March 20 was the first day of spring. The warmer weather means longer days and our youths enjoying cold treats outside on porches. This spring and summer let’s try to make a healthier switch with our popsicles and ice cream.

Below are two great examples of how to have your youths help you in the kitchen, learn healthy recipes, and cool down when our temperatures rise. With a little creativity, the fruit popsicle and sorbet possibilities are endless. Have your youths pick two to three of their preferred fruits and create their new favorite flavor combinations.

Two-Ingredient Mango Sorbet

Supplies: food processor or blender, measuring cups, spoon, air-tight container


2.5 cups frozen mango chunks
1 cup coconut milk

Measure ingredients and place in a blender or food processor. Mix until smooth, but not runny. Serve immediately or store in an airtight container in the freezer.

Strawberry-Banana Popsicles

Supplies: popsicle sticks, popsicle mold, measuring cups, tablespoons, blender or food processor


2 cups fresh strawberries
1-2 bananas, depending on preference
1/2 cup vanilla Greek yogurt
1/2 cup milk

Measure ingredients and place into a blender or food processor. Mix until smooth. Place the mixture in the mold and insert popsicle stick. Place mold in the freezer until frozen, approximately 3 hours or overnight.

For more information on how to keep your children learning and having fun, even after school has ended, please contact us as follows: Taylor Wilken, 4-H Youth Development extension agent, 689-5850; Katie Oakes, 4-H program assistant, 826-1691. 

Taylor Wilken and Katie Oaks are agents at the University of Florida's Institute of Food and Agricultural Sciences Extension office in Crestview.