Raspberry Vinaigrette
In a mini food processor combine ½ cup raspberries, 3 tablespoons extra-virgin olive oil, 2 tablespoons raspberry vinegar, 1 ½ teaspoons Dijon mustard, ½ teaspoon honey, ¼ teaspoon salt, and 1/8 teaspoon freshly ground pepper. Pulse 5 to 8 seconds or until just blended. (If you don't have a mini food processor, use a handheld blender, or mash raspberries in a small bowl. Place the raspberries in a small jar and add all the other ingredients. Shake to combine.) Makes about 1/2 cup dressing. Store in a covered jar in the refrigerator for up to 3 days. Serves 8. Per tablespoon: 56 calories, 5 g fat

Mixed Berry Tea Sangria
Brew 1 bag of black cherry-berry herbal tea or blueberry herbal tea with 8 ounces of boiling water for 5 minutes. Remove bag. Stir in 1 tablespoon sugar or 1 tablespoon blueberry syrup (like Stonewall Kitchen Wild Maine Blueberry syrup, $12; cooking.com). Allow tea to cool to room temperature. Fill a tall glass with ice. Add ¼ cup raspberries, ¼ cup blueberries, ¼ cup sliced strawberries. Pour tea into glass and garnish with mint. Serves 1. 98 calories, <1 gram fat

Honey Strawberry Soup
In a medium saucepan combine 6 cups hulled and halved strawberries, 1 cup blueberry juice, and 2 tablespoons honey. Bring to a boil. Reduce heat to low, cover, and simmer 3 to 5 minutes or until berries are just tender. Set aside to cool. Remove strawberries with a slotted spoon and place in a food processor. Pulse 3 to 5 seconds or until puréed. Add cooled liquid and pulse to combine. Divide soup into 4 bowls and top each with a teaspoon of reduced-fat sour cream and more sliced strawberries if desired. Serves 4. Per ¾ cup serving: 126 calories, <1 g fat