes were the clam with garlic, chilli and basil, which was simple and classic the jungle curry crab, which was really dirty and hard to eat (you have to suck on the crab) and boat noodle soup which had that really good medicinal taste from dried roots that’s hard to find in London. The interior is bare. They have some very sensual fruit posters from the 80s on the wall, and photos of customers from years and years ago eating in the restaurant. There’s not much other decoration, but I think that makes the food stand out. I’m moving quite close to Singburi, so it’s going to be my local. I can’t wait.

The Canton Arms, London, SW8

Chosen by Margot Henderson, chef and co-owner, Rochelle Canteen

This is my local, and has everything I enjoy about a pub: it’s friendly, warm and not too flashy. It’s familiar, and perfect on a rainy day. On top of that, it has great drinks and superb food. The dining room is cosy, with the most delicious menu – I always love the way it reads. Quite classic, but modern – it might have provencal beef shin. The blackboard menu has about four sharing dishes on it and they go much further than it says, which makes it great value. It’s gentle food for families and friends, served in big Le Creuset dishes, with a generous spirit.

Chesters by the River, Ambleside, Cumbria

Chosen by Simon Rogan, chef-owner, L’Enclume

On a day off, I like to go for lunch to this riverside cafe. I sit outside, relax and eat really tasty vegan and vegetarian food. The food has all sorts of influences – a bit of Moroccan, through to Chinese, biryanis, flame-grilled pizzas – but the main stars are the vegetables. It’s not doing it justice calling it a cafe, but that’s what it is. You can take away, and there’s a shop associated with it. The staff are friendly, the atmosphere is nice and the quality is great. My staff were always telling me how amazing it was, and it took me a while to get there. Now I can see why they love it

Chosen by Jeremy Chan, head chef and co-owner, Ikoyi

Tá Tá Eatery is Zijun Meng and his partner Ana Gonçalves. If you took the food out of the context, which is very casual, and put it in a fine dining setting, it would stand out above everything else. Meng uses British produce with his Chinese heritage and some of Ana’s Portuguese flavour profiles in beautiful, intricate plates. I really like the way he’ll serve you pork that’s been aged 100 days, and you’re eating something he’s thought about 100 days earlier. It’s the same deep thinking you’d get in the best restaurants but he’s doing it in a cocktail bar, at a four-seater counter. They do the bar food and also a tasting menu. It’s him and a small induction hob, making these beautiful plates of food in a hectic space. It’s a bit rowdy, and it’s fun. But it’s almost showing you how hard London is as a city for entrepreneurial creative chefs like them to survive.