It's summertime and blueberry desserts and salads are easy!

With a couple of new, made-in-a-flash recipes and plenty of blueberries in the fridge, you're all set.

We all know -- and love -- blueberries in desserts.

But can blueberries find happiness in savory summer salads? You bet -- the sweetness of the fruit contrasts with savory ingredients.

Blueberries are renowned not only for their flavor but for their impact on health. The USDA recommends adults eat two cups of fruit a day. You can fulfill half of that recommendation with a cup of blueberries, which has just 80 calories and contributes to our daily intake of dietary fiber and vitamin C. Blueberries also rank high in antioxidants.

Fresh berries can also be frozen. Sort the berries, discarding any that aren't perfectly firm. Place in a freezer bag, pop in the freezer and you're done. When you're ready to use the berries, remove the quanity you want, rinse them under cold water and put right into the recipes. In most cases, the berries don't need to be thawed.

For more recipes, visit www.blueberry.org

Blueberry Waldorf Salad

1 cup fresh or thawed frozen blueberries, divided

1/4 cup vegetable oil

2 tablespoons orange marmalade

2 teaspoons lemon juice

1 teaspoon Dijon mustard

1/4 teaspoon salt

4 cups (about 4 ounces) baby spinach

1 tart apple (Granny Smith), cored and thinly sliced

2 ribs celery, cut into 1-1/2-inch matchsticks (about 1 cup)

1/3 cup pecan or walnut halves, toasted

To prepare dressing: In a blender container, combine1/2 cup of the blueberries, oil, marmalade, lemon juice, mustard and salt; blend until a smooth, thick dressing forms. In a bowl, toss spinach with apple slices, celery, pecans and remaining 1/2 cup blueberries. Arrange equally on four serving plates. Just before serving, blend dressing again until smooth; drizzle over the salads. Serve immediately. Makes 4 servings.

Blueberry-Apricot Pot Pies

1 9-inch round refrigerated pie crust (from a 15-ounce package)

1/4 cup sugar

4 teaspoons cornstarch

3 cups fresh blueberries

1/4 cup dried apricots cut into 1/4-inch pieces

Preheat oven to 375 F; lightly butter four 3/4-cup (6-ounce) baking cups. Place pastry flat onto a floured board; invert a baking cup 1/2-inch from the edge of the pastry; with a small sharp knife, cut out a circle 1/2-inch larger than the cup; repeat to make 4 rounds; cut a small hole in the center of each. In a medium bowl, combine sugar and cornstarch; add blueberries and apricots; toss to coat; divide equally among the buttered cups. With water, lightly moisten the rim of each cup; place a pastry round on each cup; fold under the edge and crimp. Repeat. Place cups on a rimmed baking pan. Bake until the filling just begins to bubble, 25 to 30 minutes. Cool 5 to 10 minutes. Serve warm. Or, bake earlier and reheat in a 375F oven until warm. Makes 4 portions.

Blueberry Cheesecake for Calorie Counters

3 tablespoons graham cracker crumbs

2 containers (6 ounces each) low-fat vanilla yogurt

1 cup fat-free cottage cheese

4 ounces fat-reduced cream cheese

1 tablespoon cornstarch

1/2 cup egg substitute

Blueberry Sauce, recipe follows

Preheat oven to 350 F. Spray bottom and side of a 9-inch pie plate with vegetable cooking spray; sprinkle with graham cracker crumbs, and tilt to coat evenly. Place a coffee filter or two layers of paper towels in a strainer; stir 1 container of the yogurt and spoon it into the filter; set aside to drain, stirring occasionally, about 30 minutes. Meanwhile, in a food processor, blend the remaining container of yogurt, cottage cheese, cream cheese and cornstarch until smooth. Add the eggs and pulse until combined. Carefully pour into the crumb-coated pie plate; smooth top. Bake until set in the center, about 30 minutes. Meanwhile, prepare the Blueberry Sauce. When pie is set, spread the drained yogurt over the top; bake 5 minutes longer. Cool to room temperature on a wire rack. Chill until cold. Serve with Blueberry Sauce.

Blueberry Sauce: In a medium-size saucepan, over medium heat, stir 2 cups fresh or frozen blueberries with 2 tablespoons sugar (or granulated non-nutritive sweetener) and 1 tablespoon each lemon juice and water until berries are soft, about 5 minutes; chill.

Makes 8 portions. Per portion with 1 1/2 tablespoons blueberry sauce: 152 calories; 19 g carbohydrate; 4.5 g total fat (2.6 g saturated fat); 1 g fiber.