50 Lightened-Up Desserts Perfect for Spring

From the Recipe Creator: Everyone loves ice cream, but we all know it doesn't make a great after-school snack. Until this! With its sweet banana-almond flavor and chunky texture, this appealing banana peanut butter "ice cream" is a crowd-pleaser. People who ask me for the recipe can't believe how easy it is to make. —Kristen Bloom, Okinawa, Japan

From the Recipe Creator: We love a dazzling dessert of meringue shells filled with sunny lemon curd. It’s sweet and tart, crunchy and fluffy. Top this lemon curd dessert with whipped cream and berries. —Kris Brill, Milwaukee, Wisconsin

From the Recipe Creator: These simple little cakes are absolutely divine and are perfect with hot tea. Think English tea party! Your guests will love them. — Crystal Jo Bruns, Iliff, Colorado

From the Recipe Creator: When ripe peaches finally arrive at local fruit stands, this is the first recipe I reach for. The tart is perfection—a delightful way to celebrate spring's arrival! You can make the tart with other varieties of fruit, too. —Lorraine Caland, Shuniah, Ontario

From the Recipe Creator: Though softer than a full-fat cheesecake, this lightened-up dessert has all of the original's delectable flavor. It's sure to make any special event more festive. —Anne Addesso, Sheboygan, Wisconsin

From the Recipe Creator: I lightened up this quick and easy dessert by making a few substitutions. Because the treat is so sweet, no one will know it's healthy, too.—Roxanne Chan, Albany, California.

From the Recipe Creator: If you've never grilled fruit like this before, you're in for a real treat! I love the idea of cooking everything from appetizers to desserts on the grill. This grilled honeydew recipe is sweet and really light. —Jacqui Correa, Landing, New Jersey

From the Recipe Creator: A pleasingly moist cake, this treat is the one I requested that my mom make each year for my birthday. It's dotted with sweet carrots and a hint of cinnamon. The fluffy buttery frosting is scrumptious with chopped walnuts stirred in. One piece of this carrot cake with cream cheese frosting is never enough—it's better than all the other carrot cakes I've tried! —Kim Orr, West Grove, Pennsylvania

From the Recipe Creator: Everyone who tries this dessert falls in love with it. Using a slow cooker liner makes cleanup a breeze. —Latona Dwyer, Palm Beach Gardens, Florida

From the Recipe Creator: Citrus trees grow abundantly in California, and I'm always looking for new recipes which use the fruit from the orange and lemon trees in my yard. This lemon pound cake is one of my favorites! My mother passed this recipe down to me. —Richard Killeaney, Spring Valley, California

From the Recipe Creator: Creamy and airy, this gorgeous dessert is the perfect special something for a summer dinner party. I love the mix of smooth strawberry cheesecake and crumbly chocolate crust—and how elegant it looks on the table. —Kathy Berger, Dry Ridge, Kentucky

From the Recipe Creator: These coconut macaroon cookies earned me a first-place ribbon at the county fair. They remain my husband's favorites—whenever I make them to give away, he always asks me where his batch is! I especially like the fact that this recipe makes a small enough batch for the two of us to nibble on. —Penny Ann Habeck, Shawano, Wisconsin

From the Recipe Creator: One night I goofed, accidentally using the balsamic butter I save for grilling chicken on my pound cake. What a delicious mistake that my entire family loved! For a patriotic look, add a drizzle of blueberry syrup. —Tammy Hathaway, Freeman Twp, Maine

From the Recipe Creator: My mother's family owned peach orchards in Missouri. I currently live in Tennessee, a top consumer of buttermilk. This summery ice cream combines my past and present. —Kim Higginbotham, Knoxville, Tennessee

From the Recipe Creator: Are you ‘sweet on’ someone who’s counting calories? Show them you care with this light and refreshing dessert. It’s sinfully creamy and so pretty with the tart raspberry sauce. No one would ever guess that it’s fat-free! —Judi Janczewski, Berwyn, Illinois

From the Recipe Creator: I combined several recipes to come up with this one. It's very versatile. Sometimes I use other fruits depending on what is available or on hand. —Edna Woodard, Fredericksburg, Texas

From the Recipe Creator: I created this recipe for in-season summer fruit. The plums give the pie a splash of color as well as flavor, and the crumb topping is both easy and excellent! —Rachel Johnson, Shippensburg, Pennsylvania

From the Recipe Creator: This sweet berry dessert makes an especially pretty final course in the spring. With berries, a creamy topping and a sprinkle of meringue cookies, it always earns praise. —Lily Julow, Lawrenceville, Georgia

From the Recipe Creator: These muffins taste like a favorite pie of mine. The meringue adds a unique flavor.—Nancy Kearney, Massillon, Ohio

From the Recipe Creator: I converted these blondies to be gluten free so that my family could enjoy a comforting dessert. We were craving brownies one night, and these cakelike treats hit the spot. They are a fantastic spin on gluten-free peanut butter chocolate chip cookies. —Becky Klope, Loudonville, New York

From the Recipe Creator: Everyone loves a peach blueberry cobbler. This one is the perfect, scrumptious treat! If you're taking it to a party, you might want to make another one for yourself. There won't be leftovers! —Laura Jansen, Battle Creek, Michigan

From the Recipe Creator: I’ve baked this cake every spring for many years, and my family loves it! Use your own fresh rhubarb, hit up a farmers market or find a neighbor who will trade stalks for the recipe! —Helen Breman, Mattydale, New York

From the Recipe Creator: We eat grapefruit for breakfast and in winter fruit salads—why not for dessert? Here's a sweet-tart cake that's easy, delicious and one of a kind. It's healthier too! —Maiah Miller, Montclair, Vermont

From the Recipe Creator: A classic recipe like this never goes out of style! It’s delicious with the traditional pineapple, but try it with peaches or a combination of cranberries and orange. —Bernardine Melton, Paola, Kansas

From the Recipe Creator: My family and friends always ask for my apple rhubarb pie for birthdays and get-togethers. Everyone loves the unique flavor that the rhubarb adds to this pie. —Sherri Moon, Decatur, Indiana.

