The contrast of sweet and tart in this dish makes for a very satisfying dessert. The recipe’s raspberries add more than just decoration and flavor: They provide some fiber (nearly 3 grams per serving)—specifically the soluble fiber known as pectin, which helps lower blood cholesterol. Raspberries are also a good source of vitamin C.
In the mood for an exotic dessert? Try this sweet and creative mousse. The flavor of mangos is matchless, resembling a mix of peach and pineapple, only sweeter than either. And their juicy orange flesh is a good source of beta carotene. You’ll need to chill the mousse for at least 2 hours before serving.
What exactly is a “key lime?” Named for the Florida Keys, where they were once a commercial crop, these limes are mostly grown outside the United States today. They’re smaller, rounder, and more yellow than most limes, with a higher acid content—so they’re used mostly in juice or juice concentrate, as in this recipe. Made with fat-free condensed milk, this key lime pie is a healthier spin on the classic version.
Made with wheat germ and a mix of reduced-fat and fat-free cream cheese, this healthier version of carrot cake also includes a surprise ingredient: pistachios, instead of the more typical walnuts or pecans. The abundant shredded carrots make the cake a good source of beta carotene.
Never heard of a quince? It looks like a pear, but tastes very different—somewhat astringent, with a rather dry texture. Because of the mouth-puckering quality, quince is usually eaten cooked, as it is in this dish. The aromatic fruit provides substantial amounts of dietary fiber and vitamin C. To jazz up this simple fruit dessert, serve it topped with plain yogurt or a dollop of vanilla ice cream or frozen yogurt.