Raspberryyogurtfrappes Recipes

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RASPBERRY FILLED CREPES



Raspberry Filled Crepes image

Provided by Giada De Laurentiis

Categories     dessert

Time 30m

Yield 12 crepes

Number Of Ingredients 13

4 eggs
1 cup whole milk
1/2 cup all-purpose flour
1 tablespoon sugar
1/8 teaspoon fine sea salt
3 tablespoons unsalted butter, cut into 12 cubes
1 cup raspberry jam
1/2 teaspoon pure vanilla extract
1/2 cup heavy whipping cream
1 1/2 teaspoons powdered sugar
1 teaspoon vanilla extract
2 cups sugar
1 vanilla bean

Steps:

  • Fresh raspberries and vanilla sugar, recipe follows
  • For the crepes: Preheat the oven to 150 degrees F. Line a baking sheet with parchment paper.
  • In a blender, add the eggs, milk, flour, sugar, and salt. Blend until the mixture forms a smooth batter. Preheat a 10-inch nonstick crepe pan or skillet over medium-low heat. Add 1 cube of butter to the pan. When the butter has melted, add 1/4 cup of batter and quickly tilt the pan to form an even coating of batter on the bottom of the pan. Cook for 1 minute until set and slightly browned. Using a heat-resistant spatula, carefully loosen the sides and gently flip the crepe over. Cook for 1 minute. Repeat with the remaining butter and batter. In a small bowl, mix together the jam and vanilla extract. Using a 1-teaspoon measuring spoon, spoon 2 teaspoons of the jam mixture into the center of each crepe. Using the back of the spoon, spread the jam evenly over the crepes leaving a 1/2-inch border. Starting at the nearest edge, roll the crepes into tube shapes. Arrange the crepes on the prepared baking sheet and place in a warm oven, for up to 20 minutes, until ready to serve.
  • For the whipped cream: In a large mixing bowl, beat the heavy cream until it forms soft peaks. Add the powdered sugar and vanilla. Continue to beat until the cream holds stiff peaks.
  • Transfer the crepes to a serving platter and sprinkle with vanilla sugar. Serve with whipped cream and fresh raspberries.
  • Vanilla Sugar:
  • Add the sugar to the bowl of a food processor. Using a paring knife, slice the vanilla bean in half, lengthwise, and scrape out the seeds. Add the vanilla seeds to the sugar. Pulse 10 to 15 times until the vanilla and sugar are combined. Cut the empty vanilla pod into 1-inch pieces and add to a glass mason jar. Add the vanilla sugar to the jar and seal. Shake the jar before using.
  • Yield: 2 cups

RASPBERRY CRUMBLE BARS



Raspberry Crumble Bars image

Provided by Anne Thornton, Host of Dessert First

Categories     dessert

Time 1h30m

Yield 12 servings

Number Of Ingredients 11

2 sticks butter, softened, plus more for the pan
2 1/4 cups all-purpose flour
1/2 cup granulated sugar
1/2 cup light brown sugar
1 cup rolled oats
1/4 teaspoon fine sea salt
1 egg, beaten
1 cup Raspberry Preserves, recipe follows
1 quart raspberries
1 tablespoon lemon juice
1 3/4 cup sugar

Steps:

  • Preheat the oven to 350 degrees F. Butter an 8-inch square baking pan.
  • Add the flour, both sugars, oats and salt to a bowl in your stand mixer. Add in the butter and egg and beat at low speed. Stop the machine and scrape the bowl down a couple of times. Keep processing until the mixture resembles coarse crumbs. Keep 2 cups crumb mixture aside.
  • Press the remaining crumb mixture on the bottom the prepared pan. Spread the Raspberry Preserves over top, leaving 1/2-inch border. Crumble the rest of the oat mixture over the preserves.
  • Bake until lightly browned, 40 to 50 minutes. Cool completely before cutting into bars.
  • Put your raspberries and 1/4 cup water in a saucepan over medium heat. Once it's at a simmer, partially cover and cook 8 to 10 minutes. Pass the berry mixture through a food mill and measure the liquid that remains. You need 3 1/2 cups. Add more water if there isn't enough.
  • Put the berry liquid into a new saucepan over medium heat and bring to a simmer again. Once it simmers, start adding your sugar in 1/2 cup increments. Give it a stir to incorporate and bring it back to a simmer before adding of the next 1/2 cup sugar. Once the last 1/2 cup is added, bring the liquid to 216 to 218 degrees F on a candy thermometer. Stir constantly.
  • Let this cool to room temperature prior to using. If not using right away, refrigerate for up to 1 week. Yield: 2 cups.

