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.

Serve the pineapple with some whipped Greek yogurt. Don’t forget to drizzle generously with the syrup.