Fruit

GOOD TO KNOW When planning meals with calorie and fat counts in mind, balance higher-fat proteins with low-fat sides, so the totals still fall within the target range. Here, simply seasoned pork chops—grilled on the bone for flavor and tenderness—are served with a spicy-sweet relish made from peaches, red onion, honey, and lemon juice. The relish is far better tasting and healthier than store-bought barbecue sauces.

WHY IT’S LIGHT This dish only sounds indulgent. It stays trim by combining a modest piece of bacon-wrapped fish with a generous salad. Thick fillets of any firm, flaky, and mild fish, such as halibut, haddock, or striped bass, would work well here.

GOOD TO KNOW A cherry pitter makes quick work of removing the pits, but you can also use frozen pitted cherries in place of fresh; just be sure to thaw them according to package instructions and drain thoroughly before using.

WHY IT’S LIGHT A springtime pasta dish forgoes heavy sauce in favor of a toss-together topping of arugula, lemon zest and juice, and extra-virgin olive oil. A generous amount of Pecorino Romano cheese ensures the dish satisfies both appetite and palate.

SECRET INGREDIENTS This cheesecake has a velvety texture but less fat than more familiar versions, thanks to reduced-fat versions of cream cheese and sour cream—plus the unexpected addition of low-fat cottage cheese. With its delectable cherry topping, this dessert will please everyone, even those not counting calories.

GOOD TO KNOW It will come as no surprise that gelatin desserts are a calorie-counter’s dream. What you may not know is that there are elegant ways of preparing—and presenting—the nostalgic desserts. Form the gelatins in pretty single serve glasses or in a loaf pan for unmolding and slicing.

GOOD TO KNOW It will come as no surprise that gelatin desserts are a calorie-counter’s dream. What you may not know is that there are elegant ways of preparing—and presenting—the nostalgic desserts. Form the gelatins in pretty single serve glasses or in a loaf pan for unmolding and slicing.

WHY IT’S LIGHT One crust makes this tart less fattening than a more traditional (read: double-crust) summer pie. It has a higher proportion of peak-season fruit, another bonus for the calorie conscious. Nectarines are featured, but plums, peaches, apricots, or any mixture of stone fruits would work beautifully here.

GOOD TO KNOW In this fruit-topped, vanilla-scented cake, vegetable oil stands in for butter, reducing the amount of saturated fat in each portion. Swapping out a third of the all-purpose flour with whole-wheat flour boosts the fiber content.

WHY IT’S LIGHT Made with skim rather than whole milk, this velvety rice pudding is still plenty satisfying, thanks to eggs in the custardy filling. The recipe takes well to experimentation: Try adding pistachios, substitute chopped dried apricots or figs for the raisins, or use freshly grated nutmeg in place of the cardamom or cinnamon.

GOOD TO KNOW For a more satisfying meal, try incorporating just a small amount of a flavorful high-fat ingredient such as bacon or nuts into the low-calorie mix. Here pancetta is crisped in the oven for handsoff, splatter-free cooking, a method that works well for bacon, too.

SMART SUBSTITUTION This lighter interpretation of a traditional Waldorf salad replaces the sweet mayonnaise dressing with one made from reduced-fat sour cream, white-wine vinegar, and just a hint of sugar.