Raspberry

Peanut butter, eggs and milk deliver 13 grams of protein in each slice of this pie. Your body uses more energy to process protein than it does for fat or carbs—now get to work!

Raspberries are packed with polyphenols, which may protect our brains, helping to keep us sharp.

Update classic peach Melba, one of the most enduring creations of Escoffier, by swapping a dark, slightly salty caramel for the customary raspberry sauce. Ripe peaches are essential to the success of this elegant dessert.

When it comes to ice cream cakes, there are no hard-and-fast rules as to what form they can take. Some consist solely of ice cream molded and then decorated to resemble a cake, while others intersperse layers of ice cream with thin layers of cake, crisp meringue, or even crumbled cookies. Our red, white, and blue July 4th extravaganza is a gorgeous amalgam of ice cream, cake, and blueberries and raspberries cooked separately into their own jammy fillings. Frosted simply in sweetened whipped cream and topped with more berries, this cake sparkles as much as the fireworks in the sky! Editor's Note: This recipe is part of Gourmet's Modern Menu for A Fourth of July Cookout. Menu also includes Grilled Corn with Honey-Ginger Barbecue Sauce and Grilled Shrimp with Honey-Ginger Barbecue Sauce.

Why use frozen berries in the summer, when local fruit is at its peak? Because we love fresh local berries so much when whole or, in the case of strawberries, when sliced as well, puréeing them seems almost a sacrilege. If, however, you've got a surplus of fresh berries, go ahead and purée them.

Eddy was inspired by his Afghan mother-in-law's recipe for firni, traditionally a special-occasion milk pudding with pistachios and cardamom. The subtle rose flavors blend well in this only slightly sweet simple custard with green, red, and white colors. It can be made a day ahead and served at room temperature or slightly chilled.

Michael Laiskonis uses a little sugar and the gentle heat of a double boiler to draw out the berries' juices without cooking them, yielding a vibrant sweet soup.

You may never bake a cheesecake again; Laiskonis sets his super-light filling with gelatin instead of eggs and flavors it with a refreshing hit of citrus.

You can use any ripe berries to make this seasonal pitcher cocktail.

If time is short, skip baking the homemade meringues and use store-bought.

These are like the best Pop- Tarts you've ever had. Raspberry jam is traditional, but try any fruit preserve.

Balsamic vinegar and brown sugar combine to make a tart, sweet dressing for all kinds of berries—a high variety ensures you’ll get a range of antioxidants. Serve the salad as is or topped with chopped toasted nuts.

Papaya and berries add fiber and antioxidants to these breakfast cups, while mint helps soothe the digestive tract. If you use store-bought granola instead of making your own, be sure to look for varieties that are low in fat and sugar.

A grunt, also called a slump, is a fruit dessert that’s cooked on the stove and topped with dumpling batter, which steams in the cooking liquid. In this case, the filling consists of blackberries and raspberries, and the whole-wheat dumplings are flavored with cinnamon and ginger. Serve dumplings splashed with heavy cream, if desired.

Berries, blended with ice and almonds, make a simple, refreshing dessert that is also packed with fiber and antioxidants. Raspberry and strawberry crushes are shown here (left to right), but blackberries and blueberries would work well, as would cut-up peaches or bananas.

Goat cheese may be a good option for those who can’t tolerate cow’s milk, and when combined with tart raspberries on toasted bread, it’s hard for anyone to resist.

Sparkling and clear, these fruit jellies are fun to make.

Raspberry and chocolate are a marvelous flavor combination. When you bite into one of these truffles, a burst of raspberry flavor is your reward.