Cool Summer Party Pleasers



By Ruth Milstein, author of the Gourmand award-winning recipe book, “Cooking with Love: Ventures into the New Israeli Cuisine.” See more of her recipes at



Ruth’s Frozen Pineapple Yogurt Popsicles

Makes 8 servings. A really super tasting yogurt dessert that is low in fat and healthy.


1 medium size fresh pineapple or a 16-ounce package of frozen unsweetened pineapple chunks
2 tablespoons honey
1-17.6 ounces container Greek yogurt; 2% fat
1 teaspoon fresh lemon juice
2 tablespoons chocolate sprinkles

Start the night before if you choose to use fresh pineapple. Wash and peel the pineapple then wash it again. 

Cut into 1-inch chunks, transfer to a container; cover, and freeze overnight.

Combine the pineapple chunks and the honey in a blender or food processor. Pulse until coarsely chopped. 

Add the yogurt and the lemon juice and continue to process until smooth and creamy. 

Transfer to an airtight container and blend in the chocolate sprinkles. (You may also dip your popsicles in chocolate after freezing).

Fill out the mixture into a Popsicle mold; freeze the rest of the mixture and Popsicle molds overnight.


 Take out of the freezer 10 minutes before serving.

* You may use banana, peach, strawberry, or any berry; fresh or frozen.

* Will keep for up to a week frozen in an airtight container.

* You can make a healthy milkshake by crushing the ice cubes or add 3% milk to make a smoothie.

Great Sangria at Your Fingertips
An ever more popular, change of pace from wine in the summer months is Sangria. More popular in the sense that 20 or more years ago, most people would order a glass or pitcher when dining out. Now there are a plethora of wonderful premade Sangrias to choose from or you can just make your own. 

The ‘basic’ ingredients of Sangria are light to medium-bodied dry red wine, orange-flavored triple sec, and a bit of brandy. Some people prefer the white Sangria; in that case, start off with a nice dry white wine. No need to spend money on expensive French Cointreau or Cognac; you will never notice the difference. The beauty of the basic Sangria recipe is that it is as delicious as it is easy, and it only gets better as you spice it up with your own tasty additions! Good pre-made Sangria is usually on the slightly sweeter side although there are a few producers who make their Sangria semi-dry; which is how I think it should ideally be served. 

It is refreshing and really tasty with all summer or all-year-round foods. The cool touch of sweetness of Sangria plays off of the spiciness of Spanish, Tex-Mex, and Thai dishes. Serve red sangria with a chorizo-based dish, roasted chipotle salsa, stuffed jalapeno peppers, or a spicy yellow curry. Pair white sangria with guacamole, seafood paella, or chicken empanadas. 

Below is your everyday Sangria recipe. For larger amounts, just double the ingredients accordingly although the best way to make it is by pure tasting as you go along. Make it just as you want with just the amount of brandy, wine, and orange flavor liquor that suits your taste!

1 750 ml bottle of red wine (Cabernet Sauvignon, Merlot, Rioja reds, Zinfandel, Shiraz)
1 Lemon cut into wedges
1 Orange cut into wedges
2 Tbsp. sugar
1 Shot brandy
2 Cups ginger ale or club soda


Pour wine into the pitcher and squeeze the juice wedges from the lemon and orange into the wine.
Toss in the fruit wedges (leaving out seeds if possible) and add sugar and brandy.
Chill overnight. Add ginger ale or club soda just before serving.

If you’d like to serve right away, use chilled red wine and serve over lots of ice.


Ruth Milstein

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About the Author:

Ruth Milstein, is the author of the Gourmand award-winning recipe book, “Cooking with Love: Ventures into the New Israeli Cuisine.”

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