Low-Fat Fruit Dessert Recipes

Vanilla and cinnamon add subtle flavor to this quick rhubarb compote. Serve warm or cold, wrapped in crepes or over ice cream.

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.

Create instant frozen yogurt for a healthy dessert in just 10 minutes by blending frozen strawberries with yogurt in a food processor. This healthy frozen yogurt recipe is sweetened with Splenda, making it a sugar-free treat. Use a different favorite frozen fruit in place of the strawberries if you like.

Very ripe mangoes make this simple Chinese pudding sublime. Traditionally, agar-agar--a derivative of seaweed--is used as the thickener. We use more commonly available gelatin and add sweetened condensed milk for a touch of creaminess. Use a very fine sieve for the smoothest texture. The recipe can be cut in half to make 4 puddings instead of 8.

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

Roasted pears are a simple dessert on their own, or top with lightly sweetened mascarpone for a more decadent treat.

The make-ahead brown sugar topping can be chilled until baking time. Serve this dessert warm and top it with dollops of fat-free ice cream.

Hydrating with popsicles? Our 5-year-old selves approve. These quick vegan ice pops are blended with fresh summer fruit for a grown-up version of the season's ice cream truck classics.

These pops are like a frozen Bellini, except the peach puree is swapped for raspberry in this frozen dessert recipe. Feel free to use leftover Prosecco here--the bubbles don't make it through the freezing process, but the flavor is delicious.

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

Turn strawberries into a bite-size cocktail in this easy, festive recipe. Just soak the fruit in prosecco or your favorite wine overnight before dipping in chocolate for a classic treat with a boozy upgrade everyone will love.

A touch of coconut milk--infused with fresh ginger for a subtle kick--complements sweet pineapple and creates a luxurious consistency in this sorbet.

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.

Turn a strawberry-banana smoothie, or your favorite blended concoction, into freezer pops for a cool treat.

These creamy vanilla-flavored orange juice pops will transport you back to the days of standing in line at the ice cream truck. Add a couple drops each of yellow and red natural food dye to give them a more vivid orange color.

A summer pudding is a British warm-weather wonder--not steamed like a sticky pudding but an easy dish that sets up thanks to the pectin in the berries. Be sure to use firm, bakery-quality bread.

Somewhere between a fruity sorbet and a creamy ice cream lies this richly flavored low-fat dessert.

Revisit your childhood while sipping one of these delicious treats on your front porch on a hot summer's night.

Wedges of juicy watermelon topped with nondairy coconut yogurt and berries make for a crisp and refreshing dessert. To feed a crowd, leave the wedges blank and let guests add their own toppings to the yogurt.

Cutting naturally red and white fruits into star shapes to pair on skewers with blueberries makes a fun, patriotic fruit dessert you can feel good about eating and serving to your kids. This red, white and blue fruit "salad" will be a hit at summer barbecues, especially for the Fourth of July.

A graham cracker smeared with Nutella and topped with banana and coconut is a light way to satisfy your sweet tooth.

These juicy spiced oranges go beautifully with angel food cake or serve them on their own. This flavor of this compote improves with time so make it a day ahead or the morning of your party. Serve chilled in a clear bowl so the colors show through.

This easy dessert satisfies a sweet tooth while adding another serving of fruit, contributing vitamins and antioxidants.

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.