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Light and Easy Summer Desserts

Summer is the perfect time to indulge in light and refreshing desserts that satisfy your sweet tooth without weighing you down. From fruity salads to creamy popsicles, there are plenty of easy and delicious options to choose from. These desserts are not only simple to make but also showcase the best flavours of the season.

Whether you're hosting a backyard barbecue or simply looking for a cool treat on a hot day, these light and easy summer dessert recipes are sure to delight your taste buds.

Here are a few light and easy summer desserts I like to make.

Frozen Banana Bites:

A simple and delicious frozen treat made with bananas and chocolate.


  • 3 ripe bananas
  • 1/2 cup dark chocolate chips
  • 1 teaspoon coconut oil
  • Toppings of your choice (e.g., chopped nuts, shredded coconut, sprinkles)


  1. Peel the bananas and cut them into bite-sized pieces.
  2. Place the banana pieces on a baking sheet lined with parchment paper.
  3. Insert a toothpick into each banana piece and freeze for about 1 hour.
  4. In a microwave-safe bowl, combine the dark chocolate chips and coconut oil.
  5. Microwave in 30-second intervals, stirring in between, until the chocolate is fully melted and smooth.
  6. Remove the frozen banana pieces from the freezer and dip each piece into the melted chocolate, using a spoon to help coat them evenly.
  7. Place the chocolate-covered banana bites back on the parchment-lined baking sheet.
  8. Sprinkle your choice of toppings over the chocolate before it sets.
  9. Return the banana bites to the freezer and freeze for an additional 1-2 hours, or until the chocolate is fully set.
  10. Serve the frozen banana bites as a delicious and healthy frozen treat. Enjoy!


Greek Yogurt Popsicles:

Creamy and refreshing popsicles made with Greek yogurt and fruit.


  • 1 1/2 cups plain Greek yogurt
  • 1/4 cup honey or maple syrup
  • 1 teaspoon vanilla extract
  • 1 cup mixed berries (such as strawberries, blueberries, and raspberries)


  1. In a bowl, mix the Greek yogurt, honey or maple syrup, and vanilla extract until well combined.
  2. Wash and chop the mixed berries into small pieces.
  3. Gently fold the chopped berries into the yogurt mixture.
  4. Spoon the yogurt mixture into popsicle molds, filling each mold to the top.
  5. Insert popsicle sticks into the molds and freeze for at least 4 hours, or until the popsicles are completely frozen.
  6. To release the popsicles from the molds, run warm water over the outside of the molds for a few seconds.
  7. Serve the Greek yogurt popsicles immediately and enjoy this refreshing and healthy summer treat!


Chia Seed Pudding:

A healthy and satisfying pudding made with chia seeds and coconut milk.


  • 1/4 cup chia seeds
  • 1 cup coconut milk (or any other milk of your choice)
  • 1 tablespoon honey or maple syrup (optional)
  • 1/2 teaspoon vanilla extract
  • Fresh berries or sliced fruit, for serving.


  1. In a bowl, combine the chia seeds, coconut milk, honey or maple syrup (if using), and vanilla extract. Stir well to combine.
  2. Cover the bowl and refrigerate for at least 2 hours, or overnight, stirring occasionally to prevent clumping.
  3. The chia seeds will absorb the liquid and thicken to a pudding-like consistency.
  4. Serve the chia seed pudding in bowls or jars, topped with fresh berries or sliced fruit.
  5. Enjoy this creamy and nutritious pudding as a healthy breakfast or snack!

Mango Sorbet:

A tropical and refreshing sorbet made with ripe mangoes.


  • 4 cups chopped ripe mango (about 3-4 mangoes)
  • 1/2 cup sugar (adjust to taste)
  • 1/4 cup water
  • 1 tablespoon fresh lime or lemon juice
  • Optional: Fresh mint leaves, for garnish



  1. Place the chopped mangoes in a blender or food processor and blend until smooth. Set it aside.
  2. In a small saucepan, combine the sugar and water. Heat over medium heat, stirring occasionally, until the sugar has dissolved. Remove from heat and let cool.
  3. Add the sugar syrup and lime or lemon juice to the mango puree. Blend until well combined.
  4. Pour the mixture into a shallow dish and place it in the freezer.
  5. Freeze for about 1-2 hours, then remove from the freezer and stir with a fork to break up any ice crystals.
  6. Repeat this process every 30 minutes for about 2-3 hours, or until the sorbet is firm but not too hard.
  7. Serve the mango sorbet in bowls or cones, garnished with fresh mint leaves if desired.
  8. Enjoy this refreshing and naturally sweet treat on a hot summer day!


No Bake Lemon Cheesecake Bars:

Creamy and tangy cheesecake bars that require no baking.

Ingredients: For the crust:

  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup sugar
  • 1/2 cup unsalted butter, melted.

For the filling:

  • 16 oz cream cheese, softened.
  • 1/2 cup sugar
  • 1/4 cup fresh lemon juice
  • 1 tablespoon lemon zest
  • 1 teaspoon vanilla extract
  • 1 cup whipped cream or whipped topping.



  1. Line an 8x8-inch baking dish with parchment paper, leaving some overhang for easy removal later.
  2. In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter until well combined.
  3. Press the mixture into the bottom of the prepared baking dish to form an even crust. Place it in the refrigerator to chill while you prepare the filling.
  4. In a large bowl, beat the cream cheese and sugar until smooth and creamy.
  5. Add the lemon juice, lemon zest, and vanilla extract, and beat until well combined.
  6. Fold in the whipped cream or whipped topping until fully incorporated.
  7. Pour the filling over the crust and smooth the top with a spatula.
  8. Cover and refrigerate for at least 4 hours, or until set.
  9. Once set, use the parchment paper overhang to lift the cheesecake out of the pan.
  10. Cut into bars and serve chilled. Optional: Garnish with additional whipped cream and lemon zest.
  11. Enjoy these creamy and tangy lemon cheesecake bars as a delightful summer dessert!


These dessert recipes are perfect for enjoying during the summer months and can be easily customized with your favourite fruits and flavours!

Published by Suppreet K. on Friday, May 31st