Recipes with assorted fruits

Fruity puff oven pancakes are dramatic Dutch baby style pancakes that puff sky-high in the oven, then collapse into a cradle for fresh fruit and powdered sugar. Brunch theater.

A healthier version of the classic Australian pudding

Whole wheat cinnamon fruit scones: tender, lightly sweet scones spiced with cinnamon and clove, studded with dried figs, dates or cherries. Nutty whole-grain flavor and a golden, egg-washed top for breakfast or tea.

Honey pancakes cook thick, fluffy pancakes inside crumpet rings, drizzled with warmed honey and topped with fresh fruit. British-style tea-time pancake ready in 30 minutes.

Absolutely loved it! The other salad I made yesterday, instead of couscous I used quinoa that is much healthier; didn't have cooked chickpea on hand, so I boiled some frozen soy beans instead, and it actually tasted amazing.

Use different colored fruit roll-ups and get creative with other additions to the top of these delightful little treats.

These delicious pancakes are made with whole wheat flour, cocoa powder, chocolate chips, and walnuts. Serve with maple syrup, ideal for breakfast or brunch.

Whole wheat oatmeal banana muffins with cubed bananas, dried fruit, and toasted sunflower seeds. Lightly sweetened with just one tablespoon of sugar, hearty enough to fuel a morning, ready in 35 minutes.

Dessert pizza built on a giant chocolate chip cookie crust, topped with whipped cream, fresh fruit, and strawberry dessert sauce. The 4-ingredient sweet pizza that rescues any last-minute potluck or birthday party.

Breakfast sundae layers nonfat yogurt, fresh fruit, granola and raisins in a sundae dish for a no-cook morning bowl. Five-minute parfait that turns leftover fruit into breakfast.

Trifle shaped into a boomerang and made with lemon ironwood syrup, and served with a side of fruit spice cream.

Light lemony cheesecake made with nonfat cream cheese and condensed milk on a graham cracker base. A lower-fat cheesecake topped with fresh fruit that still feels indulgent.

Fruited cheesecake: a creamy ricotta cheesecake on a vanilla wafer crust, crowned with fresh fruit arranged in concentric circles and glazed with currant jelly. A bakery-style summer dessert for eight.

Elegant fruit soup with apricot nectar, brandy, honey, and warm allspice. Serve hot or chilled with fresh peaches, papayas, or cherries for brunch or dessert.

Spirited fruit macerated in orange liqueur, lemon juice, and sugar. A boozy fruit topping for cheesecake, pound cake, ice cream, or sherbet.

Yam Polamai is a Thai fruit and shrimp salad with lime, crispy shallots, garlic, peanuts, and chile. Sweet, salty, sour, and crunchy in every bite.

Old-fashioned nut-free fruitcake with candied cherries, pineapple, grape jelly, and warm spices. Baked low and slow in three pans. Safe for nut allergies.

Champagne fruit bowl tosses crisp apples and seasonal fruit in fresh citrus, then gets a splash of chilled bubbly and toasted almonds right before serving. A bright, boozy brunch centerpiece that comes together in a single bowl.

Classic Italian fruit tart with a lemon-scented shortcrust, silky crema pasticcera, seasonal fresh fruit, and an apricot glaze. A pasticceria showpiece you can make at home.

I made these pancakes for my kids for breakfasts, they are really great, healthy and yummmy, they all enjoy them so much.

Frozen pudding made with vanilla ice cream, chopped walnuts, and preserved fruits, served with a creamy royal grape sauce. A vintage frozen dessert with an elegant custard topping.

Sugared fruits coated in meringue powder and granulated sugar for a sparkling, crystallized finish. A stunning edible centerpiece or garnish for holiday tables and buffets.

Tropical cheesecake with a coconut-almond crust, creamy pineapple filling, and fresh fruit on top drizzled with chocolate. A showstopping dessert worth the overnight chill.

Heirloom fruitcake packs candied cherries, pineapple, citron, dates, raisins and pecans into a spice-laden batter, baked low and slow then aged a month with wine before serving.