Sensational Summer Desserts - Cooking Light

Photo: Randy Mayor

End any summertime meal on a delicious note with these healthy desserts.

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Rosé-Glazed Strawberry Tart

Photo: Jennifer Causey

View Recipe: Rosé-Glazed Strawberry Tart

The rectangular tart pan makes for a striking presentation, but if you don't have one, you can use a 9-inch tart pan or pie plate.

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Sautéed Grape Napoleons with Port Reduction

Sweet-tart grapes, a tangy goat cheese mixture, earthy walnuts, and a honeyed port sauce all layered between airy and crisp phyllo, who could ask for anything more?

Becky Luigart-Stayner

View Recipe: Sautéed Grape Napoleons with Port Reduction

The layers of flavor in this dish add up to something incredible―with sweet-tart grapes, a tangy goat cheese mixture, earthy walnuts, and a honeyed port sauce all layered between airy and crisp phyllo, who could ask for anything more?

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Cantaloupe-White Balsamic Sorbet

Photo: Jennifer Causey

View Recipe: Cantaloupe-White Balsamic Sorbet

This sorbet is refreshing with an almost creamy texture. The white balsamic vinegar is subtle, but it adds depth of flavor that enhances the melon.

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Sheet Pan S'mores

Photo: Iain Bagwell

View Recipe: Sheet Pan S'mores

This summertime treat is perfect for a potluck. They are great served at room temperature, but if you want, pop the pan into a warm (250°) oven for 2 minutes just until the chocolate softens for the full gooey experience. For a fruity twist, place thinly sliced bananas over the chocolate layer before adding the meringue.

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Peach-Thyme Galette

Photo: Jennifer Causey

View Recipe: Peach-Thyme Galette

Rustic, free-form edges give this dessert a beautiful look. The crust is made with whole-wheat pastry flour, which is finely milled and thus perfect for pastries.

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Bordeaux-Style Strawberries

Photo: Erin Kunkel

View Recipe: Bordeaux-Style Strawberries

In Bordeaux, where châteaus and vineyards abound, a typical dessert is fresh strawberries sliced into a red wine glass and then topped with a great Bordeaux. Here, that regional tradition is adapted to make it more dessert-like. If you're pressed for time, do as the Bordelais do—quick and easy.

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Blueberry-Lavender Yogurt Pops

Photo: Jennifer Causey

View Recipe: Blueberry-Lavender Yogurt Pops

These just might be the most sophisticated ice pops we've ever had. Reach for regular whole-milk yogurt here instead of Greek yogurt; the texture is looser, and the flavor is richer and less tart.

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Summer Melon with Lime and Rum

Photo: Erin Kunzel

View Recipe: Summer Melon with Lime and Rum

This is a lovely dessert, the rum adding a nice French touch (because the French were colonialists in sugar cane countries, they have a huge penchant for rum). Here, along with ginger, it adds rich depth. To ease prep, purchase precut melons in the produce section; some stores offer a mix of melons in a single pack.

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Warmed Berries with Honey and Fresh Cheese

Photo: Erin Kunkel

View Recipe: Warmed Berries with Honey and Fresh Cheese

You may adapt this dessert to your taste by adjusting the blend of berries, the amount of honey, or even the amount of cheese. The idea is luxury in the amount of berries. Fromage blanc is wonderfully subtle; you can sub Greek yogurt, which is tangier.

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Nectarine and Berry Crumble

Photo: Erin Kunkel

View Recipe: Nectarine and Berry Crumble

We love the combo of nectarines and raspberries, but use the fruit you have on hand--just be sure it's ripe and flavorful. Toasting the topping in the oven while the fruit cooks on the stovetop ensures the dessert is done lightning-fast.

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Chilled Peaches in Orange Flower Water

Photo: Erin Kunkel

View Recipe: Chilled Peaches in Orange Flower Water

This dish is all about the fragrant orange flower water. Look for it in Mediterranean markets or speciality supermarkets. At farmers' markets, you can find peaches whose flesh is nearly red, their skin fragile and lightly furred, their flavor intensely perfumed and deep. This recipe, which couldn't be simpler, exemplifies the most important tenet of all French coking—when you have fabulous ingredients, get out of the way and let them speak for themselves. Chilling the peaches makes them easier to slice nicely and gives a refreshing edge to their flavor.

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Fresh Blackberry Granita with Lemon Syrup

Photo: Jennifer Causey

View Recipe: Fresh Blackberry Granita with Lemon Syrup

Make the lemon syrup while the granita freezes, and refrigerate; strain before serving. Top with extra berries, if desired.

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Strawberry Cheesecake Pops

Photo: Jason Varney

View Recipe: Strawberry Cheesecake Pops

Inspired by Philly, the land of cream cheese, comes this frosty, summery twist on cheesecake made with fresh strawberries and a Greek yogurt-cream cheese mixture, then dipped in graham cracker crumbs to finish.

