Raspberry Supreme Recipes

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CONTEST-WINNING RASPBERRY CREAM PIE



Contest-Winning Raspberry Cream Pie image

This recipe is delicious with either fresh-picked or frozen raspberries. That means you can make it year-round. One bite of raspberry pie will instantly turn winter to summer. -Julie Price, Nashville, Tennessee

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 8 servings.

Number Of Ingredients 14

1-1/2 cups crushed vanilla wafers (about 45 wafers)
1/3 cup chopped pecans
1/4 cup butter, melted
FILLING:
1 package (8 ounces) cream cheese, softened
2/3 cup confectioners' sugar
2 tablespoons orange liqueur
1 teaspoon vanilla extract
1 cup heavy whipping cream, whipped
TOPPING:
1 cup sugar
3 tablespoons cornstarch
3 tablespoons water
2-1/2 cups fresh or frozen raspberries, divided

Steps:

  • Combine the wafer crumbs, pecans and butter. Press onto the bottom and up the sides of a greased 9-in. pie plate., In a large bowl, beat the cream cheese, confectioners' sugar, liqueur and vanilla until light and fluffy. Fold in whipped cream. Spread into crust. Chill until serving., In a small saucepan, combine sugar and cornstarch; stir in water and 1-1/2 cups raspberries. Bring to a boil; cook and stir for 2 minutes or until thickened. Transfer to a bowl; refrigerate until chilled., Spread topping over filling. Garnish with remaining berries.

Nutrition Facts : Calories 507 calories, Fat 28g fat (14g saturated fat), Cholesterol 70mg cholesterol, Sodium 196mg sodium, Carbohydrate 61g carbohydrate (46g sugars, Fiber 4g fiber), Protein 4g protein.

SUMMER FRESH RASPBERRY PIE



Summer Fresh Raspberry Pie image

This pie is best with the big, locally grown raspberries you pick yourself. In a pinch, you can make it with frozen.

Provided by cpchef

Categories     Desserts     Pies     Fruit Pie Recipes     Raspberry Pie Recipes

Time 1h30m

Yield 12

Number Of Ingredients 9

½ cup water
4 cups fresh raspberries, divided
2 tablespoons cornstarch
¼ cup cold water
½ cup white sugar
1 tablespoon lemon juice
1 (9 inch) baked pie crust
1 cup whipped cream for garnish
1 teaspoon lemon zest for garnish

Steps:

  • Heat 1 cup raspberries and 1/2 cup water in a saucepan over medium heat; cook and stir until raspberries soften, about 5 minutes. Strain raspberries into a bowl through a fine mesh sieve; discard seeds. Return mashed berries to the saucepan.
  • Stir cornstarch and 1/4 cup cold water in a bowl until dissolved and stir into mashed berries; add sugar.
  • Heat raspberry mixture over medium heat, stirring constantly, until thickened, about 5 minutes. Stir in lemon juice. Allow raspberry sauce to cool to room temperature.
  • Line the prepared pie crust with remaining 3 cups raspberries. Pour raspberry sauce over berries and chill until set. Serve garnished with whipped cream and lemon zest.

Nutrition Facts : Calories 146.5 calories, Carbohydrate 21.9 g, Cholesterol 3.8 mg, Fat 6.3 g, Fiber 3.4 g, Protein 1.5 g, SaturatedFat 1.9 g, Sodium 85 mg, Sugar 10.7 g

RASPBERRY SUPREME



Raspberry Supreme image

This recipe comes from the Oregon Fruit Products Co website www.oregonfruit.com. Preparation time does not include time needed for the crust or the filling to cool, nor does it include the time for the finished dish to chill.

Provided by Sydney Mike

Categories     Cheesecake

Time 30m

Yield 8-10 serving(s)

Number Of Ingredients 11

1/2 cup unsalted butter, room temperature
1/4 cup brown sugar, packed
1 cup all-purpose flour
1/2 cup walnuts, chopped
8 ounces light cream cheese
1 teaspoon pure vanilla extract
1/2 cup powdered sugar
0.5 (13 ounce) carton whipping cream
1 (15 ounce) can raspberries, drained, syrup reserved
2 tablespoons cornstarch
1 cup water (more or less)

Steps:

