Of all the desserts you may choose to make, those using seasonal fresh fruits are definitely the most fun — their flavors and colors are at their best, and it’s easy to be creative and get delicious results. Using a variety of different fruits makes for the prettiest presentation, but be sure that whatever fruit you choose is ripe and at its peak. Read more
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When we’re talking about dessert, gooey treats fresh from the oven tend to steal all the thunder. But in August, no one can dispute the fact that dessert is a dish best served cold. Plus, if you’re entertaining a health-conscious crowd, it’s much easier to put a healthy spin on a chilled dessert (like lemon ice) than a double-decker cake smothered in buttercream. Savor the end of summer with these lighter sweets, from pudding and pops to parfaits and pies.
Banana Cream Pie (pictured at top)
Velvety vanilla pudding and sliced bananas in a light graham cracker crust make for a special dessert with only 215 calories per serving. Spoon the prepared pudding into the crust just before serving, then top the pie with some fresh whipped cream for a decorative touch.
As a light and refreshing alternative to ice cream, ice pops are a great way to get your fruit (and veggie) fix while still satisfying your sweet-tooth cravings. Though ice pops might typically be on your grocery list, you’ll be surprised to know that they are actually easy to make at home. These fun pops are zesty, fruity and even fudgy, but they’re still healthy enough to keep your summer diet on track.
Honeydew Melon and Cilantro Ice Pops — There’s no question that honeydew melon is the star in Food Network Kitchen’s beautiful green pops (pictured above). But cilantro and lime zest deserve a nod, too, as they help give the pops a bright citrus flavor and great color. By stirring the cilantro into a simple syrup, you’ll get a sweetness throughout without any overpowering herby taste. Add lime zest for visible specks of green and a tangy bite.
Once you taste a freshly made salmon burger, you may never want a frozen, premade patty again — especially when you can make a fresh one with only a handful of ingredients that you likely already have stocked. Whether you use fresh wild Alaskan salmon or frozen fillets, the final results are pretty similar.
As for your bun of choice, it really depends on how hungry you and your guests are, and the type of dietary preferences you are accommodating. It’s easy to offer a few options: 100-percent-whole-grain hamburger buns provide a satisfying main dish, while large iceberg or Bibb lettuce cups serve as a light and refreshing wrap, or you can fold the leaves a few times and tuck them inside the bun — my favorite. If you like your burger loaded with even more toppings, try sliced avocado and pickled banana peppers. Read more
Considering the oppressive heat, beach vacations and last-chance-Summer feelings, August often beckons with a smorgasbord of icy sweets to chill you out both physically and mentally. But don’t just shrug and think, “Well, at least bikini season is almost over.” Your fall wardrobe is lurking just around the corner, with its more restrictive waistlines and non-stretch fabrics. This month, rather than sabotage your season-long dedication to fresh produce and lean grilled mains, opt for these better-for-you — yet totally tempting — frozen treats. Read more
The culinary world has gone mad for matcha, so we rounded up five healthy ways to use this fine green powder in your kitchen. Read more
You can make a healthier version of the standard shortcake, and with this recipe you’d never even know it wasn’t the classic recipe! Read more
Imagine your favorite sushi roll. Now imagine it deconstructed and served in a bowl: sticky rice topped with marinated raw fish, avocado, scallion, sesame seeds and toasted seaweed. Well, that’s one combination! Poke (POH-key) is a healthy Hawaiian staple of marinated, cut-up raw fish, often made with tuna. Build-your-own poke bowl spots are popping up all over the country, where you can pair your choice of delicate fish with rice and as many toppings as a burrito bar. We’re smitten with the hot-meets-cold and cooked-meets-raw delicious dichotomy of the poke bowl, so we made our own version in Food Network Kitchen, opting for Omega-3-rich salmon as the star. It’s low in calories, high in protein and super easy to prep and top. Read more
At this point in the summer, you might be experiencing salad fatigue. But before you abandon your go-to no-cook meal entirely, try a new spin on it. Lettuce-free salads can be a refreshing, crunchy change — and you can dress them and pack them for lunch without any worry about wilting. Unlike their leafy friends, these salads taste even better after a few hours of marinating in vinaigrette. Read more
Canned tomatoes and jarred sauces are key to surviving winter. But as long as summer’s here, we should make the most of this ruby-red treat in its purest form by consuming our tomatoes fresh, the same day of purchase (or shortly thereafter). Whether you’re converting sweet cherry tomatoes into chunky gazpacho or juicy heirlooms into a hearty salad, this versatile fruit is the winning ingredient in many a summer dish. When choosing tomatoes, look for smooth, bright, blemish-free skin. And remember: A ripe tomato should be fragrant and yield slightly to pressure. Whether you get them from the grocery store, the farmers market or your own garden, these healthy recipes will inspire you to use summer’s essential fruit in everything from soups to salads, and even homemade jam.
Crustless Caprese Quiche (pictured at top)
Food Network Kitchen offers a mealworthy riff on the classic caprese salad in the form of this creamy quiche. Forgoing the crust will not only cut back on preparation time but also save significant calories. Before baking, adorn the top with thinly sliced plum tomatoes for an eye-catching dish.