Warmer temperatures are finally here, and sometimes we feel as though we need something refreshing and light, rather the hearty meals we tend to eat in the winter months. Today, we are sharing some recipes for salads and light desserts.

WATERMELON, TOMATO, AND FETA SALAD (countryliving.com)

INGREDIENTS

1 baby watermelon (about 3 lb.)

½ c. fresh mint

¼ c. red onion, thinly sliced

12 oz. cherry or grape tomatoes, halved

2 tbsp. olive oil

2 tbsp. fresh lime juice

1 tsp. pure honey

Kosher salt and black pepper

Crumbled feta

DIRECTIONS

Remove the rind from watermelon and cut flesh into 1 ½-inch-thick triangles; arrange on a platter. Top with fresh mint, red onion, cherry or grape tomatoes. Combine olive oil, fresh lime juice, pure honey, and kosher salt and black pepper in a bowl. Spoon over watermelon; top with crumbled feta.

BASIL and FETA CORN SALAD (delish.com)

INGREDIENTS

4 c. fresh or frozen corn, rinsed and drained if frozen

1 c. cherry tomatoes, halved

1/3 c. crumbled feta

¼ red onion, finely chopped

¼ c. basil, thinly sliced

3 tbsp. extra-virgin olive oil

Juice of 1 lime

Kosher salt

Freshly ground black pepper

DIRECTIONS

Toss all ingredients together in a large bowl, then season to taste with salt and pepper.

EASY GREEK SALAD (delish.com)

INGREDIENTS

FOR THE SALAD

1 pt. grape or cherry tomatoes, halved

1 cucumber, thinly sliced into half moons

1 c. halved kalamata olives

½ red onion, thinly sliced

¾ c. crumbled feta

FOR THE DRESSING

2 tbsp. red wine vinegar

Juice of ½ a lemon

1 tsp. dried oregano

Kosher salt

Freshly ground black pepper

¼ c. extra-virgin olive oil

DIRECTIONS

Make salad: In a large bowl, stir together tomatoes, cucumber, olives, and red onion. Gently fold in feta.

In a small bowl, make dressing: Combine vinegar, lemon juice, and oregano and season with salt and pepper. Slowly add olive oil, whisking to combine.

Drizzle dressing over salad.

CHERRY ALMOND MOUSSE PIE (tasteofhome.com)

INGREDIENTS

1 can (14 ounces) sweetened condensed milk, divided

1 ounce unsweetened chocolate

½ teaspoon almond extract, divided

1 frozen pie shell (9 inches), baked

1 jar (10 ounces) maraschino cherries, drained

1 package (8 ounces) cream cheese, softened

1 cup cold water

1 package (3.4 ounces) instant vanilla pudding mix

1 cup heavy whipping cream, whipped

½ cup chopped toasted almonds

Chopped chocolate, optional

DIRECTIONS

In a small saucepan over low heat, cook and stir ½ cup milk and the chocolate until chocolate is melted and mixture is thickened, about 4 minutes. Stir in ¼ teaspoon extract.

Pour into pie shell; set aside. Set aside eight whole cherries for garnish.

Chop the remaining cherries; set aside.

In a large bowl, beat cream cheese until fluffy. Gradually beat in water and remaining milk. Beat in pudding mix and remaining extract. Fold in whipped cream.

Stir in chopped cherries and almonds.

Pour over pie. Chill 4 hours or until set. Garnish with whole cherries and, if desired, chopped chocolate.

ARTIC ORANGE PIE (tasteofhome.com)

INGREDIENTS

1 package (8 ounces) fat-free cream cheese

1 can (6 ounces) frozen orange juice concentrate, thawed

1 carton (8 ounces) frozen reduced-fat whipped topping, thawed

1 reduced-fat graham cracker crust (9 inches)

1 can (11 ounces) Mandarin oranges, drained

DIRECTIONS

In a large bowl, beat cream cheese and orange juice concentrate until smooth. Fold in whipped topping; pour into crust. Cover and freeze for 4 hours or until firm. Remove from the freezer about 10 minutes before cutting. Garnish with oranges.

Note: May substiture lemonade, mango and pineapple juice instead of orange

Warmer temperatures are finally here, and sometimes we feel as though we need something refreshing and light, rather the hearty meals we tend to eat in the winter months. Today, we are sharing some recipes for salads and light desserts.

LEMON BLUEBERRY ICEBOX CAKE (realhousemoms.com)

INGREDIENTS

2 boxes of instant lemon pudding

3 cups milk

8 ounce cream cheese

2 containers Cool Whip Topping (about 6 cups)

3 cups fresh blueberries

1 small lemon zested

3 package of honey graham crackers

DIRECTIONS

Line a 13x9 inch baking dish with a single layer of graham crackers. If you need to fill in a few spots, break the crackers into small pieces and fill the holes.

In a large bowl mix together 2 boxes of instant lemon pudding mix with 3 cups of milk. Beat until well combined, about 2 minutes. Beat in cream cheese until smooth. Gently fold in 2 cups of Cool Whip until combined.

Take half of the pudding/cream cheese mixture and spread over the first layer of graham crackers. Cover with 1 cup of the blueberries.

Top the blueberries with another layer of graham crackers. Fitting to the pan just like instructed above in the first step. Repeat with pudding and blueberries.

Top with one more layer of graham crackers and top with remaining Cool Whip & 1 cup of fresh blueberries.

Cover with plastic wrap or foil & place in the fridge for 4-6 hours to chill and allow pudding to set.

Right before serving, zest lemon and sprinkle the cake with the lemon zest, slice and serve.

STRAWBERRY PRETZEL PIE (tasteofhome.com)

INGREDIENTS

4 cups miniature pretzels

6 tablespoons butter, melted

¼ cup sugar

¾ cup boiling water

1 package (6 ounces) strawberry gelatin

¼ cup lemon juice

1 pound fresh strawberries, hulled, divided

2 cups heavy whipping cream, divided

1 jar (7 ounces) marshmallow creme

2/3 cup whipped cream cheese

2/3 cup sweetened condensed milk

DIRECTIONS

Place pretzels in a food processor; pulse until chopped. Add butter and sugar; pulse until combined. Reserve 1/3 cup pretzel mixture for topping. Press remaining mixture onto bottom of a greased 9-in. springform pan. Refrigerate 30 minutes.

Meanwhile, in a bowl, add boiling water to gelatin; stir 2 minutes to completely dissolve. Stir in lemon juice. Refrigerate 30 minutes, stirring occasionally.

Chop half the strawberries; slice remaining berries and reserve for topping. In a large bowl, beat 1 cup heavy cream until stiff peaks form. Beat marshmallow creme, cream cheese and sweetened condensed milk into cooled gelatin mixture until blended. Gently fold in chopped strawberries and whipped cream. Pour into crust.

Refrigerate, covered, until firm, 4-6 hours. Beat remaining 1 cup heavy cream until stiff peaks form; spread over pie. Top with reserved strawberries and pretzel mixture.