Summer

Mango vanilla frozen yoghurt swirls

Cool down in less than 30 minutes with these fruity ice-blocks. With less than five ingredients these popsicles are a great choice for a kids party and frozen yoghurt makes them a healthy alternative to ice cream.

Australian Women's Weekly|Jul 29, 2014

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  • Fruit salad with citrus sugar

    This eclectic mix of layered fruit sprinkled with a citrus zing is more than just pleasing to the eye.

    Australian Women's Weekly|Jul 29, 2014

  • Nectarine and apricot tarts

    不需要花几个小时在这个水果和坚果馅饼;it takes just 45 minutes and with juicy nectarine and apricot slices will have you coming back for more.

    Australian Women's Weekly|Jul 29, 2014

  • Panna cotta and roasted nectarines

    Blended with vanilla bean, this creamy Italian specialty is best made ahead of time. Then served alongside beautifully roasted nectarines drizzled with wine for a truly satisfying dessert.

    Australian Women's Weekly|Jul 29, 2014

  • Tomato and cucumber salad

    Salad can't get any simpler than this. All the fresh, crunchy benefits of onion, cucumber and tomato with the spice of cumin, chilli powder and lemon juice.

    Australian Women's Weekly|Jul 29, 2014

  • Passionfruit sorbet

    This sweet sensation can be churned up in minutes as an ideal finish to a summer dinner party.

    Australian Women's Weekly|Jul 29, 2014

  • Pineapple and lime popsicles

    Perfect for a hot Summer's afternoon, these pineapple and lime posicles are a delicious fruity frozen treat to enjoy with friends and family.

    Madison|Jul 29, 2014

  • Tropical fruit salad with lime syrup

    Mix up your favourite fruit salad with a zesty lime syrup. Serve with ice cream to turn this healthy snack into a fruity treat.

    Australian Women's Weekly|Jul 29, 2014

  • Lamb salad with mint dressing

    Deliciously light and healthy, this lemon pepper lamb salad with mint dressing is a tasty, refreshing option for a spring lunch or dinner.

    Recipes Plus|Jul 29, 2014

  • Peppered lamb and artichoke salad

    Combine your tender pink lame with a zesty salad, filled with olives, capsicum and sprinkled with black pepper.

    Australian Women's Weekly|Jul 29, 2014