Here’s a quick, healthy dessert to try while the berry harvest is still in full swing this summer. Once reduced, the balsamic vinegar glaze becomes sweet and syrupy, a perfect yet unexpected partner to the fresh raspberries and blackberries used in this recipe. You can also use strawberries, huckleberries or blueberries or whatever is in season locally.

4 tablespoons balsamic vinegar

2 teaspoons (tsp) agave nectar

1 cup fresh raspberries

1 cup fresh blackberries

1/2 tsp chopped fresh mint (optional)

Pour vinegar and agave nectar into small saucepan, and bring to boil. Cook mixture until reduced by half (about 3 minutes), stirring constantly. Remove from heat.

Combine berries, and place half onto two salad or dessert plates. Drizzle half the vinegar/nectar mixture over each plate. Garnish with chopped mint, if desired. Makes two servings.

Per Serving: 100 calories; 0.8 gram (g) fat; 2 g protein; 22 g carbs; 9.5 g fiber; 0 milligrams (mg) cholesterol; 8 mg sodium.

Source: Adapted from The Great American Eat-Right Cookbook by Jeanne Besser and Colleen Doyle (American Cancer Society 2007).