Impossibly sweet, bursting with flavor, and loaded with antioxidants and fiber, berries are the best of summer's fruits. They're at their juicy peak for the next three months; scatter them over salads, whirl them into smoothies, or eat them straight from the pint. Try these berry good recipes for summer; and for hundreds more recipes like these, get The Healthy Gourmet: Inspired Eats app!         

Coconut Ice Cream with Blackberry-Mint Coulis
Serves 6

2 cups coconut milk
1/3 cup honey or agave
2 teaspoons vanilla extract
1/2 teaspoon lemon juice                           
1/4 cup unsweetened coconut flakes
3/4 cup fresh or frozen blackberries
1/4 cup fresh mint leaves
1 to 2 tablespoons agave
Whole mint leaves for garnish (optional)

1. Combine coconut milk, honey or agave, vanilla and lemon juice in a blender, and process until smooth. Add 1/4 cup coconut flakes, and pulse 10 to 12 times.

2. Transfer mixture to an ice cream maker and process according to directions.

3. While ice cream is processing, make coulis: combine blackberries, mint and agave in a food processor, and pulse until berries are crushed but still have some texture. Pour into a small pan, and heat sauce over medium. Cook for 8 to 10 minutes, until thickened.

4. To serve, place scoops of ice cream in four serving dishes and drizzle with coulis. Garnish with mint leaves, and serve immediately.

Raspberry Cheesecake Squares
Makes 16 squares

5 whole graham cracker sheets (20 small crackers)
2/3 cup slivered almonds
2 tablespoons unsalted butter
14 ounces reduced-fat (Neufchâtel) cream cheese
1/4 cup raw, unfiltered honey
1/4 cup unrefined cane sugar
1 cup nonfat Greek yogurt
2 eggs
3 egg whites
7-8 ounces raspberries
2 tablespoons seedless raspberry preserves or other fruit preserve

1. Position one oven rack in oven middle and one in lowest position. Preheat oven to 350˚. Line bottom and two sides of an 8x8-inch glass baking dish with one sheet of foil, leaving a 2-inch overhang on both sides. Repeat with a second sheet of foil, crisscrossing the first, again leaving a 2-inch overhang on sides.

2. Finely grind graham crackers and almonds in a food processor. Add butter and process until mixture forms moist crumbs. Press mixture into bottom of prepared dish. Chill until ready to use.

3. Combine cream cheese, honey, and sugar in a large food processor and process until smooth and creamy (or beat with an electric mixer). Beat in yogurt. Beat in eggs and egg whites one at a time, until well blended. Pour batter over crust.

4. Place an ovenproof bowl of warm water on lower oven rack. Place cheesecake on middle rack and bake, undisturbed, until set in center, 45–55 minutes, being careful not to brown top. (Cheesecake will still jiggle in the middle but will set as it cools.) Remove from oven and let cool completely.

5. Using foil overhangs, carefully remove cheesecake from pan and transfer to a cutting board. Cut into 2x2-inch squares, being careful not to cut through foil. Carefully lift each square away from foil and transfer to a serving platter.

6. In a small saucepan, warm preserves and 1 tablespoon water over low heat, stirring constantly, until melted and bubbly. (Or warm in microwave on lowest setting.) Arrange 3–5 berries on each square. With a pastry brush, brush berries with glaze. Serve at room temperature or refrigerate until cold.

Blueberry-Lemon Sorbet
Makes about 3 1/2 cups

1/4 cup apple juice or white grape juice
1/4 cup raw, unfiltered honey
18 ounces fresh blueberries, divided
1 large lemon
1/8 teaspoon salt
Fresh lemon verbena or lemon balm, for garnish

1. In a small saucepan, warm juice and add honey; stir until completely dissolved. Combine with 3 cups blueberries in a food processor and purée until smooth. 

2. Zest and juice lemon. Add lemon juice and salt to blueberry mixture and pulse to combine. Pour into a prepared ice-cream-maker canister, stir in all but 1 teaspoon of lemon zest, and freeze according to manufacturer’s directions.

3. To serve, place one scoop in each serving dish and garnish with remaining lemon zest, remaining blueberries, and lemon verbena or lemon balm, if desired. Serve immediately.