Type what you have

Ingredients

• ✓ raspberry
• egg yolk
• honey
• honey
• heavy cream
• pistachio nut

Instructions

1. 1 Line a 9x5-inch loaf pan with parchment paper, leaving an overhang on both sides. Set aside.
2. 2 Combine egg yolks with 3 tablespoons plus 1 teaspoon honey in the large bowl of an electric mixer fitted with a paddle attachment; beat until volume doubles and mixture is pale and creamy, about 10 minutes.
3. 3 Beat heavy cream in a separate bowl with an electric mixer until firm peaks form, 3 to 4 minutes. Gently fold whipped cream into egg yolk mixture. Pour into the prepared pan, smoothing the top. Cover with plastic wrap.
4. 4 Freeze until semifreddo is chilled, about 90 minutes. Remove from the freezer and stir in raspberries and pistachio nuts until evenly distributed. Freeze until firm, at least 4 hours.
5. 5 Let semifreddo soften in the refrigerator before serving, about 15 minutes. Turn out of the pan and cut into slices.

By Cindy Anschutz Barbieri

Ingredients

• ✓ raspberry
• lemon
• heavy cream
• confectioners sugar
• milk
• gelatin
• vanilla extract
• strawberry

Instructions

1. 1 Cut the rind from 1/4 lemon into long strips. Place strips in a saucepan with cream and confectioners' sugar. Bring to a simmer over medium heat. Set aside to steep for 10 minutes.
2. 2 Meanwhile, combine milk and gelatin in a small bowl. Let sit for 5 minutes.
3. 3 Reheat the cream mixture until hot. Remove from heat. Stir in gelatin mixture and vanilla extract. Remove lemon rind. Pour into 8 ramekins and refrigerate until set, about 1 to 2 hours.
4. 4 To serve, arrange strawberry slices and raspberries on top of each custard.

By Jennifer

Ingredients

• ✓ raspberry
• dark chocolate
• butter
• almond meal
• cocoa powder
• coffee liqueur
• kosher salt
• cayenne pepper
• egg
• white sugar
• cocoa
• powdered sugar
• whipped cream

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Generously grease an 8-inch cake pan with butter, and place a round piece of parchment paper in the bottom. Dust the inside and sides with cocoa powder and knock out excess. Set aside.
2. 2 Place chocolate and butter in a mixing bowl, and place on top of a saucepan filled with 1 inch of water. Place on low heat until the butter and chocolate have melted.
3. 3 Remove from heat, and stir together with a spatula. Stir in almond meal, cocoa powder, coffee liqueur, salt, and cayenne until fully combined. Set aside.
4. 4 Combine eggs and sugar in a second bowl, and beat with an electric mixer, or whisk by hand until very thick and pale colored.
5. 5 Pour chocolate mixture into the egg mixture; fold in gently with a spatula until just combined. Transfer batter into the prepared pan. Tap pan on the counter to settle the mixture.
6. 6 Bake in the preheated oven until a wooden skewer inserted near the center comes out almost clean, 25 to 30 minutes.
7. 7 Let cool for 30 minutes in the pan before turning out onto a plate. Let cool to room temperature, before wrapping and transferring into the fridge to chill before serving.
8. 8 Before cutting, the top can be dusted with cocoa and/or powdered sugar if desired. Serve with unsweetened whipped cream and fresh raspberries.

By John Mitzewich

Ingredients

• ✓ raspberry
• white sugar
• sugar
• water
• orange liqueur
• water
• egg yolk
• white sugar
• mascarpone cheese
• egg white
• white sugar
• vanilla extract
• ladyfinger
• semisweet chocolate
• almond

Instructions

1. 1 In a medium bowl, combine raspberries with 6 tablespoons sugar. Crush a few of the berries; set aside. In a small bowl, dissolve 1 cup sugar in 1/3 cup hot water. When dissolved, stir in Grand Marnier and cold water; set aside.
2. 2 Beat egg yolks with 6 tablespoons sugar until ribbons form, about 5 minutes. mix in mascarpone until smooth. In a large glass or metal mixing bowl, with clean beaters, beat egg whites until foamy. Gradually add 6 tablespoons sugar, continuing to beat until stiff peaks form. Fold 1/3 of the whites into the mascarpone mixture, then quickly fold in remaining whites until no streaks remain.
3. 3 Brush ladyfingers on both sides with Grand Marnier syrup. Place on bottom and sides of a 9x13 inch glass baking dish. Spoon raspberries evenly over ladyfingers. Spread 1/2 of the mascarpone mixture over the raspberries. Sprinkle chocolate shavings over cream, then cover with the remaining cream mixture. Top with toasted almonds. Cover with plastic, and refrigerate overnight.

