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Quaker® Yogurt & Oat Pops
Snack American

Quaker® Yogurt & Oat Pops

Prep
15 min
Cook
Total
360 min

Instructions

  1. 1 In food processor, puree raspberries, 1/3 cup (75 mL) water, 2 tbsp (30 mL) honey, and lemon juice. Set aside.
  2. 2 Reserve 1 tbsp (15 mL) oats; mix together remaining oats and honey, and yogurt.
  3. 3 Spoon 2 tsp (10 mL) raspberry puree into each of 10 ice pop moulds. Divide yogurt mixture evenly among moulds; top evenly with remaining raspberry puree. Swirl together using butter knife or spoon.
  4. 4 Sprinkle remaining oats evenly over top of each mould. Insert ice pop sticks into moulds; freeze for about 6 hours or until set.

By Quaker

Rice Cooker Recipe: Raspberry Applesauce
Snack

Rice Cooker Recipe: Raspberry Applesauce

Prep
10 min
Cook
30 min
Total
130 min

Instructions

  1. 1 Place apples and raspberries in the rice cooker; add brown sugar, cinnamon, and nutmeg. Add honey, vanilla extract, lemon juice, and water, in respective order.
  2. 2 Set rice cooker to standard "cook" setting, about 30 minutes. Stir mixture halfway through cooking cycle, mashing apples a little bit.
  3. 3 Remove the applesauce from the heat and cool for 30 minutes. Transfer applesauce to a bowl and chill in the refrigerator for at least 1 hour.

By KN Granger

Air Fryer Chicken and Waffle Kabobs
Snack

Air Fryer Chicken and Waffle Kabobs

4.0

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Preheat the oven to 200 degrees F (93 degrees C). Preheat an air fryer to 400 degrees F (200 degrees C).
  2. 2 Arrange popcorn chicken in a single layer in the air fryer basket. Cook chicken for 7 minutes, then flip and cook until lightly browned and crispy, 2 to 3 minutes more. Transfer chicken pieces to a baking sheet; keep warm in the preheated oven.
  3. 3 Meanwhile, arrange half the waffles in a single layer in the air fryer basket. Cook for 90 seconds; flip and continue to cook until light brown in spots and crispy, about 20 seconds more. Transfer to baking sheet. Repeat with remaining waffles.
  4. 4 Thread 2 waffles and 2 pieces of chicken onto each of 8 skewers. Thread berries onto remaining 12 skewers.

By Jasmine

Chocolate Raspberry Cheesecake
Snack

Chocolate Raspberry Cheesecake

5.0

Prep
15 min
Cook
35 min
Total
50 min

Instructions

  1. 1 Heat oven to 350 degrees F. With mixer, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add egg, ReaLemon® and vanilla and mix well. Press raspberries firmly into bottom of crust, reserving a few whole berries for garnish. Slowly pour cream cheese mixture over fruit. Bake 30 to 35 minutes or until center is almost set. Cool.
  2. 2 Chocolate Glaze: In small saucepan, over low heat, melt semisweet chocolate with whipping cream. Stir until thickened and smooth. Remove from heat. Glaze over cheesecake. Chill. Garnish as desired.

By Allrecipes Member

Berry Lemon Muffins
Snack

Berry Lemon Muffins

3.9

Prep
15 min
Cook
25 min
Total
40 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Sift flour and baking powder together in a mixing bowl. Stir in lemon zest and salt.
  3. 3 Add softened vegan margarine, canola oil, sugar, vanilla and Almond Breeze Almondmilk Vanilla. Mix well.
  4. 4 Fold in blueberries and raspberries.
  5. 5 Pour into muffin tin, and bake at 350 degrees F for 25 minutes or until toothpick comes out clean.

