Made with real blueberries, a smidge of honey and shrikhand, which adds the tang and creaminess cheesecake, is known for.

2 Cups blueberries (frozen or fresh)

In your blender or food processor, puree the blueberries, honey, and lemon juice.

Whisk shrikhand into the yogurt until smooth. Add the crackers, honey, lemon juice, and vanilla, and stir.

To assemble the popsicles, spoon 3 tablespoons of the yogurt mixture into popsicle cups and freeze for 30 minutes. Then spoon in 3 tablespoons of the blueberry mixture, insert wooden popsicle sticks, and freeze for another 30 minutes. Then add another 3 tablespoons of the yogurt mixture, being careful not to disturb the popsicle stick, and freeze until the popsicles are cured, at least 4 hours, but preferably overnight.

Mix the berries, sugar, and the juice and zest of orange, tossing to coat. Set aside for 15-20 minutes.

In one of 6 wine glasses or glass bowls Place 1/3 cup cake cubes, 1/3 cup berries and 1/4 cup Shrikhand , repeat process ending with Shrikhand. Repeat with the remaining glasses. Refrigerate trifles until ready to serve. Top with a mint if desired.

One large trifle can be made if desired.

A fool is a traditional English dessert and is open to tons of variation. Try any fruit you have handy, berries and stone fruits are great, or switch to all cream or Shrikhand. If your kids are fruit averse, this can be a great way to make it fun.

In your food processor or blender, puree the raspberries. Pour into a small fine mesh strainer, or cheesecloth, set over a bowl and strain out the seeds.

In a large bowl, whip the cream to stiff peaks, add the honey, and then gradually add in 2 tablespoons of Shrikhand at a time. When the mixture is nice and thick and forms stiff peaks, fold in the raspberry puree. Spoon into a large glass or ice cream dish, and mix whole raspberries throughout. Cover and chill for at least an hour, or overnight. Serve and enjoy!

Summer fruits are so sweet and delicious that they can carry a dessert by themselves without much sugar. These peaches and cream ice pops, for example, are delicious and refreshing treat for a hot day. Each pop is sweetened by just by a bit of sugar already there in Shrikhand–as little as a quarter tablespoon. The peaches and banana do the rest of the work.

The banana also helps give these pops a little bit of structure. As with all frozen pops, the longer you can give them to set up, the better. We like to plan on doing them overnight. It can be hard to wait, but it’s worth it!

Combine all of the ingredients in a blender. Pour into ice popsicle cups or traditional popsicle molds. Freeze for 45 minutes, insert popsicle sticks, and continue to freeze until popsicles are set, preferably overnight.