Need a quick and easy no bake dessert for your next family gathering? It doesn’t get any easier than these fresh strawberry, blueberry and angel food cake skewers. They can feed a crowd and add a pop of healthy color to your party!

Skewers:

• 14 oz angel foods cake, cut about 1-inch cubes

• 72-84 medium strawberries, about 3.5 lbs stems removed

• 1 pint blueberries

• 24 to 28 skewers

Cheesecake dipping sauce:

• 4 oz 1/3 less fat cream cheese, softened

• 1 cup fat free Greek or plain yogurt

• 1 tsp vanilla

• 1/4 cup raw sugar

Directions

1. In a medium bowl, combine the cream cheese with yogurt, vanilla and sugar. Mix well until sugar dissolves; set aside.

2. Thread 3 strawberries and 2 cubes of cake onto each skewer, alternating between strawberries and cake.

3. Finish each skewers with 3 blueberries.

4. Place finished skewers on a platter and refrigerate until ready to eat.

105 Calories, 3 grams Protein, 18.5 grams Carbohydrates, 2.5 grams Fat
Source: https://www.skinnytaste.com/red-white-and-blue-fruit-skewers-with/

This recipe is quick to create and easy to enjoy. Strawberry shortcake overnight oats are full of healthy ingredients including strawberries, which are high in antioxidants and can help boost your overall brain function.

• 1 cup rolled oats

• 1 cup unsweetened almond milk

• 1 cup diced strawberries, plus more for serving

• ¼ cup plain Greek yogurt, plus more for serving

• 2 tsp. raw honey

• ½ tsp. almond extract

• ½ tsp. vanilla extract

Directions

1. In a small bowl, mix the oats, milk, strawberries, yogurt, honey and extracts until well combined. Divide the mixture between two 8-ounce containers with lids. Refrigerate overnight.

2. When ready to serve, top the oats with additional strawberries and yogurt and enjoy cold, or heated in the microwave for 1-2 minutes.

Calories 242, Carbohydrates 40, Fiber 6, Fat 5, Protein 10
Source: Clean Eating Breakfast and Lunches Made Simple (Baier, 2019)

This simple quinoa chicken bowl makes for a perfectly light but filling lunch. Fresh baby spinach is full of vitamins that help support your immune system and quinoa is a great source of protein.

• 3 cups fresh baby spinach or mixed greens

• 1 cup cooked quinoa

• 2/3 cup chopped cooked chicken breast

• ½ cup fresh blueberries and/or sliced strawberries

• 2 Tbsp. crumbled feta cheese

• 1 Tbsp. sliced almonds

• 2 Tbsp. extra-virgin olive oil

• 1 Tbsp. white wine vinegar

• ¼ tsp. Dijon mustard

• ½ tsp. honey

• ½ tsp. kosher salt

Directions

1. Divide the spinach, quinoa, and chicken evenly between 2 containers. Top each salad with the berries, cheese and almonds. Cover and chill until ready to serve.

2. For the dressing, whisk together the oil, vinegar, mustard, honey, and salt in a small bowl. Divide between the salads and store in two separate containers, shake well and toss to coat.

Calories 396, Carbohydrates 31, Fiber 6, Fat 20 (4 sat / 16 unsaturated), Protein 23
Source: Meals that Heal (Williams, 2019)

At less than 100 calories per serving, these grilled peaches are a perfect ending to your summer BBQ. Grilled peaches are so versatile and are great topped with honey and yogurt, low fat ice-cream, or added to a salad.

• 1/4 cup fat free vanilla Greek yogurt

• 1/8 tsp cinnamon

• 2 large ripe peaches, cut in half (pit removed)

• 2 tbsp honey

Directions

1. Combine yogurt and cinnamon.

2. Grill the peaches, covered on low or indirect heat until soft, about 2-4 minutes on each side.

3. Drizzle with honey and serve each with 1 tbsp of yogurt.

78 Calories, 2 grams Protein, 19 grams Carbohydrates
Source: https://www.skinnytaste.com/grilled-peaches/

Coconut and almond milk combine to create a dreamy, dairy-free way to indulge your ice cream cravings this summer. The lemon enhances the sweetness and fresh basil highlights the flavor of the berries. You can make this one with or without an ice cream maker.

• 3 cups unsweetened vanilla almond milk

• 1 (13.5 oz) can coconut milk

• 3 cups frozen whole strawberries

• ½ cup pure maple syrup or honey

• 3 T. fresh lemon juice

• ¼ cup packed fresh basil leaves

• 1/8 tsp. kosher salt

Directions

1. Combine all ingredients into a blender; blend until smooth, about 2 minutes.

2. Transfer the mixture to a 1 ½ quart electric ice cream maker and churn according to the manufacturer’s directions. Transfer to an airtight container, freeze until firm, about 3 hours.

3. If you don’t have an ice cream maker, prepare the recipe as directed, pour the mixture into a shallow airtight container. Cover and freeze for 3 hours, or until firm.

Per one-cup serving:
Calories 141, Carbohydrates 16, Fiber 1, Fat 9, Protein 1
Source: Meals that Heal (Williams, 2019)