By Almond Breeze

Raspberry Fruit Spread without Pectin

Raspberry Fruit Spread without Pectin

5.0

Prep
20 min
Cook
40 min
Total
540 min

Instructions

  1. 1 Combine raspberries, sugar, and lemon juice in a saucepan and mix well. Cover and refrigerate overnight.
  2. 2 Inspect 3 jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm soapy water.
  3. 3 Slowly bring raspberry mixture to a boil and simmer uncovered over medium heat until the mixture is no longer liquid, 40 minutes to 1 hour. Stir every few minutes and skim off any foam with a ladle or a large spoon.
  4. 4 Ladle raspberry jam immediately into the prepared jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any spills. Top with lids and tightly screw on rings.
  5. 5 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
  6. 6 Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart. Let rest for 24 hours without moving the jars. Gently press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

By gartenfee

Easy Three Ingredient Raspberry Dessert
Dessert American

Easy Three Ingredient Raspberry Dessert

5.0

Prep
10 min
Cook
Total
1450 min

Instructions

  1. 1 Distribute frozen raspberries amongst 8 small glasses. Add 2 to 3 tablespoons of Greek yogurt to each glass and sprinkle a thick layer of brown sugar over each. Refrigerate uncovered for 24 hours so sugar crystallizes.

By Barbara Sauermann

Berry Vinegar

Berry Vinegar

4.4

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Combine vinegar, berries and sugar together in a medium glass mixing bowl. Mix gently and pour mixture into bottles. Cover tightly and store at room temperature.

By Beatrice

Raspberry-Honey Shmear
Breakfast

Raspberry-Honey Shmear

5.0

Prep
5 min
Cook
1 min
Total
6 min

Instructions

  1. 1 Place cream cheese in a bowl and microwave at 30% power in 10 second intervals until slightly soft but not warm, approximately 20 to 30 seconds.
  2. 2 Place raspberries and honey over top and lightly mash raspberries with a fork. Stir mixture until evenly combined.

By France Cevallos

Raspberry Coulis
Dessert French

Raspberry Coulis

5.0

Prep
5 min
Cook
Total
10 min

Instructions

  1. 1 Combine raspberries, sugar, and lemon juice in the bowl of a small food processor. Blend until smooth and sugar has dissolved, 15 to 20 seconds. Adjust sugar if desired, and blend again.
  2. 2 Strain mixture using a fine mesh strainer to remove seeds and get a smoother consistency. Refrigerate until ready to use.

By France Cevallos

Berry Bloody Smoothie
Drink

Berry Bloody Smoothie

4.1

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Place frozen strawberries and raspberries into a blender, and pulse several times to break up the berries. Pour in half the orange juice with the blender running, and allow to blend until smooth and thick, about 30 seconds. If smoothie is too thick, blend in remaining orange juice. Serve immediately.

By Robyn

Raspberry Jam without Pectin
Pantry American

Raspberry Jam without Pectin

4.8

Prep
5 min
Cook
20 min
Total
510 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Bring raspberries to a boil in a very large pot. Cook for 4 minutes. Add sugar and lemon juice; stir well. Bring back to a boil, stirring constantly. Cook for another 4 minutes.
  3. 3 Remove pot from heat and divide jam into sterilized jars, leaving 1/4-inch of space at the top. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
  4. 4 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil, then carefully lower the jars into the pot using a holder, leaving a 2-inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes.
  5. 5 Remove the jars from the stockpot and let rest, several inches apart, for 8 hours. Store in a cool, dark area.

By Francine Lizotte Club Foody

Homemade Raspberry Sauce for Pancakes or Crepes
Dessert American

Homemade Raspberry Sauce for Pancakes or Crepes

4.5

Prep
5 min
Cook
15 min
Total
20 min

Instructions

  1. 1 Combine raspberries, sugar, and vanilla in a heavy-bottom saucepan; bring to a boil. Lower temperature to medium-low and simmer, stirring often, until sauce is thick and smooth, about 15 minutes.

By Johlene

Easy Raspberry Curd

Easy Raspberry Curd

5.0

Prep
5 min
Cook
5 min
Total
10 min

Instructions

  1. 1 Combine raspberries and sugar in a high-powered blender (such as Vitamix®).
  2. 2 Carefully crack eggs into a small glass bowl, making sure no pieces of shell fall into the bowl. Pour eggs into the blender with the raspberry mixture. Cover and blend on low Variable 1, quickly adjusting to Variable 10. Blend on high speed for 1 minute.
  3. 3 Melt butter in a small saucepan over medium heat. Pour in raspberry mixture through a sieve. Add lemon juice. Cook and stir until curd thickens enough to coat the back of a spoon, about 5 minutes.

