Lemon Raspberry Smoothies Food

LEMON RASPBERRY SMOOTHIES

Steps:

• Place half of the raspberries, lemonade and yogurt in a blender; cover and process until blended. Pour into chilled glasses; repeat with remaining ingredients. Serve immediately.

LEMON-RASPBERRY CRUMB BARS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking pan.
• Stir melted butter, white sugar, and light brown sugar together. Stir in flour to form a crumbly mixture. Set 3/4 cup of the mixture aside for the topping. Add raspberry baking chips and salt to the remaining mixture.
• Pour raspberry crumb mixture into the prepared pan, distributing it evenly. Use the back of a spoon to press the crumb mixture down into the pan to form a level crust. Spread lemon curd over the crust and top with the reserved crumbs.
• Bake in the preheated oven for 35 to 40 minutes. Cool in the pan for 20 minutes, then refrigerate until bars are set, about 1 hour.
• While the bars are cooling, make the raspberry sauce. Place raspberry preserves in a microwave-safe bowl and microwave on high until easily stirred with a spoon, about 40 seconds. Stir in raspberry liqueur and refrigerate until cool.
• Cut bars into 9 pieces and drizzle with raspberry sauce.

RASPBERRY SMOOTHIES

Steps:

• In a blender, combine all ingredients; cover and process until blended. Pour into chilled glasses; serve immediately.

RASPBERRY LEMONADE SMOOTHIE

Steps:

• Blend all ingredients together, adding more milk if you prefer a thinner smoothie. Pour into a glass and serve.

RASPBERRY LEMON SMOOTHIE

Steps:

• In a blender, combine milk, frozen fruit, yogurt and other flavourings (as called for); purée until smooth.
• Pour into glasses; serve immediately.

LEMON RASPBERRY S'MORES

Steps:

• Heat a grill to medium-low heat. (The heat coming from a dying charcoal grill or a gas grill cooling down will also work well.)
• Halve each graham cracker sheet crosswise into 2 squares. Dollop about 1 teaspoon of the jam on one half and top with 4 raspberries. Dollop about 1 teaspoon of the lemon curd on the other half. Repeat with the remaining ingredients.
• Take the graham cracker squares and chocolate to your grill (as the marshmallows toast they will become soft and start to droop off the skewer). Working with a few at a time, skewer a marshmallow on a long fork or metal skewer and hold over the heat about 2 inches above the grates. Toast, turning occasionally, until the marshmallow puffs and turns golden brown, 1 to 2 minutes.
• Place the marshmallow on top of the graham square with the fresh raspberries and gently press the graham half with the lemon curd on top of the marshmallow. Pull the skewer out the marshmallow while pressing down so it is sandwiched between the lemon and raspberry halves, and squeeze the curd and jam toward the edge of the graham. Enjoy immediately while warm and gooey.
• Cook's Note: If you love apple pie, try making these s'mores using cinnamon graham crackers and substituting apple butter for the lemon curd.

RASPBERRY LEMON SMOOTHIE

Steps:

• Combine all the ingredients in a blender & process for about 30 seconds or until smooth.
• Pour into 2 glasses & enjoy!