RASPBERRY LEMONADE FREEZE
This delicious raspberry and lemonade freeze, made using Gold Medal® all-purpose flour is a refreshing dessert on a hot summer day.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 4h45m
Yield 12
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. Line bottom and sides of 9-inch square pan with foil, leaving 1 inch of foil overhanging at 2 opposite sides of pan. In medium bowl, place flour. Cut in butter using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until evenly mixed. Stir in nuts. In bottom of pan, press mixture evenly. Bake about 15 minutes or until light golden brown. Cool completely.
- Spoon sorbet over crust; spread evenly. Place in freezer. In medium bowl, mix ice cream, lemonade concentrate, 1 cup whipped topping and the food color until well blended. Fold in 1 cup raspberries. Spread over sorbet. Freeze about 4 hours or until firm.
- Let stand at room temperature about 10 minutes before cutting. Remove dessert from pan, using foil to lift. Dip knife into hot water before cutting serving pieces. Garnish with additional whipped topping and raspberries. Store in freezer.
Nutrition Facts : Calories 280, Carbohydrate 38 g, Cholesterol 30 mg, Fiber 3 g, Protein 3 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 70 mg
RASPBERRY SORBET OR GRANITA
No ice cream machine required! Partially sweetened with honey to give it a delicious sun-ripened quality. Very tart and very flavorful. This recipe is versatile, as the finished product can be an icy granita or smooth sorbet.
Provided by Toasted Garlic
Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes
Time 6h25m
Yield 10
Number Of Ingredients 5
Steps:
- Place raspberries in work bowl of a food processor, and process until smooth. If an extra smooth sorbet is desired, press pureed raspberries through a fine sieve to remove seeds. Whisk together pureed raspberries and honey in a large bowl.
- Combine 3 cups of water, sugar, and corn syrup in a large saucepan; stir to combine. Bring to a boil over high heat. Boil until sugar is dissolved, about 2 minutes; do not stir. Stir the sugar water and the remaining 1 cup of water into the raspberry puree.
- Make an ice bath by filling a very large bowl with water and ice. Set the bowl of raspberry puree in the ice bath, and whisk until cool. Pour cooled puree into a 9x13 baking dish, and cover; freeze until solid, 6 to 8 hours.
- To make a coarsely textured granita, use a fork to scrape frozen puree into small crumbs. For a deliciously silky sorbet, transfer frozen puree to a food processor and process until smooth.
Nutrition Facts : Calories 189.4 calories, Carbohydrate 49.4 g, Fat 0.4 g, Fiber 4.7 g, Protein 0.7 g, Sodium 13.7 mg, Sugar 36.5 g
NO-CHURN RASPBERRY-LIME SORBET
Nothing could be easier, or more fun to watch blend together, than this two-ingredient, sorbet. Simply puree frozen raspberries and limeade in a food processor for a few minutes for a colorful and refreshing dessert.
Provided by Food Network Kitchen
Categories dessert
Time 1h10m
Yield 4 servings
Number Of Ingredients 2
Steps:
- Add the raspberries and limeade concentrate to a food processor and process until smooth, scraping down the sides of the bowl with a rubber spatula as needed. Transfer to an airtight container and freeze until scoopable, about 1 hour. The sorbet will keep for up to 2 months.
RASPBERRY-LIME FREEZE
This warm-weather dessert goes from blenderto table in minutes. Raspberry sorbet reinforces the flavor of fresh berries, lime zest lends a touchof tartness, and vanilla ice cream adds just the right amount of richness.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 10m
Number Of Ingredients 5
Steps:
- Put 5 1/2 cups of raspberries, the sorbet, lime zest, and lime juice into a blender. Use a spatula to push down the ingredients. Pulse a few times, then puree until very smooth. Add ice cream and puree, stopping and stirring with spatula as needed. Stir in 1 cup raspberries.
- Pour mixture into glasses. Garnish with remaining 1/2 cup raspberries and lime zest. Serve immediately.
RASPBERRY-LIME COCONUT FREEZER POPS
Cool and refreshing treat for summertime. Yield depends on size of popsicle holders. Mine are the kind with a plastic handle and stick and hold about 3 ounces. You can also use 3-oz paper bathroom cups and popsicle sticks. From "A Taste of Thai" products. The original recipe calls for 1/2 cup sugar but I found that too sweet. You can use Lite coconut milk and Splenda, also.
Provided by Outta Here
Categories Low Protein
Time 5h5m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Add coconut Milk, raspberries, sugar and lime juice to blender. Blend until smooth.
- NOTE: If you do not want the seeds, strain mixture through a fine mesh sieve.
- Pour mixture into freezer pop holders and insert sticks. Freeze 5 hours or overnight.
Nutrition Facts : Calories 340.4, Fat 11, SaturatedFat 10.3, Sodium 24.8, Carbohydrate 61.8, Fiber 2.6, Sugar 57.8, Protein 1.2
LIME FREEZE (NON-ALCOHOLIC BEVERAGE)
Found @ Cooks.com when I went searching for recipes to use a nearly full 2 lt bottle of Club Soda guests left for us. *Enjoy* !
Provided by twissis
Categories Smoothies
Time 3m
Yield 4 1 cup servings, 4 serving(s)
Number Of Ingredients 4
Steps:
- Place soda, ice, sherbet & limeade in blender.
- Blend at high speed till mixture is slushy, stopping blender 2-3 times to push mixture down.
- Pour into frosted tumblers & serve.
RASPBERRY-LIME MINI TARTS
Steps:
- Tart FILLING
- In the bowl of an electric mixer fitted with the paddle attachment, beat cream cheese, sugar, lime zest, vanilla, and 1-1/2 cups raspberries on medium speed until raspberries are broken down and mixture is creamy. Add heavy whipping cream and continue beating on high speed for about 2 min.
- Transfer tart filling to a zip-top bag and chill in the refrigerator for 2 hours (or freeze for 30 min.).
- Tart
- Once chilled, cut a hole in the corner of the zip-top bag and pipe raspberry filling into shells, dividing evenly. Top with remaining raspberries. Serve immediately.
Nutrition Facts : Calories 80, Fat 5 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 15 mg, Sodium 40 mg, Carbohydrate 0 g, Fiber less than 1 g, Sugar 0 g, Protein 1 g
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