Keeping your summer figure takes a bit of doing. But why should it be all work and no fun?

It doesn’t have to be. Most summer treats — ice cream, hot dogs, popsicles — are loaded with calories. Here are five summer treats that don’t pack on pounds, because they leverage fresh, in-season produce.

1. Strawberry Sorbet

Time: 10 minutes

Ingredients

  • 1 cup sugar
  • 1 cup water
  • 2 tablespoons lemon juice
  • 3 cups fresh strawberries
  • 2 tablespoons orange juice

Directions

Syrup

  • Heat the sugar and water over medium heat in a saucepan until they simmer, making sure the sugar is dissolved
  • Remove from heat and stir in lemon juice
  • Transfer to a bowl, cover, and chill

Sorbet

  • Pour the strawberries and orange juice in a blender
  • Cover and process or blend until smooth.
  • Press purée through a fine-mesh sieve
  • Stir purée into chilled syrup
  • Spread strawberry mixture in a two-quart square baking dish
  • Cover and freeze about 4 hours or until firm
  • Break up mixture with a fork and place in blender, half at a time.
  • Cover and process or blend for 30 to 60 seconds or until smooth and lightened in color
  • Spoon sorbet back into the dish
  • Cover and freeze for 6 to 8 hours more or until firm.

To serve, let stand at room temperature for 5 minutes before scooping.

2. Chocolate Swirl Cheesecake

Time: 680 minutes

Ingredients

  • 1/2 cup crushed graham crackers
  • 2 tablespoons melted butter
  • 1 package unflavored gelatin
  • 1 cup fat-free milk
  • 16 ounces softened reduced-fat cream cheese
  • 8 ounces softened fat-free cream cheese
  • 8 ounces fat-free sour cream
  • 1/3 cup sugar
  • 2 teaspoons vanilla
  • 4 melted and cooled dark chocolate
  • Fresh blackberries

Directions

Crust

  • In a medium bowl, stir together crushed graham crackers and melted butter until crumbs are moistened
  • Press mixture evenly onto bottom of an 8-inch springform pan
  • Cover and chill as you prepare the filling.

Filling

  • In a small saucepan, sprinkle gelatin over milk, and let stand for 5 minutes
  • Heat and stir until gelatin is dissolved
  • Remove from heat
  • Let cool for 15 minutes
  • In a large bowl, beat cream cheese with an electric mixer on medium speed until smooth
  • Beat in sour cream, sugar, and vanilla until well mixed
  • Gradually beat in gelatin mixture
  • Divide mixture in half
  • Gradually stir melted chocolate into half of the mixture
  • Spoon half of the chocolate mixture over chilled crust in pan and spread evenly
  • Carefully spoon half of the white mixture in small mounds over chocolate mixture
  • Swirl the chocolate and white mixtures with a metal spatula
  • Top with the remaining chocolate mixture, spreading evenly
  • Spoon the remaining white mixture in small mounds over chocolate mixture and swirl again
  • Cover and chill about 6 hours or until set
  • Serve with fresh blackberries

3. Raspberry Fudge Greek Frozen Yogurt

Time: 260 minutes

Ingredients

  • 3 cups Greek yogurt
  • 1 cup sugar
  • 1/4 cup lemon juice
  • 2 teaspoons vanilla
  • Pinch of salt
  • 1/4 cup raspberry jam
  • 1/4 cup chocolate-flavored syrup
  • Fresh red raspberries

Directions

  • Combine the yogurt, sugar, lemon juice, vanilla, and salt in a medium bowl
  • Whisk until smooth
  • Freeze the yogurt mixture in a 1 1/2- to 2-quart ice cream maker according to the manufacturer’s directions
  • Swirl in 1/4 cup raspberry preserves and 1/4 cup chocolate-flavored syrup
  • Transfer to an airtight container and freeze for 2 to 4 hours before serving
  • Let stand at room temperature for 5 to 15 minutes before serving
  • Serve topped with fresh red raspberries

4. Coffee Shake

Time: 10 minutes

Ingredients

  • 1 1/4 cups low-fat vanilla frozen yogurt
  • 1/2 cup cold-brewed coffee
  • 2 tablespoons chocolate syrup
  • 1/2 cup ice cubes
  • Grated dark chocolate

Directions

  • Combine frozen yogurt, coffee, and chocolate syrup in blender
  • Add ice cubes
  • Cover and blend until smooth
  • Top each serving with grated chocolate.

5. Almond Panna Cotta

Time: 270 minutes

Ingredients

  • 3 tablespoons sugar
  • 1 1/2 teaspoons unflavored gelatin
  • 1 cup fat-free milk
  • 1 cup plain Greek yogurt
  • 1/2 teaspoon almond extract
  • 1 tablespoon sugar
  • 1 teaspoon cornstarch
  • 1/3 cup pomegranate juice
  • 2 tablespoons cherries

Directions

Panna cotta

  • Place four 6-ounce custard cups in a shallow baking pan and set aside
  • In a small saucepan, stir together 3 tablespoons sugar and gelatin, and then stir in milk
  • Heat until gelatin is dissolved, stirring frequently
  • Remove from heat
  • Whisk in yogurt and 1/4 teaspoon of the almond extract until smooth
  • Pour mixture into custard cups
  • Cover and chill for 4 to 24 hours or until set

Sauce

  • Stir together 1 tablespoon sugar and cornstarch in a saucepan
  • Stir in pomegranate juice
  • Cook and stir over medium heat until thickened and bubbly
  • Remove from heat
  • Stir in the cherries and the remaining 1/4 teaspoon almond extract, and allow to cool

To serve

  • Immerse bottom halves of custard cups in hot water for 10 seconds
  • Loosen panna cotta from sides of cups with a small sharp knife
  • Invert a serving plate over each cup
  • Turn plate and cup over together
  • Remove cups
  • Serve panna cotta with sauce.

References

  1. "9 Low-Calorie Summer Treats," LadyLUX, July 30, 2014.
  2. "25 Skinny Summer Snacks Your Afternoon Slump Needs," Redbook, May 18, 2016.
  3. "Get-Skinny Summer Desserts (Under 200 calories)," Eating Well, July 24, 2012.
  4. "Skinny Summer Desserts," SkinnyTaste, May 22, 2012.

cooking | healthy recipes | Healthy Eating | dessert recipes | skinny recipes

LBL Team

LBL Team

Team LA is comprised of a group of diverse and talented writers that offer unique viewpoints and expertise to help enrich readers’ lives. Whether it’s finding the perfect moisturizer for your skin type or figuring out how to navigate challenges in your life, we’ve got your back!