Recipes using fresh raspberries | Taste of Home Community  
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Recipes using fresh raspberries

Last post Jan 08, 2010 4:44 AM by melissa thomas . 5 replies.


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  • Recipes using fresh raspberries

    I am in need of recipes using fresh raspberries, not frozen, nor raspberry jam. I have checked out the other recipe sites and few has recipes using fresh raspberries. Any would be appreciated. Thanks
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  • Re: Recipes using fresh raspberries

                         
    * Exported from MasterCook *

                          10 Minute Lemon Raspberry Pie

     

      Amount  Measure       Ingredient -- Preparation Method
    --------  ------------  --------------------------------
      12            ounces  Cool Whip -- thawed
      14            ounces  sweetened condensed milk
      6             ounces  frozen lemonade concentrate -- thawed
         1/4      teaspoon  yellow food coloring -- optional
      12            ounces  fresh raspberries -- 3 cups
      6             ounces  graham cracker crumb pie crust

     

    Spoon 1/2c cool whip into decorating bag filled with medium star tip.  Refrigerate until needed.  Stir together milk, concentrate and food color in large bowl.  Add a large spoonful of whipped topping.  Stir until well combined.  Fold in remaining topping.  Set aside 1c berries for garnish, fold remaining berries into filling.  Spoon into crust, smooth top, mounding filling slightly in the middle.  Cover loosely and refrigerate at least 6 hours.  Before serving, pipe top with whipped cream, and garnish with reserved berries.

     

    Source:
      "Woman's Day 3/12/02"

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    Jolene--  http://jolenesrecipejournal.blogspot.com/


    "Find something you are passionate about and keep tremendously interested in it" -- Julia Child

     

  • Re: Recipes using fresh raspberries

                         
    * Exported from MasterCook *

                                 Berry Berry Cake

     

      Amount  Measure       Ingredient -- Preparation Method
    --------  ------------  --------------------------------
         1/3           cup  PHILADELPHIA Light Cream Cheese Spread
         3/4           cup  sugar -- divided
      2                     egg whites
      2               tsp.  grated lemon peel
      1                cup  plus 2 tsp. flour -- divided
         1/2          tsp.  baking soda
         1/3           cup  BREAKSTONE'S FREE or KNUDSEN FREE Fat Free Sour Cream
      3               cups  mixed fresh blueberries and raspberries -- divided
      1 1/2           cups  thawed COOL WHIP FREE Whipped Topping

     

    PREHEAT oven to 350°F. Beat cream cheese spread and 1/2 cup of the sugar in large bowl with electric mixer on medium speed until well blended. Add egg whites and lemon peel; mix well. Mix 1 cup of the flour and baking soda. Add to cream cheese mixture alternately with sour cream, beating well after each addition. (Do not over mix.) 
    SPRAY a 9-inch springform pan with cooking spray; spread cream cheese mixture onto bottom and 1 inch up side of pan. Toss 2 cups of the berries with remaining 2 Tbsp. sugar and remaining 2 tsp. flour; spoon over cream cheese mixture in pan to within 1/2 inch of edge. 
    BAKE 40 to 45 min. or until toothpick inserted in center comes out clean. Cool 10 min. before removing rim of pan. Top with the remaining 1 cup berries. Top each serving with 2 Tbsp. of the whipped topping. 
     


    Source:
      "www.kraftfoods.com"

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    Jolene--  http://jolenesrecipejournal.blogspot.com/


    "Find something you are passionate about and keep tremendously interested in it" -- Julia Child

     

  • Re: Recipes using fresh raspberries

                         
    * Exported from MasterCook *

                                Blueberry Sherbet

     

      Amount  Measure       Ingredient -- Preparation Method
    --------  ------------  --------------------------------
      3               cups  frozen blueberries -- thawed (used raspberries)
         1/2           cup  granulated sugar
      1         tablespoon  fresh lime juice
      1           envelope  unflavored gelatin
      2               cups  low-fat buttermilk -- (used fat free)

     

    In large saucepan, combine blueberries, sugar and juice; sprinkle with gelatin. Let stand 2 minutes. Simmer over medium-low heat, stirring constantly, about 3 minutes, until sugar and gelatin are completely dissolved. Remove from heat; stir in buttermilk.Pour berry mixture into a 2 1/2-quart freezer-safe container with tight-fitting cover; place in freezer, covered, 4–6 hours, until mixture resembles set gelatin.

     

    In food processor, in 2 separate batches, purée set berry mixture; return to same container. Freeze, covered, overnight.To serve, let stand at room temperature 5 minutes; evenly spoon into 8 dessert dishes.

     

    EACH SERVING PROVIDES: 1/4 Milk, 1/2 Fruit, 45 Optional Calories

    PER SERVING: 114 Calories, 3 g Protein, 1 g Fat, 23 g Carbohydrate, 69 mg Sodium, 4 mg Cholesterol, 1 g Dietary Fiber; 2 points

     

    Source:
      "The Weight Watchers Complete Cookbook & Program Basics"

     

    NOTES : next time cut back lime juice a little

     

    Nutr. Assoc. : 0 0 0 0 0

     

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    Jolene--  http://jolenesrecipejournal.blogspot.com/


    "Find something you are passionate about and keep tremendously interested in it" -- Julia Child

     

  • Re: Recipes using fresh raspberries

     

     Rich but a yummy treat from cooking for 2 back in 2006

    Raspberry Fool

     

    A close rendition to the classic English recipe, this light and airy, berry dessert comes from Margaret Minnich of Columbus, Ohio.

    SERVINGS: 2

    CATEGORY: Low Fat

    METHOD:

    TIME: Prep: 15 min. + chilling

    Ingredients:

    • 1 cup fresh raspberries
    • 2 to 3 tablespoons confectioners' sugar, divided
    • 1/2 teaspoon lime juice
    • 2/3 cup heavy whipping cream

    Directions:

    In a small bowl, mash the raspberries; stir in 1-2 tablespoons confectioners' sugar and lime juice. Cover and refrigerate until chilled.
        In a small bowl, beat cream until it begins to thicken. Add remaining sugar; beat until stiff peaks form. Fold into raspberry mixture. Spoon into dessert dishes. Yield: 2 servings.


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  • Re: Recipes using fresh raspberries

     Bump!

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