Blackberry

I recommend that you strain the blackberry mixture, because the little seeds will only get caught in your teeth.

This appealing do-ahead dessert, perfect for a picnic, can be formed ahead and frozen. Just thaw, then bake and cool.

An almond-scented pudding layered with blackberries and blackberry preserves makes a nice finale.

Can be prepared in 45 minutes or less.

Fresh blackberries are plentiful in July and August, but since we must use frozen in the winter, be sure they're individually quick-frozen (available in plastic bags in the supermarket). Don't use berries packed in syrup.

This recipe yields an extra cake layer that can be reserved for another time. Wrap it tightly in foil, and freeze it for up to a month. Keeping the cake wrapped, defrost it at room temperature; then serve it with berries and whipped cream or ice cream.

The filling is wonderfully creamy, like ice cream, but is made without using an ice cream machine. Be sure to have plenty of extra fruit to go along with the torte.

Colorful boysenberry and mango sorbets team up in a refreshing, guilt-free alterative to traditional ice cream sundaes.

Here's a beautiful pie with a sweet-tart filling and a sensational crust.

A finale that is great on its own or served with some whipped cream that has been accented with brown sugar.

The frozen berries aren't thawed before you use them, so this dessert is super fast.

"I have prepared the plum torte from Marian Burros’s The Best of De Gustibus many times, and I’ve also tried variations using different kinds of fruit," says Peter Wayne Gagnon of Pineville, North Carolina. "My experiments helped me arrive at my own version of this dessert." Active time: 20 min Start to finish: 1 1/4 hr

Here's a sophisticated combination of homemade blackberry gelatin layered with vanilla cream. Make the gelatin at least one day ahead so that it has time to set.

"My husband and I celebrated two of our anniversaries at the restaurant in the Morrison-Clark Inn, in Washington, DC, and enjoyed the experience both times." says Michelle M. Berberet of Alexandria, Virginia. "We are especially fond of the lemon chess pie. Do you think you can get the recipe, or is it a state secret?" It's no state secret—pastry chef Sol Schott was happy to share. Active time: 45 min Start to finish: 2 1/2 hr

Dark chocolate never goes out of fashion, but white chocolate was all the rage in the eighties. Foodies couldn't get enough, enjoying it in truffles, tarts and sumptuous ivory-colored mousses like this one.

The frozen berry sabayon is smooth and creamy, like ice cream.