Sorbet

Active time: 15 min Start to finish: 1 1/2 hr

A delicious low-calorie fat-free dessert.

Can be prepared in 45 minutes or less but requires additional unattended time.

Orange juice and pomegranate juice enhance the light sorbet. The compote would also be good over store-bought strawberry sorbet or ice cream.

You would never guess that this dense and creamy dessert is nondairy and kosher for Passover. Since the recipe contains egg yolks, this is not a sorbet in the strict sense, but the yolks do provide a rich texture.

The contrasting colors of mango and boysenberry are lovely. If you like, serve the sorbets in frozen "mango boats," made by scooping out the centers of halved mangoes and freezing the shells.

It's difficult to choose ripe quinces because their flesh, unlike that of other fruits, doesn't soften. You have to use your nose, sniffing out the heady floral fragrance that signals that the quince is ripe.

Here's a lemon-based treat that is so good it will knock you over. It's accented with blue curaçao for a striking color. For something fun, serve the sorbet in scallop shells, which are sold at cookware stores.

Present these light sorbets in tall glasses, and garnish each dessert with large pieces of the pine nut brittle for a dramatic effect.

Can be prepared in 45 minutes or less but requires additional unattended time.

This sorbet has summer in every bite. Be sure to use very ripe apricots, and don't neglect the lemon juice. The sorbet is best eaten right after it is made.

Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less but requires additional unattended time.

No ice cream maker is needed to make this flavorful sorbet.

A modern take on old-fashioned ice cream sandwiches and ice cream cone "drumsticks." For a rich, satisfying but lower-fat dessert, serve the delicious chocolate sorbet on its own without mixing in the peanut butter cup candies.

The cactus pears (also known as prickly pears or cactus fruits) grown in the United States usually have mottled green-and-red skin and beautiful magenta-colored flesh. (The Mexican varieties tend to be smaller, and skin and flesh can be red or green.)