SUNNY'S CHOCOLATE RASPBERRY PUDDING PARFAIT
Steps:
- Layer some coconut flakes and 3 or 4 raspberries in each of two parfait glasses. Layer 1/4 cup chocolate pudding in each glass, then add 1 tablespoon raspberry jam to each. Top with more coconut and more berries. Add the remaining chocolate pudding, then the raspberry jam, and more coconut. Garnish with a sprinkle of cinnamon sugar and serve.
RASPBERRY BREAD PUDDING
Brown sugar, cinnamon and nutmeg spice up this heartwarming dessert.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 55m
Yield 6
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. Spray square baking dish, 8x8x2 inches, with cooking spray.
- Mix all ingredients; let stand 15 minutes. Spread mixture in baking dish.
- Place baking dish in rectangular pan, 13x9x2 inches, on oven rack. Pour boiling water into pan until 1 inch deep. Bake 25 to 30 minutes or until golden brown.
Nutrition Facts : Calories 165, Carbohydrate 34 g, Cholesterol 5 mg, Fiber 3 g, Protein 8 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 210 mg
LEMON & RASPBERRY DOUGHNUT PUDDING
Expect requests for second helpings of this decadent dessert! Bake raspberry doughnuts with fresh custard, lemon curd and raspberries
Provided by Esther Clark
Categories Dessert
Time 25m
Yield Serves 8-10
Number Of Ingredients 6
Steps:
- Heat the oven to 200C/180C fan/gas 6 and butter a 20 x 20cm baking dish. Quarter the raspberry jam doughnuts and arrange in overlapping layers in the prepared dish. Scatter over 100g raspberries.
- Heat the custard with the milk until steaming, then whisk through the lemon curd. Pour the lemon custard over the doughnuts, then leave to soak for 30 mins, ensuring some of the doughnuts stick out so they'll crisp up when baked.
- Scatter over another 50g raspberries and bake for 35-40 mins, or until golden brown and just set.
Nutrition Facts : Calories 314 calories, Fat 12 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 27 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.7 milligram of sodium
RASPBERRY SUMMER PUDDING (ENGLISH STYLE)
For best results, you will need to make this divine dessert the day before you plan to serve it.
Provided by CRAZYCRASH
Categories World Cuisine Recipes European UK and Ireland English
Time 8h30m
Yield 3
Number Of Ingredients 5
Steps:
- In a saucepan over medium heat, combine the sugar, water, and raspberries. Cook, stirring carefully so as not to damage the berries, until the mixture is hot, and the sugar is dissolved. Set aside to cool slightly.
- Line a 1 quart bowl with 5 slices of bread. Pour the raspberry mixture over the bread, and place the last slice of bread on top. Cover the bowl loosely with plastic wrap. Place a weight on top of the bowl (canned goods work well), and refrigerate overnight.
- The next day, remove plastic wrap, and invert onto a plate. Serve chilled, with whipped cream on the side.
Nutrition Facts : Calories 631.7 calories, Carbohydrate 142 g, Cholesterol 15.2 mg, Fat 6.8 g, Fiber 9.6 g, Protein 5.6 g, SaturatedFat 3.1 g, Sodium 366.6 mg, Sugar 109.5 g
RASPBERRY PUDDING
Always looking for ways to use our frozen berries, this one turned out great. from Canadian living mag.
Provided by Derf2440
Categories Dessert
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Drain raspberries, reserving juice in liquid measure; add enough water to make 1 cup, set aside.
- In greased 8 inch square metal cake pan, toss raspberries with 1/4 cup sugar; set raspberry mixture aside.
- Cake topping: In a large bowl, beat butter with sugar until light and fluffy.
- Beat in eggs, 1 at a time, then vanilla.
- In separate bowl, whisk together flour, baking powder and salt.
- Add to butter mixture alternately with milk, making 3 additions of flour mixture and 2 of milk.
- Scrape evenly over raspberries, smoothing top,set aside.
- In a small saucepan, bring reserved raspberry juice and remaining 1/4 cup sugar to boil; pour over batter.
- Bake in centre of 350 F degree oven until bubblely at edges and cake is firm to the touch, about 50 minutes.
- Let cool slightly before serving.
- Make ahead = store at room temp for up to 8 hours; reheat if desired.
- I use becel margarine instead of butter and Splenda instead of sugar, comes out nice and light.
RASPBERRY PUDDING
This is similar to an upside cake. Not only does it look great but taste great. I am posting the recipe as it appeared in the Style at Home magazine, but 1 cup of raspberry juice was to much for my cake pan. I only used 2/3 cup. I also placed a sheet of foil under the cake pan to catch any raspberry juice that might spill over. I am glad I did. The recipe originated from a restaurant in Quebec City. Serve this with vanilla ice cream.
Provided by heather in Ont
Categories Dessert
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Drain raspberries, reserving the juice;add enough water to juice to make 1 cup. Set aside.
- In greased 8 inch square metal cake pan, toss raspberries with 1/4 cup of the sugar. Set aside.
- Cake Topping:
- In large bowl, beat butter with sugar until light and fluffy.
- Beat in eggs 1 at a time.
- Beat in vanilla.
- In separate bowl, whisk together flour, baking powder and salt.
