Fruit Salsa from Pinterest
1 – 16 oz. package of fresh strawberries
1 – 8 oz. package of fresh raspberries
2 – red apples
2 T. sugar
1 T. brown sugar
2 T. fruit preserves (I used strawberry)
Dice fruit into bite sided pieces. Add sugars and preserves. Refrigerate for an hour.
Note: I had Mission Sugar & Cinnamon Chips and Sesmark Multigrain Buttery Caramel Chips that I used with it. If you can’t find them, I would suggest using my Baked Tortilla recipe. Just substitute cinnamon and sugar for the other spices.
Each year, my sister calls me for suggestions on recipes Brock should make to the fair. This was probably the first one I gave him. He got a purple ribbon (the top level) for this recipe. I hope you enjoy this recipe which uses fresh raspberries.
Raspberry Cream Muffins
1 c. fresh raspberries
3/4 c. plus 2 T. sugar, divided
1/4 c. butter, softened
1/2 tsp. almond extract
1/2 tsp. vanilla extract
2 & 1/4 c. flour
3 tsp. baking powder
1/2 tsp. salt
1 c. half-and-half cream
1 c. vanilla chips
2 T. brown sugar
In a small bowl, toss raspberries with 1/4 c. sugar. In a large bowl, cream butter and 1/2 c. sugar. Beat in egg and extracts. Combine the flour, baking powder and salt. Add to creamed mixture alternating with cream. Stir in chips and raspberries. Fill muffin cups. Sprinkle with remaining sugar and brown sugar. Bake at 375 degrees for 25-30 minutes or until cooked.
Note: You can use blueberries instead.
I saw this recipe in one of my mom’s Taste of Home holiday cookbooks. I copied it because it looked super cute in tall shot glasses. When raspberries were on sale, I decided to give it try this summer. To my surprise, it tastes very similar to my recipe for strawberry soup. If you want to save some money because you don’t have access to a garden full of raspberries like my aunt Irene, try my Strawberry Soup recipe.
Chilled Raspberry Soup by Amy Wenger (Severance, CO)
1/3 c. cranberry juice
1/3 c. sugar
5 1/3 c. plus 12 fresh raspberries, divided
1 1/3 c. plus 2 T. sour cream, divided
In a blender, combine cranberry juice, sugar, 5 – 1/3 c. raspberries. Strain and discard seeds. Stir in 1-1/3 c. sour cream. Cover and refrigerate for at least two hours. To serve, pour 1/4 c. of soup into 12 cordial glasses. Top each with a raspberry and 1/2 tsp. sour cream.
Nutrition Facts (based on original recipe): 1 serving equals 111 calories, 5 g. fat (3 g. saturated fat), 19 mg. cholesterol, 10 mg. sodium, 14 g. carbs, 4 g. fiber, and 2 g. protein.
- I used diet cranberry juice and fat free sour cream.
- You could use sugar substitute or replace the sour cream with plain fat-free/Greek yogurt.
When I was a kid, my family never bought raspberries. I always thought it was because my sister or myself was allergic. As an adult, it’s a flavor I love. You can usually get a pint on sale now for $2 or $2.50 but you better eat them quickly because they are definitely a fruit that gets moldy fast.
I ran across today’s recipe in a summer issue of Parade magazine (in the Sunday paper). Although I thought the brownies were good, I actually think I would have enjoyed this recipe better it I had made chocolate brownies with chocolate frosting and garnished with fresh berries. But perhaps that is just a sign of what a true chocoalcoholic I am.
1 package of brownies
1 package of instant chocolate pudding mix
1/4 c. water
1/2 c. vegetable oil
1 c. raspberry jam
1/2 pint fresh raspberries
Grease a 9 x 13 pan. In a large bowl, combine brownie mix, pudding mix, eggs, water, and oil. Pour into pan. Drop spoonfuls of jam into batter. Swirl using a table knife. Bake for 28 minutes or until down. Cut into 24 brownies and top with raspberries.