JACKIE'S OLD-FASHIONED RASPBERRY CRISP



Jackie's Old-Fashioned Raspberry Crisp image

From my mother's collection of favorite recipes comes a delicious raspberry crisp, akin to the Dutch apple pie baking style. Serve with whipped cream.

Provided by David Boland

Categories     Desserts     Fruit Dessert Recipes     Raspberry Dessert Recipes

Time 55m

Yield 8

Number Of Ingredients 9

4 cups fresh raspberries, divided
¼ cup water, or as needed
¾ cup white sugar
2 tablespoons cornstarch
1 ¾ cups quick-cooking oats
1 cup all-purpose flour
1 cup packed brown sugar
½ teaspoon baking soda
½ cup butter, softened

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch baking dish.
  • Crush 1 cup raspberries with a fork. Place crushed berries in a 1-cup liquid measuring cup and add enough water to bring back to 1 full cup.
  • Combine sugar and cornstarch in a saucepan. Stir in raspberry-water mixture and bring to a boil. Cook, stirring occasionally, until thick, about 2 minutes. Reduce heat to a simmer. Stir in remaining 3 cups raspberries; remove from heat and allow to cool.
  • Meanwhile, combine oats, flour, brown sugar, and baking soda in a bowl. Cut in butter with 2 knives or a pastry blender until the mixture resembles coarse crumbs.
  • Press 1/2 of the crumb mixture into the bottom of the prepared baking dish. Spread the raspberry mixture on top and sprinkle with the remaining crumb mixture.
  • Bake in the preheated oven until the top is golden brown, 25 to 30 minutes.

Nutrition Facts : Calories 440.6 calories, Carbohydrate 78.6 g, Cholesterol 30.5 mg, Fat 13.2 g, Fiber 6.4 g, Protein 4.7 g, SaturatedFat 7.5 g, Sodium 169.9 mg, Sugar 48.6 g

RASPBERRY YOGURT FRAPPES



Raspberry Yogurt Frappes image

In New England, a frappe is first cousin to the milk shake, but usually lighter and frothier. Other fruits such as strawberries, peaches, nectarines, or bananas work equally well, with the sweetness adjusted according to the fruit. This is super good and came from "Parties! Menus for Easy Good Times" cookbook.

Provided by ForeverMama

Categories     Shakes

Time 15m

Yield 11-12 cujps, 11-16 serving(s)

Number Of Ingredients 5

3 cups raspberries (fresh or frozen unsweetened, or lightly sweetened)
3 cups cold plain yogurt or 3 cups vanilla yogurt
5 -6 tablespoons honey, depending upon sweetness of berries
2 1/4 cups cold milk
1/2 cup fresh raspberry (whole, and or or a few mint sprigs for garnish)

Steps:

  • Puree the berries in a food processor or blender. Add the yogurt and honey and puree about 30 seconds, until smooth and thickened. With the motor running, add the milk and process for 30 to 40 seconds, until thick and frothy, much like a milkshake.
  • Serve immediately, poured into stemmed glasses and garnished with a few whole berries or mint sprigs. (Mixture can be put together up to 4 hours ahead and refrigerated. Process again just before serving to regain the frothy texture).
  • Note: Depending upon the size of your food processor or blender, this frappe may need to be made in batches.

FRESH RASPBERRY YOGURT BUNDT CAKE RECIPE



Fresh Raspberry Yogurt Bundt Cake Recipe image

If you are looking for a delightful spring dessert, this fresh raspberry yogurt bundt cake recipe is just what you need! It has the wonderful tartness of the lemon and raspberry mixed with a creamy yogurt cake base.

