Low-Calorie Fruit Dessert Recipes for Summer That are Quick Dessert Recipes

Here are some fruit-based easy sweet recipes at home that you can turn to this summer.

Low-Calorie Fruit Dessert Recipes for Summer That are Quick Dessert Recipes

If you’re spending a calorie-conscious summer without compromising on flavour, then there are plenty of delicious fruit-based foods to keep you on track with your fitness goals. The key to remaining calorie-conscious is a balanced approach to nutrition. The experience is not only satisfying but also enjoyable. Here are some fruit dessert recipes for summer that you can turn to this summer:

Greek Yogurt Fruit Brûlée2

Ingredients:

2 large oranges, peeled and segmented
100 gm green grapes
100 gm seedless red grapes
340 gm fat-free Greek yogurt
4 tbsp Demerara sugar

Instructions:

First peel the oranges, remove their seeds and cut into segments.
Chop both the red and green grapes into halves.
Mix both the fruits together along with the Greek yogurt, and transfer into four individual serving bowls.
Sprinkle a tablespoon each of the Demerara sugar on the top of the Greek yogurt.
Then using a blowtorch melt the sugar. You can also place the bowls on the top shelf of the oven and set it on grill mode.
Once the sugar has caramelized, let it harden at room temperature.
Cool the yogurt pots in the fridge and serve them chilled.

Melon Granita

Ingredients:

200 gm sugar
240 ml water
1.4 kg cubed honeydew melon
30 ml sweet white wine

Instructions:

In a saucepan, bring the sugar and water to a boil on medium-high heat.
Keep the pot on the stove until the sugar completely dissolves in the liquid. Let it cool down.
Once the syrup is cool, add it to a food processor along with the cubes honeydew and white wine.
You can add the honeydew in batches because it’s large in quantity.
Turning the fruit into a smooth pulp will take about two minutes or more, depending on how good your food processor is.
Add the pulp to an 8x8 inch tray and freeze for an hour.
Once frozen, take the dish out of the freezer and stir every half hour. This should take you about two-three hours to get a pebbled granita texture.
Once done, serve with a garnish of mint leaves.

Grilled Stone Fruit with Balsamic Syrup

Ingredients:

120 ml balsamic vinegar
2 tbsp brown sugar
3 medium peaches
3 medium plums

Instructions:

In a saucepan, add balsamic vinegar and sugar, then bring it to a boil and wait until it’s reduced.
Peel the peaches and plums then slice them into halves.
Lightly oil a grill or a pan, and then place the sliced fruit in it.
Cover and cook for 3-4 minutes on each side.
Slice the grilled fruit into segments, and then serve with some vanilla yogurt or some low fat whipped cream.

Honey Roasted Pineapple with Greek Yogurt

Ingredients:

120 ml orange juice
60 ml honey
1 tsp vanilla extract
½ pineapple cut into ½ inch thick slices
200 ml low fat or zero fat Greek yogurt

Instructions:

Preheat the oven to 200°C.
Combine 240 ml water with honey, vanilla, and orange juice in a saucepan and bring to a boil.
Stir the honey so it gets incorporated in the water and orange juice mix. You can keep the saucepan on the stove so that the liquid reduces a little.
Then take it off heat.
Arrange the pineapple slices in a baking tray, and pour the syrup over them.
Roast the pineapple and baste the pieces occasionally with the juice for about 20 minutes.
Then set the oven to broil mode to give the pineapples a brown color. This should take about 5-10 minutes.
Collect the roasting juices in a cup and remove the pineapple slices.
If the juice is too liquid then put it back in the saucepan and thicken.