Nutrition

Raspberry goodness from morning to night

With a distinct flavor that works well in dishes from sweet to savory, red raspberries can add bright flavor and balance to recipes ranging from salads like Spinach and Frisee Salad with Raspberry Pickled Onions and Raspberry Vinaigrette to a morning meal such as this Raspberry Coconut Smoothie Bowl.

From breakfasts to salads, desserts and beyond, fruit is unique in its ability to add both flavor and nutrition to family-favorite dishes. As you look for ways to incorporate produce in your family’s recipes, consider an option with a sweet-tart flavor and eye-catching color: red raspberries.

With a distinct flavor that works well in dishes from sweet to savory, red raspberries can add bright flavor and balance to recipes ranging from salads like Spinach and Frisee Salad with Raspberry Pickled Onions and Raspberry Vinaigrette to a morning meal such as this Raspberry Coconut Smoothie Bowl. Plus, 1 cup of the flavorful red fruit includes just 80 calories and contains 6 grams of fiber while providing 28% of the recommended daily allowance of vitamin C, a powerful antioxidant.

Raspberry Coconut Smoothie Bowl
Servings: 2

2cups frozen raspberries
1large frozen banana
2/3 cup light coconut milk
1tablespoon chia seeds

Toppings (optional):


shredded coconut

shaved dark chocolate

hazelnuts

chia seeds

edible flowers

In blender, puree raspberries, banana, coconut milk and chia seeds until smooth. Mixture will be thick; ingredients may need pushed down to get blender going. If necessary, add more coconut milk.

Pour into two bowls. Garnish each with shredded coconut, shaved dark chocolate, hazelnuts, chia seeds and edible flowers, if desired.

Red Raspberry Whole-Fruit Sorbet
Servings: 8 (1/2 cup each)           

4tablespoons powdered sugar
18ounces frozen raspberries
1egg white, pasteurized

In blender, blend sugar and frozen raspberries until smooth.

Add egg white and blend 30 seconds.

Serve immediately or place in container, cover and store in freezer.

Spinach and Frisee Salad with Raspberry Pickled Onions and Raspberry Vinaigrette
Servings: 4

Raspberry Vinegar:

1cup frozen raspberries
2cups vinegar

Raspberry Pickled Onions:

1/2 cup Raspberry Vinegar
1teaspoon olive oil
2tablespoons sugar
2teaspoons kosher salt
1pound sweet onions, peeled and julienned
1cup frozen raspberries, partially thawed

Raspberry Vinaigrette:

1cup Raspberry Vinegar
1teaspoon fresh shallot, peeled and minced
2teaspoons Dijon mustard
1/2 tablespoon honey
1/2 teaspoon kosher salt
3/4 cup olive oil

Spinach and Frisee Salad:

8ounces baby spinach, cleaned and dried
8ounces frisee lettuce, cleaned, dried and torn
2ounces Raspberry Vinaigrette
6ounces Raspberry Pickled Onions
2ounces feta cheese, crumbled
2ounces almonds, slivered and toasted

To make Raspberry Vinegar: In clean glass container, combine frozen raspberries and vinegar; cover tightly. Refrigerate 3-7 days prior to use.

Pour vinegar through fine strainer or cheesecloth-lined strainer into clean glass container. Cover container tightly and store in refrigerator. Discard raspberries.

To make Raspberry Pickled Onions: In medium, non-reactive container, combine Raspberry Vinegar, oil, sugar and salt. Stir to dissolve sugar. Add onions and raspberries. Toss well to blend and coat onions.

To make Raspberry Vinaigrette: In blender, combine Raspberry Vinegar, shallot, Dijon mustard, honey and salt. With motor running, slowly add oil in steady stream. Reserve remaining Raspberry Vinegar.

Once blended, pour Raspberry Vinaigrette into clean, non-reactive container; cover and reserve in refrigerator until ready to use.

To make Spinach and Frisee Salad: In medium mixing bowl, combine spinach and lettuce. Add Raspberry Vinaigrette and toss well to coat.

Plate 4 ounces mixed greens.

Top mixed greens with 1 1/2 ounces Raspberry Pickled Onions, 1/2 ounce feta cheese crumbles and 1/2 ounce toasted almonds. Repeat with remaining greens, Raspberry Pickled Onions, feta cheese crumbles and toasted almonds.

Pecan-Topped Raspberry Cake
Servings: 8

3/4 cup granulated sugar, plus 1 tablespoon, divided
1/2 cup unsalted butter, softened
2eggs
1cup all-purpose flour, sifted
1teaspoon baking powder
1teaspoon vanilla
1bag (12 ounces) frozen raspberries
1/2 cup chopped pecans
1tablespoon lemon juice
1teaspoon cinnamon

whipped cream

Heat oven to 350 F.

In bowl, cream 3/4 cup sugar and butter. Add eggs one at a time and continue beating until well incorporated. Add flour, baking powder and vanilla; beat well.

Pour batter evenly into 9- or 10-inch prepared pan.

Place frozen raspberries on top of batter. Sprinkle with pecans, remaining sugar, lemon juice and cinnamon.

Bake about 1 hour. Remove from oven and let cool.

Serve with whipped cream.

Find more recipes at redrazz.org.

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