What should I make with my raspberries?

[Tina_B]

I just bought 1/2 a flat of raspberries and am looking for some yummy and creative suggestions. If you have a favourite recipe please share.raspberries

[KValley]

Hi Tina,

Here's a quick review I posted of a dessert from Cooking Light Complete- it was delicious and very easy:

From CL Complete

Raspberry Almond Crumb Cake: A trip to the farmer’s market Saturday resulted in a pint of perfectly ripe raspberries. I used some in this crumb cake and transported it to Seattle for my dad’s birthday. It was delicious and not at all heavy. A Late Harvest Riesling was the perfect accompaniment. I will definitely make this again next time I find just the right raspberries!

[funnybone]

Here's that recipe KValley mentioned. I was doing a search of CL and found it.


Raspberry-Almond Crumb Cake



A crumbly, fresh raspberry topping takes this cake to first place.



Ingredients
1 cup all-purpose flour
1/3 cup sugar
1/8 teaspoon salt
1/4 cup chilled stick margarine or butter, cut into small pieces
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/3 cup fat-free sour cream
2 tablespoons 1% low-fat milk
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 large egg
Cooking spray
3 ounces block-style fat-free cream cheese, softened
2 tablespoons sugar
1 large egg white
1/4 cup raspberry preserves
1/3 cup fresh raspberries
2 tablespoons sliced almonds


Directions
Estimated Total Time: 50 minutes

Preheat oven to 350º.

Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, 1/3 cup sugar, and salt in a bowl; cut in margarine with a pastry blender or 2 knives until mixture resembles coarse meal. Reserve 1/2 cup flour mixture for topping; set aside.

Combine remaining flour mixture, baking powder, and baking soda, and add sour cream, milk, extracts, and egg. Beat at medium speed of a mixer until blended. Spoon the batter into an 8-inch round cake pan coated with cooking spray.

Combine cream cheese, 2 tablespoons sugar, and egg white; beat at medium speed until blended. Spread evenly over batter; dot with preserves. Top with raspberries. Combine the reserved 1/2 cup flour mixture and almonds. Sprinkle crumb mixture over raspberries. Bake at 350º for 30 minutes or until cake springs back when touched lightly in center. Cool on a wire rack.

[djoygirl]

Tina,

The best suggestion I have is to eat them by themselves:D
I can't stand to put them in anything, b/c I think they're just too good! I would get busy eating and enjoy!

[Peeps]

I love this recipe. Not sure what issue it is from, I got it off the recipe search. (I omit the almonds and its still wonderful - tastes more like a dessert than a coffeecake.)

Raspberry-Almond Coffeecake

This recipe bursts with the sweet, tangy bite of fresh raspberries. Not too gooey and not too sweet, this is what a classic coffeecake should be.

Ingredients
1 cup fresh raspberries
3 tablespoons brown sugar
1 cup all-purpose flour
1/3 cup sugar
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
1/2 cup plain low-fat yogurt
2 tablespoons stick margarine, melted
1 teaspoon vanilla extract
1 large egg
Cooking spray
1 tablespoon sliced almonds
1/4 cup sifted powdered sugar
1 teaspoon skim milk
1/4 teaspoon vanilla extract

Directions
Prep Time: 15 minutes
Cooking Time: 40 minutes
Preheat oven to 350º.
Combine raspberries and brown sugar in a bowl. Set aside. Combine flour and next 4 ingredients (flour through salt) in a large bowl. Combine yogurt, margarine, 1 teaspoon vanilla, and egg in a small bowl; stir well. Add to flour mixture, stirring just until moist. Spoon two-thirds of batter into an 8-inch round cake pan coated with cooking spray; spread evenly. Top with raspberry mixture. Spoon remaining batter over raspberry mixture; top with almonds.
Bake at 350º for 40 minutes or until a wooden pick inserted in center comes out clean. Let cool 10 minutes on a wire rack. Combine powdered sugar, milk, and 1/4 teaspoon vanilla; stir well. Drizzle over cake. Serve warm or at room temperature.

[karen w]

I did a side by side bakeoff a week ago to compare the
RASPBERRY ALMOND COFFEECAKE with theRASPBERRY ALMOND CRUMB CAKE . They are both quite delicious. The coffeecake tasted better on the first day, but the crumbcake tasted better on day 2,3 etc...(improved with age??!!). They are both in CL Complete. How about eating as many as you can fresh, and baking both cakes...one to eat, one to freeze!! Enjoy!

