I tend to gravitate toward fruit for dessert because it satisfies my desire for something sweet in a light, refreshing way, with the bonus of health-protective antioxidants, vitamins and fiber. Often, perfectly ripe fruit does the trick on its own: slices of apple or pear fanned out on a plate, a bowlful of orange segments in the fall and winter, or cherries or berries, a wedge of watermelon or a fragrant peach in the summer.