It's summer, and turning on the oven to make dessert is probably out of the question. No need to cook when you have these two recipes to work with. Both combine the goodness of fresh, seasonal fruit with Hood Frozen Yogurt for sweet treats that are good for you, too.

Blueberry Frozen Yogurt Pie 

Makes 10 servings

For a change of pace, top with sliced strawberries. For a more patriotic-looking pie, mix strawberries and blueberries.

Topping:
1/3 cup sugar
1 tablespoon cornstarch
1 tablespoon fresh lemon juice
1 pint fresh blueberries, washed

Filling:
3 cups Hood Vanilla Fat Free Frozen Yogurt , softened slightly
1 9-inch prepared graham cracker crust

Combine topping ingredients in a medium saucepan over medium-high heat. Bring to a simmer, and cook until berries break down and sauce thickens, about 4 to 5 minutes. Refrigerate in a shallow dish, covered, for at least one hour.

Spoon frozen yogurt into crust and pack down. Fill to the rim of the pie crust, creating a flat surface; freeze for at least 30 minutes. When ready to serve, spread cooled blueberry mixture on top of frozen yogurt. Serve immediately.

Chocolate Cherry Parfait Makes 1 serving.

Fresh cherries taste best, but frozen work well in this recipe, too.

½ cup Hood Chocolate Fat Free Frozen Yogurt
½ cup fresh cherries, pitted and cut in half
½ cup low fat granola or other crunchy cereal

Spoon half of the frozen yogurt into a tall glass. Layer with half of the fruit and half of the granola. Repeat with remaining ingredients. Serve immediately.

If desired, top with Hood Instant Whipped Light Cream .