Karen W.

[Tina_B]

Thanks for all the great suggestions.:) I think that I'll start out with the coffee cake tonight. I'm missing the creamcheese, so I'll buy some tomorrow and try the crumb cake then. You guys are great!

[Beth]

If you run out of ideas, a trip to my house would be greatly appreciated. I haven't seen decent raspberries this year. I miss them. :(

[JulieM]

OH, please! Put them over chocolate mousse! Mmmmmmmmmmm.;)

[Beth]

Julie can come too. I'll have the spoons ready! :D

[kwormann]

I have a recipe for a raspberry creme brulee if you want....let me know!:cool:

[Julia1Pin]

Kim-

Raspberry Creme Brulee? Please post.

[kwormann]

Please note this is a Creme Brulee recipe and the raspberry version is in the notes at the bottom. I havent made this yet so if anyone does, let me know how it was!


* Exported from MasterCook *

Creme Brulee

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Unsalted butter
9 large egg yolk
1/3 cup sugar -- plus 8 tablespoon
1 1/2 cups heavy cream
1 vanilla bean

Lightly buter 8 5-inch heatproof ramekins

Fill a large bowl with ice cubes. Set aside.

In a medium heatproof biwl, whisk together the egg yolks and 1/3 cup
sugar. Set aside.

In a heavy medium saucepan, combine the cream and the vanilla bean with
its scrapings. Bring just to a boil over low heat.

Place the bowl with the egg yolks over a pan of simmering water and
continue to whisk vigorously until the mixture becomes a very pale yellow
and flles hot to the touch. Remove the bowl from the heat and whisk in
the boiling cream. Transfer the bowl back over the saucepan, but do not
turn on the heat. WHisk the mixture ocasionally until it thickens, 5-10
minutes.

When the mixture thickens, place the bowl in the larger bowl filled with
ice cubes. WHisk occasionally until cool. Strain into a clean bowl.

SPoon the custard into the prepared ramekins and refrigerate, covered,
until firm, about 2 hours.

When ready to serve, sprinkle 1 T sugar evenly over the top of each
serving and caramelize with a propane torch or set under a broiler until
the sugar browns.

Cuisine:
"Level2"

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 2024 Calories; 178g Fat (78.2%
calories from fat); 32g Protein; 79g Carbohydrate; 0g Dietary Fiber;
2403mg Cholesterol; 199mg Sodium. Exchanges: 2 1/2 Lean Meat; 1 Non-Fat
Milk; 33 Fat; 4 1/2 Other Carbohydrates.

NOTES : Raspberry Creme Brulee

Using 2 cartons of fresh raspberries, place as many raspberries as
will ift side by side in the bottom of each ramekin. Proceed with
the Creme Brulle instructions.
Nutr. Assoc. : 0 0 0 0 0

[sneezles]

Here are some CL recipes:

CookWare(tm) from Cooking Light(r)

Chocolate Roulade With Raspberries

SOURCE: Cooking Light YEAR: April PAGE: 135

INGREDIENTS FOR 10 SERVINGS:
Cooking spray
2 tablespoons dry breadcrumbs
4 large egg yolks
3/4 cup sugar, divided
6 large egg whites (at room temperature)
1/8 teaspoon salt
1 teaspoon vanilla extract
1/2 cup Dutch process cocoa
2 tablespoons powdered sugar
2 cups frozen reduced-calorie whipped topping, thawed
10 teaspoons chocolate syrup
2-1/2 cups raspberries

INSTRUCTIONS:
1. Preheat oven to 375 degrees.

2. Coat a 15 x 10-inch jelly-roll pan with cooking spray; line bottom with wax
paper. Coat wax paper with cooking spray. Dust with breadcrumbs; set aside.

3. Beat egg yolks in a bowl at high speed of a mixer for 4 minutes. Gradually
add 1/4 cup sugar, beating until thick and pale (about 2 minutes). Beat egg
whites with clean beaters at high speed of a mixer until foamy; add salt.
Gradually add 1/2 cup sugar, 1 tablespoon at a time, beating until stiff peaks
form. Stir in vanilla. Gradually add cocoa; stir until well-blended. Gently
stir one-fourth of egg white mixture into egg yolk mixture; gently fold in
remaining egg white mixture.