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Dark Chocolate Ice Cream with Sichuan Peanut Brittle

Photo: Jason Varney

View Recipe: Dark Chocolate Ice Cream with Sichuan Peanut Brittle

This ice cream is inspired by the Sichuan peanuts sold by Mama's Nuts at Logan Square Farmers Market in Chicago. Find Sichuan peppercorns at spice purveyors such as penzeys.com, or substitute fresh coarsely ground black pepper for a less tongue-tingling version.

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Cherry-Hazelnut Cake with Streusel Topping

Photo: Jason Varney

View Recipe: Cherry-Hazelnut Cake with Streusel Topping

Use a sweet fresh cherry such as Bing or Rainier for this hearty cake. You can substitute frozen cherries, thawed and drained, if fresh fruit is unavailable.

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Gingered Blueberry Shortcake

Randy Mayor

View Recipe: Gingered Blueberry Shortcake

Blueberries signal the arrival of summer's sweetest days, and this dessert highlights them perfectly. Crumbly shortbread and homemade whipped cream elevate a simple berry to a memorably indulgent treat. The components of this dish can be made in advance, then assembled just before serving.

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Seared Figs and White Peaches With Balsamic Reduction

Randy Mayor

View Recipe: Seared Figs and White Peaches With Balsamic Reduction

This restaurant-quality dessert will impress absolutely anyone, but it requires eight ingredients and less than 10 minutes to make. Caramelizing the natural sugars in the fruit gives them intense flavor, an intense balsamic vinegar pan sauce mixed with creamy and tangy crème fraîche sets off the sweetness, and an sprinkle of pepper adds an unexpected surprise.

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Mint Julep Granita

The classic cocktail provides relief from the heat of a Southern summer, so why not freeze and serve it for dessert?

Becky Luigart-Stayner

View Recipe: Mint Julep Granita

The classic cocktail provides relief from the heat of a Southern summer, so why not freeze and serve it for dessert? Mint-infused simple syrup and smoky-sweet bourbon combine in a slushy delight that's definitely not for kids.

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Piña Colada Sorbet

Photo: Anna Williams

View Recipe: Piña Colada Sorbet

Three kinds of coconut products—coconut water and milk and cream of coconut—offer the best flavor and texture. Look for coconut water by the fruit juices. For an adult treat, drizzle rum over your serving.

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Watermelon-Jalapeño Ice Pops

Photo: Anna Williams

View Recipe: Watermelon-Jalapeño Ice Pops

The ice pop gets a decidedly grown-up spin: It’s made from fresh melon, chile, and lime—both juice and rind. A bit of pectin helps keep all the ingredients incorporated evenly; without it, they tend to separate.

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Rich Chocolate Pudding Pie

Photo: Anna Williams

View Recipe: Rich Chocolate Pudding Pie

Melted chocolate binds cookie crumbs for the crust—and makes it extra delicious. Substitute 1 teaspoon vanilla extract for the rum.

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Margarita Ice-Cream Sandwiches

Photo: Anna Williams

View Recipe: Margarita Ice-Cream Sandwiches

Fresh lime zest and coarse sea salt mimic the flavors of a margarita in this treat that kids and adults will love.

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Cherry-Almond Crisp

Photo: Anna Williams

View Recipe: Cherry-Almond Crisp

Fresh tart cherries can be hard to find, which is why we add some dried ones to boost the flavor of this crisp. If you have access to fresh tart cherries, use 3 pounds and omit the dried fruit. Serve with vanilla low-fat ice cream, if desired; a small (1/4-cup) scoop will add 55 calories and 0.5 grams of saturated fat to each serving.

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Buttermilk Sorbet with Strawberries

Photo: Becky Luigart-Stayner

View Recipe: Buttermilk Sorbet with Strawberries

Though it commonly adds zing to biscuits, pancakes, and waffles, buttermilk rarely gets to express its natural tanginess by itself. However, this frozen treat lets it play center stage, adding slightly sweetened strawberries for color and variety.

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Peaches with Cava and Lemon Verbena

The citrusy, herbal essence of lemon verbena suffuses the other ingredients, adding a subtle layer of interest to an otherwise simple dish.

Becky Luigart-Stayner

View Recipe: Peaches with Cava and Lemon Verbena

A whole bottle of sparkling wine cooks down to a syrup, which then softens and flavors fresh ripe peaches in this recipe. The citrusy, herbal essence of lemon verbena suffuses the other ingredients, adding a subtle layer of interest to an otherwise simple dish.

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Raspberry-Rhubarb Pie

Photo: Randy Mayor

View Recipe: Raspberry-Rhubarb Pie

Though a beloved pie classic, rhubarb has a strong tartness that sometimes needs moderating. Sweet raspberries do that job perfectly here, while a splash of crème de cassis adds even deeper berry flavor. A slice of this pie absolutely screams for a scoop of vanilla ice cream.

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Nectarines Poached in Lavender-Honey Syrup

A very simple preparation belies the sophistication of this recipe.

