Blueberry

To keep the pie crust from getting soggy, brush the bottom with egg white.

Juicy berries are marvelous nestled under a crispy top. This dessert is easy enough for a beginning baker to make and serve with pride.

The recipe below is part of a healthy and delicious spa menu developed exclusively for Epicurious by Ananda spa in India. Darjeeling tea and herbs, including star anise, cinnamon, and ginger, flavor the smoked duck breast, which is served with nutrient-packed pears, sweet potatoes, vegetables, and blueberries. If you are watching calories and cholesterol, take a small portion of duck and fill the rest of your plate with the veggies and fruit. If you are following an Ayurvedic diet, the experts at Ananda recommend this for vata and pitta doshas. Be sure to start this recipe one day ahead.

The charm of this simple dessert is obvious: It takes sweet summer fruits and cooks them down so that everything good about them becomes even better.

Assemble the berries and yogurt up to a few hours ahead, then pour the caramel over shortly before serving.

A little easy preparation, plus time, yields a gorgeous old-fashioned English dessert that showcases summer berries in the most glorious way. The bread retains a bit of its texture and absorbs all the natural juices exuded by the berries for a cool, smooth intensity.

Make this pie the night before — it takes just minutes to put together. If you don't want to think that far ahead, serve the sauce over scoops of ice cream.

Elizabeth likes to serve these with bacon. For the ultimate breakfast, she cooks the bacon first, pours off a bit of the grease, and cooks the pancakes in the same skillet.

Editor's note: The recipe and introductory text below are from < by Lauren Chattman. It's simple to doctor plain vanilla ice cream, transforming it into layers of fresh-tasting lemon and blueberry ice cream. Crushed creme-filled sugar wafer cookies add crunch. Dollops of softly whipped cream alongside each slice are a simple and pretty finish.

A simple, traditional British dessert that combines fresh berries, buttered bread, and a little sugar — and it couldn't be more delicious. Start the recipe at least 12 hours ahead.

Editor's note: This recipe is adapted from chef Paul Flynn of The Tannery in Dungarvan, Ireland. This dish is Flynn's contemporary take on a classic English dessert called Eton Mess. Traditionally, the recipe calls for whipped cream and crumbled meringues to be chilled together, then topped with fresh fruit. Flynn's twist is to freeze the meringue and cream base, making it a cooler contrast for the juicy berries. If time is short, feel free to substitute store-bought meringues rather than making them from scratch. Use eight 2-inch shells. Begin preparing this recipe one day ahead.

Editor's note: The recipe below is excerpted from Cal-a-Vie Living: Gourmet Spa Cuisine and is part of a healthy and delicious spa menu developed exclusively for Epicurious by Cal-a-Vie.

Pancakes, ice cream, pound cake, fresh fruit—they all just got a little bit better.

You don't have to feel guilty about giving these to the kids— they're made with real fruit syrup and are bursting with sweet berry flavor.

The texture spectrum of these pies is just as bold as their appearance: A crisp, flaky layered crust gives way to lush, creamy lime curd and juicy glazed berries.