4. Spoon batter into prepared pan, spreading evenly to sides of pan. Bake at
375 degrees for 15 minutes or until cake springs back when touched lightly in
center. Loosen cake from sides of pan; turn out onto a dishtowel dusted with
powdered sugar; carefully peel off wax paper. Let cake cool 1 minute. Starting
at narrow end, roll up cake and towel together. Place, seam side down, on a
wire rack; let cool completely (about 1 hour).

5. Unroll cake carefully; remove towel. Spread whipped topping over cake,
leaving a 1/2-inch margin around outside edges. Reroll cake; place, seam side
down, on a platter. Cover and chill 1 hour. Cut cake into slices. Drizzle
syrup on each of 10 plates. Place cake slice on top; serve with raspberries.
Yield: 10 servings (serving size: 1 [1-inch] slice, 1/4 cup raspberries, and 1
teaspoon syrup).

NUTRITIONAL INFORMATION:
CALORIES 181 (24% from fat); FAT 4.8g (sat 2.2g, mono 0.8g, poly 1g); PROTEIN
5.4g; CARB 29.5g; FIBER 1.9g; CHOL 87mg; IRON 1.3mg; SODIUM 91mg; CALC 36mg

CookWare(tm) from Cooking Light(r)

Meringue With Peaches and Blackberries

SOURCE: Cooking Light YEAR: May PAGE: 134

INGREDIENTS FOR 6 SERVINGS:
6 large egg whites (at room temperature)
1 cup sugar, divided
1/4 cup ground toasted pecans
6 cups sliced peeled peaches
3 cups raspberries
1/2 cup water
1 tablespoon lemon juice
2 cups blackberries

INSTRUCTIONS:
"At Maison Robert, we experiment a lot with meringues," Andree says. "Besides
their being French, they're very versatile and low in fat. If you don't have
peaches or blackberries, any seasonal fruit makes a fine substitution."

1. Preheat oven to 275 degrees.

2. Cover a baking sheet with parchment paper. Draw 6 (4-inch) circles on
paper. Turn paper over; secure with masking tape. Set aside.

3. Beat egg whites at high speed of a mixer until foamy. Gradually add 1/2 cup
sugar, 1 tablespoon at a time, beating until stiff peaks form. (Do not
underbeat.) Fold in pecans. Divide egg mixture evenly among 6 drawn circles;
using the back of a spoon, spread egg white mixture onto the circles.

4. Bake at 275 degrees for 2 hours or until dry. Turn oven off; let meringues
cool in closed oven at least 12 hours. Carefully remove meringues from paper;
set aside.

5. Combine peaches and 1/4 cup sugar; stir well. Let stand 30 minutes. Combine
1/4 cup sugar, raspberries, water, and lemon juice in a saucepan; bring to a
boil. Remove from heat. Place raspberry mixture in a blender; process until
smooth. Strain pureed mixture through a sieve, discarding seeds. Let cool.

6. Spoon 1/4 cup raspberry sauce onto each of 6 dessert plates, and top with
meringues. Arrange 2/3 cup peach mixture and 1/3 cup blackberries in each
meringue; serve immediately. Yield: 6 servings.

NUTRITIONAL INFORMATION:
CALORIES 307 (12% from fat); FAT 4g (sat 0.3g, mono 2.2g, poly 1.2g); PROTEIN
5.9g; CARB 66.9g; FIBER 11.1g; CHOL 0mg; IRON 0.9mg; SODIUM 53mg; CALC 42mg

CookWare(tm) from Cooking Light(r)

Summer Fruit With Sparkling Custard Sauce

SOURCE: Cooking Light YEAR: July PAGE: 65

INGREDIENTS FOR 6 SERVINGS:
1-1/4 cups 1% low-fat milk
1/2 cup sugar
1 tablespoon cornstarch
1 large egg, lightly beaten
1 teaspoon vanilla extract
3/4 cup brut champagne
1-1/2 cups fresh raspberries
3 medium nectarines, each cut into 8 wedges

INSTRUCTIONS:
Whisking the champagne into the custard sauce just before serving adds sparkle
to this dessert. Substitute blueberries and peaches for the raspberries and
nectarines, if desired.

1. Heat milk over medium-high heat in a heavy saucepan to 180 degrees or until
tiny bubbles form around edge (do not boil). Remove from heat.

2. Combine sugar and cornstarch in a medium heavy saucepan; add milk, stirring
with a whisk. Cook over medium heat 4 minutes or until thick, stirring
constantly.

