Skip to content

Type what you have

Cook with

raspberry ×
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

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

Carnation Chocolate Raspberry Breakfast Parfait
Breakfast

Carnation Chocolate Raspberry Breakfast Parfait

4.9

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Mix chocolate drink mix into plain Greek yogurt until fully combined.
  2. 2 Spoon 2 1/2 tablespoons of chocolate Greek yogurt mixture into the bottom of each of two parfait glasses. Top with 2 teaspoons of graham cracker crumbs, several raspberries, and by 2 1/2 tablespoons of raspberry yogurt. Repeat layers to build parfaits.

By Allrecipes Member

Quick-and-Easy Almond Milk Oatmeal with Raspberries
Breakfast

Quick-and-Easy Almond Milk Oatmeal with Raspberries

Prep
5 min
Cook
5 min
Total
10 min

Instructions

  1. 1 Combine oats, almond milk, and salt in a small mug or bowl. Heat in the microwave on high power for 2 minutes and 15 seconds. Remove from microwave.
  2. 2 Stir vanilla extract, cinnamon, and brown sugar into cooked oatmeal. Add more brown sugar if you like it sweeter. Stir in raspberries.

By Jessica Black

Raspberry Banana Bread
Breakfast

Raspberry Banana Bread

4.5

Prep
25 min
Cook
60 min
Total
115 min

Instructions

  1. 1 Preheat oven to 325 degrees F (165 degrees C). Grease a loaf pan.
  2. 2 Mash thawed raspberries in a bowl with a fork; press raspberries through a sieve to remove seeds. Mash banana in another bowl with a fork.
  3. 3 Combine flour, cinnamon, baking soda, salt, and nutmeg in a bowl. Beat sugar, eggs, raspberries, banana, and vegetable oil in a bowl with an electric mixer set on low until smooth, 2 to 3 minutes. Stir flour mixture into raspberry mixture until batter is just moistened; stir in lemon extract. Pour batter into prepared loaf pan.
  4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.

By thicknik

Raspberry Peach Jam
Breakfast American

Raspberry Peach Jam

4.0

Prep
30 min
Cook
30 min
Total
780 min

Instructions

  1. 1 Immerse ten 12-ounce jars in simmering water until jam is ready. Wash lids and rings in warm, soapy water.
  2. 2 Bring a large pot of water to a boil. Add peaches, 3 or 4 at a time; cook for 30 seconds. Immerse in ice water for several minutes to stop the cooking process. Drain. Peel off skins, core, and dice peaches into small pieces.
  3. 3 Combine diced peaches, sugar, raspberries, and lemon juice in a large pot. Cook over medium heat, stirring occasionally, until sugar is dissolved, about 5 minutes. Increase heat to medium-high; cook at a rapid boil for 10 minutes. Stir in liquid and powdered pectin; bring back to a boil. Remove from heat and skim foam off the jam with a slotted spoon.
  4. 4 Pack jam into hot jars, filling to within 1/4 inch of 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.
  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 if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, 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, until cool, 12 to 24 hours. Press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all).

By Mlooman

Matcha-Berry Swirl Smoothie
Breakfast

Matcha-Berry Swirl Smoothie

4.0

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Combine spinach, 1 cup orange juice, peaches, pineapple, 1 halved banana, and green tea powder in a blender; blend until combined. Pour smoothie into a glass.
  2. 2 Rinse out the blender.
  3. 3 Combine 1 cup orange juice, raspberries, strawberries, and 1 halved banana in the blender; blend until combined. Pour berry smoothie into a separate glass.
  4. 4 Combine smoothies by pouring them at the same time from opposite sides of the serving glass.

By FullLeafTea

Eggnog-Raspberry Belgian Waffles
Breakfast

Eggnog-Raspberry Belgian Waffles

4.2

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Heat a Belgian waffle iron.
  2. 2 Mix the flour, sugar, and baking powder together in a mixing bowl. Stir in 1 cup eggnog, butter, and the egg until well blended. Add more eggnog if needed to make a pourable batter.
  3. 3 Lightly grease or spray the waffle iron with non-stick cooking spray. Pour some batter onto the preheated waffle iron, close the top, and cook until golden brown and crisp on both sides. Waffles are usually cooked with steam subsides. Transfer waffles to a serving plate, and keep warm.
  4. 4 Meanwhile, place the raspberry preserves in a pan, and heat over medium heat until pourable.
  5. 5 To serve, drizzle raspberry preserves over each waffle, and top with raspberries. If desired, add a dollop of whipped cream to each waffle.

