try other toppings too! We suggest nuts, shaved chocolate and other seasonal berries
Combine 1 cup of raspberries, sugar, and juice in a small saucepan over medium heat and bring to a boil. Reduce heat, and simmer 5 minutes, stirring occasionally. Place raspberry mixture and remaining raspberries in a bowl; cool 10 minutes in freezer.
Place a generous heap of yogurt in each of 4 glasses. Top each serving with raspberry mixture and chocolate shavings. Repeat with remaining yogurt, raspberry mixture, and chocolate.
Try other flavors of greek yoghurt as well. We love this recipe with coconut and lemon yoghurt.
1 1-liter bottle (33.8 ounces) chilled sparkling water or club soda
Fresh raspberries and lemon slices for garnish
Combine raspberries, sugar, and 1/2 cup water in medium saucepan. Mash raspberries and stir over medium heat until sugar dissolves. Increase heat and boil 3 minutes. Strain raspberry mixture into bowl, pressing on solids to extract as much liquid as possible; discard solids in strainer. Mix lemon peel into raspberry syrup in bowl. Chill until cold.
Stir raspberry syrup, lemon juice, and sparkling water in large pitcher to blend. Fill 6 glasses with ice cubes. Pour raspberry lemonade into glasses. Add fresh raspberries to each glass. Garnish with lemon slices and serve.
Makes: 7 servings (1 cup each)
Prep 30 minutes + freeze time
This recipe was originally published by Cuisinart.
4 cups red raspberries
1 cup granulated sugar
2-1/4 cups half-and-half, divided
6 large egg yolks
1/4 cup fat-free powdered milk
1 cup heavy cream
2 teaspoons pure vanilla extract
1-2 drops red food coloring, optional (will enhance color)
Place raspberries in a food processor fitted with the metal "s" blade or in a blender (if using a blender, 2 cups at a time for best results). Process until completely puréed and smooth. Press raspberry purée through a fine mesh sieve or chinois with a wooden spoon or spatula. Discard seeds -- you will have approximately 2 cups red raspberry purée; reserve.
Place the sugar and 1 1/4 cups of the half-and-half in a 2 1/2 quart saucepan with a heavy bottom. Bring to a simmer over medium heat and stir to dissolve the sugar. Keep warm over low heat. Place the egg yolks in a medium bowl and whisk until thickened, about 2 minutes (can use a hand or stand mixer fitted with the whip on low speed). While whisking, add 1/2 cup of the hot half-and-half/sugar mixture and whisk until blended. Stir the egg mixture back into the saucepan; increase heat to medium. Stir the mixture constantly with a wooden spoon, until the mixture is thickened like a custard sauce and registers 180 °F when checked with an instant-read thermometer.
Stir in remaining half-and-half, powdered milk and heavy cream.
Strain the mixture through a fine mesh strainer; stir in reserved raspberry purée, vanilla, and food coloring. Cover and refrigerate at least 6 hours before continuing.
Turn the machine on; pour mixture into freezer bowl, and let mix until thickened, about 20 to 25 minutes. The gelato will have a soft, creamy texture. If a firmer consistency is desired, transfer the gelato to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.
Easy Raspberry Ice Cream
Makes: 10 servings (about 2 quarts)
Prep 15 minutes + freeze time
3 cups fresh raspberries
1 cup sugar
2 cups heavy whipping cream
1 cup half and half
1 teaspoon lemon extract
Place raspberries in a food processor or blender; cover and pulse until chopped. Transfer to a large bowl; stir in sugar until dissolved. Stir in remaining ingredients until blended.
Pour mixture into ice cream maker; freeze according to the manufacturer’s instructions. Transfer ice cream to freezer containers. Freeze until firm (approximately 3 hours). Yield: about 2 quarts.
Easy Raspberry Vinegar
Yield: About 16 ounces
Start to Finish 5 mins!
This quick and easy Raspberry Vinegar is delicious!