Becky Luigart-Stayner

View Recipe: Nectarines Poached in Lavender-Honey Syrup

A very simple preparation belies the sophistication of this recipe. Nectarines are softened and sweetened by cooking in syrup, while the floral and herbal notes of lavender elevate them to something elegant. Serve warm or chilled, with or without frozen yogurt on top, to really wow your guests.

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Blueberry-Lemon Coffee Cake

With its crumbly topping and spongy texture, this is a traditional coffee cake in structure, but its fillings make it different.

Becky Luigart-Stayner

View Recipe: Blueberry-Lemon Coffee Cake

With its crumbly topping and spongy texture, this is a traditional coffee cake in structure, but its fillings make it different. Tart lemon balances the pure sweetness of blueberries, while almond paste adds an intangible depth. Try a piece for breakfast, dessert, or an afternoon snack.

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Lemon Pound Cake with Cherry Compote

Our Test Kitchens awarded this recipe a rare perfect score.

Becky Luigart-Stayner

View Recipe: Lemon Pound Cake with Cherry Compote

Our Test Kitchens awarded this recipe a rare perfect score. The light and fluffy cake incorporates the tang of buttermilk and lemon, plus a hint of mint, topped off with a sticky and sweet sauce featuring big chunks of fresh summer cherries. The compote is good on any other kind of dessert as well, especially ice cream.

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Peach, Plum, and Apricot Crisp

Photo: Gentl & Hyers

View Recipe: Peach, Plum, and Apricot Crisp

Stone fruits work their magic with this dessert. Serve warm with vanilla low-fat ice cream.

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Minted Watermelon and Lemon Ice Pops

Photo: Gentl & Hyers

View Recipe: Minted Watermelon and Lemon Ice Pops

Juicy-tangy watermelon ice pops somehow taste more of melon than the fruit itself.

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Bittersweet Chocolate-Cherry Sorbet

Photo: Gentl & Hyers

View Recipe: Bittersweet Chocolate-Cherry Sorbet

Tart-sweet cherry and strong dark chocolate flavors meld beautifully in this surprisingly rich sorbet crowned with juicy fresh cherries. Use a high-quality jam for the sorbet, and be sure to start the process a day ahead for the best flavor and texture.

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Lemon-Cornmeal Pound Cake with Berries and Cream

Photo: Gentl & Hyers

View Recipe: Lemon-Cornmeal Pound Cake with Berries and Cream

An assortment of sweet berries and freshly whipped cream tops Lemon-Cornmeal Pound Cake for a simple summer treat.

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Apricot-Thyme Galette

Photo: Gentl & Hyers

View Recipe: Apricot-Thyme Galette

A sprinkling of fresh, fragrant thyme leaves over ripe apricots helps bring this flat cake to staff favorite status. Food Editor Ann Taylor Pittman agrees: "The addition of thyme is an absolutely ingenious, delicious touch."

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Lemon Curd with Berries

Photo: Johnny Autry

View Recipe: Lemon Curd with Berries

In this custard, citrus juice stands in for milk as the base liquid, thickened by egg yolks. Butter gives the curd a glorious sheen. Garnish with mint leaves for a spot of green color.

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Blackberry Merlot Granita

Photo: Romulo Yanes

View Recipe: Blackberry Merlot Granita

"This reminds me of summer after catching lightning bugs," says Chef Myers (Comme Ça, Los Angeles). "My family would eat fresh-picked blackberries like candy after dinner as the sun was going down."

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Lemon-Earl Grey Squares

Photo: Romulo Yanes

View Recipe: Lemon-Earl Grey Squares

Lemon squares are a tried and true summer classic, but you know we've got to mix it up. Try these decidedly different sweet treats and you won't look back.

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Peach and Basil Shortcake

Photo: Romulo Yanes

View Recipe: Peach and Basil Shortcake

This company-worthy shortcake is both beautiful and delicious. We love the unexpected flavor that basil brings to the table.

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Summer Desserts

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Rosé-Glazed Strawberry Tart

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Sautéed Grape Napoleons with Port Reduction

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Cantaloupe-White Balsamic Sorbet

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Sheet Pan S'mores

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Peach-Thyme Galette

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Bordeaux-Style Strawberries

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Blueberry-Lavender Yogurt Pops

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Summer Melon with Lime and Rum

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Warmed Berries with Honey and Fresh Cheese

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Nectarine and Berry Crumble

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Chilled Peaches in Orange Flower Water

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Fresh Blackberry Granita with Lemon Syrup

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Strawberry Cheesecake Pops

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Dark Chocolate Ice Cream with Sichuan Peanut Brittle

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Cherry-Hazelnut Cake with Streusel Topping

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Gingered Blueberry Shortcake

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Seared Figs and White Peaches With Balsamic Reduction

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Mint Julep Granita

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Piña Colada Sorbet

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Watermelon-Jalapeño Ice Pops

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Rich Chocolate Pudding Pie

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Margarita Ice-Cream Sandwiches

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Cherry-Almond Crisp

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Buttermilk Sorbet with Strawberries

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Peaches with Cava and Lemon Verbena

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Raspberry-Rhubarb Pie

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