RASPBERRY ROASTED APPLESAUCE
Steps:
- Preheat the oven to 350 degrees F.
- Place the zest and juice of the oranges and lemon in a large (11-inch) ovenproof pot or Dutch oven, such as Le Creuset. Peel, quarter, and core the apples and add them to the pot, tossing them with the juices as you go.
- Add the brown sugar, butter, cinnamon, and raspberries, cover, and bake for 1 to 1 1/4 hours, until the apples are very soft. Stir vigorously with a wire whisk. The applesauce will be smooth but still have a lot of texture. Serve warm with a scoop of ice cream and a dusting of orange zest.
RASPBERRY APPLESAUCE
Steps:
- Add apples and apple juice to a large Dutch oven or other heavy pot and bring to a boil. Cover, turn down the heat to a simmer, and cook until the apples are falling apart tender, about 30-40 minutes.
- Stir in raspberries, remove from stove and cool for about a half hour or so.
- If you have peeled and cored the apples, pour the apple raspberry mixture into a blender and process until smooth (you may have to do this in batches). If you have a food mill (see note below) you can scoop the apple raspberry mixture from the pot to the food mill and turn the handle - the mill will catch all the peel and seeds for you.
- This makes a nice tart applesauce. If you like yours sweeter, add some sugar or honey.
- This applesauce is scrumptious at any temperature - cool, room temperature or warm. I highly recommend trying some while it is warm! I like to garnish with a little mint when serving.
Nutrition Facts : ServingSize about 1/2 cup, Calories 57 calories, Sugar 10.7 g, Sodium 1.9 mg, Fat 0.2 g, SaturatedFat 0 g, TransFat 0 g, Carbohydrate 14.6 g, Fiber 2.6 g, Protein 0.4 g, Cholesterol 0 mg
RASPBERRY APPLESAUCE SQUARES
A sweet raspberry filling surrounded by oats makes a good snack for tea time.
Provided by Cheerios
Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes
Time 1h
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking pan.
- Mix raspberries, applesauce, oat bran, and white sugar together in a bowl.
- 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.
- Bake in the preheated oven until crust is lightly browned, about 20 minutes. Remove from oven and cool.
- Spread the raspberry filling onto the cooled crust and sprinkle with remaining crumb topping.
- Bake in the preheated oven until topping is lightly browned, about 20 more minutes.
Nutrition Facts : Calories 226.7 calories, Carbohydrate 37.1 g, Cholesterol 20.3 mg, Fat 8.7 g, Fiber 2.7 g, Protein 2.8 g, SaturatedFat 5 g, Sodium 59.1 mg, Sugar 22.8 g
APPLESAUCE GELATIN SQUARES
"I make this attractive soft-set salad during the holidays and garnish it with ranch dressing that's tinted green," relates Judy Ernst of Montague, Michigan. "Or spoon on a dollop of whipped topping for a light sweet dessert anytime."
Provided by Taste of Home
Categories Lunch
Time 5m
Yield 16 servings.
Number Of Ingredients 4
Steps:
- In a bowl, dissolve gelatin in boiling water. Stir in cold water and applesauce. Pour into a 13-in. x 9-in. dish coated with cooking spray. Refrigerate for 8 hours or overnight. Cut into squares.
Nutrition Facts : Calories 42 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 48mg sodium, Carbohydrate 10g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges
RASPBERRY & APPLE CRUMBLE SQUARES
A brilliant combination of two great puddings - sponge and crumble - try reader Bridie Bannon's fruity traybake
Provided by Good Food team
Categories Afternoon tea, Snack, Treat
Time 1h5m
Yield Cuts into 16
Number Of Ingredients 11
Steps:
- Heat oven to 180C/160C fan/gas 4 and line a 20 x 30cm cake tin with baking parchment. Put the apple in a small pan with 2 tbsp water. Cook for a few mins or until the apple starts to soften.
- Meanwhile, make the crumble topping. Rub the butter into the flour, sugar and lemon zest until it resembles big breadcrumbs, then set aside.
- Beat the butter and sugar in a large bowl until fluffy, then gradually add the egg. Tip in the flour and milk, and continue to beat until everything is combined. Incorporate the apples then spoon the mixture into the tin, smooth the surface, then dot with the raspberries. Sprinkle over the crumble topping and bake for 45 mins or until a skewer inserted comes out clean, and the topping is golden.
Nutrition Facts : Calories 230 calories, Fat 9 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 21 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.35 milligram of sodium
RASPBERRY-APPLESAUCE JELL-O® BARS
Bring together unsweetened applesauce and JELL-O Raspberry Flavor Gelatin in these JELL-O® bars. These Raspberry-Applesauce JELL-O® Bars serve eight.
Provided by My Food and Family
Categories Recipes
Time 3h10m
Yield Makes 8 servings.
Number Of Ingredients 3
Steps:
- Add boiling water to gelatin mixes in medium bowl; stir 2 min. until completely dissolved. Stir in applesauce.
- Pour into 8-inch square dish sprayed with cooking spray.
- Refrigerate 3 hours or until firm.
