Recipe: Grilled Banana S'mores
Round out any outdoor party with this sweet gooey dessert. Substituting bananas for marshmallows is a new twist on a classic favorite.
Grill Tip: Keep the skin on the banana or peel and skewer to hold the fruit together on the grill.
Recipe: Nectarine-Blueberry Cake
Make the most of summer produce by using fresh nectarines and blueberries in a layer cake worthy of company. If you don’t have nectarines, summer peaches are a great substitute.
This refreshing low-fat dessert will help you look good in your bikini all summer long. Use whatever melons and berries look the best at your local farmers’ market.
Recipe: Frozen Lime Pie
Reminiscent of a Key lime pie, this frozen treat uses regular limes and has sweetened flaked coconut mixed into the graham cracker crust. It’s a great choice for entertaining because you can make it a few days ahead.
One bite of this rich dark-chocolate tart and the accompanying passion fruit–vanilla sauce and you’ll be sailing away to the Hawaiian islands. The crust―made with butter, powdered sugar, egg white, flour, and cocoa―adds an extra level of flavor and texture.
Recipe: Mango Cheesecake
Add golden color and tropical flavor to cheesecake by stirring a mango puree into the cream cheese mixture. Create a summer garnish by topping the cake with mango slices, fresh berries, and mint sprigs.
Recipe: Lemon-Buttermilk Tart
If you grew up eating buttermilk pie in your grandmother's kitchen, you may get a little nostalgic when you taste this tart. Make one for your family reunion this summer and treasure the memories.
Recipe: Peach-Raspberry Cobbler
Nothing says summer like the sight and smell of baskets of fresh peaches at a roadside stand. And what better way to showcase them than in an old-fashioned cobbler topped with ice cream?
To toast coconut, spread it on a baking sheet in an even layer. Bake at 350° for 5 to 7 minutes, shaking the pan frequently. Keep an eye on it; after toasting to a golden brown, it can burn quickly.
Keep these ingredients in your freezer and pantry and you’ll always be ready for dessert. For a crowd, cut the pound cake sandwiches into small 1-inch cubes. They’ll love the small bites.
Brush an oil-soaked paper towel across grill grates before placing fruits or other sweet foods—which have a tendency to stick—over the heat.
Recipe: Mini Strawberry Shortcakes
Instead of biscuits or shortbread, this sweet concoction uses packages ladyfingers, which give it a light texture that's good on blazing days. Individual desserts are easy to serve—no cutting or scooping—and easy to eat. (They'll disappear in a flash!)
Recipe: Summer Sorbet Trio
You can make cantaloupe, honeydew, and strawberry sorbet with this one recipe. Letting the sorbet stand in the refrigerator gives it time to soften, but you can speed up the process by breaking it up and pulsing it in a food processor fitted with a metal blade.