Serves 12 / This refreshing dessert can also be served as a slushy. Spoon into goblets and garnish with fresh lemon peel or mint sprigs for a partylike feel. View recipe.
You can make a sinfully delicious cream sauce by combining ground nuts and maple syrup. View recipe.
Reminiscent of frozen lemonade, but for grownups. This can also be mixed with tequila for an afternoon happy hour — we won't tell. View recipe.
Tapioca is a starch extracted from yucca, a root native to the Amazon. The tart passion fruit sauce perks up tapioca’s plain flavor (plus, passion fruit is very common in Colombia). View recipe.
A rich layer of sweetened chestnut paste separates a crisp chocolate crust and a creamy chocolate mousse in this delectable dessert. View recipe.
Substitute any number of fruits — peaches, when in season, are wonderful — or use a different flavor of yogurt, to create one-of-a-kind combinations. View recipe.
This refreshing, spicy, homemade ginger ale tastes wonderful even without the ice cream. Canned cherries will work in a pinch, but take advantage of summer’s crop by getting kids to pit fresh cherries with a hairpin or cherry pitter. View recipe.
If you prefer a less-tart treat, add more sugar to compensate for the lime juice. Vary this recipe by substituting other juices, such as grapefruit, for the orange or pineapple juice. View recipe.
Serves 4 / This refreshing sorbet made from frozen summer fruits is a real treat. Easy to make and even easier to eat, it will satisfy any sweet tooth. View recipe.
Makes 12 / If you're not keen on cold treats, the chocolate cookies are delicious on their own. Preparation tip: Substitute mint chocolate chip or mocha frozen yogurt or ice cream, if you prefer. You'll have lots left over to enjoy with another dessert. View recipe.
This light summer dessert is great for cooling down a spicy dinner. View recipe.
We lightened up this popular Bahamian treat by substituting yogurt for the cream that's customarily used. View recipe.
Lemon’s zing enhances fresh raspberries in this easy-to-make, homemade version of a classic dessert. View recipe.
This creamy, eggless custard is the creation of Jennifer Dugan, executive pastry chef at the Wine Spectator Greystone Restaurant at Napa’s Culinary Institute of America. View recipe.
In this lightened but ultrarich gelato, nonfat and low-fat milk replace whole milk. View recipe.
Perfect for your Fourth of July party. Top with fresh blueberries, raspberries, sliced peaches, or a dollop of whipped cream, if desired. View recipe.
If you love ginger, this one's for you, especially if you use the greater amount. Ingredient tip: Look for high-fiber coconut flour in the baking section of your natural market. View recipe.
Sprinkle this decadent sauce over your favorite ice cream. View recipe.