Type what you have

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
• 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
• 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
• 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
• 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
• 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
• white sugar
• orange liqueur
• heavy cream
• white chocolate
• red food coloring

Instructions

1. 1 Process berries in a blender or food processor until smooth. Strain mixture into a small bowl and discard seeds. Add sugar and liqueur; stir until sugar dissolves. Makes 1 cup raspberry sauce.
2. 2 Warm 1/4 cup cream and white chocolate in a heavy saucepan over low heat, stirring constantly, until chocolate melts; let mixture cool until lukewarm. Stir in 1 tablespoon raspberry sauce and food coloring. Transfer to a large bowl.
3. 3 Beat 1 1/2 cups cream in a chilled glass or metal bowl with an electric mixer until soft peaks form; fold into melted chocolate mixture, 1/3 at a time, until no streaks remain.
4. 4 Layer into parfait dishes and serve with remaining raspberry sauce.

By Stacey Walery

Ingredients

• ✓ raspberry
• white sugar
• lemon juice
• heavy cream
• milk
• vanilla bean paste

Instructions

1. 1 Combine raspberries, ½ cup sugar, and lemon juice in a large saucepan over low heat; cook and stir until sugar dissolves, about 5 minutes.
2. 2 Press raspberry mixture through a strainer into a bowl; discard seeds. Refrigerate raspberry purée.
3. 3 Combine remaining ¾ cup sugar, heavy cream, and milk in a medium saucepan over low heat; cook and stir until sugar dissolves, about 5 minutes. Stir in vanilla bean paste until incorporated. Pour into a bowl; cover the bowl with plastic wrap. Refrigerate until cool, about 1 hour.
4. 4 Pour cream mixture into an ice cream maker and freeze to soft-serve consistency according to manufacturer's instructions, 15 to 20 minutes. Pour into a freezer-safe container; swirl in raspberry mixture. Freeze until firm, 8 hours to overnight.

By SHORECOOK

Ingredients

• ✓ raspberry
• white sugar
• egg
• half-and-half
• heavy cream
• corn syrup
• lemon juice

Instructions

1. 1 Purée raspberries in a blender or the bowl of a food processor; pour mixture through a strainer to remove seeds.
2. 2 Beat sugar and eggs together in a bowl until smooth; stir in raspberry purée, half-and-half, heavy cream, corn syrup, and lemon juice.
3. 3 Pour raspberry-cream mixture into an ice cream maker and freeze according to manufacturer's instructions. Transfer to an airtight container and freeze until firm, about 3 hours.

By jowolf2

Ingredients

• ✓ raspberry
• sugar
• cornstarch
• tapioca
• water
• butter
• pastry

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Mix raspberries, sugar, cornstarch, tapioca, and water together in a bowl; set aside as you arrange crust.
3. 3 Line the bottom and sides of a 9-inch pie plate with one pie crust.
4. 4 Spoon raspberry mixture into bottom crust, and put four 1 tablespoon pats of butter on top. Put on top crust and crimp edges. Make slits in the crust to allow the steam to escape.
5. 5 Bake in the preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C) and bake until crust is golden and fruit is bubbly, about 45 minutes more.

By Susan

Ingredients

• ✓ raspberry
• pie pastry
• egg white
• brown sugar
• cornstarch
• butter

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C).
2. 2 Line a 9-inch pie plate with 1 pastry crust and brush with beaten egg white. Arrange raspberries in crust. Combine brown sugar and cornstarch in a small bowl; sprinkle mixture over raspberries. Dot with butter. Cover with remaining pastry crust and seal the edges.
3. 3 Bake in the preheated oven for 10 minutes. Reduce oven temperature to 400 degrees F (205 degrees C) and bake for 30 minutes more.

By Carol

Ingredients

• ✓ raspberry
• whipped topping
• sweetened condensed milk
• blueberry
• strawberry
• mint

Instructions

1. 1 Combine whipped toping and sweetened condensed milk in a bowl. Gently fold in 1 ¾ cup each blueberries, strawberries, and raspberries. Top with remaining ¼ cup each blueberries, strawberries, and raspberries.
2. 2 Garnish with mint; chill in the refrigerator until ready to serve.

