Dietitian’s tip: These kebabs work well with any type of fruit, including more exotic types such as star fruit, kumquats or prickly pears. To prevent fruit from browning, dip in pineapple or orange juice.

Dietitian’s tip: Make this fruited rice pudding ahead of time, refrigerate and serve cold. Or serve this dessert warm, right from the oven.

Dietitian’s tip: The colorful outermost layer of the lemon, called the zest, is full of essential oils that contribute lively flavor and aroma to this sour cream sauce. Remove the zest by grating it with the fine rasps of a hand-held grater to form fine particles.

Dietitian’s tip: Grilling caramelizes the natural sugar found in fruit, which turns the sugar brown, makes it sticky and intensifies its sweetness. Balsamic vinegar with its sweet-yet-tart flavor is a wonderful complement to grilled fruit.

Dietitian’s tip: Pineapple is a good source of vitamin C. One-half cup pineapple provides 12 milligrams of vitamin C — about 20 percent of your daily need for vitamin C.

Dietitian’s tip: Make the yogurt cheese and the lemon-mint syrup a day ahead, and this pureed fruit dessert will go together in minutes. Don’t hurry the draining of the yogurt; fresh ripe melons are extremely juicy.

Dietitian’s tip: Berries, including strawberries and raspberries, are a good source of vitamin C and fiber. If you prefer other types of fruit, use chunks of fresh peaches and bananas in this recipe.

Dietitian’s tip: Make a double batch of this spicy, sweet ginger sauce and refrigerate it for up to three days. Spoon it onto angel food cake or fresh melon. If you can’t find red currants, use peach slices or strawberries.

Dietitian’s tip: Whip up this frothy cooler in minutes — it tastes like an old-fashioned Creamsicle. For best results, start with ice-cold soy milk and use freshly squeezed orange juice. Creamy, custard-like silken tofu adds extra body. For additional calcium, use calcium-fortified orange juice.

Dietitian’s tip: Several orange flavors are combined here to add intensity and depth to fresh orange slices. If you prefer a nonalcoholic version, simply leave out the liqueur; the syrup will still taste rich and satisfying. Using calcium-fortified orange juice increases the calcium content of this dessert.