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.