By DENMOZZ

Ingredients

• ✓ raspberry
• greek yogurt
• brown sugar

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

Ingredients

• ✓ raspberry
• white sugar
• lemon juice

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

Ingredients

• ✓ raspberry
• white sugar
• vanilla extract

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

Ingredients

• ✓ raspberry
• ✓ raspberry
• water
• sugar
• cornstarch
• salt
• lemon juice
• pie shell

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

Ingredients

• ✓ raspberry
• red currant jelly
• water
• cornstarch

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

Ingredients

• ✓ raspberry
• yogurt
• cottage cheese
• white sugar

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

Ingredients

• ✓ raspberry
• white sugar
• water
• lemon juice

Instructions

1. 1 Combine raspberries, sugar, water, and lemon juice in a saucepan over medium heat; cook and stir until raspberries break down, sugar dissolves, and sauce is heated through, 3 to 7 minutes.
2. 2 Press sauce through a fine-mesh strainer to remove seeds. Cool to room temperature; cover with plastic wrap and refrigerate until chilled, at least 45 minutes.

By John Mitzewich

Ingredients

• ✓ raspberry
• orange juice
• sugar
• cranberry

Instructions

1. 1 Stir the orange juice and sugar together in a pan over medium heat. Add the cranberries and bring to a boil. Cook and stir until the cranberries burst. Stir in the raspberries; reduce heat and simmer 10 to 15 minutes. Refrigerate or serve warm.

By Denise

Ingredients

• ✓ raspberry
• watermelon
• mango
• lemon juice

Instructions

1. 1 Place watermelon, mango, raspberries, and lemon juice in a blender; blend until smooth. Pour watermelon mixture into ice pop molds; insert handles or sticks.
2. 2 Freeze until firm, at least 4 hours.

By ginadewitt

Ingredients

• ✓ raspberry
• white sugar
• egg white
• egg yolk
• all-purpose flour
• butter
• egg
• strawberry

Instructions

1. 1 In medium saucepan, cook raspberries and 1 1/4 cups of sugar over medium heat, stirring occasionally. Mixture will boil and then thicken. When thick, remove from heat and put over ice to cool.
2. 2 Preheat oven to 400 degrees F (200 degrees C). While berries are cooking, beat egg whites in large mixing bowl with electric mixer until fluffy. Beat in remaining 1/4 cup sugar. Beat in 8 egg yolks and flour, until smooth. Pour mixture into pastry bag and pipe two spiral cakes, slightly smaller than 9 inches, onto baking sheets. Bake 5 to 7 minutes, or until set and golden. Cool.
3. 3 In a large mixing bowl, beat together butter, egg and remaining 3 egg yolks. Add the cooled raspberries and mix thoroughly. Place a 9 inch cake ring or spring form pan on a serving platter. Line the inside of the ring with sliced strawberries. Frost the sides of one of the spiral cakes with raspberry cream, and place it in the ring. Spread more cream on top, and add a layer of strawberries. Repeat with the next layer. Use a kitchen torch to loosen cake ring, or simply remove spring form ring. Serve.

By Holly

Ingredients

• ✓ raspberry
• water
• raspberry gelatin
• angel food cake
• whipped topping

Instructions

1. 1 Add boiling water to gelatin mixes in medium bowl; stir 2 min. until completely dissolved. Add raspberries; stir until thawed. Pour into 9-inch round pan sprayed with cooking spray.
2. 2 Arrange cake slices in concentric circles over gelatin, with slices overlapping as necessary to completely cover gelatin.
3. 3 Refrigerate 3 hours or until gelatin is firm. Unmold onto plate; top with COOL WHIP.

By Kraft

Ingredients

• ✓ raspberry
• strawberry
• white sugar
• vanilla sugar
• mascarpone cheese
• yogurt

Instructions

1. 1 Combine strawberries, raspberries, sugar, and vanilla sugar in the bowl of a food processor; pulse until blended. Pass mixture through a fine-mesh sieve into a bowl.
2. 2 Add mascarpone cheese and yogurt to the bowl with the berry mixture. Stir until well combined. Transfer to a lidded container; cover and freeze for about 2 hours.

