Sweet treat idea: Use fruits of summer in lighter desserts

Summer’s fruits are peachy keen, berry delicious and plum scrumptious.

We went to Long Beach’s farmers’ market and picked up some sweet peaches and plums. We missed out on the blackberries. We were too late getting to market. While I love fruit desserts, these fruits did not make it to a cobbler or pie. Elyssa and I ate them.

Blueberries were from Wiggins, and Lilly could not keep her hands off them. She loves blueberries out of hand instead of a dessert. She likes just the berries.

Usually Lilly and I pick blueberries, but this season they were sold straight from the farm. Yum!

These summer fruits are nutritious and refreshing. Blueberries are high in antioxidants, which protect the body against aging and disease

Peaches and plums are related and called stone fruits because of the pit in the center of the fruits. Like blueberries, peaches are packed with antioxidants and can help the body in various ways, including aiding in digestion. One peach has two grams of fiber. The fresher and riper the fruit, the more antioxidants peaches have.

Regularly eating fruit may promote heart health by lowering cholesterol and blood pressure.

Plums like peaches and blueberries are known for their high antioxidants, but one thing perhaps not as well known is that they may prevent macular degeneration in senior citizens.

While eating just the fruit itself is the healthiest, these three fruits make refreshing salads and desserts for summer eating.

A pretty fruit tart is the perfect dessert for a family dinner or dinner party. A favorite one uses blueberries, peaches and strawberries and is low in calories. Diabetics can enjoy this treat, too. The diabetic exchanges are low: 1 1/2 carbohydrates and 2 fats and 188 calories.

Another cool idea is a peach salad that contains peach gelatin, peaches, crushed pineapple, banana and pecans. In this salad, canned peaches may be used, but I prefer fresh.

A ginger plum tart is ready from start to finish in 35 minutes. This is sure to curb any sugar cravings.

Fruit tart

2 cups all-purpose flour

2 tablespoons sugar

1/2 teaspoon salt

2/3 canola oil

2 cups plus 2 tablespoons fat-free skim milk, divided

1 package (4 serving size) sugar-free instant vanilla pudding mix

1 kiwi, peeled and sliced

2 cups sliced and peeled peaches

1/2 pint fresh blueberries, washed

1 pint fresh strawberries, washed, hulled and halved

Preheat the oven to 400 degrees. In a large bowl, combine the flour, sugar and salt; mix well. In a small bowl, whisk together the oil and 2 tablespoons milk, pour into the flour mixture. Using a fork, mix until the dry ingredients are moistened.

Using your fingers, press the dough evenly over the bottom and edge of a rimmed 12-inch pizza pan. With a fork, prick the dough all over, then bake for 10 to 12 minutes or until golden. Remove from the oven and allow to cool.

In a medium bowl, whisk together the pudding mix and remaining 2 cups milk until thickened. Spread evenly over the cooled crust. Arrange the fruit in a circular pattern over the pudding, beginning with the kiwi in the cent, then continuing with the peaches and blueberries and ending with a border of strawberries. Chill for 1 to 2 hours before serving. – “Mr. Food’s Quick & Easy Diabetic Cooking”

Peach salad

2 (3-ounce) packages peach gelatin

2 cups hot water

3 cups sliced, peeled, chopped fresh peaches or use 1 (28-ounce) can sliced peaches, chopped, drained; reserve liquid

1 Red Delicious apple, chopped fine

1 large banana, chopped

2 (15 1/2-ounce) cans crushed pineapple, drained, reserve juice

3/4 cup chopped pecans

Melt gelatin in hot water. Add the fruit juice, then add peaches, pineapple, apple, banana and chopped pecans. Pour into a gelatin mold or pretty bowl. Chill until gelatin is set. -- “A Collections of My Favorite Recipes”

Ginger plum tart

1 sheet refrigerated pie crust

3 1/2 cups sliced fresh plums (about 10 medium)

3 tablespoons plus 1 teaspoon coarse sugar, divided

1 tablespoon cornstarch

2 teaspoons finely chopped crystalized ginger

1 large egg white

1 tablespoon water

Preheat oven to 400 degrees. On a work surface, unroll crust. Roll to a 12-inch circle. Transfer to a parchment-lined baking sheet.

In a large bowl, toss plums with 3 tablespoons sugar and cornstarch. Arrange plums on crust to within 2 inches of edges, sprinkle with ginger. Fold crust edge over plums, pleating as you go.

In a small bowl, whisk egg white and water; brush over folded crust. Sprinkle with remaining sugar.

Bake until crust is golden brown, 20-25 minutes. Cool on pan on a wire rack. Serve warm or at room temperature. – Taste of Home magazine

Andrea Yeager can be reached at ayeager51@cableone.net/ and Cooks Exchange, 205 DeBuys Road, Biloxi, MS 39535-4567.