ISO: Raspberry recipes

[sneezles]

I bought raspberries for that cheesecake but it's such a long drive home (20 minutes if there's no tractor on the road) that by the time I pulled in the driveway there weren't enough raspberries left to make the recipe never mind any leftovers. My kids and DH have probably never eaten a raspberry because even when we lived in Houston they rarely made it home!

[tovie]

Here's a link for some choc oatmeal raspberry cookies. They're not light, but they're absolutely fabulous (g)

I just used choc chips, melted and chopped, for all the choc in the recipe. And I used all choc covered raisins...
http://www.betterbaking.com/baker2/testweb.html

[mightyh]

My vote goes for the lemon blueberry pound cake, but substitute raspberries--I made that last week and it was so delicious!!

[Mamasue]

How about muffins. This recipe was posted by Shelly and sounds good. I forgot about these! There are other raspberry muffin recipes by CL but preserves is used as an ingredient. If you want me to post, let me know.

* Exported from MasterCook *

Very Berry Muffins

Recipe By : by Shelly
Serving Size : 18 Preparation Time :0:00
Categories : Muffins

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 c sugar
1/4 c canola oil
1 tsp minced lemon zest
1 large egg
1 egg white -- lightly beaten
1/2 c unsweetened applesauce
1 c Nonfat Blend
2 1/2 tsp vanilla
2 tsp fresh lemon juice
2 c all-purpose flour
1 tbsp baking powder
1 tsp baking soda
1 pint fresh berries (blueberries -- blackberries,
raspberries or any combination you like)

Nonfat Blend
I keep some of this in the fridge to replace sour cream, mayo or heavy cream in recipes, or as a fat replacer in baking. It can be used in a myriad of ways. Use the blender; a food processor is too powerful and will break it down and make it watery.

1 cup nonfat plain yogurt
1 cup nonfat cottage cheese

Place in blender and blend until smooth. Keeps in the refrigerator for 1 week.

Note (my own, not Julee Rosso's): I have found that to replace fat in baking recipes, you must use more than a 1:1 ratio. In other words, if you cut the oil by say 1/4 cup, you will have to use roughly 1/4 c. plus two tbsp of the nonfat blend. I just kind of guestimate it and add enough to make the consistency what I think it should be. I think this is a better fat replacer than applesauce and is more versatile than prune puree, which only works for certain things because of its flavor.)


Preheat oven to 400. Lightly spray standard-sized muffin tins with cooking spray.
In a large bowl, combine the sugar, oil and lemon zest. Add the egg and egg white and mix well. Add the applesauce and Nonfat Blend and stir well. Add vanilla and lemon juice and stir.
Combine flour, soda and baking powder. Add to wet ingredients and stir gently unitl completely blended. When batter is smooth, gently fold in berries, taking care not to overmix and break up the berries.
Fill the muffin cups 3/4 full and bake for 5 minutes. Reduce oven temp to 350 and bake for about 20 minutes, or until pick comes out clean. Cool in pan 1 minute before turning muffins onto a wire rack to cool. Store in airtight container as they can become sticky the next day - if there are any left!


Source:
"cookinglight.com BB"

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

Per serving: 173 Calories (kcal); 3g Total Fat; (17% calories from fat); 2g Protein; 34g Carbohydrate; 10mg Cholesterol; 158mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1 1/2 Other Carbohydrates

NOTES : These muffins are winners! They are tender, lemony and can be filled with raspberries, blueberries or blackberries, or some of each.

Shelly's Note: this is where I got the lowfat blend I use to lighten recipes. Julee Rosso calls hers "nonfat blend", but I use fat free yogurt and lowfat cottage cheese rather than nonfat. I figure 4 grams of fat from 1 c. of cottage cheese isn't enough to worry about in an entire recipe. I've used this blend very successfully with non-yeast breads and brownies. Anyhow.......here's the recipe


[This message has been edited by Mamasue (edited 04-18-2001).]

[Leanne]

I have about 1 1/2 "boxes" of raspberries leftover from the white chocolate raspberry cheesecake.
Any other good raspberry recipes out there?

