Pineapple

Store-bought vanilla frozen yogurt acts as the luscious foil for oranges, pineapple, mango and bananas in a fat-free brown sugar-cinnamon sauce.

When sweet, succulent jumbo crabmeat comes into season, this is an incredibly simple, light, and refreshing first course that requires no cooking. It can also be used as a main course for a summer luncheon.

Terrific with a scoop of vanilla frozen yogurt.

Can be prepared in 45 minutes or less.

This silky-smooth dessert has only two grams of fat per serving. Just be sure to mix the ingredients according to the recipe instructions and not to overbake the custard, or it will lose its luxurious texture.

The salsa should be very fresh. You can prepare the ingredients ahead of time, just do not combine them more than 2 hours prior to serving. Also, never spoon the salsa atop the tuna until just before serving.

Upside-down cakes made with fruit became popular in America only at the end of the nineteenth century, although they had a long history in Europe. The addition of pineapple, a New World food, most likely came about after 1903, the year a Hawaiian businessman named James Dole began marketing cans of the tropical fruit on the mainland. The modified dessert found particularly wide acceptance in the Midwest.

Baby pineapples that have been hollowed out make beautiful serving shells for this granita. These pineapples are available at specialty produce markets.

Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.

Also called bimuelos, these are a typical Sephardic Hanukkah dessert. The oil in which they are deep-fried commemorates the time during the second century B. C. when a vial of oil, enough for only one day, is said to have burned in the Temple for eight days after the Jews' victory over their Syrian oppressors.

Can be prepared in 45 minutes or less.

This recipe can be prepared in 45 minutes or less. This refreshing condiment is great with the ham, or try it with grilled fish or chicken.