Try these recipes for desserts

Fruit Slushy in a Can

Put in freezer for about 2 hours until it doesn’t slosh about when shaken.

Open can and put contents in blender.
Whip until slushy consistency.
Pour into bowls and serve with spoons immediately. Makes 2 servings.


1 15-ounce can of fruit in fruit juice, no sugar added (e.g., peach, pear, apricot)

Yogurt Parfait

Add the pineapple, raspberries, dates, bananas and yogurt in layers to a tall glass or sundae dish. Sprinkle almonds all over the top. Makes 4 servings.


2 cups chunked canned pineapple
1 cup frozen raspberries
3 cups vanilla yogurt
1 medium peeled and sliced banana
1/3 cup chopped dates
1/4 cup slice toasted almonds

Citrus Swirl

In a mixing bowl, chop the frozen yogurt into tablespoon-size pieces with a spoon. Drizzle on the lemonade or juice concentrate and stir slightly, but do not blend completely. Spoon into a serving dish. Top with fresh fruit. Serves 1.


1 cup frozen vanilla yogurt, slightly softened
1 tablespoon frozen lemonade or orange juice concentrate, thawed but not diluted

 A Summer Delight

Slice cake horizontally into 3 layers, place each layer on a plate. Spread lime sherbet on 1 cake layer, and freeze. Spread lemon sherbet on 1 cake layer, and freeze. Place lemon layer on top of lime layer, and top with remaining cake layer. Spread whipped topping on top and sides of cake. Freeze. Once completely frozen, wrap tightly in aluminum foil until ready to serve. Slice to serve.

Serving size: 1 slice  Serves 12.


1 commercial angel food cake (you can find this in the bakery section)
1 quart lime sherbet, softened
1 quart lemon sherbet, softened
1 (16 ounce) container frozen whipped topping, thawed in refrigerator

Content source: Division of Population HealthNational Center for Chronic Disease Prevention and Health Promotion

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