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.
Floral notes from lemon zest, thyme and honey round out the sweet-tart punch of ripe berries in this creation from Shelly Cross and Jill Long of Madison's Humble Sweet and Savory Pies bake shop. Shelly and Jill have some mad pastry skills; amateurs can get creative, too, with the extra dough.
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.