Toss together blueberries, raspberries, sliced mangoes, apricots, nectarines, or other fruit. Spoon into cups and serve with dollops of almond cream (1 c nonfat or reduced-fat sour cream, 2 Tbsp sugar, and 1/2 tsp almond extract).
Sprinkle with toasted slivered almonds.
Dress up slices of low-fat angel food, pound, or other cake with bottled caramel, chocolate, or raspberry sauce. Top with sliced strawberries.
For a quick homemade sauce, puree 1 pint fresh raspberries. Strain if desired and mix with 1/4 c confectioners’ sugar. May be made two to three days ahead; store in the refrigerator.