By Jayme Leigh Gavisk

Ingredients

• ✓ raspberry
• blueberry
• angel food cake
• strawberry
• peach
• whipped topping

Instructions

1. 1 Rinse blueberries in a strainer with water: shake off excess water. Spread blueberries onto paper towels; dry slightly.
2. 2 Spread a layer of angel food cake chunks in a trifle or deep clear glass bowl. Scatter chopped strawberries in a thin layer over cake layer, followed by a layer of blueberries, a layer of chopped peaches, and a few fresh raspberries. Dollop a layer of whipped topping. Repeat layers until all cake and fruit has been used. Finish trifle with a layer of whipped topping.
3. 3 Cover trifle and refrigerate until chilled, about 1 hour.

By Lori Kirchner Zwahlen

Ingredients

• ✓ raspberry
• white sugar
• lemon juice
• powdered sugar
• milk
• butter
• cocoa powder

Instructions

1. 1 Bring raspberries, white sugar, and lemon juice to a boil in a medium saucepan. Reduce heat to medium; simmer, stirring occasionally, for 5 minutes. Strain; cool 5 minutes.
2. 2 Add confectioners' sugar, milk, butter, and cocoa powder; whisk until smooth. Taste and adjust flavorings as needed.
3. 3 Beat with a whisk for a thick and creamy icing. Cool before using.

By Jessica Black

Ingredients

• ✓ raspberry
• blueberry
• strawberry
• banana
• yogurt
• white sugar
• popsicle stick

Instructions

1. 1 Gather all ingredients.
2. 2 Place the mixed blueberries, raspberries, strawberries, sliced bananas, yogurt, and sugar into a blender. Cover, and blend until fruit is chunky or smooth, as desired.
3. 3 Fill paper cups or popsicle molds 3/4 full with fruit mixture.
4. 4 Cover the top of each cup or mold with a strip of aluminum foil. Poke a popsicle stick through the center of the foil on each cup or mold.
5. 5 Place the cups or molds in the freezer for at least 5 hours. To serve, remove foil and paper cup or mold.

By april20

Ingredients

• ✓ raspberry
• pie crust
• sugar
• all-purpose flour
• egg
• rhubarb

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Press 1 pie crust into a 9-inch deep-dish pie plate. Set aside.
3. 3 Combine sugar and flour in a medium bowl; mix in raspberries and beaten egg until incorporated. Stir in rhubarb until evenly coated. Transfer rhubarb mixture to the prepared pie crust. Top with remaining pie crust; crimp around edges to seal. Make a few slits in top crust with a small knife to vent steam.
4. 4 Bake in the preheated oven for 10 minutes. Reduce the oven temperature to 350 degrees F (175 degrees C); continue baking until rhubarb is tender and juices are thickened, about 35 minutes more.

By Christine

Ingredients

• ✓ raspberry
• brown sugar
• apple juice
• cornstarch
• puff pastry
• egg
• water
• turbinado sugar

Instructions

1. 1 Preheat the oven to 350 degrees F and line two large baking sheets with parchment paper.
2. 2 Stir one of the raspberry packages together with the sugar and 2 tablespoons apple juice in a medium saucepan over medium heat. Reserve the second container of raspberries.
3. 3 Cook the raspberries for about 5 minutes until the sugar is dissolved into the juice, the raspberries start to soften, and the juice comes to a simmer.
4. 4 Whisk the remaining tablespoon of apple juice with the cornstarch and add to the simmering raspberries. Cook for 1 to 2 minutes more, then stir in the remaining fresh raspberries.
5. 5 Unfold the thawed puff pastry sheets and cut each sheet into 4 squares.
6. 6 Brush the edges of each square with the egg wash and spoon the raspberry filling into the center of each square.
7. 7 Lift one corner of each square and carefully fold diagonally to make triangle-shaped puff pastry packets, pressing gently to seal the pastry edges.
8. 8 Transfer the turnovers to the prepared baking sheets. Brush egg wash on each turnover and sprinkle with raw sugar, if desired.
9. 9 Bake in the preheated oven until turnovers are puffed and golden brown, about 20 minutes. Cool briefly on the baking sheets before serving.

