This easy blender sauce tops ice cream or angel food cake with a gorgeous red berry punch. Look for spreadable fruit in the jam/jelly section of your supermarket. The sauce has just 37 calories for a two-tablespoon serving.
This simple, make-ahead dessert is light and colorful. If you're preparing it for a party, save time by using store-bought angel food cake and making the berry fruit spread the day before. You can substitute some of your other favorite fruits in the sauce, if you like.
This quick-and-easy blender drink, from the Michigan Cherry Committee, combines cherries, milk, yogurt, blueberries or raspberries, juice concentrate, honey and vanilla.
Cool tip Blender freeze-ups happen when there's not enough liquid around frozen ingredients. To solve the problem, pour liquids and soft ingredients into the blender first, then add the frozen stuff on top and blend. Still stuck? Pour in some juice or milk, then cover and blend again.
More than 4 cups of berries make this pie extra juicy. Be sure to let it cool completely before you slice it. And don't forget the vanilla ice cream! The recipe comes from Covered Bridge Farm in Forest Lake, Minnesota.
Mildly nutty meringue cradles fresh berries in this classic dessert named for a ballerina. Use your favorite nut to flavor the meringue. Our Test Kitchen recommends pistachios, almonds or pecans. Any fruit works: blueberries, kiwi, bananas.
This easy recipe makes a refreshing dessert-- perfect for a brunch or light dinner. It's also a good make-ahead recipe for entertaining; prepare the sour-cream sauce the day before your party, and then just layer the sauce and fruit in parfait glasses before serving.
Michigan's fruit belt inspired our Cherry-Berry Rich Shortcakes. We played up the sweet cherries grown in the Great Lakes State, along with blueberries and raspberries. A shortcake biscuit base and sweetened whipped cream complete the dessert.
Carol Schneider of Wausau, Wisconsin, brought home a blue ribbon when she entered these cookies at the Wisconsin State Fair. The recipe combines white and semisweet chocolate with dried cherries and walnuts.
This tender, sweet bread, filled with blueberry spread and drizzled with icing, won best of show at the Marshall County Fair in Plymouth, Indiana. A blueberry baker from Argos, Indiana, entered the treat.
Pound cakes traditionally are made with a pound each of sugar, butter, flour and eggs. This recipe, from Chicago cookbook authors Barry Bluestein and Kevin Morrissey, uses closer to a half-pound of each main ingredient. "We've also added a bit of milk, so the cake is lighter and moister," the authors say.