From the Recipe Creator: I came up with this recipe as a way for my grandkids to enjoy Rice Krispies treats without getting sticky hands. You can also pack the cereal mixture into paper cups and insert a wooden pop stick to create pops. —Mabel Nolan, Vancouver, Washington

From the Recipe Creator: A basic angel food cake becomes a heavenly indulgence, thanks to a hint of orange flavor swirled into every bite. The orange color makes slices of the cake look so pretty when arranged on individual dessert plates.—Lauren Osborne, Holtwood, Pennsylvania

From the Recipe Creator: My family loves traditional tapioca, but I don’t always have time to make it. So I came up with this simple recipe that lets us enjoy one of our favorites without all the hands-on time. —Ruth Peters, Bel Air, Maryland

From the Recipe Creator: These cookies are both flavorful and colorful. The shredded carrots add nice bright flecks of orange color.

From the Recipe Creator: There’s no shortage of fresh peaches and raspberries where I live. I use the fruit I grow to bake up this sweet and special fruit tart.— Mary Ann Rempel, Southold, New York

From the Recipe Creator: Next time you make cake from a mix, try my easy and delicious recipe. The pears and syrup add sweet flavor and prevent the cake from drying out. And since there's no oil added to the batter, this tender fall-perfect cake is surprisingly low in fat. —Veronica Ross, Columbia Heights, Minnesota

From the Recipe Creator: Yes, you can watch your diet and enjoy treats, too! These healthy brownies are the perfect cure for a serious chocolate craving. —Rita Ross, Delta, Ohio

From the Recipe Creator: Our family adores cheesecake, but I wanted to serve something healthier. I came up with this lighter version that I make for both holidays and everyday. —Diane Roth, Adams, Wisconsin

From the Recipe Creator: I love to serve lighter desserts that will satisfy those with a sweet tooth. I make these every Christmas Eve, but they're marvelous any time of the year. —Sara Pleso, Sparta Tennessee.

From the Recipe Creator: I reconstructed this dessert based on an old recipe that had been in the family for years but was never written down. The subtle cinnamon flavor of the zwieback crust and the dense texture of the ricotta cheese are reminiscent of the cheesecake I enjoyed as a child. —Mary Beth Jung, Hendersonville, North Carolina

From the Recipe Creator: A delightful coconut and ricotta cheese filling is hidden inside these chocolate cupcakes. —Dolores Skrout, Summerhill, Pennsylvania

From the Recipe Creator: Tart and delicious, this pretty cake roll will tickle any lemon lover's fancy. Its feathery, angel food texture enhances its guilt-free goodness. —Taste Recipes Test Kitchen

From the Recipe Creator: It's so simple and easy to make your own frozen Greek yogurt, you might even want to get the kids in on the fun. —Taste Recipes Test Kitchen

From the Recipe Creator: These four-ingredient freezer pops are a delicious way to use up a pint of fresh strawberries. You'll love the hint of tropical flavor, thanks to the coconut milk. —Taste Recipes Test Kitchen

From the Recipe Creator: Surprise—there's ice cream inside these tiny showstoppers! Dinner guests will be thrilled with the pretty presentation. —Taste Recipes Test Kitchen

From the Recipe Creator: Eat these pretty treats as is or crush them into a bowl of strawberries and whipped cream. Readers of my blog, utry.it, went nuts when I posted that idea.—Amy Tong, Anaheim, California

From the Recipe Creator: For a taste of paradise, try this no-bake Key lime pie recipe. It's low in fat, sugar and fuss. It truly is the best Key lime pie recipe ever! —Frances VanFossan, Warren, Michigan

From the Recipe Creator: This fruity raspberry almond coffee cake is an awesome brunch treat. If you can’t find raspberries, try blueberries or strawberries. —Lisa Varner, El Paso, Texas

From the Recipe Creator: Folks have been flipping over this peach upside-down cake for generations. This dessert is very popular with my family and guests. —Terri Kirschner, Carlisle, Indiana

From the Recipe Creator: What a simple, delectable way to enjoy fresh raspberries. For a change, also try the custard with strawberries or peaches. —Sarah C. Vasques, Milford, New Hampshire

From the Recipe Creator: These little cakes have become a favorite of our guests. They are always surprised that such a chocolaty dessert is so light­—less than 200 calories apiece! —Kissa Vaughn, Troy, Texas

From the Recipe Creator: Make this Mexican restaurant-style dessert at home! Drizzle hot fudge or caramel on top of this crunchy, creamy frozen treat. —Ronda Weirich, Plains, Kansas