Low-Calorie Fruit Dessert Recipes

This is a healthier version of a traditional cobbler, with canola oil in place of some of the butter and whole-wheat flour instead of all-purpose flour. Unlike more classic biscuit-topped cobblers, the peaches and blueberries are nestled into a tender batter that swells around the fruit as it bakes. Other fruits may be substituted. It's especially beautiful when baked in and served right from a cast-iron skillet.

For this tart a few tablespoons of maple syrup sweeten the blueberry topping and round out the flavor of the cream filling.

Sturdy apples are flavored with cinnamon and vanilla in this slow-cooker apple compote. Top with low-fat vanilla ice cream and a sprinkling of toasted walnuts for dessert.

When the selection of fruit in the winter is lacking, poaching shelf-stable dried fruit in lemon-infused green tea creates a luscious fruit compote. Serve topped with low-fat plain yogurt and chopped pistachios for breakfast or dessert.

We like to use chopped frozen peaches, but you can use frozen berries or whatever frozen fruit you have on hand in this ultra-quick frozen yogurt that is made without an ice cream maker.

Blending vanilla yogurt and reduced-fat cream cheese creates a topping that's as virtuous as it is delicious. Any fresh berry can be used in this recipe.

You won't mind serving dessert on a busy weeknight after assembling these quick parfaits.

This is a creamy, refreshing dairy-free dessert Rick Bayless has served in his restaurant Frontera Grill for years.

Kids will love dipping bananas in melted chocolate and rolling them in coconut to make this tasty frozen treat.

Buttermilk gives this sherbet tanginess and complements the fresh sweet strawberries. If you prefer a sweeter result, add a touch more sugar.

The “secret ingredient” in these coconut-infused blueberry cupcakes--mashed potatoes--gives the cake great texture, almost like pound cake. The fluffy frosting is just fun. Because it's low in calories and fat, you can spread or pipe a generous amount on top of each cupcake to make them look extra festive. The frosting stiffens as it stands, so be sure to put it on the cupcakes right after you make it.

Originally from the Limousin region of France, clafouti is sort of a cross between a flan and a fruit-filled pancake. This one embraces apricots instead of the traditional cherries, but any fruit can be used, including apples, pears, peaches and plums. It will puff up dramatically during baking, then collapse; let it cool slightly before serving so you can truly enjoy the flavors. Leftovers make a delicious breakfast treat.

This simple dessert works any time of the year, but its flavors will be the best and brightest in the winter when oranges are at their peak.

This rice pudding is dairy-free, but the bananas and rice milk make it so creamy and rich-tasting, no one will know the difference.

These miniature empanadas, tender pastry dough wrapped around pineapple filling, are just the right size for afternoon tea.

Take a trip to the tropics with our piña colada inspired parfait. It even makes a great breakfast when you need a sunny start to your day.

These magical little desserts start out as one batter and separate during baking into fluffy cake hiding a creamy layer of lemon pudding.

These delicious blueberry treats feature moist fruit filling with a crunchy topping made with the same dough as the crust.

Rosy-pink rhubarb makes a particularly pretty upside-down cake. We balanced the fruit's tang with a crunchy nut-and-brown-sugar topping.

Cocoa- and coconut-crusted bananas are a treat for the whole family.