Raspberry Sauce

Ingredients:
1 lb of raspberries
3 Tbsp. sugar
1 Tbsp. lemon juice

Preparation:
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.

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Raspberry and Peach Smoothie

Ingredients:
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

Preparation:
Blend all ingredients in a blender until smooth.

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Raspberry Muffins

Ingredients:
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

Preparation:
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.