[SandyM]

I have a recipe for a raspberry coffee cake; the cake part has cinnamon in it. It's really nice, but it's definitely not low fat. It's been a few years since I made it, but I can pull the recipe out if you'd like.

[Alisa]

You could make my favorite - raspberry jam!

[Wienie]

Leanne, I've attached a CL recipe I've made a number of times. It's excellent. I don't have the nutritional analysis, I just copied it from another thread. I believe it's from the May 1994 issue.
I always get requests for this.
Jeanne

Chocolate Cream Raspberry Tart

Graham Cracker Crust (recipe follows)
1 1/2 tsp unflavoured gelatin
1 cup 1% milk, divided
1/2 cup sugar
21/2 Tbsp cornstarch
2 Tbsp unsweetened cocoa
1/8 tsp salt
1/4 cup semisweet chocolate morsels
3/4 tsp vanilla extract
1/4 tsp almond extract
1 1/2 cups reduced calorie whipped topping, thawed
3 cups fresh raspberries
1/4 cup red currant jelly, melted

Preheat oven to 350. Prepare graham cracker crust, pressing mixture into bottom and up sides of a 9 inch round removable bottom tart pan. Bake at 350 for 10 min, cool on a wire rack.

Combine gelatin and 1/4 cup milk in a bowl. Combine 1/2 cup sugar, cornstarch, cocoa and salt in a saucepan. Gradually add 3/4 cup milk, stirring with a whisk. Bring milk mixture to a boil over medium heat (about 5 min), stirring constantly. Remove from heat; add chocolate morsels, stirring until melted. Stir in extracts.

Add chocolate mixture to gelatin mixture, stirring until gelatin disolves. Place bowl in a large ice filled bowl for 3 min or until chocolate mixture is cool, remove from ice filled bowl. Add whipped topping, stir gently until well blended. Spoon into tart shell. Arrange raspberries on top of tart. Gently brush raspberries with melted jelly. Chill 2 hours. Serves 9.

Graham Cracker Crust
40 graham crackers
2 Tbsp sugar
2 Tbsp melted butter
1 large egg white
Cooking spray

Place crackers in food processor, process until crumbly. Add sugar, butter and egg white; pulse 6 times until moist. Coat 9 inch pie plate with cooking spray.

[lorilei]

If you like angelfood cake, this frosting is a great pairing. One recipe makes just enough to frost a standard sized cake http://www.cookinglight.com/bbs/smile.gif It's a great way to use up that last little bit of raspberries... And it's delicious!

Raspberry Icing

2 c Powdered sugar; sifted
1 dash Salt
1/4 c Raspberries; fresh, crushed
2 ts Lemon juice

Add sugar and salt to crushed fruit, mixing well. Then add lemon juice until of consistency to spread thinly on cake.


This recipe is a great sauce for crepes -- and it makes a beautiful presentation for company ... nothing like setting food aflame!:

Flaming Raspberry Sauce

1 c Brandy
1 c Crushed Raspberries (or Smuckers "Simply Fruit" Raspberry)
1/2 c Orange juice
2 ts Lemon juice (or Juice of 1 Lemon)
1 ts Grated lemon rind
1 ts Sugar or honey (to taste)

Mix all ingredients except brandy the night before you plan to serve. Refrigerate covered. When needed, mix brandy with
fruit mixture. Pour over crepe's and light.

You may want to set aside about half the mixture (without the brandy in it) to roll into the crepes.


And, if you're in the mood for a lovely little tart, this recipe makes a fine filling:

Raspberry Curd

1 1/2 pt Raspberries
1/2 c Sugar -- approximately
4 tb Unsalted Butter
1 1/2 ts Lemon Juice -- to taste
2 Eggs
2 Egg Yolks

Puree the raspberries and put them through a fine strainer to remove the seeds. Measure 1 1/2 cups puree, heat it in a non-reactive saucepan, and stir in the sugar and butter. Taste and add the lemon juice to taste. Whisk the eggs and egg yolks just enough to mix them, then stir in some of the hot puree to warm them. Return to the pan and cook over low heat, stirring constantly, until the mixture is thick ~- it should reach a temperature of 170 degrees F. Chill.

Makes about 2 cups, enough to fill one 9-inch tart.