Berries

Blueberry-topped French toast casserole: Plenty of fresh blueberries, mixed with sweet butter, light brown sugar, cinnamon and flour, nearly melt into the top of the toast casserole. (Bill Hogan/Chicago Tribune)

By JeanMarie Brownson, Dinner at Home Chicago Tribune

May 30, 2012
2 cups diced strawberries 1 generous cup fresh raspberries, blueberries or black raspberries (or a combination)
2 to 3 tablespoons sugar, to taste
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Grated lemon zest from 1/4 of a lemon
Pinch salt

Put all ingredients into a microwave-safe dish. Cover with lid or plastic wrap vented at one corner. Microwave on high, stirring once, until berries are softened, 2 minutes. Stir well; allow to cool.

Nutrition information:
Per 1/4 cup serving: 34 calories, 0 g fat, 0 g saturated fat, 0 mg cholesterol, 8 g carbohydrates, 0 g protein, 19 mg sodium, 2 g fiber.

Balsamic berry shrub

Prep: 5 minutes
Chill: several hours
Makes: about 1 1/2 cups

Ingredients:
1 cup each: fresh raspberries, thinly sliced strawberries
3 to 4 tablespoons sugar
6 tablespoons balsamic vinegar
Sparkling water, chilled

Crush berries and sugar together in a small bowl with a large fork; stir in vinegar. Refrigerate covered, several hours or up to 1 week. To serve, pour a generous tablespoon of the berry liquid into a tall glass; top with 1/2 cup sparkling water.

Nutrition information:
Per tablespoon: 14 calories, 0 g fat, 0 g saturated fat, 0 mg cholesterol, 3 g carbohydrates, 0 g protein, 1 mg sodium, 0 g fiber.