Wow, it’s been tropical here in Minnesota, and it’s a great time to break out some cool treats.

Kids want chilly treats on hot summer days, and parents always want activities for their kids, so have some fun in the kitchen this summer by making healthy sweet treats.

By making your own popsicles at home, you are in control of what types of ingredients and how much of the ingredients you are going to use. The main contenders for parents are sugar content and portions:

• Sugar Control — Use fresh fruit (pureed or diced), low-fat plain or vanilla yogurt or 100 percent fruit juice as the base to keep sugars natural and at a minimum.

• Portion Control — You can try popsicle molds but don’t forget about some things you might have around the house; use plastic cups or even ice cube trays to keep portions at your liking. Cover the cups or tray with aluminum foil, and poke wooden sticks through foil before freezing.

Studies also suggest that eating habits form at an early age, so the younger you get kids involved, the more likely you will have a positive impact on lifelong habits. The key is just asking and letting them take ownership of the process — it makes them more likely to eat the finished product. Here are some tips:

• Give kids “structured” options — Plan ahead and pre-set several flavors of all ingredients.

If using low-fat plain yogurt, have several kinds of diced fruit to choose from. Remember, you are in control of what is offered.

• Be realistic — Don’t hide everything they love; just find healthy alternatives. If your child loves red Kool-Aid, puree red fruit or add a small amount of a red sports drink to make a great treat after summer sporting events.

• Keep it fun — Kids will stay interested if it is fun. Turn on some summer music, theme it into a beach party and make a friendly competition out of creating the craziest flavors. This is also a great way to get kids to try new foods.

Flavor options are endless when you use real fruit: strawberry banana, peach, tropical, triple berry, orange pineapple or kiwi melon. You might even consider adding some vegetables.

And remember, if it tastes good in the blender or in the bowl prior to freezing, it’s going to be delicious frozen. So go ahead and lick the bowl.

Chunky Peach popsicles

Serves 12

Active time: 15 minutes. Total time: 2 1/4 hours (including two hours freezing time)

Equipment: Twelve 2-ounce or eight 3-ounce freezer-pop molds or small paper cups with frozen-treat sticks

Make sure to reserve a portion of the peaches as you puree the mixture so the pops will be packed with icy cold, chunky bits of fruit. For a grown-up twist, try adding 1 to 2 teaspoons finely chopped fresh mint, lemon verbena or basil.

All you need

• 1 1/4 pounds ripe peaches (3 to 4medium), halved and pitted

• Juice of one lemon

• 1/4 cup freshly squeezed orange juice

• 1/4 cup Hy-Vee sugar, or to taste

• 1/4 tsp Hy-Vee vanilla extract

All you do

1. Coarsely chop peaches in a food processor. Transfer one cup of the chunky peaches to a medium bowl. Add lemon juice, orange juice and sugar to taste (depending on the sweetness of the peaches) to the food processor. Puree until smooth. Add to the bowl with the chunky peaches and stir in vanilla.

2. Divide the mixture among twelve 2-ounce or eight 3-ounce freezer-pop molds (or small paper cups). Freeze until beginning to set, about 1 hour. Insert frozen-treat sticks and freeze until completely firm, about 1 hour more.

*To make ahead: Store in the freezer for up to 3 weeks.

Source: adapted from Eating Well, Inc.

Nutrition facts per serving: 39 calories, 0g fat, 0g saturated fat, 0g monounsatured fat, 0mg cholesterol, 0mg sodium, 10g carbohydrate, 1g fiber, 0g protein, 89mg potassium.