Vitamins A and C found in peaches and apricots take the cake in this sweet after-dinner treat.

This recipe calls for apricots, but peaches, plums, and nectarines roast beautifully, too. The traditional version of dulce de leche, a Latin American sweet, is full of fat, but this slimmed-down version is almost custard-like and a great low-fat alternative to heavy cream.

The mellowed acidity of aged balsamic vinegar pairs perfectly with the sugary sweetness of strawberries. For a special presentation, garnish with wild strawberries.

Juicy, ripe peaches star in this easy-to-make dessert, but you can also substitute other stone fruits such as nectarines or plums -- or even combine several.

Balsamic vinegar and brown sugar make a sweet-tart dressing for the berries. Serve as is or, for an extra crunch, with toasted nuts.

For the most visually rewarding presentation, layer the parfaits in clear glasses.

You can serve watermelon the traditional way, but when cut into squares the pieces are the perfect size for dipping into Campari.

In this dessert, ricotta holds the berries in place while providing a wonderfully creamy texture and slightly sweet flavor.

Juicy slices of nectarines crowned with yogurt cheese, sandwiched between two tiny squares of bread and quickly grilled, make a gorgeous summer dessert.

Paper-thin crepes are improved upon health-wise with blackberries; this fruit is among the most fiber-rich you'll find and is a good source of vitamin C. Buttermilk -- a lower-fat alternative to heavy cream -- provides the base for the filling.

This gelatin is deceptively simple to make. It's a perfect ending for your summer meal.

A very simple meringue lattice crust floats atop a flavorful stew of raspberries and rhubarb.

This quick and easy salad can be served as a side dish at a barbecue or dessert at a luncheon.

Spare, cool melon and pineapple prepared sushi-style offer a graceful finish to a simple, elegant meal.

These drinks make a refreshing and nutritious snack -- especially once you swirl in fresh fruit.

Kanten, also called agar-agar, is a vegetable gelatin. This is a great palate refresher for a warm summer evening.

It's hard to imagine summer going by without at least one serving of shortcake. Give this blueberry version a try -- or, sub in your favorite seasonal fruit. 

Soup's on. Instead of ice cream, serve bowls of beta-carotene-rich chilled cantaloupe soup with tarragon syrup.

Yogurt adds a healthy component to this fool, an old-fashioned dessert.

Scoops of sorbet made with red papaya and a zingy dose of freshly squeezed lime juice pack plenty of antioxidant power in the form of lycopene and vitamin C.

Sometimes called a grunt, other times a slump, stewed summer fruit tucked beneath golden baked biscuits is a classic New England dessert.

As delicious as a bowl of just-picked strawberries are for dessert, tossing them in a simple vanilla syrup sweetened with fruit juice and a little sugar is a wonderful, quick way to make them special.

Juicy nectarines imbue the glace with the most unbelievable color. Find the very ripest nectarines for this gorgeous dessert.

To create a healthful version of a Napoleon, replace high-fat puff pastry with layers of thinly sliced pineapple.

For this recipe, any thinly sliced, very fresh fruit will do.

Layered and light, the tiers of this cake call for cholesterol-free egg whites and skim milk; the berries in between are thought to be brain boosters.

Silken tofu makes this dessert smooth, while fresh lemon juice adds a burst of tart flavor. You can make the lemon cream in advance, cover it, and keep it in the refrigerator up to three days

Take a classic summer drink, and make it a perfect ending to a late-summer meal.

Whisking the granita as it freezes ensures that it reaches the proper consistency.