By thedailygourmet

Raspberry Filling

Raspberry Filling

4.6

Prep
10 min
Cook
20 min
Total
60 min

Instructions

  1. 1 Combine raspberries, sugar, 3/4 cup water, and lemon juice in a saucepan; bring to a boil. Reduce heat to medium-low and simmer until reduced, 15 to 20 minutes. Remove saucepan from heat and strain through a fine-mesh strainer into a bowl. Pour mixture back into the saucepan.
  2. 2 Mix remaining water and cornstarch together in a bowl until dissolved; add to raspberry mixture. Bring mixture to a boil; cook, stirring occasionally, until thickened, about 5 minutes. Cool filling in refrigerator, at least 30 minutes.

By Alisa Provost

No-Sugar Raspberry Jam

No-Sugar Raspberry Jam

4.7

Prep
5 min
Cook
10 min
Total
170 min

Instructions

  1. 1 Combine lemon juice and agar-agar powder in a small bowl. Set aside to thicken for 5 minutes.
  2. 2 Heat raspberries in a saucepan over medium heat until raspberries start to break up, 5 to 10 minutes. Use a masher to crush raspberries into a smooth consistency, but do not liquefy. Turn off the heat.
  3. 3 Stir thickened lemon-agar-agar paste into the saucepan with the raspberries and mix well. Allow to cool to room temperature, about 30 minutes. Pour into an airtight container and refrigerate until set, about 2 hours.

By Buckwheat Queen

No-Bake Raspberry Pie
Dessert

No-Bake Raspberry Pie

5.0

Prep
15 min
Cook
10 min
Total
95 min

Instructions

  1. 1 Bring crushed raspberries and water to a simmer in a saucepan. Simmer for 2 to 3 minutes. Strain and return 1 cup liquid to the pan.
  2. 2 Whisk sugar, cornstarch, and salt together in a small bowl. Add to the 1 cup liquid, whisking to combine. Bring to a boil over medium heat and cook, whisking constantly, until thick and clear, about 1 minute. Remove from heat and cool slightly, 10 to 15 minutes. Stir in lemon juice.
  3. 3 Heap fresh raspberries into pie shell. Pour glaze over top. Chill until set, 1 to 2 hours.

By Jan Nelson

Cranberry Raspberry Sauce

Cranberry Raspberry Sauce

4.5

Prep
5 min
Cook
20 min
Total
25 min

Instructions

  1. 1 Put cranberries, raspberries, Merlot, and sugar in a large saucepan. Bring to a boil, stirring occasionally. Use a whisk to mash cranberries. Reduce heat and simmer for 15 minutes.
  2. 2 Serve hot or pour sauce into a container and refrigerate to serve cold.

By Ryan Downs

Raspberry Currant Sauce
Dessert European

Raspberry Currant Sauce

4.5

Prep
10 min
Cook
5 min
Total
45 min

Instructions

  1. 1 Combine raspberries and jelly in a medium saucepan over medium heat; bring to a boil.
  2. 2 Stir water and cornstarch together in a small bowl until cornstarch is dissolved; stir into raspberry mixture. Bring to a boil, stirring constantly; boil while stirring, about 1 minute. Cool.
  3. 3 Press raspberry mixture through a sieve; discard seeds. Chill before serving, about 30 minutes.

By QuiltnDD

Raspberry Shortcake Ice Pops
Dessert American

Raspberry Shortcake Ice Pops

4.0

Prep
10 min
Cook
Total
250 min

Instructions

  1. 1 Place raspberries in a blender; blend until puréed. Pour purée through a sieve; discard seeds.
  2. 2 Combine seedless purée, yogurt, cottage cheese, and sugar in a blender; blend until smooth. Pour mixture into ice pop molds or paper cups; insert ice pop sticks into mixture and freeze until solid, at least 4 hours.

By chaychaycote

Blueberry and Raspberry Pancake Topping
Breakfast American

Blueberry and Raspberry Pancake Topping

4.7

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Combine the raspberries, blueberries, sugar, and water in a small saucepan; bring to a boil and cook at a boil for 5 minutes, scraping the bottom as needed to keep from burning. Reduce heat to low and simmer until thick, about 10 minutes. Serve warm.

By thr33things