Gingered Berries and Mangoes

by Laura Donnelly — July 16, 2007

Let's make some healthy summery desserts. If the Yiddish saying "A nar hat lieb zies" (a fool likes sweet things) is true, then slap a dunce cap on me right now and stick me in the corner because this is my favorite part of a meal. My family used to believe I learned how to cook so dinner could be quickly dispensed with, and then we could REALLY have some fun. You have to admit, desserts are the highlight. The person who shows up at a dinner party, pot luck supper, or picnic with the sweet stuff is the one who gets the final, appreciative ooohs and aaahs. Baking something special for children, important occasions, or any of your beloved is one of the ultimate symbols of giving.

Stone fruits and berries are plentiful right now, so a simple cobbler recipe is a great easy summer dessert. Frozen mousses and soufflés are also healthy and easy ways to go.

Desserts can be exotic, surprising, simple, rich, sharp, charming, restrained, complicated, and sexy. The most important things to remember are the delicacy of your materials, respect for seasonal ingredients, and the fact that baking is chemistry and art combined. Learn the basics, and then trust your instincts. Here is a quick weeknight dessert that utilizes our seasonal fruit.

Serves 4

5 ounces strawberries, washed and halved
5 ounces mango, peeled and cubed
1 cup fresh raspberries or blueberries
1 green kiwi fruit, peeled and cut into small cubes
2 Tablespoons fresh chopped mint
1 Tablespoon sugar
1 teaspoon grated ginger
1/2 teaspoon grated lemon zest
1 Tablespoon fresh lemon juice
2 cups fat free or light vanilla yogurt

1. In medium bowl, gently toss all ingredients except the yogurt. Serve immediately or cover with plastic wrap and refrigerate for a few hours. This helps the ginger, lemon, and mint infuse the fruit.

2. To serve, spoon 1/2 cup yogurt into each bowl or wine goblet. Top each with fruit.