Berry

With lots of fiber and slow-digesting carbs, these breakfast bowls won’t put you into a sugar coma.

The only thing better than eating ripe berries straight from the carton: Tossing them with sugar so they’re juicier and sweeter, then folding them into freshly whipped cream.

Baked in a pie dish, this simple butter cake gets topped with fresh strawberries just before hitting the oven. Serve it warm—and make sure you have some whipped cream on hand.

The oat topping channels granola with olive oil, almonds, and maple syrup, while the filling is barely sweetened, instead taking advantage of in-season berries.

A splash of vanilla and honey give this everyday smoothie just the right amount of sweetness.

Apples, blueberries, and almonds make this a filling, satisfying, healthy breakfast.

Frozen berries, a dollop of peanut butter, and almond milk—plus a banana for creaminess and vanilla protein powder—blend into a delicious smoothie reminiscent of your favorite childhood lunchtime treat.

Adding orange zest and salt to store-bought jam gives the filling an extra dimension of flavor without creating a lot of extra fuss.

Underneath the toasted meringue, you’ll find a surprising lightness that comes from cheery red cranberry sorbet layered with pale green pistachio ice cream and buttery pound cake.

This dough is too delicate to weave into a true lattice without breaking. Instead, arrange the strips in a crosshatch pattern, crossing over in a few places (it will look just as pretty).

Blanching the chopped orange in boiling water before cooking it with the cranberries removes any bitterness from the peel and pith.

Removing the seeds from one of the chiles lessens the punch. If you like more heat, leave them in. If less, scrape out seeds from both chiles.

Figs bring a touch of sweetness to this bright, chutney-ish sauce and nicely offset the sharpness of the vinegar.