By Tinkerbell

Ingredients

• ✓ raspberry
• water
• white sugar
• chipotle pepper
• adobo sauce
• salt

Instructions

1. 1 Combine water and sugar in a medium saucepan over medium-low heat. Cook until sugar dissolves into a syrup, about 5 minutes.
2. 2 Add raspberries, chipotle peppers, and salt to the syrup. Blend mixture with an immersion blender until smooth.
3. 3 Strain 1/2 of the mixture through a fine-mesh strainer to remove the seeds. Use a spatula to aid in passing the puree through the strainer. Discard seeds and repeat with the remaining mixture. Cover and refrigerate for 2 to 3 hours or overnight.
4. 4 Pour the mixture into the frozen bowl of an ice cream maker and freeze according to manufacturer's instructions, 15 to 20 minutes. Transfer the sorbet to an airtight container and freeze until firm, 4 hours to overnight. Remove from the freezer about 15 minutes before serving.

By bdweld

Ingredients

• ✓ raspberry
• white sugar
• butter
• white sugar
• egg
• lemon zest
• all-purpose flour
• baking powder
• salt

Instructions

1. 1 Place the raspberries and 2 tablespoons of sugar into a small saucepan over medium heat. Bring to a boil. Cook, stirring occasionally, until reduced by about 1/3. Remove from heat, and strain through a sieve to remove the seeds. Set aside to cool.
2. 2 In a large bowl, cream together the butter and 1 1/3 cups of sugar until light and fluffy. Beat in the eggs one at a time, mixing well after each one. Stir in the raspberry sauce and lemon zest until well blended. Combine the flour, baking powder and salt; stir into the batter. Cover and refrigerate for about 10 minutes.
3. 3 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease two cookie sheets.
4. 4 Divide the dough into four equal parts. Form each piece of dough into a 12 inch long log shape on a lightly floured surface. Place two logs onto each cookie sheet, and pat down until they are about 3 inches wide. There should be at least 2 inches of space between each log.
5. 5 Bake for 30 minutes in the preheated oven, until firm but not crisp. Remove from the oven, and allow to cool for at least 10 minutes.
6. 6 Place the biscotti bars on a cutting board, and use a serrated knife to cut into 3/4 inch wide slices. Return the slices to the baking sheets cut side down.
7. 7 Bake for 8 minutes, then turn the cookies over, and bake for an additional 8 minutes, or until lightly toasted on each side. Cool completely, then store in an airtight container.

By Mc Coy

Ingredients

• ✓ raspberry
• honey
• water
• white sugar
• corn syrup

Instructions

1. 1 Place raspberries in the bowl of a food processor; blend until smooth. If an extra smooth sorbet is desired, press pureed raspberries through a fine sieve to remove seeds. Whisk together pureed raspberries and honey in a large bowl.
2. 2 Combine 3 cups of water, sugar, and corn syrup in a large saucepan; stir to combine. Bring to a boil over high heat. Boil until sugar is dissolved, without stirring, about 2 minutes. Stir sugar water and remaining 1 cup of water into raspberry puree.
3. 3 Make an ice bath by filling a very large bowl with water and ice. Set the bowl of raspberry puree in the ice bath, and whisk until cool. Pour cooled puree into a 9x13-inch baking dish; cover and freeze until solid, 6 to 8 hours.
4. 4 To make a coarsely textured granita, use a fork to scrape frozen puree into small crumbs. For a deliciously silky sorbet, transfer frozen puree to a food processor and process until smooth.

By Toasted Garlic

Ingredients

• ✓ raspberry
• white sugar
• orange juice
• cornstarch
• water

Instructions

1. 1 Combine the raspberries, sugar, and orange juice in a saucepan. Whisk the cornstarch into the cold water until smooth. Add the mixture to the saucepan and bring to a boil.
2. 2 Simmer for about 5 minutes, stirring constantly, until the desired consistency is reached. The sauce will thicken further as it cools.
3. 3 Puree the sauce in a blender or with a handheld immersion blender and strain it through a fine sieve. Serve warm or cold. The sauce will keep in the refrigerator for up to two weeks.

