What’s in your beach cooler?
Forget the half-hearted sandwiches and granola bars. Summer only comes once a year so be sure to take advantage of all the tasty seasonal treats. Whether you want sweet or salty, Her Campus has the goods for you, from healthy munchies to guilty pleasures. Regardless of what you’re craving, here are our top 10 favorite summer snacks!
1. Toasted Marshmallow Milkshake
Summer nights are the perfect time to get out and toast marshmallows by the campfire. Can’t wait for it to get dark out? Try this tasty treat that can cool the fires of even the worst summer heat. This recipe was recommended by HC reader Mary Claire Jones, who found the recipe on the food blog Tracey's Culinary Adventures.
"Just looking at the recipe makes my mouth water," Mary Claire said.
- 10 marshmallows (plus extra for garnish, if desired)
- 1 (heaping) cup vanilla ice cream
- 1/2 cup milk (I used 1 percent)
- 1/2 teaspoon vanilla extract
Skewer the marshmallows then toast them — you can do that using the flame on your gas stove, with a small kitchen torch or under the broiler in your oven. If you use the broiler, keep a close eye on the marshmallows. Let the toasted marshmallows cool briefly.
In your blender, combine the toasted marshmallows, ice cream, milk and vanilla extract. Blend until combined. You can adjust the consistency by adding ice cream (to thicken) or milk (to thin). Serve garnished with extra toasted marshmallows. Serves two to three.
Calorie Count: 150 calories per serving
2. Fruit Pizza
Chef Paula Deen is known for her big hair and delicious homemade recipes. This summer she’s cooking up a big, delicious treat than you can try too. HC reader Katie Gill loves Deen's famous fruit pizza. Katie suggests eating the pizza right away while the fruit is still fresh!
- 1 package store bought sugar cookie dough
- 8 ounces softened cream cheese
- 1 cup confectioners' sugar
- 1 large peach, sliced
- 1 large green apple, sliced
- 1 large orange, sectioned
- 1/2 pint fresh strawberries, sliced
- 6 ounces fresh blueberries
- 6 ounces fresh raspberries
- 1/2 cup white chocolate chips, melted
- 1/2 cup chocolate syrup
Preheat oven to 350 degrees F.
Flatten cookie dough onto a 6-inch pizza pan. Bake until firm to touch, about 11 to 15 minutes. Cool. In a medium bowl, blend cream cheese and sugar. Spread the baked cookie with the cream cheese mixture and decorate with sliced fruit. In a small bowl, combine melted white chocolate with chocolate syrup. Top the pizza with remaining berries and chocolate mixture. Slice and serve immediately. Serves eight.
Calorie Count: 411 calories per serving
3. Strawberry Jello Salad with Pretzel Crust
This recipe, featuring one of my favorite summer fruits, was provided by HC reader Anne Bianchi. Its sweet filling is blended with a salty, crunchy pretzel crust to satisfy both your sweet and savory cravings.
- 2 cups pretzels, crushed
- 4 tablespoons sugar
- 1/2 - 3/4 cups butter, melted
- 8 oz. pkg. cream cheese, softened
- 1/2 cup sugar
- 8 oz. carton Cool Whip
- 1 lg. box strawberry Jello
- 2 cups boiling water
- 2 pkgs. strawberries (frozen), thawed and drained
Mix pretzels, 4 tablespoons sugar and butter; press into bottom of 9 x 13 inch pan. Bake at 400 degrees for six minutes; cool.
In mixing bowl, fold Cool Whip into cream cheese and 1/2 cup sugar. Spread over cooled crust. Dissolve Jello into boiling water. Add strawberries to Jello and pour over cream cheese. Chill and let set. Cut into squares to serve. Serves 12.
Calorie Count: 371 calories per serving