March 7^th 2011By Eating Well

Luscious tropical fruit topped with creamy coconut milk and crunchy pistachios is a simple yet delicious dessert.

March 7^th 2011By Eating Well

March 7^th 2011By Eating Well

Nothing could be easier. Pop frozen mixed berries in the microwave for an almost instant fruit topping.

July 18^th 2011By joyofkosher

March 6^th 2013By Levana Kirschenbaum

Why leave each fruit all by itself when serving an assortment? Choosing a short and sweet fruit selection and serving it the way you would serve a leaf salad is guaranteed to get everyone to enjoy their fruit more often. My cookbooks offer several fruit-salad combinations: this is one of my favorites.

September 13^th 2011By Alison and Jeff Nathan

March 7^th 2011By Eating Well

Perfect for lunch, a touch of curry powder and a pinch of Cayenne pepper add a spicy zing to this lower-fat Waldorf salad.

March 7^th 2011By Eating Well

A touch of lemon juice and orange liqueur add zippy citrus notes to delicious fresh strawberries. Serve this dessert with a dollop of lightly sweetened whipped cream.

March 7^th 2011By Eating Well

A little lowfat dairy and some vitamin-rich fruit, and you've just started your day right, nutritionally speaking.

March 7^th 2011By Eating Well

Poaching the peach halves in their skins gives the syrup a rosy blush. It's perfect for dunking crunchy Polenta Biscotti.

March 7^th 2011By Eating Well

Tropical kiwi and banana fuse with a shallot vinaigrette to create this unique salad sure to please your eye and tempt your palate.

March 7^th 2011By Eating Well

This simple, satisfying salad lets the pure flavors of the ingredients shine. Rich, nutty pecans complement the creamy tang of the goat cheese and peppery arugula balances the sweet juicy peaches and drizzle of honey in this tasty salad.