Raspberry Sunshine Recipes
RASPBERRY SAUCE
Steps:
- Place the package of raspberries, the granulated sugar, and 1/4 cup water in a small saucepan. Bring to a boil, lower the heat, and simmer for 4 minutes. Pour the cooked raspberries, the jam, and Framboise into the bowl of a food processor fitted with the steel blade and process until smooth. Chill.
CHOCOLATE RASPBERRY BRAN MUFFINS
These Chocolate Raspberry Bran Muffins pack in a surprising amount of fiber and nutrition, but taste delicious enough to be dessert!
Provided by Amy Roskelley
Categories Breakfast
Time 40m
Number Of Ingredients 12
Steps:
- Heat oven to 375° F. Place muffin liners in muffin pan or grease muffin tin well.
- Place bran cereal in a blender or food processor and coarsely crush.
- Add crushed cereal to a medium bowl and stir in buttermilk; let stand 5 minutes.
- Add oil, eggs, and vanilla into cereal; whisk to combine. Add flours, sugar, cocoa, baking soda, and salt; stir just until moistened.
- Gently fold in raspberries (do not thaw).
- Divide batter evenly among muffin cups.
- Bake 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean.
- Immediately remove muffins from pan and allow to cool on a wire rack before serving.
Nutrition Facts : Calories 174 kcal, Carbohydrate 31 g, Protein 5 g, Fat 7 g, SaturatedFat 1 g, Cholesterol 32 mg, Sodium 365 mg, Fiber 7 g, Sugar 13 g, ServingSize 1 serving
RASPBERRY-HONEY SHMEAR
Nothing is better on a bagel that a thick layer of this fruity shmear. I like mine a bit chunky so that you get random bursts of tangy raspberry flavor mixed in with the cream cheese and sweet honey. If you prefer it smoother, place all ingredients into a mini food chopper or processor and blend until desired consistency. If you like things a little sweeter, add another tablespoon of honey.
Provided by France C
Time 6m
Yield 8
Number Of Ingredients 3
Steps:
- Place cream cheese in a bowl and microwave at 30% power in 10 second intervals until slightly soft but not warm, approximately 20 to 30 seconds.
- Place raspberries and honey over top and lightly mash raspberries with a fork. Stir mixture until evenly combined.
Nutrition Facts : Calories 118.8 calories, Carbohydrate 6.3 g, Cholesterol 30.8 mg, Fat 9.8 g, Fiber 0.7 g, Protein 2.2 g, SaturatedFat 6.2 g, Sodium 83.1 mg, Sugar 4.9 g
RASPBERRY SUNDAES
For a fast-to-fix finish, spoon this ruby-red raspberry sauce over individual dishes of vanilla ice cream for a simple yet special dessert.
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 1-1/2 cups sauce.
Number Of Ingredients 4
Steps:
- Drain raspberries, reserving juice; set berries aside. In a bowl, combine cornstarch and 2 tablespoons of juice until smooth. In a saucepan, bring the raspberries and remaining juice to a boil; stir in the cornstarch mixture. Cook for 1-2 minutes or until thickened. Remove from the heat; stir in almond extract. Cool. Serve over ice cream.
Nutrition Facts :
RASPBERRY SUNSHINE
A lovely light dessert to serve when fresh raspberries are available. To make it even more fruity, use lemon jello instead of the orange. Prep time includes all the chilling time.
Provided by Lennie
Categories Dessert
Time 5h
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Place orange jello into a large bowl and stir in boiling water; keep stirring for 2 minutes or until jello completely dissolves.
- Stir in cold orange juice.
- Refrigerate for 90 minutes or until thickened (if you drag a spoon through it, it will definitely leave an impression).
- Measure out 3/4 cup of the thickened gelatin into a medium bowl and set aside.
- Stir raspberries and oranges into remaining gelatin and then divide fruit mixture into 6 dessert dishes.
- Beat reserved gelatin with mixer (on high speed) until it is fluffy and has doubled in volume.
- Spoon this over the fruit mixture.
- Refrigerate for 3 hours or until firm.
- If you wish, you can do this in one serving bowl rather than in six individual dishes.
Nutrition Facts : Calories 105.5, Fat 0.3, Sodium 68.2, Carbohydrate 25.3, Fiber 1.7, Sugar 21.6, Protein 1.9
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