By michelle o'c

Make-Ahead Frozen Yogurt Parfaits
Breakfast American

Make-Ahead Frozen Yogurt Parfaits

5.0

Prep
15 min
Cook
Total
555 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Combine raspberries and ½ cup white sugar in a bowl. Crush with a potato masher into a puree. Cover and let sit out for 1 hour.
  3. 3 Pass berry puree through a fine mesh strainer to remove seeds. Add blueberries, stir, and keep in the refrigerator until needed.
  4. 4 To Build Parfaits:
  5. 5 Whisk yogurt, vanilla, lemon zest, and sugar for frozen yogurt together in a bowl until sugar dissolves and the mixture is light and fluffy. Transfer into a piping bag and refrigerate until needed.
  6. 6 Add 2 tablespoons of granola into an 8-ounce jar, or similar vessel. Top with 2 tablespoons of the fruit mixture. Try to make sure some of the fruit sauce is touching the glass so you can see the layers when frozen. Top with 2 heaping tablespoons of the yogurt mixture.
  7. 7 Repeat twice more for a total of 3 layers. Top can be garnished with any remaining fruit and sauce.
  8. 8 Freeze until frozen solid, about 8 hours, or overnight.
  9. 9 Serve and enjoy!

By John Mitzewich

American-Style Souffle Pancakes
Breakfast

American-Style Souffle Pancakes

4.7

Prep
20 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Combine blackberries and raspberries in a bowl. Fold in maple syrup to give the berries a nice shine. Set aside.
  2. 2 Separate egg yolks and whites into 2 mixing bowls.
  3. 3 Add 2 tablespoons plus 1 teaspoon sugar to the yolks; whisk until dissolved. Mix in vanilla extract, milk, and melted butter. Add 1/4 cup plus 1 tablespoon self-rising flour. Whisk just until flour disappears into the batter.
  4. 4 Add cream of tartar to the egg whites. Whip using a large, clean whisk until stiff peaks form.
  5. 5 Stir 1/3 of the whites gently into the batter using a silicone spatula, until mostly smooth but streaks of white remain. Gently fold in the rest of the whites, scraping the batter over the top and occasionally rotating the bowl as you go, until batter is light yellow and fluffy.
  6. 6 Lightly butter a nonstick pan over medium-low to medium heat. Scoop in desired amount of batter. Cover and cook until bubbles form on the surface and edges start to dry, 2 to 3 minutes. Flip pancakes and continue cooking until bottom is golden brown, 2 to 3 minutes more. Repeat with remaining batter.
  7. 7 Serve pancakes on warm plates and top with the berry mixture.

By John Mitzewich

Raspberry/Pear/Pecan Bread
Breakfast

Raspberry/Pear/Pecan Bread

3.8

Prep
15 min
Cook
90 min
Total
125 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5-inch loaf pan.
  2. 2 Mix flour, baking powder, baking soda, cinnamon, and salt together in a bowl. Place raspberries in a separate bowl. Spoon 2 tablespoons flour mixture over raspberries and toss until coated.
  3. 3 Combine pears, brown sugar, oil, eggs, and vanilla extract in a separate bowl. Stir flour mixture into pear mixture until batter is just combined. Gently fold raspberries and pecans into batter. Pour batter into prepared loaf pan.
  4. 4 Bake in the preheated oven until a toothpick inserted in the center of the bread comes out clean, about 1 1/2 hours. Cool in pan for 20 minutes before removing loaf to cool completely on a wire rack.

By Cindy Bonner

Mocha Morning Breakfast Yogurt
Breakfast

Mocha Morning Breakfast Yogurt

2.0

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Stir Greek yogurt, honey, protein powder, instant coffee, cocoa powder, and cinnamon together in a bowl. Combine strawberries and raspberries in a second bowl.
  2. 2 Layer ingredients into a glass in the following order: 1/3 cup yogurt, 1/2 cup berries, 1/3 cup yogurt, 1/2 cup granola, and 1/3 cup yogurt. Sprinkle with some granola and garnish with a piece of fruit. Fill a second glass in the same way with the remaining ingredients, reserving some granola and fruit for garnish.