  • FOR THE CRUST ~ Preheat oven to 350 degrees F & set out an 8"x8" baking pan.
  • In a medium-size mixing bowl, blend the crust ingredients together, then spread this mixture into the 8" pan.
  • Bake for 15 to 20 minutes or until lightly golden, then remove from oven & set on a wire rack to cool.
  • FOR THE FILLING ~ In a medium mixing bowl, blend together the filling ingredients, then spread evenly over the cooled crust.
  • FOR THE TOPPING ~ Combine the reserved syrup with enough water to equal 1 cup.
  • In a sauce pan combine this syrup/water mixture & the cornstarch, cooking over medium heat & stirring constantly 2 to 3 minutes or until thickened.
  • Remove from heat & cool slightly, then add the raspberries & CAREFULLY stir to combine, before setting aside to cool.
  • When this mixture has cooled, pour it on top of the cheese filling before chilling completely in the refrigerator.

RASPBERRY SUPREME DESSERT



Raspberry Supreme Dessert image

Make and share this Raspberry Supreme Dessert recipe from Food.com.

Provided by MizzNezz

Categories     Dessert

Time 15m

Yield 12 serving(s)

Number Of Ingredients 9

3 cups graham cracker crumbs
1/4 cup sugar
1/2 cup butter, soft
8 ounces cream cheese, soft
3/4 cup sugar
8 ounces whipped topping, thawed
1 (6 ounce) package raspberry Jell-O gelatin
2 cups boiling water
2 (10 ounce) packages frozen unsweetened raspberries, unthawed

Steps:

  • Mix first 3 ingredients to make the crust.
  • Press into a 13x9 pan.
  • For filling--------.
  • Beat cream cheese and sugar until smooth.
  • Fold in whipped topping.
  • Spread over crust.
  • Dissolve Jello in boiling water.
  • Stir in frozen raspberries until Jello is about set.
  • Spread over cream cheese filling.
  • Chill.

RASPBERRY SUPREME PIE



Raspberry Supreme Pie image

Thicken raspberries, water, tapioca, and cornstarch in a pan on stove, stirring often. Cool. Meanwhile, beat cream cheese and powdered sugar with an electric

Provided by Rose De Groot, owner

Time 20m

Yield 8-12

Number Of Ingredients 9

4 cup fresh or frozen raspberries
½ cup water
2 heaping Tbsp tapioca
2 heaping Tbsp cornstarch
8 oz cream cheese
1 cup powdered sugar
1½ cup Cool Whip, plus more for garnish
1 pre-baked 9-inch pie crust
Finely chopped walnuts

Steps:

  • Thicken raspberries, water, tapioca, and cornstarch in a pan on stove, stirring often. Cool. Meanwhile, beat cream cheese and powdered sugar with an electric mixer until fluffy. Fold in approximately 1½ cups Cool Whip. Pour mixture into pie crust. Layer raspberry mixture over cream-cheese mixture. Top with Cool Whip & finely chopped walnuts.

Nutrition Facts :

PORK TENDERLOIN WITH RASPBERRY SAUCE SUPREME



Pork Tenderloin with Raspberry Sauce Supreme image

For a sweet main dish, try this fruity pork tenderloin. The delicious flavor will delight your guests and family.-Bernice V. Janowski, Stevens Point, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 15m

Yield 4 servings.

Number Of Ingredients 12

1 pound pork tenderloin, trimmed and cut into 8 pieces
1/8 teaspoon cayenne pepper
2 tablespoons butter
2 kiwifruit, peeled, thinly sliced crosswise
RASPBERRY SAUCE:
6 tablespoons red raspberry preserves
2 tablespoons red wine vinegar
1 tablespoon ketchup
1/2 teaspoon prepared horseradish
1/2 teaspoon soy sauce
1 clove garlic, minced
Fresh raspberries, optional

Steps:

  • Press each tenderloin slice to 1-in. thickness; lightly sprinkle both sides of each slice with cayenne pepper. Heat butter in large heavy skillet over a medium-high heat. Add tenderloin slices; cook 3 to 4 minutes on each side. , Meanwhile, combine all sauce ingredients in small saucepan; simmer over low heat about 3 minutes., stirring occasionally. Keep warm. , Place cooked tenderloin slices on warm serving plate; spoon on sauce and top each tenderloin with kiwi slice. Serve with remaining kiwi slices and fresh raspberries if desired.

Nutrition Facts :

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