Raspberry And Oatmeal Swirls Food

RASPBERRY AND OATMEAL SWIRLS

Steps:

• Set aside six glasses, each with 3/4-cup capacity. In a food processor or blender, combine frozen berries and sugar, and purée for 2 to 3 minutes to make a smooth thick sauce.
• Spoon about 2 teaspoons raspberry purée into each glass, and top with about 2 tablespoons yogurt. Sprinkle with a layer of cookie crumbs. Make another layer of 2 tablespoons yogurt and top with 2 teaspoons purée. At this point the swirls may be covered with plastic wrap and refrigerated. To serve, top each swirl with a final layer of cookie crumbs.

RASPBERRY OATMEAL SQUARES RECIPE

Steps:

• 1. Preheat oven to 350F (175C). Line a 8-inch (20cm) square baking pan with a strip of parchment paper. Set aside.2. Make the crumble: In a large bowl, combine oats, flour, salt, brown sugar and baking soda. Add the butter and mix until crumbly.3. Make the filling: in a large bowl mix raspberries, lemon zest, sugar, cornstarch and vanilla extract. Set aside.4. Press 2/3 of the crumble mixture into the bottom of the baking pan. Spread the filling over the base, Sprinkle the remaining oat mixture.5. Bake for 35 minutes, until golden brown. Let cool completely, then refrigerate for at least one hour before cutting into squares.

RASPBERRY OATMEAL

Steps:

• Cook oats according to directions on package.
• When you add the oats to the milk, add the raspberries as well if you are using frozen. Otherwise, skip this step.
• When oats are done, add remaining ingredients and mix well. Yum!

RASPBERRY OATMEAL

Steps:

• Place the oats in a steel cut pan and add water. When the water is boiling, reduce the heat and let simmer until almost all water is absorbed.
• Add the frozen raspberries and stir well. When they soften up a bit add the cacao nibs and slivered almonds. Stir. Don't let the raspberries boil, because this recipe is nice with whole raspberries instead of overcooked raspberries.
• Add a good splash of plant-based milk and let this milk warm up (not boil). Serve.

RASPBERRY ALMOND BAKED OATMEAL

Steps:

• Preheat oven to 350°F. Grease an 8-inch square pan or similar sized baking dish.
• In a large bowl, stir together the rolled oats, brown sugar, baking powder, salt, cinnamon, and almonds. In a separate bowl, whisk together the milk, egg, butter, and almond extract. Add liquids to the oat mixture and stir until combined.
• Pour mixture into the prepared baking dish. Drop the raspberry jam by small spoonfuls into the oatmeal. Use a knife to gently swirl it throughout.
• Bake until the edges begin to turn golden brown and mixture is bubbly, about 30-40 minutes. Serve immediately, or chill and reheat at a later time. Store leftovers in the fridge.

RASPBERRY AND OATMEAL SWIRLS

Steps:

• Put the frozen raspberries into a blender with the sugar, and puree. You may have to be patient as they will be difficult to blitz at first since they are extremely hard when frozen.
• Spoon 1 to 2 teaspoons of the raspberry puree into each glass, top with 2 tablespoons of the yogurt and sprinkle a layer of cookie crumbs on top.
• Cover the crumbs with 1 more layer of yogurt, then raspberry puree and finally cookie crumbs again.
• These can be prepared the night before, in which case don't sprinkle the final layer of cookie crumbs until you are ready to eat the swirls but leave the glasses with the yogurt on top, covered with plastic wrap.

RASPBERRY SWIRL ICE CREAM

Steps:

• To make the ice cream, warm the milk, sugar, and salt in a medium saucepan. Pour the cream into a large bowl and set a mesh strainer over the top.
• In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm milk into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
• Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. Pour the custard through the strainer and stir it into the cream. Add the vanilla and stir until cool over an ice bath. Chill thoroughly in the refrigerator.
• An hour or so before churning the ice cream, make the raspberry swirl by mashing the raspberries together with the sugar and vodka with a fork (if using frozen raspberries, let them thaw a bit first) until they're juicy but with nice-sized chunks of raspberries remaining. Chill until ready to use.
• Freeze the ice cream custard in your ice cream maker according to the manufacturer's instructions. As you remove it from the machine, layer it in the container with spoonfuls of the chilled raspberry swirl mixture.
• To make Blackberry Swirl Ice Cream, substitute blackberries for the raspberries and add 1 teaspoon freshly squeezed lemon juice to the mixture.
• Sandwich Raspberry Swirl Ice Cream between Oatmeal Ice Cream Sandwich Cookies (page 226) or Chocolate Ice Cream Sandwich Cookies (page 223).

RASPBERRY PUREE

Steps:

• Add raspberries to a blender and blitz until pureed.
• Pour the pureed raspberries through a fine-meshed strainer placed over a large bowl. Use the back of a spoon to push all the puree through. All you should be left with, in the strainer, is the seeds.