Summer is a great time to make great calorie light deserts. I've got a couple of the recipes that will make your summer holidays cooler and more enjoyable. By enjoyable I mean they have alcohol in them! If you're planning to serve these dishes to children, you can leave the alcohol out altogether or substitute it with juice.

1 pound of raspberries

1 cup whipping cream (non-dairy if possible)

1 cup natural yoghurt

1 cup sugar

Vodka

Wash and clean the raspberries before using them. Place them in the food blender and make a smooth raspberry purée. Whip the cream in a large bowl with sugar until you get nice smooth mixture. Add the yoghurt and raspberries purée and mix gently to even consistency. Place in a food containers suitable for freezing and place in a deep freezer. About an hour into freezing mix every container with the fork to aerate the ice cream. You can use any fruit for the ice-cream, but if using fruit that has tougher skin like apricots and pears put them in hot water for a couple of seconds to peel them easier. Pour a shot of Vodka over the serving.

Ingredients

1 small pineapple

2 oranges

3.5 oz strawberries

lemon juice from two lemons

1 cup peach flavored vodka

2/3 cup sugar

8 cups lemonade

Clean the pineapple, cube it and place in a large bowl. Peal and de-pip the oranges; cut them into cubes. Add the strawberries, sugar, vodka and lemon juice. Leave the mixture to marinade for about half an hour; and then add the lemonade. You can serve the "drinks" immediately.

Base

1 pie crust (store-bought)

Cream Filling

1 powered gelatin

18 oz cottage cheese

1 cup powdered sugar

1 teaspoon vanilla

3 cup white wine

2 cups whipped cream

Soak the gelatin in half of the white wine for about 10 minutes. In the mean time mix the sugar, vanilla and remaining white wine until all the lumps dissolve and it becomes smooth creamy texture. After 10 minutes heath the gelatin combines with wine and sugar cream over the steam until it starts to thicken. At that moment add the wine cream to the whipped cream.

Fruit Stuffing

1 pound of various fruit (kiwi, tangerine, peaches, pears, strawberries, melon), canned fruit can also be used

Wash, clean and slice the fruit.

Glaze

1 packet of clear pie glaze

1 tablespoon of sugar

1 cup of apple juice

Prepare the glaze as instructed on the back of the packaging.

Place the pie crust on the serving plate. Around the pie crust fit the cake rim. Pour the cream filling over the pie crust and put the whole pie in the freezer for about half an hour to set. When the filling sets spread the fruit on top of the cream filling and pour the glaze over the cake. Refrigerate until the glaze sets. Before serving remove the cake ring.

If you are preparing the pie for children you can use the same amount of either apple or orange juice.