1 lb of raspberries
3 Tbsp. sugar
1 Tbsp. lemon juice
Combine the raspberries, sugar and lemon juice in a pot. Cover and cook for about 10 minutes or until bubbling. Remove from the heat, then place in a food processor and blend. Pass through a strainer to remove the seeds. Chill before serving. Pour over ice cream or angel food cake.
Raspberry and Peach Smoothie
1/2 cup apple juice
1/2 cup low fat vanilla yogurt
1 cup partially frozen sliced peaches
1/2 cup partially frozen raspberries
1-1/2 cup ice chips
Blend all ingredients in a blender until smooth.
1 medium egg, beaten
2-1/2 cups flour
1 cup fresh raspberries
1 cup milk
1/2 cup melted butter
2 Tbsp. sugar
2 tsp. baking powder
3/4 tsp. salt
In a suitably sized bowl, mix together the flour, sugar, baking powder and salt. In another bowl, mix together the egg, milk and the butter; then add to the dry ingredients and mix. Add the raspberries, stirring so they are spread out. Pour into greased muffin tins. Bake at 375°F for 25 minutes.
20 oz frozen raspberries, thawed.
2 cups of vanilla wafer crumbs.
½ cup of sugar.
1 teaspoon of cinnamon.
5 tablespoons of butter, melted.
1 packet unflavored gelatin.
¼ cup of water, cold.
½ teaspoon of lemon peel.
½ pint of heavy cream.
1 teaspoon of vanilla.
Drain the raspberries, reserving 1 cup of their juice.
Combine the crumbs, sugar, ½ teaspoon of the cinnamon and melted butter; then pat into a 10 inch pie plate.
Bake at 375°F (190°C) for 8 -10 minutes, then allow to cool.
Soften the gelatin in water.
Mix the reserved raspberry juice, the remaining ½ teaspoon of cinnamon and lemon peel and heat to boiling.
Remove from heat, then add the gelatin and stir until melted.
Chill until the mixture just begins to thicken.
Whip the cream and add the vanilla.
Fold the raspberries, gelatin mixture and whipped cream together.
Pour into the pie shell and chill.