NOT-SO-SINFUL SUMMER INDULGENCES

Summer is the time of year for casual entertaining, and there always seems to be a crowd gathering in the kitchen, wanting to be fed good and fast. Although it`s hot outside and even hotter in the kitchen, there is still no better finale to a summer meal than the indulgence of dessert.

If the family cook wants to quickly pull together a simple dessert, he or she can use fruits, vegetables and grains to create tasty recipes with added nutritional value. Seasonal fruits provide the perfect opportunity to boost the nutritional content of a dessert while still providing a palate-pleasing experience.

The following health-conscious desserts are easy to prepare and will not distract the summertime chef from other summer activities. Of course, a bowl of fresh berries alone is hard to beat as a summer dessert, but berries turn into an even more decadent delight with Easy Strawberry Custard Cake.Berries are currently in season and are packed full of vitamins, antioxidants and sweetness. By using a commercially prepared, reduced-fat pound cake combined with raspberry jam, strawberries, custard, orange juice and sliced almonds, this delicious creation can be whipped up quickly and stored in the refrigerator for whenever needed.

The Fruit Crumble is the ideal summer cobbler crisp recipe and can include a range of fruit, from berries to peaches. The recipe is enhanced and fortified with grains in the topping, including oats and natural wheat and barley cereal. If desired, serve hot with nonfat frozen vanilla yogurt and, presto, you have a not-so-sinful summer delight.

When you are looking for a perfectly refreshing summer dessert, the Heavenly Yam Delight will be high on your list. Yams are a great source of beta carotene and vitamin C, and have been named the most nutritious vegetable by the Center for Science in the Public Interest. The natural sweetness of yams layered with a pecan crust, cream cheese and whipped topping make this the ideal combination of flavors.

These ingredients can also usually be found in the pantry, saving the cook valuable shopping time. Believe it or not, these three mouthwatering desserts are nutritious. Try them for yourself and you will find that they are also, most importantly, delicious.

EASY STRAWBERRY CUSTARD CAKE

1/2 cup sugar

1/4 cup cornstarch

3 cups nonfat milk

1 egg yolk, beaten

1 teaspoon vanilla

1 (10 3/4-ounce) reduced-fat frozen pound cake, thawed and sliced

1/3 cup seedless raspberry jam

1 quart strawberries

3 tablespoons orange juice

1/3 cup sliced almonds, toasted

In saucepan, mix together sugar, cornstarch and milk. Cook over medium heat 7 to 10 minutes, stirring, until mixture comes to boil. Boil 1 minute and remove from heat. Add 1/2 cup custard mixture to egg yolk and return mixture to saucepan, beating well, and cook few minutes longer. Add vanilla. Set aside to cool.

Place slices of pound cake along bottom of 2-quart oblong dish. Spread slices with raspberry jam. Slice strawberries and place over pound cake layer. Drizzle orange juice over berries. Carefully spread custard over top and sprinkle with almonds. Cover and refrigerate. Makes 10 to 12 servings.

FRUIT CRUMBLE

4 cups blueberries, peeled peaches, peeled sliced apples or your favorite fruit

2 tablespoons granulated sugar

1/2 teaspoon ground cinnamon

1 tablespoon lemon juice

1 teaspoon grated lemon peel

1/3 cup flour

1/3 cup natural wheat and barley cereal

1/2 cup old-fashioned rolled oats

1/4 cup packed light brown sugar

3 tablespoons margarine, melted

Spread fruit in 9-inch deep-dish pie plate. Add granulated sugar, 1/4 teaspoon ground cinnamon, lemon juice and peel to fruit, tossing gently to coat.

In another bowl, mix together flour, cereal, oats, brown sugar and remaining 1/4 teaspoon ground cinnamon. Stir in melted margarine and mix until crumbly. Sprinkle mixture over fruit.

Bake at 350 degrees until bubbly, 40 to 50 minutes. Makes 4 to 6 servings.

HEAVENLY YAM DELIGHT

1 cup flour

1/4 cup plus 2/3 cup powdered sugar

1/3 cup chopped pecans

7 tablespoons margarine or butter

1 (8-ounce) package fat-free cream cheese

1 (8-ounce) container fat-free frozen whipped topping, thawed

1 (29-ounce) can sweet potatoes (yams), drained

1/4 cup granulated sugar

1/2 teaspoon ground cinnamon

In large bowl, combine flour, 1/4 cup powdered sugar, pecans and margarine and mix well. Press into bottom of 13x9x2-inch baking pan. Bake at 350 degrees 20 minutes. Set aside to cool.

In mixing bowl, beat cream cheese and remaining 2/3 cup powdered sugar until creamy. Fold in 3/4 cup whipped topping. Spread cream cheese mixture over cooled crust.

In mixing bowl, beat sweet potatoes, granulated sugar and cinnamon until smooth. Spread over cream cheese mixture. Top with remaining whipped topping. Cover and refrigerate. Makes 16 servings.

(Holly B. Clegg is the author of ``Meals on the Move: Rush Hour Recipes.`` For cooking questions, visit Holly, the Cooking Coach, on the Food Channel at iVillage.com.)

(c) 2000, Los Angeles Times Syndicate. Distributed by the Los Angeles Times Syndicate.

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Author: Holly B. Clegg