By Mott's

Ingredients

• ✓ raspberry
• cooking spray
• chocolate wafer cookie
• raspberry jelly
• white chocolate chip
• vegetable oil
• semisweet chocolate chip

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Spray a 9-inch tart pan with a removable bottom with cooking spray.
2. 2 Crush cookies into crumbs in a baggie with a rolling pin, or use a food processor.
3. 3 Combine cookie crumbs and 4 tablespoons raspberry jelly in a medium bowl; mix well. Spray hands with cooking spray. Press mixture into the bottom of the prepared pan.
4. 4 Bake in the preheated oven until set, about 10 minutes. Remove from the oven; spread remaining jelly over the crust. Freeze until cool, about 10 minutes. Arrange raspberries over the cooled crust.
5. 5 Combine white chocolate chips and 1/2 teaspoon oil in a small microwave-safe cup. Microwave for about 30 seconds; stir with a fork and microwave for 30 seconds more. Stir until smooth; then with the same fork, drizzle white chocolate over raspberries in one direction.
6. 6 Combine semisweet chocolate chips and remaining oil in a small microwave-safe cup. Microwave for about 30 seconds; stir with a fork and microwave for 30 seconds more. Stir until smooth; then with same fork, drizzle chocolate over raspberries in the opposite direction. Refrigerate until serving time.
7. 7 To serve, remove outer ring from the tart pan; do not remove bottom of pan, and place on a serving plate or platter.

By Robin Raef

Ingredients

• ✓ raspberry
• coconut milk
• cocoa powder
• white sugar
• almond extract
• popsicle stick
• popsicle mold

Instructions

1. 1 Combine coconut milk, cocoa powder, sugar, raspberries, and almond extract in a blender. Blend on high speed until mixture is thick and fluffy like pudding, about 2 minutes.
2. 2 Pour mixture into disposable cups, smoothing over the tops. Insert sticks and freeze until solid, at least 3 hours.
3. 3 To serve, run hot water over the bottoms of the cups until fudge pops slide out easily.

By Myrna Sobernheim

Ingredients

• ✓ raspberry
• water
• lemon gelatin
• cream cheese
• lemonade concentrate
• whipped topping
• graham pie crust

Instructions

1. 1 Add boiling water to gelatin in a small bowl; stir until gelatin is dissolved, about 2 minutes. Set aside.
2. 2 Beat cream cheese in large bowl with an electric mixer until creamy. Gradually beat in lemonade concentrate, then beat in gelatin until blended.
3. 3 Stir in whipped topping and berries; divide filling between crusts.
4. 4 Refrigerate pies until firm, 1 to 4 hours. Freeze any leftover pie for up to 1 week; thaw to serve.

By Cool Whip

Ingredients

• ✓ raspberry
• date
• walnut
• vegan chocolate chip
• coconut oil
• coconut cream
• cocoa powder

Instructions

1. 1 Combine dates and walnuts in the bowl of a food processor; pulse until well mixed, about 2 minutes. Press about 2 tablespoons date-walnut mixture into each bottom of a 12-cup mini tart pan. Freeze while making ganache.
2. 2 Place chocolate chips and coconut oil in the top of a double boiler over simmering water; stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Add melted chocolate to the bowl of the food processor. Add coconut cream and cocoa powder; process until smooth, about 1 minute.
3. 3 Spoon about 1 ½ teaspoons ganache on top of each crust, spreading to the edges, adding enough to reach halfway up sides of tart cups. Freeze until firm, about 10 minutes.
4. 4 Mash raspberries in a small bowl with a fork until becomes a sauce-like consistency; spread a layer of mashed raspberries onto hardened ganache, without going all the way to the edges. Freeze until sauce is firm and won't collapse when topped with more ganache, about 20 minutes.
5. 5 Add remaining ganache to tarts cups until reaches tops, spreading all the way to the edges to seal in raspberry sauce as much as possible. Freeze to firm up, about 10 minutes. Refrigerate tarts if serving within 2 hours.

By Isabel Carlisle Storolis

Ingredients

• ✓ raspberry
• applesauce
• oat bran
• white sugar
• oat
• brown sugar
• butter
• all-purpose flour

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking pan.
2. 2 Mix raspberries, applesauce, oat bran, and white sugar together in a bowl.
3. 3 Combine oats, brown sugar, and butter together in a bowl using a pastry blender; add flour. Continue cutting into mixture using pastry blender until crumbly. Spread half the crumb topping into the bottom of the prepared baking pan.
4. 4 Bake in the preheated oven until crust is lightly browned, about 20 minutes. Remove from oven and cool.
5. 5 Spread the raspberry filling onto the cooled crust and sprinkle with remaining crumb topping.
6. 6 Bake in the preheated oven until topping is lightly browned, about 20 more minutes.