Provided by Camille Beckstrand

Categories     Dessert

Time 1h10m

Number Of Ingredients 15

2¼ cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
zest if 1 lemon
1 cup butter (softened)
1 cup sugar
3 eggs
2 Tablespoons lemon juice
6 ounces plain greek yogurt (1 container, I used Chobani)
2 cups fresh raspberries
3 Tablespoons flour
4 ounces cream cheese ((½ an 8 ounce package), softened)
¼ cup seedless raspberry jam (or preserves)
1 cup powdered sugar
3 Tablespoons milk

Steps:

  • Preheat oven to 325 degrees. Grease and flour a bundt pan and set aside.
  • In a large bowl, mix together 2 1/4 cups flour, baking soda, salt and zest from lemon.
  • In a separate bowl, cream together butter and sugar until light and fluffy. Mix in eggs and lemon juice. Add to flour mixture, then mix in yogurt.
  • In a small bowl, toss fresh raspberries and flour together. Carefully fold them into the cake batter. Pour batter into the bundt pan and bake for 50-60 minutes (or until a toothpick stuck in the middle comes out clean - mine took about 55 minutes).
  • Allow cake to cool in the pan for about 15 minutes and turn out onto a large plate (don't try to do it any earlier- it will fall apart! I wish I wasn't speaking from experience . . . ha ha!). Let cake cool completely, then drizzle with frosting.

Nutrition Facts : Calories 410 kcal, Carbohydrate 55 g, Protein 7 g, Fat 19 g, SaturatedFat 11 g, TransFat 1 g, Cholesterol 88 mg, Sodium 348 mg, Fiber 2 g, Sugar 32 g, ServingSize 1 serving

RASPBERRY FLUFF



Raspberry Fluff image

I was making this while on WW. I do not know where the original recipe came from. The original recipe was made as below with raspberry yogurt and raspberry jello. We have changed up the flavors over time....I've made this using lemon jello and lemon yogurt, lime jello and lime yogurt, cherry jello and vanilla yogurt and the very latest is orange jello and vanilla yogurt! All are delish!

Provided by Sky Hostess

Categories     Gelatin

Time 20m

Yield 6 serving(s)

Number Of Ingredients 4

1 (1/3 ounce) box sugar-free raspberry gelatin
1 cup boiling water
2 (6 ounce) containers raspberry low-fat yogurt
1 (8 ounce) container fat-free cool whip

Steps:

  • In a large bowl mix 1 cup boiling water with raspberry jello. Mix until jello is completely dissolved.
  • Add yogurt and mix well.
  • Add cool whip and mix well.
  • Pour or spoon into dessert cups.
  • Chill until set.

RASPBERRY YOGURT PASTRIES



Raspberry Yogurt Pastries image

This is a quick and tasty dessert to top off any meal. Better yet, three basic ingredients are all you need to whip it up! -Vickie Vermillion, Carrollton, Texas

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 2 servings.

Number Of Ingredients 3

1 tube (4 ounces) refrigerated crescent rolls
3/4 cup raspberry yogurt
2/3 cup fresh raspberries

Steps:

  • On a baking sheet coated with cooking spray, separate crescent dough into two rectangles; seal perforations. Bake at 375° for 6-8 minutes or until golden brown. Cool on a wire rack. Spread yogurt on each pastry; top with raspberries. Serve immediately.

Nutrition Facts : Calories 327 calories, Fat 13g fat (4g saturated fat), Cholesterol 4mg cholesterol, Sodium 491mg sodium, Carbohydrate 43g carbohydrate (22g sugars, Fiber 3g fiber), Protein 8g protein.

RASPBERRY YOGURT MUFFINS RECIPE



Raspberry Yogurt Muffins Recipe image

Provided by Six Sisters Stuff

Yield 12

Number Of Ingredients 9

1 1/2 cups flour
1/3 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg
1/3 cup canola oil
2/3 cup raspberry Greek yogurt
1 cup fresh raspberries (frozen works too)

Steps:

  • Preheat oven to 350 degrees.
  • Spray muffin tins with non-stick cooking spray, or line with cupcake liners.
  • Mix dry ingredients together in a bowl.
  • In a separate bowl, mix together oil, yogurt, and egg, until combined.
  • Slowly add wet ingredients to dry ingredients and mix until blended. Do not over mix or your muffins will not be very fluffy.
  • Fold in raspberries
  • Scoop into muffin tins, dividing batter evenly in muffin tin. About 1/4-1/3 cup of batter
  • Bake for about 20 minutes, or until the tops of the muffins begin to golden.

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