Healthy Memorial Day Dessert Recipes

This easy peach cobbler uses canned peaches to speed up prep time. A fluffy, tender cake envelops the tender peaches, creating an incredibly simple fruit dessert you can enjoy year-round.

We use low-fat milk along with nonfat Greek yogurt in the creamy custard for this peach pie. The yogurt gives the custard a smooth texture without using cream or too many egg yolks. A slice is just as delicious served warm from the oven as it is chilled. For an added treat, serve topped with fresh blueberries.

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.

Sweet strawberries are nestled between layers of sponge cake and a cream filling in this easy cake. We add nonfat vanilla Greek yogurt to whipped cream to lighten up the filling and give it a little tang.

These lemon cookies are made healthier with whole-wheat pastry flour and they get their zippy flavor from fresh lemon zest and juice rather than lemon extract. This lemon cookie recipe would be the perfect accompaniment to afternoon tea.

This makeover recipe was one of the favorites chosen for our 30th anniversary issue. Tahini gives this cookie a subtle sesame flavor.

Linzer Tart (or Linzer Torte) is an Austrian specialty: an almond pastry topped with raspberry jam. Here it is reinvented as an American cake: almond-rich layers divided by raspberry jam. It's even better when prepared a day in advance, giving the jam time to soak into the cake. If you like, buck tradition by using strawberry jam and garnishing with fresh strawberries.

Rhubarb and strawberries go hand in hand, and what better way to honor the combination than in this classic summer pie. The lattice top looks fancy but the technique is super-easy to master.

This ultra-chocolaty, dairy-free Sicilian-style gelato--made without eggs or cream--is relatively lean but still creamy-smooth and flavorful. The coconut milk used for the base gives it a silky, rich mouthfeel and a subtle coconut flavor.

Strawberries and lemons make for a sweet and citrusy treat in this lightened-up cupcake recipe topped with a cream cheese frosting.

Applesauce is the secret ingredient that keeps these yummy chocolate brownies dense and chewy even without all the butter you would expect to find. We've used whole-wheat pastry flour for added fiber and nutrients and loaded the brownies with plenty of chocolate chips to keep them rich and satisfying. You won't even miss the 20 grams of fat we've lost in the makeover.

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.

Baked instead of deep-fried, these funnel cakes are a healthier option than the ones typically sold at carnivals and fairs. You can skip the powdered sugar and substitute fresh fruit if you'd like.

Inspired by creamy watermelon sherbet, our light and refreshing dessert captures the essence of summer.

Here's a simple recipe for low-fat chocolate ice cream. Our version has all the richness you'll need but about 90 fewer calories than store-bought premium ice cream and a whopping 15 grams less total fat and 10 grams less saturated fat per serving.

These adorable strawberry shortcakes are made with mini angel food cakes. These single-serve desserts are perfect for a picnic or party on a warm summer day.

Skip rolling and cutting dough and use your muffin tin in this healthy strawberry shortcake recipe. Look for lemon curd in the store near jams and jellies or skip it and combine the berries with 2 tablespoons sugar in Step 4.

This blueberry cobbler is a quick summer dessert and an excellent way to showcase fresh, bursting blueberries under a pillowy crust. Everything can be mixed and headed to the oven in 10 minutes.

Inspired by our love of lemon squares, we developed this healthy strawberry-rhubarb squares recipe. We slashed the butter in the shortbread crust for these strawberry-rhubarb bars, but kept the crust light and crisp with heart-healthy canola oil and a little cornstarch. A judicious amount of sugar in the filling lets the natural sweetness of the fruit shine and keeps calories in check.

Serve this quick and easy strawberry-rhubarb crumble warm, topped with a scoop of nonfat frozen yogurt.

In this fruit crisp, the crunchy oatmeal topping and the peach-rhubarb filling get a lively kick from finely chopped crystallized ginger. (If you're not a ginger fan just leave it out.) The fruit filling is sweetened to match the peach-rhubarb combination--if you use other fruit that is very ripe and/or sweet, reduce the sugar in the filling to 3 tablespoons. The topping can be made ahead, so consider making a double batch and storing half in the freezer to have on hand for a quick dessert.

Inspired by a lassi, India's version of a yogurt-based fruit smoothie, this healthy frozen pie recipe gets flavor from a generous amount of cardamom and lime zest. Look for the ripest Ataulfo mangoes, sometimes called champagne or honey mangoes, because they're less fibrous and more flavorful than the more common Tommy Atkins variety. Top this healthy dessert with a dollop of whipped cream if you like.

Smooth and soothing; a great classic pie right down to the crust, redefined with a generous amount of lemon and fewer egg yolks in the filling.

Use whatever fresh or frozen fruit you have on hand to make this old-fashioned crumble. Typical crumble topping has as much as a half cup of butter--ours has just a bit of canola oil and, for richness, chopped almonds, which are full of healthy monounsaturated fats.