3. Gradually add hot milk mixture to egg in a bowl, stirring constantly with a
whisk. Return milk mixture to pan. Cook over medium-low heat 6 minutes or
until thick, stirring constantly. Remove from heat. Pour into a bowl; stir in
vanilla. Cover surface with plastic wrap; chill.

4. Stir champagne into chilled custard, and serve with raspberries and
nectarines. Yield: 6 servings (serving size: 1/3 cup custard sauce, 1/4 cup
berries, and 4 nectarine slices).

NUTRITIONAL INFORMATION:
CALORIES 185 (10% from fat); FAT 2g (sat 0.7g, mono 0.7g, poly 0.4g); PROTEIN
3.8g; CARB 34.4g; FIBER 4.2g; CHOL 39mg; IRON 0.7mg; SODIUM 38mg; CALC 79mg

:D

[Mamasue]

Raspberry Gelato.......I made it this weekend. I took the recipe from Strawberry Buttermilk Gelato in the July issue and substituted with raspberries and fat free half and half. It came out delish! The next time though I might strain the puree free of seeds. :D

[Wienie]

Tina, the following is our all-time favorite Raspberry CL dessert. The chocolate and raspberries go together wonderfully and it makes a great presentation. Hope you're able to try it.

* Exported from MasterCook *

Chocolate Cream-Raspberry Tart

Recipe By :
Serving Size : 9 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup graham cracker crumbs
3 tablespoons reduced-calorie stick margarine
1 tablespoon sugar
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1 1/2 teaspoons unflavored gelatin
1 cup 1% low-fat milk -- divided
1/2 cup sugar
2 1/2 tablespoons cornstarch
2 tablespoons unsweetened cocoa
1/8 teaspoon salt
1/4 cup semisweet chocolate morsels
3/4 teaspoon vanilla extract
1/4 teaspoon almond extract
1 1/2 cups reduced-calorie frozen whipped topping -- thawed
3 cups fresh raspberries
1/4 cup red currant jelly -- melted

Combine first 5 ingredients, and stir well. Press mixture into bottom and up the sides of a 9-inch round removable-bottom tart pan. Bake at 350 degrees for 11 minutes; cool on a wire rack.

Combine gelatin and 1/4 cup milk in a bowl; set aside.

Combine 1/2 cup sugar and next 3 ingredients in a saucepan. Gradually add remaining 3/4 cup milk, stirring with a wire whisk. Bring to a boil over medium-low heat, and cook 1 minute, stirring constantly. Remove from heat; add chocolate morsels, stirring until chocolate melts. Stir in extracts.

Add chocolate mixture to gelatin mixture (in bowl), stirring until gelatin dissolves. Place bowl over a large ice-filled bowl, stir 10 minutes or until cool; remove from ice-filled bowl. Add whipped topping, stirring gently until well blended. Spoon evenly into tart shell.

Arrange raspberries on top of tart. Gently brush raspberries with melted jelly. Chill 2 hours before serving.

(serving size: 1 wedge)

Source:
"Cooking Light, May 1994, page 75"
Copyright:
"© Cooking Light"

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 334 Calories; 19g Fat (49.9% calories from fat); 3g Protein; 40g Carbohydrate; 4g Dietary Fiber; 45mg Cholesterol; 164mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 3 1/2 Fat; 1 1/2 Other Carbohydrates.


Nutr. Assoc. : 0 4098 0 0 0 0 0 0 0 0 0 4886 0 0 1617 0 766

[Kath2]

I make the Blueberry Crisp a la Mode from July '00 with 1/2 blueberries and 1/2 raspberries, and I think it tastes even better than the original. If you don't have the recipe handy, let me know and I'd be happy to post. :)

KathrynY

[KimKelly]

Oh my goodness I've just copied this whole post! They all look so delicious. Raspberries are my all time favorite - brings me back to my Grandma's in Minnesota when she put them up and served them just for me when I was a kid.

Anyway... I put them in everything. Smoothies, fruit salads, muffins, and on top of oatmeal, cereal or waffles. They are fabulous with maple syrup. I love them in the Steel Cut Oats.

Thanks to all for the wonderful recipes.
Kim

[Tina_B]

This is amazing, I have never seen such excitement over raspberries. Now I can't decide which ones to try, they all sound so wonderful. Thank you everyone for your great suggestions.