Raspberry Lemon Smoothie Recipes

LEMON RASPBERRY SMOOTHIES

Lemon Raspberry Smoothies image

Summers get pretty hot here in Arizona, so we're always looking for a cool treat while hanging out around the pool. My love of raspberry lemonade inspired me to create this recipe.-Linda Nelson, Phoenix, Arizona

Provided by Taste of Home

Time 5m

Yield 4 servings.

Number Of Ingredients 3

Ingredients

2 cups frozen unsweetened raspberries
2 cups lemonade
1 cup raspberry yogurt

Steps:

Place half of the raspberries, lemonade and yogurt in a blender; cover and process until blended. Pour into chilled glasses; repeat with remaining ingredients. Serve immediately.

Nutrition Facts : Calories 144 calories, Fat 1g fat (0 saturated fat), Cholesterol 3mg cholesterol, Sodium 41mg sodium, Carbohydrate 31g carbohydrate (27g sugars, Fiber 2g fiber), Protein 3g protein.

RASPBERRY-LEMON BARS

Raspberry-Lemon Bars image

My raspberry-lemon bars are perfect for summer and easy to make. I start with a shortbread crust, then double the lemon filling that you'll find in most recipes, adding lemon oil and zest for extra flavor. Then let them cool, dust with powdered sugar, and top with fresh summer raspberries. Also good served with fresh whipped cream or vanilla ice cream.

Provided by Today's Home Kitchen

Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes

Time 1h10m

Yield 6

Number Of Ingredients 12

Ingredients

1 cup all-purpose flour
½ cup unsalted butter, melted
⅓ cup powdered sugar
4 large eggs
¾ cup white sugar
6 tablespoons fresh lemon juice
2 teaspoons freshly grated lemon zest
½ teaspoon pure lemon extract
4 tablespoons all-purpose flour
¾ teaspoon baking powder
1 tablespoon powdered sugar, or as needed
1 ½ cups fresh raspberries

Steps:

Preheat the oven to 350 degrees F (175 degrees C).
Combine flour, melted butter, and powdered sugar in a bowl and stir to combine. Pat the dough into the bottom of an 8x8-inch square baking pan using your fingers. Prick the crust all over with a fork to keep it from rising in the oven.
Bake in the preheated oven until crust just starts to brown, 10 to 12 minutes. Remove from the oven and let cool.
Combine eggs, white sugar, lemon juice, lemon zest, and lemon extract in a mixing bowl. Beat until the sugar is dissolved and the mixture is smooth. Whisk flour and baking powder together in a separate bowl, then add to the lemon mixture. Continue to beat until the lemon filling is smooth, about 2 minutes.
Pour the lemon filling on top of the pre-baked pastry crust.
Bake in the preheated oven until the filling is set, 23 to 25 minutes. Remove from the oven and let cool to room temperature, 20 to 30 minutes.
Cut into 6 bars, then dust with powdered sugar. Top each bar with fresh raspberries.

Nutrition Facts : Calories 427 calories, Carbohydrate 58.4 g, Cholesterol 164.7 mg, Fat 19.1 g, Fiber 2.9 g, Protein 7.4 g, SaturatedFat 10.8 g, Sodium 110.5 mg, Sugar 35.2 g

RASPBERRY LEMONADE SMOOTHIE

Raspberry Lemonade Smoothie image

Tart and refreshing - the perfect simple summer smoothie!

Provided by Kare for Kitchen Treaty

Time 5m

Number Of Ingredients 5

Ingredients

1/2 cup fresh or frozen raspberries
1 medium banana
2 tablespoons freshly squeezed lemon juice
1/3 - 1/2 cup unsweetened almond milk (or milk of your choice)
1 cup ice cubes

Steps:

Blend all ingredients together, adding more milk if you prefer a thinner smoothie. Pour into a glass and serve.

RASPBERRY LEMONADE SMOOTHIES

Raspberry Lemonade Smoothies image

Turn creamy yogurt into a delicious drink with raspberry lemonade and fresh fruit.

Provided by Betty Crocker Kitchens

Categories Beverage

Time 10m

Yield 4

Number Of Ingredients 4

Ingredients

1 cup refrigerated raspberry lemonade (from 64-oz container)
2 ripe bananas, thickly sliced
1 1/2 cups fresh raspberries
2 containers (6 oz each) Yoplait® Original red raspberry yogurt

Steps:

In blender or food processor, place all ingredients.
Cover and blend on high speed about 1 minute or until smooth and creamy.

Nutrition Facts : Calories 180, Carbohydrate 42 g, Cholesterol 0 mg, Fiber 5 g, Protein 5 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 50 mg, Sugar 31 g, TransFat 0 g