Fresh as spring, sweet raspberries
are the perfect way to end a fabulous meal.
These recipes are easy, beautiful and destined to make your family and friends smile!
Coconut Milk Cupcakes
CAKE INGREDIENTS
3/4 cup of unsalted butter, room temperature
1 1/4 cups sugar
3 eggs, room temperature
1 cup canned coconut milk
1 tsp. vanilla extract
2 1/4 cups flour
1 tsp. salt
1 tsp. baking powder
1/2 to 3/4 cup of sweetened, dried, shredded coconut
CAKE DIRECTIONS
Preheat the oven to 350°F. Using an electric mixer, blend butter until creamy; add sugar and continue mixing until light and fluffy, scraping the sides of the bowl halfway through to ensure an even texture. Add eggs, one at a time, beating for 30 seconds each to ensure mixing, also scraping the sides and bottom of the bowl every once in a while to properly incorporate all ingredients.
Combine flour, salt, and baking powder in one bowl. In another bowl, add 1 cup of a well-shaken can of coconut milk and vanilla. Add 1/3 of the dry ingredients and mix; then add 1/2 of the wet ingredients. Continue alternating with the wet and dry mixtures, ending with the dry. Turn off the mixer once ingredients are just combined. Fold in the coconut.
Scoop into cupcake papers and bake for 18 to 22 minutes, rotating the pan after the first 15 minutes to ensure even baking. Be sure to check with a toothpick to see if the cupcakes are done. If the toothpick comes out of the cupcake clean, then they’re ready.
RASPBERRY FROSTING
1 package (8 oz.) cream cheese, softened
1 tsp. vanilla
2 tbsp. powdered milk
1/2 cup Smucker’s® Red Raspberry Simply Fruit
Sugar beads for decorating
Beat all ingredients together and chill until frosting reaches a smooth enough consistency to frost cupcakes. Decorate with your favorite sugar beads.
Chocolate Raspberry Fluff Pie
CRUST INGREDIENTS
1 1/2 cups finely crushed chocolate wafers
1/2 cup melted butter
DIRECTIONS
Thoroughly blend wafers and melted butter in a small bowl. Generously grease the entire inside of a 9-inch pie pan and firmly press the crumb mixture into the bottom and sides of it. Cover and chill.
FILLING INGREDIENTS
1 package (3 oz.) raspberry gelatin
1 cup boiling water
3/4 cup (6 oz.) lemon yogurt
1 cup heavy whipping cream
3 tbsp. confectioners’ sugar
2 cups Cool Whip® Whipped Topping
1 cup fresh or frozen raspberries, thawed
Fresh raspberries and mint leaves
DIRECTIONS
In a large bowl, dissolve gelatin in boiling water. Cover and refrigerate for 45 minutes or until partially set. Remove from refrigerator and beat on medium speed for 5 minutes or until fluffy. Fold in yogurt.
In another bowl, beat cream on high speed until it begins to thicken. Add confectioners’ sugar; beat until stiff peaks form. Fold whipped cream and raspberries into gelatin mixture, then spread into crust.
Top with Cool Whip® to the edges. Cover and put in freezer until ready to serve. Take out 30 minutes before serving. Garnish with raspberries and mint.
Raspberry Ice Cream Cake
CAKE INGREDIENTS
2 cup flour
4 tsp. baking powder
1 tsp. salt
1 cup sugar
1/3 cup shortening
1 cup milk
2 eggs
1 cup fresh raspberries
DIRECTIONS
Sift flour, baking powder and salt into large bowl; then add sugar, shortening and milk. Beat 2 minutes; add eggs and beat an additional 2 minutes. Gently fold in raspberries. Put into 2 greased and floured 8 or 9-inch round pans. Bake at 350°F for approximately 30 minutes or until it springs back when dented with a finger.
RASPBERRY ICE CREAM INGREDIENTS
4 cups fresh raspberries
1 1/2 cups sugar, divided equally
Juice of half a lemon
2 eggs
2 cups heavy cream
1 cup milk
DIRECTIONS
Toss raspberries, 3/4 cup sugar, and lemon juice together in a bowl. Cover and refrigerate for 2 hours, stirring every 30 minutes. Whisk eggs in a mixing bowl until light and fluffy; add remaining 3/4 cup sugar, a little at a time, and continue whisking until completely blended. Pour in the heavy cream and milk; whisk to blend. Remove the raspberries from the refrigerator and drain the juice into the cream mixture; blend. Mash the raspberries until puréed and stir them into the cream mixture. Transfer the mixture to an ice cream maker and freeze, following the manufacturer’s instructions.
RASPBERRY TOPPING INGREDIENTS
3 cups frozen, thawed raspberries, save juice.
1 tbsp. lemon juice
6 tbsp. sugar
2 tbsp. raspberry jelly
1/2 cup fresh raspberries for garnish
1/2 cup whipped cream topping
DIRECTIONS
Combine frozen raspberries, lemon juice, sugar and jelly in medium saucepan and cook over medium heat, stirring constantly, until thickened. To assemble this amazing dessert, simply cut a slice of raspberry cake, place it on a plate and top with ice cream. Drizzle with topping and finish with whipped cream and fresh raspberries.
Raspberry Sorbet
INGREDIENTS
1 cup boiling water
1 pkg. (4-serving size) Jell-O® Raspberry Flavor Gelatin
1 - 6 oz. canned frozen lemonade concentrate (do not thaw)
3 cups fresh raspberries
1 container (8 oz.) Cool Whip® Whipped Topping, thawed
DIRECTIONS
Stir boiling water into dry gelatin in large freezer-proof bowl for 2 minutes or until gelatin is completely dissolved. Stir in frozen lemonade concentrate. Refrigerate 15 minutes or until slightly thickened, or the consistency of unbeaten egg whites.
Mash raspberries with fork. Add to gelatin mixture along with whipped topping; stir with wire whisk until well blended, Cover and freeze 4 hours or until solid. Remove from freezer 15 minutes before serving. Let stand at room temperature to soften slightly. Scoop into cones or dessert dishes. Store any leftover dessert in freezer container in freezer.
| < Prev | Next > |
|---|
