RASPBERRY FOOL (RASPBERRIES AND CREAM)
Raspberry Fool is a quick and easy raspberry dessert recipe. It's essentially raspberries and cream that's been swirled together to make an elegant treat!
Provided by Heidi
Categories Dessert
Time 15m
Number Of Ingredients 5
Steps:
- Puree 1 ½ cups of the Driscoll's raspberries in a food processor or blender with the 2 tablespoons of granulated sugar.
- In a large bowl, add the cream, confectioners sugar and vanilla extract. Mix with an electric hand mixer or whisk by hand until stiff peaks form.
- With a rubber spatula, gently fold in ¾ of the pureed raspberries into the whipped cream mixture, leaving visible swirls. Gently fold in the rest of the puree but be careful not to overmix. Spoon the fool into 4-6 glass cups or small bowls. Top with additional raspberries and serve.
Nutrition Facts : Calories 331.35 kcal, Carbohydrate 16.06 g, Protein 2.11 g, Fat 29.61 g, SaturatedFat 18.28 g, Cholesterol 108.69 mg, Sodium 30.75 mg, Fiber 2.6 g, Sugar 10.82 g, ServingSize 1 serving
RASPBERRY CREAM CRUMBLE
Provided by Food Network
Categories dessert
Time 3h20m
Yield one 9-inch pie
Number Of Ingredients 12
Steps:
- For the filling: Preheat oven to 350 degrees F.
- Whisk the eggs in a large bowl until light and lemon colored. Whisk in the sour cream and vanilla, then continue to whisk until smooth and creamy. Add the sugar, flour and salt and whisk until smooth and thoroughly incorporated.
- For the crumble topping: Add sugar, flour and butter to a large bowl or to the bowl of a stand mixer. Work the butter through using your hands or the mixer until the mixture is a coarse crumble. (If you squeeze a handful it should stick together but break apart easily.)
- For the pie: Fill the pie shell with the raspberries and slowly pour the custard on top. Spread the crumble over the whole surface. Bake until edges of the pie start to rise, the crumble topping is golden brown and the middle no longer jiggles when moved, about 1 hour. Let to cool completely before serving. Serve at room temperature with dollops of fresh whipped cream.
CREAMY RASPBERRY DESSERT
Do-ahead and delicious, this dessert is a favorite because of its pretty color, creamy texture and terrific flavor. A light, no-bake filling makes it easy. Try garnishing with fresh berries and sprigs of mint. -Julianne Johnson, Grove City, Minnesota
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 10 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the crumbs, 3 tablespoons sugar and butter. Press onto the bottom of a 9-in. springform pan. Bake at 350° for 10 minutes. Cool. , Meanwhile, for filling, drain raspberries, reserving the juice. Set berries aside. In a small saucepan, combine the juice, cold water and gelatin. Let stand for 5 minutes. , Cook and stir over low heat until gelatin is dissolved. Remove from the heat; cool for 10 minutes. , In a small bowl, beat cream cheese and sugar until smooth. Add berries and gelatin mixture; beat on low until thoroughly blended. Chill until partially set. Watch carefully, as mixture will set up quickly. , Gently fold in whipped cream. Spoon into the crust. Chill for 6 hours or overnight. , Just before serving, run knife around edge of pan to loosen. Remove sides of pan. Top with fresh raspberries and mint.
Nutrition Facts : Calories 305 calories, Fat 22g fat (13g saturated fat), Cholesterol 70mg cholesterol, Sodium 175mg sodium, Carbohydrate 24g carbohydrate (17g sugars, Fiber 1g fiber), Protein 4g protein.
RASPBERRY WHIPPED CREAM
Make this raspberry whipped cream to go atop any one of our delicious desserts, like our Flourless Chocolate Cake.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 2 1/2 cups
Number Of Ingredients 4
Steps:
- Place raspberries in the bowl of a food processor; process until smooth. Pass through a fine strainer; discard seeds. Sweeten with sugar, if desired.
- Combine cream, 1 tablespoon sugar, and vanilla in a large bowl; whisk together until soft peaks form. Gently fold in raspberry puree to form swirls.
RASPBERRY CREAM PIE
Provided by Ree Drummond : Food Network
Categories dessert
Time 2h45m
Yield 12 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F.
- To make the crust, crush the cookies in a food processor (or smash in a ziptop bag with a rolling pin). Stir in the melted butter until combined. Pour into a regular pie pan and press the crumbs all over the pan and up the sides. Bake just long enough for it to set, 3 to 4 minutes. Let cool completely.
- Put the raspberries on a plate or in an empty pan. Smash them with a fork, then sprinkle on the sugar. Stir together and allow to sit for 15 minutes.
- In the bowl of an electric mixer, combine the raspberry yogurt with the instant vanilla pudding mix (just the powder itself). Beat on low until combined, about 1 minute. Pour in the heavy cream and whip on low for 30 seconds. Stop the mixer and scrape down the bowl with a rubber spatula. Turn the mixer on medium-high speed and beat until thick, about 2 minutes.
