Whats the best recipe for a summery dessert?

I'd like to try something fruity and quite low fat and healthy if possibleWhats the best recipe for a summery dessert?
fruit pizzas!!!


Fruit Pizza


Ingredients


1 (18-ounce) package refrigerated cookie dough


1 (8-ounce) package cream cheese, room temperature


1/3 cup sugar


1/2 teaspoon vanilla extract or other flavoring (almond, orange, or lemon)


Fresh blueberries, banana slices, mandarin orange sections, seedless grapes, strawberry halves, kiwifruit (or any other fruit you want), well drained


1/2 cup orange, peach, or apricot preserves


1 tablespoon water








Instructions


Preheat oven to 375 degrees F. Line an ungreased 14-inch pizza pan with cookie dough cut in 1/8-inch slices, overlapping slightly. Bake 12 minutes or until light brown; remove from oven and cool on a wire rack.





In a medium bowl, combine cream cheese, sugar, and vanilla extract or other flavoring; spread over cookie crust. Arrange fruit over cream cheese layer in any design you want (use your imagination).





In a small saucepan over very low heat, make a glaze by heating preserves and water. Brush glaze over fruit, making sure to cover the fruit that will turn dark. Refrigerate until ready to serve.





Note: This does not keep well, so plan on using it up. You may also use your own sugar cookie recipe in place of the refrigerated dough.





Makes 8 to 10 servings


or of course you could do the old stand by ice creamWhats the best recipe for a summery dessert?
Fresh soft fruits in a meringue nest (buy them in supermarkets) topped with yogurt, healthy and tasty and very easy
ide go 4 key lime pie, so simple even a 14 yr old can make it





Tasty 2
Cherry Goop





1 Can cherry pie filling


1 Large can (2 cups) crushed pineapple (drained)


1 can Eagle Brand Milk


1 12 oz. tub cool whip


1/2 cup chopped nuts








Mix all ingredients then cool in fridge. Very good
go for allrecipes.com
Tropical Bread %26amp; Butter Pudding:





Ingredients: Pineapple, passionfruit, lemon, lime, orange, dark rum, sugar (to taste), clotted cream (normal cream is ok, clotted recommended)





How to make: Make bread and butter pudding in a ramikin dish. Spread bread with butter in dish. Add pineapple and pasion fruit with sugar and dark rum(to taste). Bake in oven until golden brown. Grate zest of lemon, limes, and oranges. When cooked add cream to top of pudding and sprinkle with fruit zests





Bon Apetite! Hope you like it!
Summer Pudding
These key lime bars are a creamy, tangy low fat treat. I use regular limes rather than the very small key limes, which makes the job of squeezing the limes a little faster! The creaminess comes from the light cream cheese and fat-free condensed milk filling. Do not use evaporated fat-free milk in this recipe.


INGREDIENTS:


1 1/2 cups low fat graham cracker crumbs (about 5 ounces)


2 tbsp brown sugar


Butter-flavored cooking spray


8-ounces light tub cream cheese


1 tbsp lime zest


1 14-ounce can fat-free sweetened condensed milk


1/3 cup lime juice (3 or 4 regular limes)


PREPARATION:


Preheat oven to 350 degrees.


Combine cracker crumbs with brown sugar. Lay a sheet of foil in a 8 x 8 square baking pan, with the sides overhanging the edges. Tuck sides under. Spray foil-lined base with butter-favored cooking spray.





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Key Lime Pies


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Press crumb mixture into pan. Briefly spray cooking spray on top, and press again.


In a medium bowl, beat light cream cheese until softened. Add lime zest and condensed milk. Beat until smooth. Add lime juice and beat until well blended.





Pour lime mixture on to crumb base. Bake for 25-30 minutes, until center is just set and edges pull away a little. Allow to cool. Chill for at least 2 hours. Cut into 16 bars.





Per Bar: Calories 144
Berry and Banana Terrine Recipe





This is a favorite summer dessert, especially around the Fourth of July because of the red (raspberries, strawberries), white (bananas), and blue (blueberries).


s berry and banana terrine is an easy and beautiful way to serve summer berries with bananas for added sweetness. Think Jello but packed with fruit. And instead of neon artificial colored Jello, you use unflavored gelatin with white grape juice - a healthier, prettier, and tastier alternative.





2 envelopes (1/4 ounce each) unflavored gelatin


2 cups white grape juice


1/2 cup sugar


5 1/2 to 6 cups of mixed fresh berries and slices of banana (berries can include boysenberries, strawberries, blueberries, raspberries, and blackberries)





1 In a small bowl, sprinkle gelatin over 1/4 cup grape juice; let soften 2 to 3 minutes.





2 Heat sugar with another 1/4 cup grape juice in a small saucepan over medium-high heat until dissolved. Remove from heat; stir in softened gelatin until dissolved, then stir in remaining 1 1/2 cups grape juice.





3 Place berries in a 4-by-8-inch (6 cup capacity) loaf pan; pour gelatin mixture over, pressing berries gently to submerge completely (remove a few berries if necessary.) Refrigerate until firm, at least 3 hours.





4 To unmold, dip bottom of pan in hot water about 5 seconds. Invert onto a serving platter, and shake firmly to relase. Slice to serve.





Serve with whipped cream. Serves 6-8.
Strawberries and cream maybe with ice cream, who needs to cook, or chill.
Grilled Banana Split Sundaes Recipe courtesy George Duran











Recipe Summary


Difficulty: Easy


Prep Time: 25 minutes


Inactive Prep Time: 10 minutes


Cook Time: 7 minutes


Yield: 8 to 10 sundaes


User Rating:














2 to 3 bananas


1 frozen pound cake, thawed


1 whole pineapple


About 10 maraschino cherries


1/2 stick butter, melted


Sauce:


1 pint heavy cream


9 ounces good-quality semisweet chocolate, chopped





Vanilla ice cream, for serving





Special Equipment: wooden skewers, soaked in water for at least 30 minutes








Preheat an outdoor grill.


Peel and cut the bananas into 1/2-inch thick slices. Trim the top off the pound cake and cut the rest into the same size squares as the banana chunks. Cut the top and bottom off the pineapple and remove the rind from around the sides. Cut the pineapple in half and then into quarters. Trim the core and cut each piece again lengthwise. Cut the strips into 1/2-inch thick pieces. On a wooden skewer, alternate pieces of banana, pound cake, and pineapple until the skewer is full, leaving about 2 inches for a handle. You should have 8 to 10 skewers. Finish with a cherry. Brush with melted butter and grill for 1 to 2 minutes on each side. (Alternatively, you can broil the skewers for about 1 to 2 minutes per side.)





Sauce:


Meanwhile, heat the cream in a small pan over medium heat; do not let it boil. Add the chocolate to the warm cream. Let sit for a few minutes, then stir the mixture to melt all the chocolate. Cool for a few minutes and pour into a squeeze bottle.





Scoop ice cream into bowls and top with a skewer. Squeeze some chocolate sauce over top and serve.
jelly, ice cream, watermelon...