Tropical Fruit Sundae. Toss cubed pineapple, papaya, and oranges with a bit of lime juice. Top with low-fat vanilla frozen yogurt, unsweetened shredded coconut, and toasted cashews.

Gingered Melons. Mix cantaloupe, honeydew, Crenshaw, and watermelon balls with freshly grated ginger, diced pecans, and a dash of cinnamon and lemon juice.

Summer Fruit Compote. Toss sliced nectarines, peaches, and apricots with 1/4 cup sweet white wine (such as Riesling), a little honey, and a crushed vanilla bean or 1/2 teaspoon vanilla extract. Garnish with toasted slivered almonds.

Chocolate-Cheesecake Strawberries. Mix softened low-fat cream cheese with cocoa powder and sugar to taste; thin with a little buttermilk or soy milk. Dip fresh strawberries into cream-cheese mixture; refrigerate until set.

Berry–Lemon Basil Sorbet. Scoop raspberry or blueberry sorbet into wine glasses and top with a handful of fresh mixed berries and chopped fresh lemon basil. Sprinkle with low-fat crushed gingersnaps, vanilla wafers, or graham crackers.

Sweet Peppered Peaches. Place a ripe, fresh peach half (peeled, if you prefer), cut side up, in a wine goblet. Spoon vanilla yogurt in the center. Sprinkle with brown sugar, drizzle with balsamic glaze (available at most markets), and add a pinch of cracked black pepper.

—K.W.