Celebrate Yourself With Rainbow Sweet Treats – ShopRite x Blossom

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June is all about celebrating your authentic self! Blossom is so excited to participate in Pride Month by bringing you a colorful collection of recipes that will make you cheer! Each recipe is as unique as you are, but that doesn’t mean you can’t find everything you need to make these delicious treats all in one place. ShopRite is your one-stop-shop for all the tasty ingredients included in these rainbow recipes.

If you plan on celebrating Pride by the pool, then you have to try our Layered Sparkling Fruit Bar Slush. A refreshing slushy layered with rainbow, fruity flavors is the perfect way to stay cool. You’re also going to love our Dipped Fruit Bars. Customize your own popsicle with your favorite fruit juices and toppings.

Take time this June to be proud of who you are. Celebrate your true self by enjoying our sweet summertime recipes brought to you by Blossom and Shoprite!

DIY 3-Ingredient Colorful Magic Shell

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Materials: 

• ½ cup white chocolate or white candy melts
• 3 tablespoons coconut oil
• ¼ cup powdered flavoring: blitzed freeze-dried fruits, matcha powder, acai powder, etc.

Directions: 

1. Melt white chocolate in the microwave in 30 second bursts, stirring between each one.
2. Add coconut oil and powder mix until combined.

Colorful Fruity Ice Cubes

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Materials:

• Various cut up fruits: sliced strawberries, cubed mango, cubed cantaloupe, sliced cucumber, mint leaves, blueberries, cherries, dragon fruit, etc. 

Directions:

1. Prepare your fruit by cutting it into shapes to fit into your ice cube tray.
2. Arrange fruit into trays, carefully pour water into each container.
3. Freeze until solid, 4-6 hours or overnight.

Dipped Fruit Bars 3-Ways

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Materials:

Mango Lassi Dipped 

• 1 cup yogurt chips
• ½ cup toasted coconut shreds or flakes
• Mango popsicles

Chocolate Strawberry Dipped

• 1 cup chocolate
• ½ cup chopped pistachios
• Strawberry popsicles

Lemon Meringue Dipped

• 1 cup marshmallow fluff
• ½ cup crushed graham crackers
• Lemon popsicles

Directions:

Mango Lassi Dipped 

1. Melt yogurt chips in microwave in 30 second bursts, stirring each time.
2. Meanwhile, toast coconut in 325 degree oven on a sheet pan for 5-10 min.
3. Dip Mango bar into melted yogurt chips, quickly sprinkle coconut shreds to stick.
4. Freeze until solid.

Chocolate Strawberry Dipped

1. Melt chocolate in microwave in 30 second bursts, stirring each time.
2. Chop pistachios.
3. Dip Strawberry bar into melted chocolate, quickly sprinkle pistachios to stick.
4. Freeze until solid.

Lemon Meringue Dipped

1. Microwave marshmallow fluff, about 20 seconds until easy to stir.
2. Crush Graham crackers.
3. Dip Lemon bar into graham cracker crumbs (lightly wet bar to help stick).
4. Dip bar into marshmallow fluff and using a kitchen torch, carefully torch fluff.
5. Freeze until solid.

Rainbow Cereal Ice Cream Sandwiches

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Materials: 

• 1 bag marshmallows
• 1 bag fruit loops or other rainbow cereal
• ¼ cup butter
• Vanilla ice cream

Directions:

1. Melt butter and marshmallows in the microwave for 2 minutes, stir to combine.
2. Add cereal and stir to combine.
3. With oiled hands, grab a section of mixture and place into a muffin tin.
4. Use a second muffin to press mixture into each container and let set until firm, about 1 hour.
5. After treats have set, remove from tin, add a scoop of vanilla ice cream and top it with a second treat.
6. Freeze until sold.

Layered Sparkling Fruit Bar Slush

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Materials:

• 2 raspberry fruit popsicles, melted
• 2 mango fruit popsicles, melted
• 2 lemon fruit popsicles, melted
• 1 can sparkling seltzer
• ½ cup ice cream salt

Directions:

1. Melt popsicles into separate bowls and place into a quart size plastic bag.
2. Divide seltzer into three flavors and seal.
3. Fill a gallon size plastic bag with ice and add salt and melted popsicle flavor.
4. Get all the extra air out of the gallon bag and seal.
5. Shake and jostle bag until the mixture is slushy. Repeat with other flavors.
6. Pour into chilled cup, creating three distinct layers.