Kiwi Frozen Yogurt With Red Raspberry Sauce Food

ROASTED WILD TURKEY W/ RASPBERRY SAUCE

Steps:

• Wash & dry turkey.
• Mix onion, celery, bacon fat, & 1 cup wine, & stuff bird with mixture.
• Salt & pepper the bird.
• Lay the bacon slices over the turkey breast.
• Place bird in roasting bag & pour in broth & remaining wine.
• Close bag & roast at 300 degrees for 20-25 minutes per pound.
• Discard onion & celery before serving.
• For sauce, combine in skillet the raspberry jam, orange juice, & vinegar (also the fresh raspberries, if you're using them).
• Bring to a boil & cook 2-3 minutes, until sauce is reduced to desired consistency (it will thicken as it cools).
• Spoon sauce in a pool on serving plate, & top with slices of the turkey breast.

FAT FREE MANGO RASPBERRY FROZEN YOGURT

Steps:

• Place mango, raspberries, yogurt, Splenda, vanilla, lemon juice and Stevia in a food processor, and process until smooth.
• Transfer the mixture to an ice cream maker and freeze according to manufacturer's directions.
• NOTE: To enjoy this throughout the week, simply separate it into small airtight serving containers and freeze. Pull them out of the freezer to soften about 30 minutes before you are ready to serve, and enjoy!

SNOW CREAMS WITH RED RASPBERRY SAUCE

Steps:

• Sprinkle gelatin over the 1/3 cup water in a small cup; let stand 5 minutes to soften.
• Pour 2 cups cream into small heavy saucepan. Bring to boiling. Remove from heat; add gelatin; stir to dissolve. Stir in 1-1/3 cups sugar. Transfer to medium-size bowl. Cool.
• Add sour cream, cream cheese and vanilla to cooled cream mixture; beat until smooth. Pour into a service bowl or 12 individual dessert dishes. Refrigerate until firm, about 2 hours.
• Prepare Red Raspberry Sauce: Place raspberries in blender. Combine cornstarch with 2/3 cup water in small bowl. Stir in the sugar. Add to blender. Whirl until puréed. Strain into small saucepan. Heat over low heat, stirring constrantly, until slightly thickened. Add liqueur (or red wine or orange juice). Chill.
• To serve, spoon 1 tablespoon of the Red Raspberry sauce over each serving.
• Prep time includes cooling.

SPICY RASPBERRY SAUCE

Steps:

• Stir ingredients in a medium saucepan over medium heat.
• Bring to boil and reduce heat immediately.
• Simmer uncovered for five minutes.

RED RASPBERRY SAUCE

Steps:

• Melt jam in a small saucepan over low heat (I did this in the microwave instead- put the jam in a small glass bowl and heat using medium power for 1-2 minutes).
• Stir in lemon juice.
• Remove from heat and place the jam mixture in a small glass bowl.
• Stir in raspberries.
• Serve warm or at room temperature.

RASPBERRY FROZEN YOGURT

Steps:

• In a small saucepan, combine 1/4 cup water with gelatin allowing it to stand 1 minute. Cook over low heat and stir until gelatin dissolves. Set aside.
• In blender or food processor fitted with metal blade (I used hand held blender) puree berries. Strain; discard seeds.
• Combine pureed berries with Equal and dissolve gelatin. Stir in in yogurt.
• In a small bowl, combine egg white with 1/3 cup water and dry milk. Beat until stiff but not dry.
• Fold into raspberry mixture.
• Freeze in ice cream maker according to directions.

KIWI FROZEN YOGURT WITH RED RASPBERRY SAUCE

Steps:

• Combine Kiwi fruit puree and honey. Place in freezer and freeze until slushy (about 45 minutes).
• In a stainless steel bowl, quickly combine softened yogurt and kiwifruit mixture; refreeze in bowl.
• With a small ice cream scoop form balls and place on a wax paper-lined tray; refreeze.
• To make raspberry sauce, in food processor or blender puree thawed raspberries. over saucepan, strain berries, through a fine sieve, pressing with back of a spoon. discard seeds. Stir in orange liqueur and cornstarch. Bring to a boil, stirring constantly until slightly thickened. Cool; cover and chill.
• To assemble; spoon sauce on dessert plates or shallow bowls.
• Arrange Kiwi fruit slices and frozen yogurt balls on sauce and garnish with mint and whole raspberries.