To beat the heat this summer you’ll need a helping of desserts that are frozen. However, for dieters, the temptation for scoops of ice cream and popsicle after popsicle can be too great. Luckily, there are now frozen desserts that are both good for the taste buds and your health. Low in fat, these recipes will have you cool and enjoying your heat-filled days.

Sorbet lovers will fall in love with the following recipe that involves melons. All you’ll need are these ingredients:

·    9 ounces sugar (or 1 ¼ cups)

·    3 tablespoons freshly squeezed lemon juice

·    2 tablespoons vodka

·    1 pound, 5 ounce diced watermelon, honeydew or muskmelon

Put your melon in a food process bowl and process until smooth. Next, add your vodka, lemon juice and sugar and continue to process the mixture for 30 more seconds. Take the mixture and put it in the refrigerator until it reaches 40 degrees F. This process should take about 30 minutes to one hour. Now pour chilled mixture into an ice cream maker bowl and follow directions for processing. Once your sorbet is created, you can store it in an airtight container and place in the freezer for 3-4 hours before serving.

If you loved snow cones as a kid then bring back those memories with a special mango and strawberry snow cone recipe. You’ll need: mint leaves for the garnish, one lime juiced and lime wedges for garnish, two mangoes that have been peeled and chopped, one pint of hulled and sliced strawberries and 8 cups of ice. Place your mangoes and strawberries in a blender or food processor. Add your lime juice and puree. Next, take your ice and crush in the food processor or blender until very fine. Take your crushed ice and scoop into your serving cups or dishes and pour your fruity puree over it until you cover all the white of the ice. Top with your lime wedges and mint garnish and serve.

For a more advanced recipe, try out this espresso granita frozen treat. Gather the following ingredients:

·    Dark chocolate curls for garnish

·    ½ cup heavy cream

·    1 tablespoon almond or walnut liqueur

·    2 cups brewed espresso

In a bowl mix your espresso and 1/3 cup of sugar and stir until the sugar has completely dissolved. Pour the mixture into a shallow baking dish and freeze until the ice starts to granulate around the edges. This part of the process should take about one hour. Next, take a fork and stir the mixture to break up the ice granules. Freeze again and stir every 20 minutes until it becomes a slushy consistency. Do this routine for about two hours. Afterwards, stir and cover until ready to serve. Now in a medium bowl, whip your cream until it begins to form soft peaks and add your remaining sugar and liqueur. Beat until almost stiff. When you’re ready to serve your espresso granita, remove your granita from the freezer and scoop onto your serving glasses or ice cream dishes and top with your cream, sugar and liqueur mix and top with chocolate curls.

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