My family has always made a Danish fruit braid at the holidays. Typically, they are ones my sister has purchased from a student’s fundraiser. Since I was hosting Christmas (for the first time and in my brand-new home), I saw this recipe on Facebook and decided to make it for the day after Christmas. It’s a pretty easy braid. I tried to replicate the candy cane design online. Mine wasn’t as pretty as the pros at Pillsbury made but I’m sure it tasted just as good.
Raspberry Cream Cheese Danish by Pillsbury
1 package of Pillsbury Crescent Rolls
4 oz. cream cheese
2 T. sugar
2 T. raspberry preserves
¾ c. fresh raspberries
1 T. butter, melted
sprinkle with sugar
¼ c. powder sugar
½ T. milk
Cover cookie sheet with parchment paper. Open crescent rolls and separate into eight triangles. Cut each triangle in half. Lay on cookie sheet in a line, slightly overlapping. Press together. Mix softened cream cheese with sugar. Spread on crescent rolls where they connect. Mix raspberry preserves with fresh raspberries. Top cream cheese mixture with it. Fold small part of triangles over fruit mixture. (Curve with you want to make a candy cane. )Top with melted butter and sprinkle with sugar. Bake at 375 degrees for 16-20 minutes. Mix powder sugar and milk together. Pour over warm braid.
- You could substitute strawberries and strawberry preserves. If you like blueberries more, I think it would be fine without the preserved. It reminds me of this crescent roll recipe.
This recipe actually came from Harvesters Nutrition Department. We made it with volunteers during our New Year’s Eve Family Volunteer Day. I told my team, “We should try this recipe before we serve it.” It got a thumbs-up from my entire team.
My husband was a little apprehensive about trying it. He was surprise how much he enjoyed it. In fact, it’s become our go to snack.
Here’s hoping your little ones enjoy making this healthy snack.
Fruit Pizza by Harvesters Nutrition Service Department
1 flavored rice cake
Spread yogurt on rice cake and top with fruit.
- We used chocolate and caramel with the volunteers. I like the caramel best.
- We used vanilla Greek but you can use another flavor to match your fruit. You can also just use regular yogurt.
- I’ve used bananas, berries (raspberries/strawberries/blueberries), and mangos. Fresh or thawed frozen fruit both work.
I was looking for a recipe to use up some raspberries in my freezer. I ran across this recipe which also used the one banana laying on my counter. Jeremiah and I decided it wasn’t too bad. No flavors were overwhelming and it’s a pretty healthy drinks.
Raspberry-Orange Immunity Smoothie by Dr. Oz and Dr. Roizen
1 c. nonfat milk or soy milk
1 c. frozen raspberries
1 medium banana
1/3 c. of orange juice & one ice cube or 1 T. frozen orange juice concentrate
Blend together and serve.
A few weeks ago, Jeremiah and I decided to make shrimp tacos. I found a recipe that included a slaw complete with red cabbage. Unfortunately we didn’t need very much of it so we went searching for recipes to make with the rest of it. I told Jeremiah that the Pioneer Woman had a smoothie recipe I’d tried before and it wasn’t bad. I’m not sure Jeremiah believed me. Red cabbage is really healthy and their aren’t a lot of recipes out there to make with it. We added it to Jeremiah’s green beans with bacon. It was ok but we didn’t like it as well as when he usually makes it with bacon, shallots, and garlic. So I made the smoothie for him. It’s super healthy and fills you up until lunch. Make it yourself and see what you think.
Purple Resolution Smoothie by Pioneer Woman
2 c. Greek yogurt
2 c. mixed berries
2 c. blueberries
1/4 head red cabbage
1/4 c. honey
1 c. cranberry juice
Blend together and serve. Makes four cups.
Nutritional Information (Based on a two cup serving): 524 calories, 2 g. fat, 5 mg. cholesterol, 163 mg. sodium, 988 mg. potassium, 106 g. carbs, 13 g. fiber, 83 g. sugar, 28 g. protein, 30% Vitamin A, 145% Vitamin C, 78% calcium, and 11% iron.
- You could probably use regular yogurt but it will decrease the protein in this recipe.
- You could probably use berry flavored yogurt and decrease berry content.
- I used frozen berries and banana.
- I used lite cranberry juice. The original recipe also suggest grape juice.
Oh my goodness, these were so good. I wished I hadn’t halved the recipe.
Skinny Raspberry Chocolate Chip Banana Muffins from Pinterest
2 ½ c. whole wheat flour (you can also use half all-purpose and half whole wheat)
1 tsp. baking soda
¼ tsp. salt
½ tsp. cinnamon
¼ c. honey (or maple syrup)
½ c. brown sugar
1 c. mashed ripe bananas (2 bananas)
¼ c. Greek yogurt
1 egg, beaten
¾ c. milk
½ c. semi-sweet chocolate chips
1 ¾ c. fresh (or frozen) raspberries
In a large bowl, mix powder ingredients. In a separate bowl, whisk honey and brown sugar. Add banana, yogurt, and eggs. Slowly pour into dry ingredients. Fold together. Add milk. Fold in chocolate chips. Fold in berries. Bake at 325 degrees for 17-18 minutes. Makes 15 muffins.
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.