By Sarah Botwinick

When I think of summer, what comes to mind is spending time outdoors with family enjoying delicious yet light meals. Here are three delicious typically indulgent recipes that aren’t heavy or high in calories but definitely don’t compromise on flavor. Hope you enjoy them just as much as I do!

Strawberry Applesauce


7 apples (you can use Gala, Fuji, Cartland, or Honeycrisp)

2 cups of frozen or fresh strawberries

½ cup apple juice or water

1 teaspoon of vanilla extract

1 tablespoon freshly squeezed lemon juice


  1. Peel and cut apples and put in a pot with strawberries, apple juice, vanilla, and lemon juice.
  2. Cook covered on medium heat until apples have softened. Let cool and add to a food processor or blender and pulse until smooth. Refrigerate for up to 5 days.

Low-Carb Pizza


4 low-carb flour tortillas (such as those sold at Trader Joe’s)

1 medium onion

1 red pepper, diced

Pinch of salt

1 frozen cube of garlic

¾ cup of pizza or marinara sauce

1 cup of shredded mozzarella cheese

Assorted vegetables

Cooking spray


  1. Preheat oven to 375°F.
  2. Place flour tortillas on a metal baking sheet. Place in oven for about 5–8 minutes or until the tortillas gets a little crispy.
  3. Sauté onions and peppers in a pan with cooking spray. Then add salt and the frozen garlic cube and mix until the garlic is fully melted and incorporated. Cook until the onions and peppers are fully cooked through.
  4. Top tortillas with sauce, vegetables, and then cheese. Place it back into the oven until cheese is melted.

Lasagna Soup


1 onion, diced

2 frozen garlic cubes

½ teaspoon dried parsley

¼ teaspoon black pepper

2 tablespoons onion soup mix

1 large zucchini, diced

2 tablespoons of tomato paste

1½ cups of pasta or marinara sauce

2 small cans of tomato sauce

1 cup shredded mozzarella cheese

5 sheets of lasagna broken into large pieces (add more if desired)

7 cups of water or vegetable broth

2 tablespoons oil


  1. Heat oil in a large pot on medium heat. Then add diced onions, frozen garlic cubes, and all the spices, including onion soup mix. Sauté until onions until translucent.
  2. Add tomato paste and stir into onions and cook for 1–2 minutes. Add marinara sauce, tomato sauce, and water. Cook on medium heat for 30 minutes, covered.
  3. Add broken up lasagna pieces and cook until lasagna is soft. Ladle soup into oven safe bowls and top with mozzarella cheese. Place in oven on broil until the cheese melts.

All recipes are courtesy of @frumfoodie by Sarah Botwinick.

Sarah Botwinick is a food blogger and recipe developer. Follow her on Instagram @frumfoodie to see more delicious recipes and exciting foodie trends. She is also a food activity instructor at a local day camp and is a personal chef who cooks for families for Shabbos and yom tov. She can be contacted via e-mail or through Instagram @frumfoodie.


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