1 (16 ounce) bottle white wine vinegar
1 cup of fresh raspberries
Rinse and drain the raspberries and pour into a large glass bottle. Pour in the vinegar, tightly cover the container, and let sit in a cool dark place for two weeks before using.
Raspberry Lemon Muffins
Makes: 12 servings
Prep 15 minutes
Bake 15 minutes
This recipe is from Kathy at allrecipes.com
1/2 cup plain yogurt
3 tablespoons vegetable oil
1 tablespoon lemon juice
2 egg whites
1/2 teaspoon lemon extract (optional)
1 1/2 cups all-purpose flour
3/4 cup white sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon grated lemon zest
1 cup raspberries
2 tablespoons white sugar for decoration (optional)
Preheat the oven to 400 degrees F (200 degrees C). Grease a 12 cup muffin tin, or line with paper liners.
In a large bowl, mix together the yogurt, oil, lemon juice, egg whites, and, if using, lemon extract. In a separate bowl, stir together the flour, 3/4 cup sugar, baking powder, salt, and lemon zest. Add the wet ingredients to the dry, and mix until just blended. Gently stir in the frozen raspberries. Spoon batter evenly into the prepared muffin cups. Sprinkle remaining sugar over the tops for decoration, if desired.
Bake for 15 to 17 minutes in the preheated oven, or until the top springs back when lightly touched. Cool muffins in the tin on a wire rack.
Raspberry Peach Cobbler
Makes: 6 to 8 servings
Prep 30 mins
Bake 1 hr
This homey dessert combines raspberries and peaches to make a juicy filling for a flaky pie crust. A woven crust topping completes the pretty cobbler.
3 cups all-purpose flour
1 teaspoon salt
1 cup butter-flavored shortening or shortening
1/3-1/2 cup ice-cold water
1 1/2 cups sugar
1/4 cup cornstarch
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
4 cups peeled and sliced peaches
3 cups fresh red raspberries, or blackberries
2 tablespoons butter or margarine
1 egg yolk
1 tablespoon milk
1 teaspoon sugar
Light cream or vanilla ice cream (optional)
For cobbler crust, in a mixing bowl, combine the flour and salt. Cut in shortening until mixture resembles coarse crumbs. Gradually pour in water and blend to form a dough. Divide into two portions of one-third and two-thirds.
On waxed paper, pat or roll the larger portion of dough to form a 12-inch square. Fit into the bottom and up the sides of an 8x8x2-inch baking dish. Trim pastry even with top of the dish.
In a large bowl, stir together the 1-1/2 cups sugar, the cornstarch, cinnamon, and nutmeg. Stir in peaches and berries. Transfer to pastry-lined baking dish. Dot with butter or margarine.
Roll remaining pastry into a 9x8-inch rectangle. Cut into eight 1-inch-wide strips. Arrange over fruit in a lattice. Trim to fit dish or tuck under bottom pastry.
Mix the yolk with the milk. Brush the mixture over pastry. Sprinkle with 1 teaspoon sugar.
Place on a baking sheet. Bake in a 375 degree F oven for about 1 hour or until crust browns and filling is bubbly. Serve warm with cream or ice cream, if you like. Makes 6 to 8 servings.
Easy Raspberry Sauce
Yield: About 1 1/4 cups
Start to Finish 15 mins
This quick and easy two-ingredient sauce is yummy served over chocolate cake, cheesecake, angel food cake, or ice cream.
1 pound (16 ounces) fresh red raspberries
1/4 cup sugar
Place berries in a food processor or blender. Cover and process or blend until smooth. Press berries through a fine-mesh sieve into a small bowl; discard seeds.
Add sugar to berries in bowl. Chill, covered, until ready to serve, up to 1 week.
Makes: 6 to 8 servings
Prep 25 mins
Bake 45 mins to 55 mins /375 degree F
A traditional lattice top covers crimson raspberries and a flaky pastry crust for this classic berry pie.
For filling, in a large bowl, combine raspberries, sugar, tapioca, and butter. Toss until combined. (If using frozen raspberries, let the mixture stand for 15 to 30 minutes or until the fruit is partially thawed, but still icy. Stir well.)
