Healthy desserts that let summer fruit steal the show
With Michigan farmers markets full of fresh berries and other fruit, why not use dessert as a way to let those flavors shine. You could go the simple route and serve a bowl of fruit with a dollop of whipped cream on top or perhaps grill some fruit to caramelize the sugars. But don’t stop there!
We’ve reworked two classic fruit-centric desserts to cut down calories and fat. The results: a delicious cake that swaps out frosting in favor of fresh fruit and a revamped banana split made with yogurt.
Photo Credit: Ralph Daily
1/2 banana, split in half lengthwise
1 spear of pineapple, cut in chunks
2 strawberries, chopped
1/4 cup non-fat Greek vanilla flavored yogurt
1 tbsp. dark chocolate sauce
1 fresh cherry
Banana Split Sundae
Place banana in serving dish. Top with pineapple, strawberries and Greek yogurt. Drizzle chocolate sauce on top and garnish with cherry.
Nutritional information per serving (Recipe makes one):
203 calories; 0.5 g total fat; 56 mg sodium; 41 g carbohydrates; 3 g fiber; 9 g protein
2 tbsp. brown sugar
1 quart fresh strawberries, sliced 1/4-inch thick
1 cup old-fashioned oats
3/4 cup water
1/2 cup skim milk
1/8 tsp. kosher salt
6 tbsp. softened butter
1 1/2 cups brown sugar
2 tsp. vanilla extract
1/4 cup shredded coconut
1 1/2 cups all-purpose flour
2 tsp. baking soda
2 tsp. cinnamon
1 tsp. nutmeg
Lazy Strawberry Cake
Preheat oven to 350 degrees.
Spray bottom of a 9-inch-by-9-inch glass pan generously with cooking spray. Sprinkle 1 tablespoon of the brown sugar evenly over bottom of pan, then layer half of strawberries on top of that. Repeat layers with another 1 tablespoon of brown sugar and remaining strawberries.
Place oats in medium bowl. In a medium saucepan, bring water and milk to a boil. Pour water and milk over oats and stir. Let oats sit for 20 minutes, then stir in salt, butter, brown sugar and vanilla. Add eggs, mixing well. Stir in coconut, flour, baking soda, cinnamon and nutmeg. Carefully pour batter over strawberries and bake for 30 minutes or until toothpick pressed in center of cake comes out clean. Let cake rest for 5 minutes, then run knife along edges. Immediately invert on cutting board or flat serving plate.
Nutritional information per serving (recipe makes 12):
254 calories; 7 g total fat; 249 mg sodium; 55 g carbohydrates; 2 g fiber; 4 g protein