These are perfect for a light and healthy summer dessert. They can be made using any kind of fresh fruit (go to the farmer's market to see what is in season!) and if you'd prefer a warm version of this, feel free to stew the fruit until soft. Apples, pears, nectarines, or peaches would be delicious for this and you could even add a bit of cinnamon for a bit more flavor. The lime tofu cream can be changed to a plain cream by decreasing the lime or lemon juice down to 1-2 tablespoons.
The Lemon Pastry Shell recipe comes from the Patricia Wells at Home in Provence cookbook and the tofu cream is adapted from a German tofu cookbook.
A variation of a delicious granola Pia found in a magazine years ago, which in turn is based on the traditional way granola is made on the island of Nantucket.
Delicious Greek Gyros topped with a fresh Tzatziki yogurt sauce.
Lacking parsley and a barbeque, I came up with my own version of Jamie Oliver's "Grandad Ken's Crispy Grilled Trout with Parsley and Lemon" recipe (http://www.jamieoliver.com/recipes/fish-recipes/grdad-ken-s-crispy-grill...). Make sure to serve it with lemon halves so that people can squeeze more lemon juice onto the trout while eating.
