7.15.18 SB_Q

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Grow an Easy Cutting Garden

3

Grill in Foil Packs

9

10

Craft with Metal Sheets ®

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Try a Family Fun Run

23 ®

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better ™

SUMMER 2018

Fresh ideas to make the most of the season

HOME & GARDEN

3 A Beginner’s Guide to Cutting Loose Make your own fresh flower arrangements.

5 Get Into Birding Plant a yard that will invite beautiful birds.

8 Breaking Ground This new farmhouse has old country soul.

10 What to Do with Sheet Metal

SUMMERTIME NOVELTIES

Try crafting with industrial sheet metal.

13 Red, White, and Renewed Tour a home with a patriotic color palette.

16 Caladiums This plant is the star of any shade garden.

Make your own frozen bars, layered squares, and pops that will have you nostalgic for summers spent chasing the ice cream truck.

17 Pattern Play Use patterned tile to make a statement.

21 The Organized Garage Bring order to this hardworking space.

13 FOOD

4 Break an Egg! Try these dinner recipes that feature eggs.

6 Tomato Mania Find new ways to enjoy summer’s bounty.

9 Foil Packs 101 Cook your food in foil for great flavor.

12 Field to Bowl Build a hearty summer salad.

14 No Chop These quick dinners cut out the chopping.

18 Breakfast Greats Cook a quick breakfast in your Instant Pot.

20 Healthy Dinners for Crazy-Busy Nights Ease busy evenings with these grilled meals.

Fruity Tricolor Pops

12 BETTER LIVING

19 Build a Stronger, Balanced Body Firm up with these top exercises.

22 The Food Allergy Boom Learn why food allergies are on the rise.

23 Ready. Set. Race! Start training for a family 5K.

These colorful pops were inspired by classic Bomb Pops. Our version uses real fruit and low-fat yogurt. prep 30 minutes freeze 3 hours + overnight

3 3 1 ¹9₃ 1

Tbsp. lemon-flavor gelatin tsp. sugar cup fresh raspberries cup vanilla low-fat yogurt cup fresh blueberries

1. In a medium bowl combine ¹O₃ cup boiling water, 1 Tbsp. of the gelatin, and 1 tsp. of

the sugar, stirring until sugar is dissolved. In a blender combine gelatin mixture and raspberries; cover and blend until smooth. Strain raspberry mixture through a finemesh sieve; discard seeds. Divide raspberry puree among eight to ten 3-oz. ice-pop molds. Freeze 2 hours or until firm. 2. In another medium bowl combine another ¹O₃ cup boiling water, 1 Tbsp. of the gelatin, and 1 tsp. of the sugar. Whisk in yogurt until combined; cool slightly. Spoon yogurt mixture over raspberry layer in molds. Freeze 1 to 2 hours or until firm.

3. In a small saucepan combine blueberries and ¹O₃ cup water. Bring to simmering over medium-high heat, stirring and slightly mashing berries to release their juices. Simmer, uncovered, 2 minutes. In a blender combine blueberry mixture, remaining 1 Tbsp. gelatin, and remaining 1 tsp. sugar. Cover and blend until smooth. Strain and cool slightly. Spoon blueberry puree over yogurt layer in molds; insert sticks into pops. Freeze pops overnight. Makes 8 pops. PER POP 53 cal., 0 g fat, 1 mg chol., 33 mg sodium,

12 g carb., 1 g fiber, 10 g sugars, 1 g pro.

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7.15.18 SB_Q by stltoday.com - Issuu