Nimmersnummerraspberrycooler Recipes

SUMMER COOLERS

Summer Coolers image

Provided by Ree Drummond : Food Network

Categories dessert

Time 4h10m

Yield 8 servings

Number Of Ingredients 5

Ingredients

2 pounds watermelon, peeled, seeded and cubed
8 ounces strawberries, hulled
6 ounces raspberries
1/2 cup sugar
1/4 cup fresh lime juice (from about 2 limes)

Steps:

Add the watermelon, strawberries, raspberries, sugar and lime juice to a blender and blend to a fine puree. Divide the mixture among eight 8-ounce freezer-safe pots/containers with plastic lids. Freeze for 4 hours to rock solid, 3 hours if you want them a little slushy.

HOMEMADE CRANBERRY RASPBERRY WINE COOLER

Homemade Cranberry Raspberry Wine Cooler image

I love wine coolers as they aren't as strong as most wines. So I had some left over riesling wine and I decided to mix it with cranberry and raspberry juice. It is excellent in my humble opinion.

Provided by AcadiaTwo

Categories Beverages

Time 2m

Yield 3-4 serving(s)

Number Of Ingredients 4

Ingredients

1 cup riesling white wine
1/2 cup cranberry juice
1/2 cup raspberry juice
2 cups ice (crushed)

Steps:

Mix cranberry, raspberry and riesling wine together and pour in a tall highball glass over ice. Enjoy!

Nutrition Facts : Calories 87.8, Sodium 7.9, Carbohydrate 7.7, Sugar 5.8, Protein 0.1

RASPBERRY NAPOLEONS

Raspberry Napoleons image

You can vary your napoleons by using other berries and switching to chocolate pudding. We made this recipe with our Vanilla Pudding.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes

Time 3h30m

Number Of Ingredients 6

Ingredients

All-purpose flour, for rolling pastry
1 sheet (half a 17.25-ounce package) frozen puff pastry, thawed
1/2 recipe cooled Vanilla or Chocolate Pudding
1 container (6 ounces) fresh raspberries
Confectioners' sugar, for dusting
Raspberry sauce, for serving (optional)

Steps:

Preheat oven to 400 degrees. On a lightly floured surface, roll out puff pastry to a 10-by-15-inch rectangle. Transfer to a baking sheet lined with parchment paper.
Prick pastry all over with a fork. Cover completely with another sheet of parchment paper; weight with another baking sheet (same size or slightly smaller) to prevent pastry from puffing up unevenly. Bake, occasionally pressing top sheet down, until pastry is golden, 30 to 40 minutes. Remove top sheet and parchment, and let pastry cool.
Transfer pastry to a cutting board. With a serrated knife, carefully trim and discard edges; cut into 12 equal pieces.
Dividing evenly, put a large dollop of pudding (2 to 3 tablespoons) on 8 of the 12 pastry pieces; top with raspberries and a little more pudding.
Assemble napoleons on serving plates: For each napoleon, stack two pieces of pastry already topped with pudding and raspberries, then top with a plain piece. Dust lightly with confectioners' sugar.
Make Raspberry Sauce (optional): In a small bowl, stir together 1/4 cup raspberry jam and 1 tablespoon water; pass through a fine-mesh sieve. Thin with additional water if needed.
Garnish plate with Raspberry Sauce, if desired.

Nutrition Facts : Calories 249 g, Fat 11 g, Fiber 3 g, Protein 5 g

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