No matter what your plans are for this summer you no doubt have a different schedule and routine than you do during the school year. This change in routine can be very difficult for our kids with PWS, not to mention the constant challenges of BBQ’s with family who may not understand your child’s needs. And how about those ice cream trucks driving up and down the street blasting music announcing their arrival?

Below are a number of snack and ice cream treats that some of our families use during the summer months to beat the heat or just to add a little something extra to a long summer day. We would love to hear your ideas for great, low calorie summer snacks!

Low calorie/low fat ice cream sandwiches- 80 calories
4 chocolate graham crackers broken in halves
1 carton lite Cool Whip, thawed

Break graham crackers in half. Spread Cool Whip about 1 inch thick on graham crackers. Wrap individually in plastic wrap and freeze till firm. This is a great low fat, low calorie snack/dessert that will satisfy cravings for chocolate and ice cream.

Chocolate malt ice cream sandwiches- 100 calories
2 1/2 cups skim milk
2/3 cup sugar
1/2 cup nonfat dry milk
1/2 cup malted-milk powder
3 1/2 ounces unsweetened chocolate, chopped
3/4 cup pasteurized liquid egg whites
1 tablespoon vanilla extract
1/4 teaspoon salt
Blend milk, sugar, dry milk, malted-milk powder and chocolate in a blender until fairly smooth. Pour into a large saucepan and bring to a simmer over medium heat, whisking almost constantly. Remove from the heat.
Pour egg whites into a large bowl and whisk in the milk mixture in a slow, steady stream until smooth. Whisk in vanilla and salt. Refrigerate until cool, at least 3 hours or overnight.
Freeze the ice cream mixture in an ice cream maker, according to the manufacturer’s directions. If using the ice cream for sandwiches, freeze until its firm enough to hold a scoop shape.

Tropical Fruit Ice- 60 calories

1 11-1/2-ounce can frozen passion fruit concentrate
2 cups water
2 tablespoons lime juice
Combine passion fruit concentrate, water and lime juice in a medium bowl.
Pour the juice mixture into an ice cream maker and freeze according to manufacturer’s directions. (or, freeze the mixture in a shallow metal pan until solid, about 6 hours. Break into chunks and process in a food processor until smooth.) Serve immediately or transfer to a storage container and let harden in the freezer for 1 to 1 1/2 hours. Serve in chilled dishes.

Banana ice cream– low in calories (exact calories depends on what you add)
Peel your bananas first. 
• Cut them into small pieces. 
• Freeze for just 1-2 hours on a plate. 
• Blend using a food processor or blender – scraping down the bowl when they stick.
 Add an ingredient if you want ( a little peanut butter, cocoa powder or honey)

Cooked bananas – 60 calories

Preheat Oven to 350 degrees. 
Cut Large banana in half and then in half again to have 4 quarters. Place pieces on baking pan or cookie sheet Sprinkle with cinnamon. 

Bake at 350 for 15 minutes or until hot and bubbly

Subscribe to Our Newsletter