Wild blackberry patches are scattered all around my family's property, and we look forward each spring to the wave of juicy blackberries sprouting from the ground.

Timing is everything if we want to beat the wild critters to the naturally sweet treats. These native blackberries are about the size of small marbles and they pack an intense and delightful flavor. Our first outing this year gathered more than a cup of the seasonal treats.

Blackberries are an excellent source of vitamin C, providing 50 percent of the daily value needed. They also are a great source of dietary fiber, with eight grams or 31 percent daily value. Blackberries are a good source of potassium, vitamin A and E, iron and calcium.

Blackberries are low in calories with only 62 per cup. They are cholesterol-fee and low in fat and sodium. The one bad thing about blackberries is a large portion of the calories do come from sugars.

The Web site nutritiondata.com gives blackberries its highest five-star rating for a food for optimum health and weight loss.

If you aren't lucky enough to pick your own blackberries, don't despair, there are many berry growers in our area who welcome you to pick your own nutritious blackberries.

Blackberry Iced Mocha

1/2 cup fresh or frozen blackberries

2 tablespoons half and half

1 cup cold strong coffee

1 cup crushed ice

Place all ingredients in blender container. Process on high speed until smooth and creamy. Pour into a tall glass to serve 1.

Blackberry Crisps

1 cup old-fashioned oatmeal

1 cup brown sugar

3/4 cup whole wheat pastry flour, divided

1/4 cup butter

4 cups blackberries, fresh, whole frozen or canned

2 cups sliced peaches

Preheat oven to 350 degrees. Combine oatmeal, brown sugar and 1/2 cup flour. Cut in butter with pastry blender or 2 knives until well blended. Place well drained berries in bottom of 8-by-8-inch baking dish and toss with remaining 1/4 cup flour. Add peaches to baking dish. Sprinkle crumb mixture evenly over fruit and bake for 35 to 40 minutes or until golden brown. Serves 8.

Blackberry Sauce

2 pints fresh blackberries or thawed frozen blackberries

4 tablespoons honey

Place blackberries and honey into blender container and process on low speed until smooth. Yields about 1 cup. Serve over frozen yogurt, low-fat angel food cake or warm whole wheat pancakes.

To keep from diluting bowls of punch, freeze blackberry sauce mixed with apple juice in a ring mold or decorative ice mold and float it in the punch.

Berry butter: Blend blackberry sauce and softened butter and serve with hot whole wheat rolls, French toast, waffles, muffins and breads.

Berries with Citrus Sauce

1 cup each: Blackberries, raspberries, blueberries and strawberries

2 cups green grapes

1 cup plain yogurt

1/4 cup honey

2 teaspoons lemon juice, fresh squeezed

2 teaspoons lime juice, fresh squeezed

1/2 teaspoon lemon peel, finely shredded

1/2 teaspoon lime peel, finely shredded

Divide fruit between 4 goblets or parfait glasses. Spoon sauce over each and garnish with reserved berries, if desired.

Blackberry Zinger Shakes

4 cups blackberries, fresh or frozen

1/2 cup sugar

1 cup orange juice

4 cups frozen yogurt

2 cups crushed ice

Whole berries for garnish

Combine all ingredients in blender container and process until smooth. Pour into chilled glasses. Garnish with 2 or 3 reserved berries, if desired. Yields 4 servings.

Rae Udy is a local columnist who emphasizes nutritional information and healthy eating. She has written a cookbook called "Countdown Cooking." Her column appears on Wednesdays. Write her in care of the Longview News-Journal, P.O. Box 1792, Longview, TX 75606.