By The_Tattooed_Chef

Ingredients

• ✓ raspberry
• banana
• vanilla ice cream
• whipped cream
• chocolate chunk

Instructions

1. 1 Place the banana on any plate that follows its curves. Cut in half using a sharp knife. Place scoops of ice cream in the middle and at each end of the banana. Place ice cream-sized scoops of whipped cream swirls between the ice cream scoops.
2. 2 Melt 3 of the chocolate chunks in a microwave-safe bowl in the microwave. Pour on top of the split. Sprinkle raspberries on top, followed by remaining chocolate chunks.

By Tamara Lazarevic

Ingredients

• ✓ raspberry
• peach
• white sugar
• all-purpose flour
• pie pastry

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C).
2. 2 Mix together raspberries, peaches, 1 cup sugar, and flour in a large bowl until combined.
3. 3 Press one pie crust into a 9-inch pie dish; pour fruit mixture into the prepared pie dish. Sprinkle with remaining 1/3 cup sugar.
4. 4 Use cookie cutters to imprint designs in the second pie crust. Lay the scored crust over fruit mixture; pinch the edges together to seal.
5. 5 Bake in the preheated oven for 10 minutes. Reduce oven temperature to 375 degrees F (190 degrees C) and continue baking until crust is golden brown and filling is bubbly, about 35 minutes more.

By JackiePieGirl

Ingredients

• ✓ raspberry
• persimmon
• pomegranate seed
• heavy cream
• meringue cookie

Instructions

1. 1 Remove the leafy tops from the persimmons, slice the flesh, and add to a large bowl. Crush the raspberries lightly with a fork and add these to the bowl with the pomegranate seeds. Stir gently to combine.
2. 2 Beat cream in a chilled glass or metal bowl with an electric mixer until firm peaks form. Fold in meringue and stir gently.
3. 3 Spoon some of the fruit mixture into 4 decorative glasses. Layer the cream and meringue mixture on top, alternating with the fruit mixture. Make sure you reserve a little fruit for the top, then serve.

By Allrecipes Member

Ingredients

• ✓ raspberry
• lemon
• water
• white sugar
• mint
• blueberry

Instructions

1. 1 Remove lemon zest in 1- to 2-inch sections using a vegetable peeler, avoiding the bitter white pith. Squeeze and reserve 2 teaspoons of juice.
2. 2 Stir lemon zest, water, sugar, and mint together in a small saucepan. Bring to a boil over medium heat, stirring until sugar dissolves. Let cool, 10 to 15 minutes. Transfer to a bowl and chill, covered, for 45 minutes. Remove and discard lemon zest and mint.
3. 3 Process blueberries and raspberries in a food processor until smooth. Strain through a fine-mesh sieve into a bowl with chilled syrup; discard seeds. Stir in reserved lemon juice.
4. 4 Pour berry mixture into a 9x13-inch baking pan. Cover and freeze until edges are slushy, 1 1/2 to 2 hours. Stir with a metal spoon, scraping frozen mixture off bottom and sides of pan. Cover and freeze, stirring every 30 minutes, until mixture is slushy, about 3 hours more. Cover and freeze until firm, 4 to 24 hours more.
5. 5 Let stand and soften slightly at room temperature, 5 to 10 minutes. Scrape surface of granita with a fork and spoon into chilled dessert dishes.

By Allrecipes Magazine

Ingredients

• ✓ raspberry
• white sugar
• milk
• egg
• sugar
• all-purpose flour
• butter
• vanilla extract
• kosher salt
• sugar

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Butter a deep-dish pie pan.
2. 2 Spread raspberries into the prepared pan and top with 1/4 cup white sugar.
3. 3 Blend milk, eggs, 1 1/4 cups white sugar, flour, unsalted butter, vanilla extract, and salt together in a blender until smooth and creamy; slowly pour over raspberries. Sprinkle coarse sugar over the floating raspberries.
4. 4 Bake in the preheated oven until custard is raised in the middle and top is lightly browned, 45 to 50 minutes.

