Healthy summer desserts

Craving something sweet? Homemade desserts that highlight the bounty of summer fruit let you satisfy your sweet tooth while keeping things wholesome. By making treats at home, you can control the amount of sugar, skip the artificial dyes and preservatives and choose nutrient-rich ingredients like fruit, yogurt and natural sweeteners.

From no-bake bites to lightened-up classics, these recipes prove that dessert can be both delicious and nourishing. Get ready to indulge in sweet treats that taste good and feel good too.

Fresh strawberry pie

Ingredients:

• 1 (9-inch) baked pie crust
• 5 cups (20 to 25 medium-sized) whole strawberries, washed and hulled, divided
• ⅔ cup sugar
• 3 tbs cornstarch
• ¾ cup cold water
• 1 tbs lemon juice
• 1 cup nonfat whipped topping

Instructions:

• Line the baked pie crust with the best-looking strawberries placed large end down. Reserve approximately 1 cup of strawberries to make glaze.
• For the glaze, crush remaining 1 cup of strawberries with a fork or in a food processor or blender.
• Combine crushed strawberries and sugar in a 2-quart saucepan. Slowly bring the mixture to a boil over medium heat; simmer 1 minute.
• Mix cold water and cornstarch until smooth; gradually add cornstarch mixture to hot strawberry mixture. Bring to a boil; reduce heat and cook, stirring constantly, until the mixture thickens. Boil and stir for 1 minute. Remove from heat. Stir in the lemon juice; cool slightly.
• Spoon the glaze over berries. Gently shake the pan to evenly distribute the glaze. Refrigerate for 2 hours. Top each serving with whipped topping. Serve chilled. Makes 8 servings.

Recipe adapted from eatright.org.

Frozen yogurt pops with peaches

Ingredients:

• 1 16-ounce package frozen unsweetened peach slices, thawed, divided use
• 1 cup fat-free, plain yogurt
• 1 tbs honey

Instructions:

• Put 1½ cups peaches, the yogurt and honey in the bowl of a food processor. Process for about 1 minute, or until the mixture is pureed. (You can also put the ingredients in a large bowl and use an immersion blender to puree.)
• Transfer the puree to a bowl or large liquid measuring cup with a spout. Chop the remaining peaches into bite-size pieces. Stir into the puree, along with any liquid from the package.
• Pour the mixture into ice pop molds, filling each one almost to the top. Freeze overnight.
• At serving time, hold the popsicle molds under warm running water to loosen the ice pops. Makes 6 serving.

Recipe adapted from recipes.heart.org.

Grilled fruit kebabs

Ingredients:

• 12 skewers
• 4 cups assorted cubed fruit
• 1 tbs canola oil
• 2 tbs honey
• 1 tsp vanilla extract
• ¼ tsp ground cinnamon

Instructions:

• Preheat a grill or grill pan to medium-hot.
• Thread fruit cubes evenly onto the skewers, alternating the fruit varieties.
• In a small bowl, mix together honey, vanilla extract and ground cinnamon.
• Lightly brush the kebobs with oil and place on the grill. Cook for 3 to 5 minutes per side, basting with the honey mixture until you see grill marks. Remove from grill and brush with any remaining honey. Serve warm. Makes 6 servings.

Recipe adapted from eatright.org.

Fresh fruit snow cones

Ingredients:

• 1 pound fresh strawberries
• 2 tbs agave nectar
• Ice

Instructions:

• In food processor or blender, blend strawberries with agave until smooth. Pour purée in plastic squeeze bottle.
• Shave ice (use an inexpensive snow cone machine found at discount stores).
• Serve strawberry purée on shaved ice. Makes 6 servings.

Recipe adapted from eatright.org.

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