Dusky blueberries, tiny raspberries, berries with names not heard before -- all are tempting.

At home (should any berries even reach your home), you might sprinkle them over morning cereal or enjoy them for dessert with a little whipped cream and brown sugar.

Or you could make scones or muffins and throw a handful of berries into the batter.

Smeared with a little butter, the baked treats symbolize lazy summer mornings.

The seasonal beauties -- especially the rare varieties that make only brief appearances at markets -- might be shown off in more dazzling ways, too.

Pies, cobblers and trifles represent the perfect means by which to enjoy special summer berries, although the prices and availability sometimes limit how much is purchased.

One solution is to make scaled-down versions of such classic summer recipes.

Individually baked berry cobblers or parfaits served in wineglasses give a taste of the season without breaking the budget or offering an overwhelming preparation.

You could make enough of them for a dinner party or just one -- a single serving all for yourself.

RUSTIC BERRY COBBLER FOR ONE

Makes 1 serving

This recipe is written for a 1-cup ramekin using roughly 1/2 cup of berries. To prepare it in dishes of other sizes, multiply the ingredients by the number of cups in your baking dish.

3 tablespoons all-purpose flour

4 tablespoons sugar

1/4 teaspoon baking powder

Pinch of salt

1 tablespoon cold butter

2 tablespoons milk

1/2 to 3/4 cup berries, washed

1 1/2 teaspoons cornstarch

1/4 teaspoon cinnamon

1 teaspoon lemon juice

1 1/2 tablespoons warm water

Preheat oven to 350 degrees. Line a baking sheet with foil.

In a small bowl, mix together the flour, 2 tablespoons sugar, baking powder and salt. Use a fork or your fingertips to cut the butter into the flour until the butter is no bigger than small grains. Add the milk. Stir until a thick batter with no dry patches has formed.

Toss the berries with the cornstarch and cinnamon so all the berries are evenly coated. Pour these into a 1-cup ramekin or other oven-safe baking dish. Sprinkle the lemon juice on top.

Drop spoonfuls of the batter on top of the fruit. In the bowl used to toss the berries, whisk together the last two tablespoons of sugar with the warm water until the sugar is at least partially dissolved. Pour this over the top of the cobbler.

Center the cobbler on the baking sheet and bake 40 to 45 minutes until the top of the cobbler is golden brown and the juices are bubbling. Depending on how juicy the berries are, you may get some juice spilling over the edge of the dish.

Let the cobbler cool for 10 minutes and eat while still warm.

PER SERVING: 470 calories; 5 g protein; 87 g carbohydrates; 8 g fiber; 13 g fat (8 g saturated); 33 mg cholesterol; 429 mg sodium

BERRY AND WHITE CHOCOLATE PUDDING PARFAIT

Makes 4 parfaits

Alternatively, use your favorite instant mix for making the pudding part of this recipe.

2 cups whole milk or heavy cream

4 ounces white chocolate, broken into small bits

2 tablespoons cornstarch

1/4 cup sugar

1/4 teaspoon salt

1 teaspoon vanilla

8 large graham cracker squares, crumbled

1 pint berries, washed

Combine 1 3/4 cups of the milk and all the chocolate in a medium-sized saucepan over medium heat. Stir occasionally until the chocolate has completely melted.

Meanwhile, whisk together the remaining 1/4 cup of milk with cornstarch, sugar and salt until there are no lumps.

When the chocolate has melted, pour the cornstarch mixture into the pan while whisking slowly.

Continue whisking until the liquid starts to thicken slightly, about 5 minutes.

Turn the heat down to medium-low and use a heatproof spoon to stir the pudding gently as it thickens. Make sure to scrape the bottom of the pan occasionally so the milk doesn't scorch.

The pudding is ready when it's the consistency of a thick cream sauce, if the surface jiggles slightly when tapped, and when drips from the end of the spoon stay suspended on the surface of the pudding for at least 3 seconds. This should take another 6 to 8 minutes from the time you turned down the heat.

Remove from heat. Stir in the vanilla. Cool to room temperature, stirring occasionally to prevent a skin from forming.

The pudding can be prepared ahead and refrigerated.

To make the parfaits: Spoon a 1/2-inch of the cooled pudding into the bottom of four clear glass cups. Add a layer of graham cracker crumbles and then a layer of berries.

Repeat these layers until the glasses are full, finishing with a layer of pudding and a few berries.

Parfaits can be refrigerated for up to 1 hour.

PER SERVING: 377 calories; 7 g protein; 54 g carbohydrates; 2 g fiber; 15 g fat (9 g saturated); 18 mg cholesterol; 263 mg sodium

STUFFED CHICKEN BREASTS WITH BLACKBERRIES, SAGE AND GOAT CHEESE

Makes 4 servings

4 boneless skinless chicken breasts

Salt and pepper

1/2 cup goat cheese

3 tablespoons minced fresh sage

1 cup blackberries, washed

5 tablespoons butter

1 lemon, sliced into very thin rounds

Preheat the oven to 400 degrees. Grease a 13-by-9-inch baking dish with butter.

Cut a long, deep pocket into side of each chicken breast. Season the inside with a bit of salt and pepper.

Spoon a layer of goat cheese into the pocket and pat it down. Add a sprinkling of sage, and then stuff the cavity with as many berries as will fit comfortably. Use toothpicks to secure the opening so the berries don't fall out.

Rub the outside of each chicken breast with one tablespoon of butter and then generously season with salt and pepper.

Arrange the chicken breasts side by side in prepared dish, leaving at least 1/2-inch of space between each one. Lay a few slices of lemon over the top of each breast.

Cut a length of parchment paper slightly longer than the baking dish. Butter one side.

Cover the chicken breasts with the parchment paper, butter side down, and tuck the ends into the pan to create a loose seal.

Bake for 35 to 40 minutes until the chicken is completely cooked and the interior registers at least 165 on a meat thermometer.

Let the chicken rest 5 minutes, still covered. Remove and discard lemon slices.

PER SERVING: 312 calories; 31 g protein; 4 g carbohydrates; 2 g fiber; 19 g fat (12 g saturated); 113 mg cholesterol; 131 mg sodium