By Sweet Pickles Mom

Ingredients

• ✓ raspberry
• ✓ raspberry
• white sugar
• lemon juice
• water
• mascarpone cheese
• egg
• ladyfinger

Instructions

1. 1 Combine 1 tablespoon sugar, lemon juice, and water in a bowl.
2. 2 Combine mascarpone, egg yolks, and 3 tablespoons sugar in a large bowl; beat with an electric mixer until smooth and creamy.
3. 3 Beat egg whites in a glass, metal, or ceramic bowl until until stiff peaks form. Lift your beater or whisk straight up: the egg whites will form sharp peaks. Carefully fold under mascarpone cream.
4. 4 Dip 2/3 of the ladyfingers in the lemon juice mixture. Layer the ladyfingers dipped side up and dry side down in a rectangular serving dish. Add a layer of half of the crushed raspberries, followed by half the mascarpone cream. Add another layer of soaked ladyfingers, followed by raspberries and the rest of the mascarpone. Garnish with whole raspberries.

By mimichette

Ingredients

• ✓ raspberry
• ✓ raspberry
• heavy cream
• sugar
• lemon zest
• gelatin
• orange liqueur
• sugar

Instructions

1. 1 Bring cream, 1/2 cup sugar and lemon zest to a simmer in a large saucepan over medium-low heat. Meanwhile, in a small bowl, soften gelatin in 2 generous Tbs. cold water. Whisk softened gelatin and 2 Tbs. orange liqueur into cream mixture.
2. 2 Pour cream mixture into 8 4-ounce ramekins or custard cups that have been lightly coated with vegetable cooking spray (blot excess oil with a paper towel). Set custard cups in a shallow pan, cover with plastic wrap and refrigerate until set, at least 4 hours, preferably overnight.
3. 3 Partially thaw raspberries on countertop. Place in a food processor fitted with the metal blade and add remaining 6 Tbs. sugar and 2 Tbs. orange liqueur. Transfer sauce to a medium bowl (if you want a seedless sauce, strain first through a fine-mesh sieve). Stir in fresh raspberries, and let stand about 1 hour.
4. 4 When ready to serve, run a thin-bladed knife around each dessert to loosen; turn onto a dessert plate to unmold. Spoon raspberry sauce around panna cotta and serve.

By USA WEEKEND columnist Pam Anderson

Ingredients

• ✓ raspberry
• cherry
• white sugar
• graham cracker pie crust
• oat
• brown sugar
• cinnamon
• butter
• margarine

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 In a saucepan, combine the raspberries, cherries and sugar. Cook over medium heat until soft. Remove from the heat and set aside. In a separate bowl, mix together the oats, brown sugar, cinnamon and melted butter.
3. 3 Use a slotted spoon to spoon the fruit into the pie crust. Try not to add too much juice. Sprinkle the oat mixture over the top.
4. 4 Bake for 10 minutes in the preheated oven, or until oats are toasted and crisp.

By Debbie Yu

Ingredients

• ✓ raspberry
• cream cheese
• white sugar
• whipped topping
• banana
• mandarin orange

Instructions

1. 1 In a medium bowl, mix together the cream cheese and sugar until smooth and fluffy. Stir in the whipped topping. Fold in the bananas, mandarin oranges and raspberries. Transfer to a 9x13 inch baking dish, cover, and freeze for at least 4 hours. Remove from the freezer 1/2 hour prior to serving.

By Chmeliar

Ingredients

• ✓ raspberry
• white sugar
• cocoa powder
• vegetable oil
• baking powder
• vanilla extract
• kosher salt
• egg
• flour
• confectioners sugar

Instructions

1. 1 Pulse 1 1/2 cups raspberries in a blender or food processor until reduced to a powder.
2. 2 Put white sugar, cocoa powder, oil, baking powder, vanilla, salt, and 1/4 cup powdered raspberries in a large bowl. Beat together with a mixer until well blended. Mix in eggs 1 at a time, waiting until each addition is incorporated before adding the next. Add flour; mix on low speed until incorporated. Cover with plastic wrap. Chill 4 to 8 hours or overnight.
3. 3 Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with a silicone baking mat or parchment paper.
4. 4 Put confectioners' sugar in a small bowl; put remaining powdered raspberries in another small bowl.
5. 5 Roll walnut-size pieces of dough into a ball, then roll each ball partly in powdered raspberries and partly in powdered sugar. Arrange on prepared sheet and bake until barely set and crackled on top, 10 to 12 minutes. Cool on sheet 10 minutes. Transfer to a wire rack to cool completely.

By eatthelove