Dietitian’s tip: Freestone peaches have pits you can easily remove while clingstone peaches have flesh that clings to the pit. To easily pit and slice peaches for baking, choose freestone peaches, such as Elegant Lady or O-Henry.

Dietitian’s tip: For a variation of this classic dessert, try berries, apples, pears, plums or nectarines instead of the peaches. Or if you prefer, try a combination of any of these fruits.

Dietitian’s tip: Poaching involves gently simmering ingredients in water or a flavorful liquid such as broth, vinegar or juice until they’re cooked through and tender. In this recipe, pears are simmered in orange and apple juice. The pears retain their shape, making this an elegant complement to any meal.

Dietitian’s tip: If pumpkins are in season, roast a small pie pumpkin and puree the flesh in a blender or food processor for this loaf cake. Otherwise, use canned pumpkin. This cake makes a nice holiday gift.

Dietitian’s tip: Although pecans are high in fat and calories, a few sprinkled on top of these muffins goes a long way toward adding crunchy texture and robust flavor. Pecans are also a good source of fiber and the nutrients thiamin and copper.

Dietitian’s tip: Any tart baking apple — such as Granny Smith, R.I. Greening or Northern Spy — works well in this rustic tart. Serve the tart with a scoop of fat-free frozen yogurt or a dollop of light or fat-free whipped topping.

Dietitian’s tip: With a glaze of caramel sauce, this banana dish is a sweet ending to any dinner. Rich-flavored walnut oil lends an exotic accent. Apple juice is a good substitute for the rum in a nonalcoholic version.

Dietitian’s tip: Made to look like a painter’s palette, this dessert is festive looking with the star fruit. If you prefer, you can replace any of the fruits with other options, including apples, nectarines, grapes or apricots.

Dietitian’s tip: Strawberries are a good source of vitamin C and potassium. Here they’re paired with Amaretto liqueur and sour cream for a low-fat dessert.

Dietitian’s tip: Good-quality balsamic vinegar is the key to this frozen version of a classic Italian dish. Perfect served as dessert or as a between-course intermezzo. It’s loaded with vitamin C.