Healthy Summer Dessert Recipes
Get to know the perfect serving size for fast weight loss!
By Lisa Drayer, R.D.
Easy Affogato
1/2 Tbsp Kahlua coffee liqueur
2 Tbsp hot espresso
1/2 cup vanilla frozen yogurt
Scoop frozen yogurt into a serving dish. Stir liqueur into espresso, then pour over frozen yogurt. Serve immediately.
Makes 1 serving.
Per serving: 131 cal, 1 g fat (0.9 g sat), 64 mg sodium, 22 g carbs, 0 g fiber, 4 g protein
Blueberry-Almond Turtles
7 Tbsp (2.5 oz) 60% cocoa bittersweet chocolate chips (such as Ghirardelli)
1/4 cup dried wild blueberries (sold in produce section)
1/4 cup sliced almonds
Microwave chocolate in a glass bowl for 60 to 75 seconds or until melted. Stir in blueberries and nuts, then drop 5 rounded tablespoons onto parchment paper. Cool in refrigerator for 2 to 4 minutes or until firm.
Makes 5 turtles.
Per turtle: 104 cal, 8 g fat (3.5 g sat), 0 mg sodium, 9 g carbs, 1 g fiber, 2 g protein
Moroccan Pomegranate Mint Yogurt
1/2 cup nonfat Greek yogurt (such as Fage)
1/3 cup pomegranate arils (the pulpy seeds)
2 tsp thinly sliced fresh mint (about 5 leaves)
Fold mint into yogurt. Layer yogurt mixture and pomegranate arils in a clear dessert dish.
Makes 1 serving.
Per serving: 145 cal, 0 g fat (0 g sat), 69 mg sodium, 19 g carbs, 4 g fiber, 16 g protein
Honey-Lime Fruit Cup
1 cup fresh fruit (such as pineapple, kiwi, and assorted berries
1/2 Tbsp honey
1 small lime
Place fruit in a medium serving bowl. Zest and juice the lime. In a small bowl, whisk 1/2 teaspoon lime zest and 1/2 tablespoon lime juice into honey until well blended; drizzle over fruit salad and toss gently to mix.
Makes 1 serving.
Per serving: 109 cal, 1 g fat (0 g sat), 3 mg sodium, 28 g carbs, 3 g fiber, 2 g protein
By Giada de Laurentiis
Ricotta with Vanilla-Sugar Croutons And Berry Syrup
Croutons
1/4 ciabatta loaf (4 oz), cut into 1-inch cubes (4 cups)
3 Tbsp unsalted butter, melted
1 1/2 Tbsp vanilla sugar
Vanilla Sugar
Pour 2 cups sugar into the bowl of a food processor. Using a paring knife, slice a vanilla bean in half lengthwise and scrape out the seeds. Add vanilla seeds to sugar. Pulse 10 to 15 times, until vanilla and sugar are combined. Put the empty vanilla pod in a glass mason jar. Add vanilla sugar to the jar and seal. Sugar will keep fore at least three months. Shake the jar before using the sugar. Makes 2 cups.
Berry Syrup
1/2 cup fresh orange juice (from 1 medium orange)
1/4 cup fresh lemon juice (from 1 or 2 lemons)
1/2 cup sugar
1 cup blueberries
8 strawberries, hulled and quartered
Ricotta
1 1/2 cups ricotta cheese
3 tsp grated orange zest (from 1 medium orange)
1 tsp grated lemon zest (from 1 lemon)
1 Tbsp vanilla sugar Fresh mint sprigs or leaves, for garnish
1. For croutons: Preheat oven to 400°F. In a medium bowl, toss together bread cubes and melted butter. Add vanilla sugar and toss to coat. Arrange bread cubes in a single layer on a parchment-lined rimmed baking sheet and bake until golden brown, 8 to 10 minutes. Cool completely.
2. For berry syrup: In a small stainless-steel saucepan, bring orange juice, lemon juice, and sugar to a simmer over medium-low heat. Stir until sugar has dissolved, 2 to 3 minutes. Add blueberries and strawberries; simmer until the fruit softens, 6 to 8 minutes. Cool syrup to room temperature.
3. For ricotta: Combine ricotta, orange zest, lemon zest, and vanilla sugar in a medium bowl. Mix well.
4. To serve: Divide ricotta mixture among four decorative dessert bowls. Spoon berry syrup over ricotta and top with croutons. Garnish with mint sprigs or leaves.
Makes 4 servings
Shaved Melon Salad with Mint Sugar
This salad looks like tricolor pappardelle pasta, with vibrant ribbons of pink, green, and orange melon. If you don't want to bother making the melon shavings, just use a melon baller or cut the fruit into cubes-the salad will still be beautiful.
1/2 small seedless watermelon (about 1 lb)
1/2 honeydew melon, seeds removed (about 1 lb)
1/2 cantaloupe melon, seeds removed (about 1 lb)
1/2 cup packed fresh mint leaves, finely chopped, plus mint sprigs, for garnish
1/2 cup turbinado or other coarse sugar
1. Cut each melon lengthwise into inch-wide slices. Hold melon slices at the peel end and use a sharp vegetable peeler to shave long ribbons of melon flesh into a large serving bowl.
2. In a small bowl, combine mint leaves and sugar. Add mint sugar to the shaved melon and gently toss.
3. Arrange melon salad on individual salad plates. Garnish with fresh mint sprigs and serve.
Makes 4 to 6 servings
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