Watermelon Ice & 5 More Refreshing Summer Desserts
By Wendy Ruopp, Managing Editor of EatingWell
"Eat dessert first" is a motto I can really relate to--and when it comes to summer desserts, it's also good advice. That's because some of the best summer desserts are frozen desserts, and nothing stays frozen very long on a hot summer day. As the sun continues to blaze hot this season, I know that fresh, frosty treats are just what I want to make and eat right now.
Here are 6 very cool recipes to enjoy right away.
Watermelon-Yogurt Ice
Active time: 20 minutes | Total: 1 hour (using an ice cream maker) | To Make Ahead: If frozen longer than 2 hours, break into chunks and puree in a food processor until smooth before serving
Watermelon is one of summer's most refreshing and iconic fruits. Inspired by creamy watermelon sherbet, our light and refreshing dessert truly captures the essence of summer.
1/4 cup water
1/4 cup sugar
4 cups diced seedless watermelon, (about 3 pounds with the rind)
1 cup low-fat vanilla yogurt
1 tablespoon lime juice
1. Combine water and sugar in a small saucepan. Cook, stirring, over high heat until the sugar is dissolved. Transfer to a glass measuring cup and let cool slightly.
2. Puree watermelon in a food processor or blender, in 2 batches, pulsing until smooth. Transfer to a large bowl. Whisk in the cooled sugar syrup, yogurt and lime juice until combined. Pour the mixture through a fine-mesh sieve into another large bowl, whisking to release all juice. Discard pulp. Pour the extracted juices into an ice cream maker and freeze according to manufacturer's directions. (Alternatively, pour into a shallow metal pan and freeze until solid, about 6 hours or overnight. Remove from freezer to defrost slightly, 5 minutes. Break into small chunks and process in a food processor, in batches, until smooth and creamy.) Serve immediately or transfer to a storage container and freeze for up to 2 hours.
Makes 8 servings, ½ cup each.
Per serving: 74 calories; 1 g fat ( 0 g sat , 0 g mono ); 2 mg cholesterol; 16 g carbohydrates; 2 g protein; 0 g fiber; 21 mg sodium; 155 mg potassium.
Frozen Pineapple Upside-Down Cake
Retro, creamy and delicious, this cake is the frozen version of the beloved classic. This recipe takes a bit of time, but the results are worthwhile.
Frozen Raspberry Pie
This creamy, luscious pie is made by combining a fluffy cooked meringue with a raspberry puree, then pouring the mixture into a chocolate-cookie crust.
Chocolate Malt Ice Cream
Malted-milk powder and powdered nonfat dry milk add most of the body to this unbelievably creamy but low-fat ice cream. Stir in some mini chocolate chips or crushed chocolate wafer cookies for a chocolate-lover's delight.
Melon & Apple Granita
This granita uses sweet ripe melon for flavor, apple juice instead of sugar and a touch of lime juice to perk up the flavors. Berries look beautiful on top; or if you can find fresh figs, add them. Orange-fleshed melon gives this dessert its vibrant look.
Grilled Peach Sundaes
There is something truly alluring about the combination of hot and cold--especially in a dessert. Add a scoop of cold ice cream atop any other hot, grilled stone fruit for an equally exciting combination.
What's your favorite summer dessert?
By Wendy Ruopp
Wendy Ruopp has been the managing editor of EatingWell for most of her adult life. Although she writes about food for the Weeknights column of EatingWell Magazine, her husband does the cooking at home.
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