By Culinary Envy

Chia Seed, Coconut, and Raspberry French Toast Sticks
Breakfast

Chia Seed, Coconut, and Raspberry French Toast Sticks

3.5

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Cut each bread slice into 4 even sticks.
  2. 2 Mix coconut, chia seeds, half-and-half, eggs, sugar, cinnamon, vanilla extract, and salt together in a bowl until batter is smooth.
  3. 3 Heat a large skillet over medium heat and add butter.
  4. 4 Dip bread sticks in the batter until completely coated.
  5. 5 Cook coated bread sticks in the hot butter until browned, 2 to 3 minutes per side.
  6. 6 Place raspberries in a microwave-safe bowl; heat in microwave until softened, about 1 minutes. Mix yogurt into raspberries.
  7. 7 Dip French toast sticks in raspberry-yogurt sauce and top with maple syrup.

By Joy

Purple Power Punch Smoothie (My Kids' Fave)
Breakfast

Purple Power Punch Smoothie (My Kids' Fave)

4.6

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Pulse yogurt, strawberries, water, powdered milk, banana, blueberries, raspberries, blackberries, and protein powder together in a blender until well-mixed. Add ice, sugar, and honey and blend until smooth.

By Jamie Nold Williams

Gluten-Free Raspberry Zucchini Bread
Breakfast

Gluten-Free Raspberry Zucchini Bread

3.3

Prep
20 min
Cook
75 min
Total
95 min

Instructions

  1. 1 Preheat oven to 325 degrees F (165 degrees C). Grease 2 loaf plans with coconut oil and sprinkle with gluten-free flour.
  2. 2 Beat eggs in a large bowl; stir in coconut sugar, coconut oil, applesauce, cane sugar, vanilla extract, baking soda, baking powder, Ceylon cinnamon, and Himalayan salt. Mix in gluten-free flour and chickpea flour, 1 cup at a time; stir until mixed well. Fold in zucchini, pecans, and raspberries. Pour batter into the prepared loaf pans.
  3. 3 Bake in preheated oven until a toothpick inserted into the center comes out clean, about 1 1/4 hours.

By LuvShelties

Chai Cake for Bread Machines
Breakfast

Chai Cake for Bread Machines

4.0

Prep
15 min
Cook
180 min
Total
235 min

Instructions

  1. 1 Prepare the chai tea using one packet or two tablespoons of dry mix stirred into 3/4 cup hot water. Allow to cool for about 10 minutes.
  2. 2 Combine the chai tea, Chardonnay, vanilla extract, egg yolk, frozen raspberries, and butter in the pan of a bread machine. Add the bread flour, rye flour, all-purpose flour, wheat bran, yeast, walnuts, caraway seed, sugar, and salt.
  3. 3 Select the "Sweet" setting with a "Light Crust" and press Start. When the bread has finished baking, allow it to cool for at least 30 minutes before slicing and serving.

By vadener

AIP Breakfast Tapioca Porridge (Grain Free and Paleo)
Breakfast American

AIP Breakfast Tapioca Porridge (Grain Free and Paleo)

5.0

Prep
10 min
Cook
35 min
Total
45 min

Instructions

  1. 1 Make sauce: Grease a medium saucepan with coconut oil and place over medium heat; add rhubarb. Cook until rhubarb starts to soften, adding water if needed, about 10 minutes. Stir raspberries and 1 packet stevia powder into rhubarb; cook until sauce is smooth, 5 to 10 minutes.
  2. 2 Make porridge: Fill a large pot halfway with water and bring to a boil; add tapioca. Simmer over medium heat, stirring often, for 1 minute. Reduce heat to low and continue simmering until tapioca is completely translucent, 5 to 8 minutes.
  3. 3 Meanwhile, blend coconut milk, dates, maca powder, and vanilla in a blender until smooth.
  4. 4 Strain tapioca porridge through a fine-mesh strainer and return to the pot over low heat. Stir coconut milk mixture and 1 packet stevia powder into porridge. Simmer until liquid is absorbed, about 5 minutes more.
  5. 5 Pour porridge into 3 wine glasses and top with raspberry-rhubarb sauce.

By Little Bites of Beauty