The Inside Scoop on Cool Summer Treats

Few foods rival the satisfaction and joy that ice cream brings to our lives. Ice cream is a time-honored summertime tradition that brings back our earliest memories of baseball games, amusement parks and summer vacations. But the simple delights of these simpler times -- hot fudge sundaes and root beer floats -- have given way to a seemingly endless variety of cool summer treats. But what exactly are frozen custard and gelato? What about sherbet and frozen yogurt? Here is the inside scoop on some of our new favorites:

There many ways to cool off with dairy this summer. Because ice cream and other frozen dairy desserts are made with milk or cream, they contain the nine essential nutrients found in dairy foods, including calcium, potassium and protein. There are plenty of low-fat and lower-calorie options to help you fit these dairy delights into your healthy eating plan. But if you go for the real deal, just remember to balance out the richness by choosing small serving sizes and watching fat and calories throughout the rest of the day. Visit www.stldairycouncil.org to learn more about the benefits of dairy.

Recipes:

Patriotic Ice Cream Cupcakes

These red, white & blue cupcakes are perfect for summer holidays. Substitute different cake and ice cream flavors for celebrations throughout the year.

Makes 36 cupcakes

Prep Time: 30 minutes + freezing

Bake Time: 15 minutes + cooling

Ingredients

1 package red velvet cake mix (regular size)

1 quart blue moon ice cream, softened

3 cups heavy whipping cream

1½ cups marshmallow creme

Red, white and blue sprinkles

Blue colored sugar

Directions

Prepare cake mix batter according to package directions for cupcakes.

Fill paper-lined muffin cups half full. Bake at 350° for 11-14 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

Working quickly, spread ice cream over cupcakes. Freeze for at least 1 hour.

In a large bowl, combine cream and marshmallow creme; beat until stiff peaks form. Pipe over cupcakes; decorate with sprinkles and colored sugar. Freeze for 4 hours or until firm.

Editor's Note: As a substitute for blue moon ice cream, tint softened vanilla ice cream with blue food coloring.

Nutrition Facts (per cupcake)

Calories: 202

Fat: 13 g

Protein: 3 g

Calcium: 6% Daily Value

Blueberry-Pomegranate Popsicles

These easy popsicles are a light and tasty way to cool off with dairy this summer. Experiment with your favorite fruits and flavored yogurts!

Makes 4 (4-ounce) popsicles

Prep Time: 10 minutes + freezing

Ingredients

1/2 cup plain, nonfat Greek yogurt

1 cup pomegranate juice

1/2 cup frozen blueberries

Directions

Blend all ingredients in a blender. Pour into popsicle molds. Freeze for several hours or overnight.

Nutrition Facts (per 4 ounce popsicle)

Calories: 69

Fat: 0 g

Protein: 3 g

Calcium: 4% Daily Value