By Cheerios

Ingredients

• ✓ raspberry
• pastry shell
• sugar
• water
• cornstarch
• raspberry flavored gelatin mix
• whipped cream

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C). Line pie crust (unpricked) with two layers heavy-duty aluminum foil.
2. 2 Bake in the preheated oven for 8 minutes. Remove foil; bake 5 minutes more. Cool on a wire rack.
3. 3 Combine sugar, water, and cornstarch in a saucepan; cook over medium heat until sugar and cornstarch dissolve and mixture thickens, about 10 minutes. Off heat, whisk in gelatin mix. Refrigerate filling until slightly cooled, about 15 minutes.
4. 4 Arrange raspberries evenly in bottom of pie crust; pour gelatin filling over berries. Chill in the refrigerator until set, 4 to 6 hours. Garnish with whipped cream to serve.

By Robin C

Ingredients

• ✓ raspberry
• almondmilk
• sugar
• cornstarch
• cornstarch
• vanilla extract
• coconut oil

Instructions

1. 1 Whisk almond milk, sugar, cornstarch, and vanilla extract together in a small saucepan until well combined; bring to a simmer, whisking frequently. Add coconut oil; cook over low heat until mixture thickened, stirring frequently, about 5 minutes. Cool, stirring occasionally.
2. 2 Stir in berries, then spoon mixture into ice cream pop molds. Insert a handle or popsicle stick into each. Place in the freezer until solid, 8 hours to overnight.

By Almond Breeze

Ingredients

• ✓ raspberry
• heavy cream
• milk
• white sugar
• salt
• raspberry preserves
• lemon zest

Instructions

1. 1 Whisk cream, milk, sugar, and salt together in a large bowl until well combined.
2. 2 Combine raspberry preserves, fresh raspberries, and lemon zest in a small bowl, breaking up preserves; add to cream mixture, whisking until nicely blended and no clumps remain. Chill in the refrigerator for at least 30 minutes.
3. 3 Pour mixture into an ice cream maker and freeze according to the manufacturer's instructions until soft ice cream consistency, 25 to 30 minutes. Enjoy immediately, or transfer to an airtight container and freeze until firm, about 4 hours.

By Pink7ice

Ingredients

• ✓ raspberry
• white sugar
• all-purpose flour
• oat
• all-purpose flour
• brown sugar
• coconut
• butter

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking dish.
2. 2 Gently toss raspberries, white sugar, and 3 tablespoons flour in a bowl; transfer to the prepared baking dish.
3. 3 Combine oats, ⅓ cup flour, brown sugar, and coconut in a separate bowl; cut in butter with 2 knives or a pastry blender until mixture resembles coarse crumbs. Lightly sprinkle crumb mixture over berries.
4. 4 Bake in the preheated oven until golden brown, 30 to 40 minutes. Cool.

By Mama Wallace

Ingredients

• ✓ raspberry
• pie crust
• white sugar
• all-purpose flour
• apple
• blackberry
• rhubarb

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Stir sugar and flour together in large bowl. Add apples, raspberries, blackberries, and rhubarb. Toss together, and turn into pie shell. Cover with pastry top. Trim and seal edges. Cut vents in top.
3. 3 Bake at 350 degree F (175 degrees C) for approximately 45 minutes, until crust is brown and apple is cooked.

By Doreen Wetheral

Ingredients

• ✓ raspberry
• water
• cornstarch
• water
• white sugar
• lemon juice
• pie crust
• whipped cream
• lemon zest

Instructions

1. 1 Cook 1 cup raspberries and 1/2 cup water in a small saucepan over medium heat, stirring occasionally, until raspberries soften, about 5 minutes. Strain mixture into a bowl through a fine mesh sieve; discard seeds. Return mashed berries to the saucepan.
2. 2 Stir cornstarch into 1/4 cup cold water in a bowl until dissolved. Pour mixture into the saucepan and mix with mashed berries. Stir in sugar. Heat over medium heat, stirring constantly, until thickened, about 5 minutes. Stir in lemon juice. Let cool to room temperature, 15 to 25 minutes.
3. 3 Pour remaining 3 cups raspberries into pie crust. Pour raspberry sauce over top and refrigerate until set, about 1 hour.
4. 4 Garnish slices with whipped cream and lemon zest.

By cpchef