Dress Up Those Seasonal Fruits for Richly Flavored Summer Desserts

Summer fruits are likely to find themselves in a variety of recipes now that the season is well under way. Meanwhile, calorie watchers may find themselves hard-pressed to find a dessert option that provides them with the delicious and rich flavors of traditional items like strawberry shortcake while offering the same slenderizing benefits of an unadulterated slice of fresh melon.

Here are a number of desserts that fluctuate somewhere between these two options using the fruits of the season. Several of them call upon fruit-flavored gelatin but by using today’s variety that is sweetened with a sugar substitute you save even more on calories.

PEACH BERRY TERRINE

2 (4-serving size) packages peach flavor gelatin

2 cups boiling water

1 1/2 cups cold water

2 peaches

1/2 cup sliced strawberries

1 3/4 cups frozen non-dairy whipped topping, thawed

Mint leaves

Dissolve gelatin in boiling water. Add cold water. Pour 1/2 cup into 9x5-inch loaf pan. Chill until firm but not set. Chill 1 1/2 cups remaining gelatin until slightly thickened.

Peel and pit peaches. Cut 5 slices and arrange on gelatin in loaf pan with strawberries. Spoon slightly thickened gelatin over fruit and chill until firm but not set.

Meanwhile, chop remaining peaches. Fold whipped topping into remaining gelatin. Stir in chopped peaches. Spoon over clear gelatin. Chill until firm, about 4 hours. Unmold. Garnish with mint leaves. Makes 10 servings.

PER SERVING: 115 calories; 2 gm protein; 21 gm carbohydrate; 3 gm fat; 54 mg sodium; 101 mg potassium.

USRDA

Protein 03% Riboflavin 01% Vitamin A 06% Niacin 01% Vitamin C 17% Calcium 00% Thiamine 01% Iron 01%

PLUM SHORTBREAD ROUNDS

2 cups flour

1/2 teaspoon salt

1 cup unsalted butter, chilled

1 1/2 tablespoons lemon juice

1/3 cup ice water, about

3/4 cup granulated sugar

3/4 teaspoon grated nutmeg

2 tablespoons cornstarch

1/2 cup water

3 cups sliced plums (about 8 plums)

Low-Calorie Whipped Cream

Combine flour and salt in bowl. Cut in butter until mixture resembles coarse cornmeal. Combine lemon juice and ice water and add to mixture, blending only until mixture comes together. Wrap in wax paper and refrigerate 20 minutes. Divide dough in half and keep 1/2 refrigerated while working with other half.

On lightly floured surface, roll unrefrigerated dough to about 12x8-inch rectangle. Cut 6 (4-inch) rounds and place on ungreased baking sheet. Pierce several times with fork and place, uncovered, in freezer 5 minutes. Repeat with refrigerated dough. Before baking, sprinkle rounds with 1/4 cup sugar and nutmeg. Bake at 350 degrees 25 minutes or until golden. Cool on wire racks.

Combine water and plums in saucepan. Heat, stirring constantly, until mixture thickens and bubbles, about 1 minute. Cool, then stir in powdered sugar. Top 6 pastry circles with plum filling, then with Low Calorie Whipped Cream, dividing evenly. Top with remaining pastry. Makes 6 servings.

Low Calorie Whipped Cream

1/4 cup instant nonfat dry milk powder

1/2 cup ice water

1 tablespoon lemon juice

1/4 cup sugar

In well-chilled mixer bowl with well-chilled beaters, beat milk powder and ice water until stiff peaks form, about 3 to 4 minutes. Beat in lemon juice until stiff, 3 to 4 minutes longer. Fold in sugar and serve immediately.

Note: For lower calorie version, use sugar substitute or omit whipped cream.

PER SERVING: 601 calories; 7 gm protein; 84 gm carbohydrate; 27 gm fat; 198 mg sodium; 251 mg potassium.

USRDA

Protein 10% Riboflavin 16% Vitamin A 25% Niacin 14% Vitamin C 13% Calcium 06% Thiamine 22% Iron 10%

GRAPE CHAMPAGNE SALAD MOLD

1 envelope gelatin

1 cup apple juice

3 tablespoons sugar

1 cup Champagne

2 cups grapes

1 orange, peeled and cut into segments

1/3 cup broken pecans

6 lettuce leaves

Soften gelatin in apple juice in saucepan. Heat to dissolve gelatin. Add sugar and stir until sugar is dissolved. Add Champagne. Chill until slightly thickened (foaming will subside). Stir in grapes, orange and pecans. Pour into 4-cup ring mold and chill until firm. Unmold onto lettuce-lined platter. Makes 6 servings.

PER SERVING: 173 calories; 3 gm protein; 26 gm carbohydrate; 5 gm fat; 7 mg sodium; 293 mg potassium.

USRDA

Protein 04% Riboflavin 03% Vitamin A 05% Niacin 02% Vitamin C 25% Calcium 03% Thiamine 08% Iron 06%

FRUITTATA

1 1/4 cups plus 2 tablespoons flour

1/3 cup toasted wheat germ

1/3 cup brown sugar, packed

1/2 cup butter

1 cup plain yogurt

2 egg yolks

1/3 cup granulated sugar

1 teaspoon vanilla

1 cup sliced nectarines

1 cup sliced strawberries

1/3 cup apricot preserves, sieved

Combine 1 1/4 cups flour, wheat germ and brown sugar in bowl. Cut in butter with pastry blender to get fine, moist crumbs. Press evenly against bottom and sides of 9-inch flan pan with removable bottom. Bake at 450 degrees 10 minutes. Cool.

Meanwhile, beat yogurt, egg yolks, granulated sugar, remaining 2 tablespoons flour and vanilla with wire whisk or electric mixer until blended.

Pour filling into crust, then arrange fruit over filling. Brush sieved preserves over fruit until glazed. Chill until serving time. Remove pan sides and place tart on serving tray. Makes 8 servings.

PER SERVING: 334 calories; 6 gm protein; 48 gm carbohydrate; 14 gm fat; 162 mg sodium; 300 mg potassium.

USRDA

Protein 09% Riboflavin 14% Vitamin A 25% Niacin 10% Vitamin C 45% Calcium 07% Thiamine 17% Iron 12%

FRUITY CREAM CHEESE TORTE

1 cup graham cracker crumbs

1/2 cup finely chopped walnuts

1/3 cup sugar

1/4 cup melted butter

2 (4-serving size) packages regular mixed fruit, strawberry or lemon-flavored gelatin

2 cups boiling water

1 cup cold water

1 (8-ounce) package cream cheese, softened

1/2 cup half and half

1 cup sliced strawberries

1 cup sliced bananas

Mint leaves

Combine crumbs, nuts, sugar and butter. Mix well and press on bottom of 9-inch springform pan.

Dissolve gelatin in boiling water. Add cold water. Beat cream cheese with half and half, blending until smooth. Gradually blend in gelatin and chill until slightly thickened.

Pour into crumb-lined pan. Chill until firm, about 3 hours. Remove sides of pan. Cut torte into wedges and garnish with strawberries, bananas and mint leaves. Makes 8 servings.

PER SERVING: 407 calories; 7 gm protein; 44 gm carbohydrate; 24 gm fat; 287 mg sodium; 292 mg potassium.

USRDA

Protein 11% Riboflavin 10% Vitamin A 16% Niacin 03% Vitamin C 40% Calcium 06% Thiamine 04% Iron 05%