In these sizzling days of summer, it's tempting to load up the freezer with pricey frozen treats. Or to duck into a coffee shop or juice bar to grab one of those decadent blended coffee chillers or a fruit smoothie. But the big price tags can make even the creamiest concoction or slushiest treat hard to swallow.

Giving up favorite cold treats isn't your only option. Make these yourself and you can have great summertime treats at home for just pennies.

COPYCAT WENDY'S CHOCOLATE FROSTY

3 cups vanilla ice cream

1 cup milk (low-fat is OK)

1/2 cup Nesquik powdered mix

Allow ice cream to soften in the refrigerator for 1 hour. Mix all ingredients in a blender. Do Wendy's one step better by adding your favorite topping like sprinkles, crumbled cookies, whipped cream or other yummy options. Yield: 4 servings.

BANANA BERRY FREEZE

2 cups ice

1 ripe banana, peeled

3/4 cup strawberry daiquiri mix

1/4 cup pina colada mix

Whipped cream

Place all of the ingredients, except the whipped cream, in a blender, and process on high speed for 10-15 seconds until smooth. Pour into two wine glasses, and garnish with whipped cream. Yield: 2 servings.

BERRY BANANA SMOOTHIES

1 cup reduced-fat vanilla yogurt

1 medium ripe banana, peeled, cut into chunks and frozen

1/4 cup each frozen unsweetened strawberries, blueberries, raspberries and blackberries

1 cup fat-free milk

Combine all ingredients in a blender or food processor. Cover, and process until smooth. Pour into chilled glasses; serve immediately. Yield: 3 servings.

COPYCAT STARBUCKS FRAPPUCCINO

3 ounces hot espresso

1/4 cup granulated sugar

2 1/2 cups milk (low-fat is OK)

1 tablespoon dry pectin

1 cup ice

Whipped cream (optional)

If you do not have an espresso maker, brew double-strength coffee by doubling the amount of grinds (Starbucks uses Italian roast). Stir the sugar into the hot espresso. Allow to cool.

Stir the milk and pectin into the espresso mixture until dissolved. Fill a glass with ice, and pour the mixture over. Or pour the ingredients plus ice into the blender, and process on "frappe" for 30 to 45 seconds.

Top with whipped cream and your choice of garnish (cinnamon, chocolate sprinkles, etc.) Yield: Four 6-ounce servings.

Note: You can find pectin (used in home canning to thicken jams and jellies) in the grocery store.

FROZEN FRUIT SALAD

1/2 cup white sugar

2 cups water

1 6-ounce can frozen orange juice concentrate, thawed

1 6-ounce can frozen lemonade concentrate, thawed

4 bananas, sliced

1 20-ounce can crushed pineapple with juice

1 10-ounce package frozen strawberries, thawed

Dissolve sugar in the water. Add orange juice, lemonade, bananas, crushed pineapple with juice, and strawberries, and mix well. Pour into 9-by-13-inch glass pan. Freeze until solid. When ready to serve, let it sit out for about 5 minutes before attempting to cut. Serves 6 to 8.

EASY FROZEN FRUIT SQUARES

3 peaches, peeled and sliced

1 cup strawberries, halved

1 cup blueberries

3 cups orange juice

Place fruits in an 8-by-8-by-2-inch baking dish. Pour orange juice over fruit. Cover with aluminum foil, and freeze. To serve, cut into squares. Yield: 9 squares.

Would you like more information? Go to EverydayCheapskate.com for links and resources for recommended products and services in this column. Mary invites questions, comments and tips at EverydayCheapskate.com, "Ask Mary." This column will answer questions of general interest, but letters cannot be answered individually. Mary Hunt is the founder of EverydayCheapskate.com, a lifestyle blog, and the author of the book "Debt-Proof Living."

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