Slippery, slurpy ice pops.

Is there a treat that better captures summer's frivolity?

Not in a child's eyes, for sure.

KIM FOSTER-TOBIN/McClatchy-Tribune Information Services

So what if things get a little messy? It's summer. Chill out and have fun making these healthy treats the whole family can enjoy.

The frosty snacks refresh and satisfy with each icy bite.

Lick fast, or the chilly delight will trickle down your chin and chest – but then, isn't that half the fun?

One splash in the pool and the sticky, brilliantly colored mess will disappear as quickly as the twinkle of a lightning bug on a muggy summer night.

Because summer is a season for simplicity, here we offer several recipes for icy treats that are super easy to create.

Wash some sweet red grapes and throw them into the freezer for an hour. It doesn't get any simpler than that, and the cold fruit is so-o-o tasty, too. Blueberries and bananas also make great frozen refreshments. (Dip the bananas in chocolate to create a little extra thrill.)

But if it's ice pops you want, the possibilities are endless. Fresh strawberries and grapes; frozen cantaloupe and orange juice; lemonade concentrate and strawberries.

These yummy desserts can be whirled into smoothies or taken a step further and frozen in molds.

Using fresh fruit makes them vibrant tasting and healthy – the sweetness of summer, frozen in time.

Pour grapes and strawberries into a blender; process on high speed until smooth. Pour mixture into six 3-ounce ice-pop molds and freeze. Makes 6 servings.

PER SERVING: Calories 45 No fat No cholesterol Sodium 1 mg Fiber 1 g Carbohydrates 12 g Protein 1 g

SOURCE: The Ultimate Smoothie Book by Cherie Calbom (Warner Books, $13.95)

Pour orange juice into blender; add frozen cantaloupe, orange peel and honey. Blend on high speed until smooth and serve immediately. Makes one serving.

Note: Do not serve honey to children younger than 2.

PER SERVING: Calories 160 Fat 1 g (Trace sat) No cholesterol No sodium Fiber 3 g Carbohydrates 39 g Protein 3 g

SOURCE: The Ultimate Smoothie Book

Wash and hull strawberries. In a blender or food processor, purée strawberries with lemonade concentrate and sugar. Pour into disposable plastic cups or ice-pop molds. If using plastic cups, add sticks. Freeze until firm. Dip cups in warm water to loosen pops before serving. Makes 6 servings.

PER SERVING: Calories 50 Trace fat No cholesterol Sodium 1 mg Fiber 1 g Carbohydrates 13 g Protein 1 g

SOURCE: Lemons: Growing, Cooking, Crafting by Kate Chynoweth, Elizabeth Woodson and Rita Maas (Chronicle, $18.95)

In a blender or food processor, combine strawberries, cranberry juice concentrate, sugar, lemon juice and 3 tablespoons water. Process until smooth. Pour mixture into individual frozen-treat molds or small paper cups.

If using cups, freeze for about 1 hour, or until mixture begins to set. Insert frozen-treat sticks and freeze until completely firm.

Makes 8 servings

PER SERVING: Calories 45 Trace fat No cholesterol Sodium 1 mg Fiber 1 g Carbohydrates 11 g Protein 1 g

SOURCE: The Eating Well Dessert Cookbook (Eating Well Communications)

Want to contain the drips? Try Drip Catchers, 24 per pack, $6.95 at dripcatcher.com.

Don't have any plastic molds? Paper cups work just fine. Add sticks that you find at craft or grocery stores. (Look near the candied-apple supplies.)