Nutrition Facts : Calories 100, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 80 mg, Carbohydrate 0 g, Fiber 0.671 g, Sugar 0 g, Protein 2 g
RASPBERRY APPLESAUCE
I altered a basic applesauce recipe to come up with this flavored version. Other variations can be made by substituting another flavor of jam for the raspberry. Depending on how sweet your apples are and how you like your applesauce, you may need to add a little sugar in with the jam. I used a combination of Macintosh and Red Delicious with about 1/3 cup jam, and thought it was fine without added sugar.
Provided by Vino Girl
Categories Sauces
Time 1h
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In a large saucepan, combine apples with 1 cinnamon stick, jam, and water; bring to a boil.
- Reduce heat to low; cover and simmer, stirring occasionally, until apples are tender (about 30 to 35 minutes). Add more water if necessary to prevent sticking.
- Remove from heat; remove cinnamon stick.
- Stir in 2 teaspoons fresh lemon juice.
- The sauce will be somewhat chunky. If you prefer it smoother, puree it in a blender or food processor.
Nutrition Facts : Calories 233.3, Fat 0.6, SaturatedFat 0.1, Sodium 10.7, Carbohydrate 61, Fiber 8.4, Sugar 45.1, Protein 1
RASPBERRY SQUARES
Steps:
- Preheat the oven to 350 degrees F.
- In a large bowl, mix the butter and sugar, then add the egg yolk and mix well. Add the flour and almonds and blend well, but keep the mixture a bit crumbly.
- Put half the mixture into a greased 13 by 9-inch baking pan. Bake for 20 minutes, and then remove the pan from the oven. Spread the jam evenly over the top, leaving about 1/4-inch from the sides. Crumble the remaining dough evenly over the jam and pat lightly. Bake for another 40 minutes. Serve after cooling.
RASPBERRY APPLESAUCE SQUARES
A sweet raspberry filling surrounded by oats makes a good snack for tea time.
Provided by Cheerios
Categories Raspberry Desserts
Time 1h
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking pan.
- Mix raspberries, applesauce, oat bran, and white sugar together in a bowl.
- 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.
- Bake in the preheated oven until crust is lightly browned, about 20 minutes. Remove from oven and cool.
- Spread the raspberry filling onto the cooled crust and sprinkle with remaining crumb topping.
- Bake in the preheated oven until topping is lightly browned, about 20 more minutes.
Nutrition Facts : Calories 226.7 calories, Carbohydrate 37.1 g, Cholesterol 20.3 mg, Fat 8.7 g, Fiber 2.7 g, Protein 2.8 g, SaturatedFat 5 g, Sodium 59.1 mg, Sugar 22.8 g
RASPBERRY APPLESAUCE JELLO
Make and share this Raspberry Applesauce Jello recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Gelatin
Time P1D
Yield 10-12 serving(s)
Number Of Ingredients 7
Steps:
- Stir together topping ingredients; cover and refrigerate overnight (or long enough to soften and slightly melt the marshmallows, if you prepare this in the morning, it should be ready later in the evening) When the marshmallows are softened, beat the mixture with electric mixer until smooth, to create a topping for the jell-o.
- Dissolve the jell-o and the sugar in boiling water; add in the raspberries, stirring until well dissolved and mixed.
- Stir in the applesauce until well mixed.
- Pour into a 13 x 9-inch pan.
- Refrigerate until firm.
- Spread the sour cream/marshmallow mixture on top.
- Refrigerate any leftovers.
Nutrition Facts : Calories 219.5, Fat 5, SaturatedFat 3, Cholesterol 10.1, Sodium 113.8, Carbohydrate 43.5, Fiber 1.8, Sugar 29.1, Protein 2.5
RASPBERRY ALMOND SQUARES
Steps:
- Line an 8-inch-square baking pan with plastic wrap that extends over the sides, then coat the plastic wrap with the vegetable oil; set aside.
- In a 2-quart heavy-bottomed saucepan over medium-high heat, cook the jam, applesauce, and sugar until the mixture registers 240°F on a sugar thermometer (about 15 minutes), stirring constantly with a wooden spoon or heatproof spatula. Immediately remove the pan from the heat, stir in the lemon extract and chopped almonds, and turn the mixture into the prepared pan. Press the whole almonds on the top of the candy in evenly spaced rows of 8 across in each direction. Let the candy cool completely at room temperature (about 45 minutes).
- Remove the candy from the pan by lifting out the plastic wrap. Invert the candy onto a cutting board, peel the plastic wrap off the back, and reinvert the candy so that the nut side is up. With a large chef's knife, and using the whole almonds as a guide, cut the candy evenly into 1-inch squares.
- Line 2 baking sheets with parchment or waxed paper. Melt and temper the chocolate (see pages 25-30). Holding a square by the top half, dip the bottom and sides of the square into the chocolate, leaving the top exposed. Remove the square from the chocolate, carefully shake off the excess chocolate, and place the square onto the paper. Repeat with the remaining squares. Let the chocolate set up at room temperature, or chill in the refrigerator for 15 minutes. Place each square in a paper candy cup. Between layers of waxed paper, in a tightly covered container wrapped in several layers of aluminum foil, the squares will keep for 2 weeks in the refrigerator. They are best eaten at room temperature.
- VARIATIONS
- Substitute blackberry jam or strawberry jam for the raspberry jam. Substitute other nuts for the almonds.
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