- Turn off the mixer, then fold in the raspberries until just combined. Pour into the cooled crust and spread evenly. Freeze until very firm, about 2 hours. Cut into slices and top each slice with cookie crumbs, dollops of whipped cream and extra raspberries.
RASPBERRY CREAM
I HAVE a passion for trying new recipes, the kind that bring joy to my eyes as well as my stomach! I discovered this recipe over 40 years ago. It's a very refreshing summer dessert. If you need a great-looking, tasty treat to end a meal, this is it! -Christl Bennett, Burlington, Kentucky
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 2 servings.
Number Of Ingredients 5
Steps:
- In a bowl, dissolve gelatin in boiling water. Stir in raspberries and ice cream until blended. Spoon into two dessert dishes. Cover and refrigerate for at least 1 hour. Garnish with whipped cream.
Nutrition Facts : Calories 433 calories, Fat 7g fat (4g saturated fat), Cholesterol 29mg cholesterol, Sodium 151mg sodium, Carbohydrate 89g carbohydrate (79g sugars, Fiber 6g fiber), Protein 7g protein.
CRUSHED RASPBERRY CREAMS
Barney Desmazery's tasty berry dessert is both creamy and low in fat - no cooking needed
Provided by Barney Desmazery
Categories Dessert, Dinner, Lunch, Treat
Time 15m
Number Of Ingredients 5
Steps:
- In a small bowl stir a sprinkling of the sugar in with the raspberries, crushing them very slightly as you stir, but still leaving them more or less whole. In a separate bowl fold the crème fraîche and yogurt together with the remaining sugar and the meringue pieces.
- Divide the raspberries among four small glasses, top with the creamy meringue mixture. The raspberry pots can be eaten straight away or will keep in the fridge for up to 4 hours.
Nutrition Facts : Calories 214 calories, Fat 8 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 25 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 0.23 milligram of sodium
More about "raspberry roasted cream food"
RASPBERRIES AND CREAM – A COUPLE COOKS
From acouplecooks.com
Reviews 13Servings 4Cuisine AmericanCategory Dessert
- Place the raspberries in a small bowl; sprinkle them with the granulated sugar and stir to combine. Let the berries sit while making the whipped cream.
- Combine the whipping cream, powdered sugar, and vanilla extract in the chilled bowl. With a large whisk, whip the cream by moving the whisk back and forth quickly (try not to whisk in a circular motion). Whip to your desired thickness. (Tip: Place the bowl in the sink to whip the cream so that it is a bit lower than a table, which makes the whisking motion easier.)
RASPBERRY CREAM WITH BERRIES | CANADIAN GOODNESS
From dairyfarmersofcanada.ca
Servings 8Energy 342 CaloriesCarbohydrate 35 gCategory Dinner
THICK & CREAM RASPBERRY ICE CREAM — SALT & BAKER
From saltandbaker.com
NO BAKE RASPBERRY CREAM DREAM BARS - 365 DAYS OF …
From 365daysofbakingandmore.com
RASPBERRY & CREAM PARFAITS - ONCE UPON A CHEF
From onceuponachef.com
RASPBERRY WHIPPED CREAM (FOR FROSTING AND MORE)
From umamigirl.com
RASPBERRY CREAM CHEESE BITES - GREAT GRUB, DELICIOUS …
From greatgrubdelicioustreats.com
RASPBERRY CAKE WITH WHIPPED CREAM FILLING RECIPE | BON APPéTIT
From bonappetit.com
RASPBERRY CAKE WITH WHIPPED CREAM FILLING BY SHILPA USKOKOVIC
From food52.com
22 BEST RASPBERRY RECIPES - HOW TO COOK WITH RASPBERRIES
From thepioneerwoman.com
RASPBERRY CREAM PIE - FAVORITE FAMILY RECIPES
From favfamilyrecipes.com
SIMPLE CAKE RECIPE, HELEN GOH RASPBERRY AND LEMON CURD CAKE WITH ...
From smh.com.au
RASPBERRY CREAM CHEESE COFFEE CAKE - KING ARTHUR BAKING
From kingarthurbaking.com
RASPBERRY CREAM CHEESE DANISH - JUST A TASTE
From justataste.com
10 BEST RASPBERRY CREAM FILLING RECIPES | YUMMLY
From yummly.com
24 RASPBERRY DESSERT RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
POACHED PEARS, WINTER SALAD AND ‘UNTHINKABLE’ PASTA: IRANIAN ITALIAN ...
From theguardian.com
RASPBERRY CREAM PIE - TOGETHER AS FAMILY
From togetherasfamily.com
RASPBERRY CREAM - 100 RECIPES | WOOLWORTHS
From woolworths.com.au
RASPBERRY SWEET ROLLS RECIPE | EPICURIOUS
From epicurious.com
40 BEST AFTERNOON TEA RECIPES - WHAT TO MAKE FOR A TEA PARTY
From delish.com
NIGEL SLATER’S RECIPES FOR SALMON, BUTTERMILK ICE-CREAM AND ROSE …
From theguardian.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love