Sorbet is a refreshing, low calorie, virtually fat free summertime treat. Blueberries make for a gorgeous, intensely purple sorbet. If, like me, you don't have an ice cream maker, the second stint in the blender or food processor improves the texture of the sorbet, to make it smoother.
These strawberry yogurt popsicles are so easy to make. If you don't have popsicle molds, simply use 3-ounce paper cups. Once you've poured in the mixture, cover the top of the cup with foil wrap, and poke a popsicle stick into it. After freezing the popsicle, tear off the paper cup and enjoy your frozen strawberry treat.
Make the most of summer berries and ripe bananas by blending this delicious and nutritious smoothie. This is the perfect recipe for my berry-averse younger child. She enjoys berry flavors but not berries in their whole state.
This is one of those simple yet sublime desserts that make a perfect ending to a summer meal with family and friends. Substitute peaches for the nectarines if you wish, and, of course, you can grill them instead of broiling them if you prefer.
Use fresh or frozen pitted dark cherries to make a delicious cherry pie filling. Use it in a low fat pies, tarts, turnovers, cobblers, crisps, or serve warm over pancakes or with a dollop of low fat frozen yogurt.
While frozen blueberries are perfectly fine for this light blueberry crisp, I enjoy using fresh plump blueberries, which turn from a dusky blue to a deep purple as they're cooked. Enjoy this light blueberry crisp with a warm low-fat custard sauce, or with some frozen vanilla yogurt.
If you love cheesecake but hate the fat and calories, then these portion-controlled lower-fat raspberry cheesecakes should fit the bill. Plus, they're quick and easy to make. I use tub cream cheese rather than blocks because the cream cheese is nice and soft.