For bottom crust, unwrap refrigerated pastry according to package directions. Fit one unbaked crust into a 9-inch pie plate. Trim pastry to 1/2 inch beyond edge of pie plate.
For lattice top, roll remaining unbaked crust to a 12-inch diameter. Cut pastry into 1/2-inch-wide strips.
Spoon the raspberry mixture into pastry-lined pie plate.
Weave strips over the filling to make a lattice. Press the ends of the strips into the rim of the crust. Fold bottom pastry over strips; seal and flute edge. Cover edge with foil.
Place pie on a baking sheet. Bake in a 375 degree F oven for 25 minutes. Remove foil. Bake for 20 to 25 minutes more or until the top is golden. (Or for frozen raspberries: Bake for 50 minutes. Remove foil; bake for 20 to 30 minutes more or until top is golden.) Cool the pie on a wire rack. Serve with ice cream, if you like. Makes 6 to 8 servings.
More than 4 cups of berries make this pie extra juicy. Be sure to let it cool completely before you slice it.
And dont forget the vanilla ice cream!
The recipe comes from Covered Bridge Farm in Forest Lake, Minnesota.
1 cup sugar
1/4 cup quick-cooking tapioca
1/4 teaspoon ground nutmeg
2 cups fresh unsweetened blueberries
1 1/2 cups halved fresh strawberries
1 cup fresh unsweetened raspberries or blackberries
1 tablespoon lemon juice
1/2 teaspoon almond extract
Pastry for Double-Crust Pie (see recipe below)
For filling: In a large bowl, stir together 1 cup sugar, the tapioca and ground nutmeg. Stir in blueberries, strawberries, raspberries, lemon juice and almond extract. Gently toss berries until coated. Let mixture stand about 15 minutes or until a syrup forms, gently stirring occasionally. (If using frozen fruit, let mixture stand about 45 minutes or until fruit is partially thawed but still icy.)
Meanwhile, prepare Pastry for Double-Crust Pie. Divide pastry in half. On a lightly floured surface, roll one dough portion from center to edge into a 12-inch circle. Wrap pastry circle around rolling pin; unroll into a 9-inch pie plate.
Transfer fruit mixture to the pastry-lined pie plate. Trim pastry even with edge of pie plate. Roll the remaining pastry portion into a 12-inch circle. Cut slits in pastry to allow steam to escape. Place pastry on filling; trim to 1/2 inch beyond edge of pie plate. Fold top pastry edge under bottom pastry. Crimp edge as desired. (Or top pie with lattice strips.) If you like, brush top pastry with milk and sprinkle with additional sugar.
Bake in a 400 degrees oven for 25 minutes (or 50 minutes for frozen fruit, cover pie with foil for the first 25 minutes). Reduce heat to 350 degree F. Bake pie for 25 to 30 minutes more or until filling is bubbly and pastry is golden. Cool on a wire rack.
make ahead tip
Prepare dough. Wrap in plastic wrap or place in plastic bag; seal. Refrigerate up to 24 hours. Allow to come to room temperature before rolling out for pie.
Pastry for Double-Crust Pie
2 1/4 cups all-purpose flour
3/4 teaspoon salt
2/3 cup shortening
6 – 8 tablespoons cold water
Stir together all-purpose flour and salt. Using a pastry blender, cut in shortening until pieces are pea size. Sprinkle 1 tablespoon cold water over part of the mixture; gently toss with a fork. Push moistened dough to the side of the bowl. Repeat, using 1 tablespoon cold water at a time, until all the dough is moistened.
nutrition facts: Very Berry Triple Fruit Pie
Servings Per Recipe 8, Fat, total (g) 18, chol. (mg) 0, carb. (g) 63, vit. C (mg) 24, sat. fat (g) 4, fiber (g) 3, sodium (mg) 222, vit. A (IU) 49, iron (mg) 2, pro. (g) 4, calcium (mg) 20, cal. (kcal) 421