- Add to to butter mixture alternately with milk, making 3 additions of flour mixture and 2 of milk.
- Scrape evenly over raspberries, smoothing top;Set aside.
- In small saucepan, bring reserved raspberry juice and remaining sugar to boil; pour over batter.
- Bake in center of 350F oven until edges are bubbly and cake is frim to touch about 50 minutes. Let cool slightly before serving. (Make ahead;Store at room temperature fo up to 8 hours; reheat if desired.).
RASPBERRY PUDDING
Provided by Barbara Kafka
Categories dessert
Time 2h15m
Yield Two and a half cups
Number Of Ingredients 6
Steps:
- Combine the milk and cornstarch in a small bowl, making sure there are no lumps. Stir in the cream and sugar and pour the mixture into a 2 1/2-quart souffle dish. Cover tightly with microwave plastic wrap. Cook at 100 percent power in a 650- to 700-watt microwave oven for 4 minutes. Prick the plastic to release steam.
- Remove from oven. Scrape into a food processor and add raspberries, discarding syrup. Puree until very smooth. Divide among ramekins or transfer to a serving bowl and refrigerate for 2 hours or until chilled.
Nutrition Facts : @context http, Calories 222, UnsaturatedFat 5 grams, Carbohydrate 20 grams, Fat 16 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 10 grams, Sodium 25 milligrams, Sugar 13 grams
RASPBERRY RICE PUDDING
Steps:
- Gently cook rice in milk and water. Place some rice and some raspberries in custard dishes.
- In large saucepan heat cream, half and half and vanilla beans until scalded. Meanwhile, whisk sugar into yolks well. Pour about 1/4 of the cream mixture into the yolks, whisk well. Pass custard through a chinois into individual custard dishes. Chill
RASPBERRY FLUFF JELLO SALAD RECIPE
Steps:
- Mix together pudding, Jell-o, water, and lemon juice in saucepan over medium heat until it boils.
- Once it comes to a full rolling boil, remove from heat and pour into large bowl.
- Cover with plastic wrap and refrigerate until mixture has thickened (about 3 hours).
- With an electric mixer, beat jello until creamy. Gently fold in Cool Whip.
- Then add in raspberries until completely mixed together.
- Stick back into the fridge and chill for about an hour before serving.
Nutrition Facts : Calories 167 kcal, Carbohydrate 36 g, Protein 3 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 6 mg, Sodium 165 mg, Fiber 2 g, Sugar 28 g, ServingSize 1 serving
CONDé NAST CAFETERIA'S RASPBERRY PUDDING
Provided by Jonathan Reynolds
Categories dessert, side dish
Time 1h
Yield 8 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees. Mix the raspberries with the jam and place in the bottom of a greased 9-inch round cake pan.
- Sift together the flour, baking powder and salt. Set aside.
- In the bowl of an electric mixer, cream the butter for 30 seconds. Gradually beat in the sugar. Beat on high 3 to 4 minutes, until light and fluffy. Set aside.
- In another bowl, beat the egg yolks, vanilla and lemon juice on high until they are thick and pale yellow. Beat into the butter, scraping the sides often. Stir in the flour mixture in 3 parts, alternating with the milk.
- Pour the batter over the berries. Bake until a toothpick inserted into the center comes out without batter on it, about 40 minutes. (Be careful not to overbake.) Serve warm, so that the center melts a bit when you cut the pudding.
Nutrition Facts : @context http, Calories 649, UnsaturatedFat 8 grams, Carbohydrate 104 grams, Fat 23 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 13 grams, Sodium 290 milligrams, Sugar 59 grams, TransFat 1 gram
RASPBERRY VANILLA PUDDING PARFAITS
I used to serve these simple yet impressive parfaits when we ran a motel and restaurant. Now I serve them to guests. You can substitute other seasonal fruit, like peaches or strawberries.-Ruth Andrewson, Leavenworth, Washington
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 6 servings.
Number Of Ingredients 4
Steps:
- In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in 1 cup whipped topping. Spoon a third of the pudding into six parfait glasses. , Set aside six raspberries for garnish; divide half of the remaining berries over pudding. Repeat layers. Top with remaining pudding and garnish with the reserved berries.
Nutrition Facts : Calories 158 calories, Fat 5g fat (4g saturated fat), Cholesterol 11mg cholesterol, Sodium 267mg sodium, Carbohydrate 25g carbohydrate (19g sugars, Fiber 1g fiber), Protein 3g protein.
WHIPPED RASPBERRY INSTANT PUDDING
This is a very quick and easy recipe the whole texture of the pudding comes from the way you have to whip it. Overall it takes about 20 to 25 minutes to complete.
Provided by July2014
Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes
Time 25m
Yield 2
Number Of Ingredients 2
Steps:
- Mash raspberries in a bowl using the back of a spoon until a jelly-like layer forms on top. Freeze for 5 minutes.
- Mix sugar into mashed raspberries, spooning the bottom layer of raspberries over the top and you stir. Repeat 5 or 6 times until fully incorporated; freeze for 15 minutes. Serve chilled.
Nutrition Facts : Calories 132.8 calories, Carbohydrate 33 g, Fat 0.7 g, Fiber 8.4 g, Protein 1.1 g, Sugar 24.6 g
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