RASPBERRY CAKE ROLL
This is a really tasty dessert, and it doesn't have as many calories as some other sweets. It's also a lot easier to make than you might think. Give it a try!
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- Spray a 15x10x1-in. baking pan with cooking spray; line with waxed paper and spray again. Set aside. In large bowl, beat egg whites, lemon juice and salt with electric mixer at low speed until foamy. Gradually add granulated sugar, beating at medium-high speed until soft peaks form. With whisk or rubber scraper, fold flour and lemon zest, 1/4 cup at a time, into egg white mixture. Spread batter evenly into prepared pan. Bake at 350° for 12-15 minutes or until cake springs back when touched in center. Cool on wire for 5 minutes. Cover with waxed paper, then a kitchen towel and baking sheet or bread board. Invert pan so cake lies flat on towel. Gently peel away waxed paper from top of cake. Beginning with narrow end, roll cake with towel, keeping towel and bottom waxed paper pressed to underside of cake. Place rolled cake on rack to cool., Prepare filling by combining cheese spread, vanilla and 2 tablespoons of whipped topping. Gently fold in remaining whipped topping. Cover; refrigerate until ready to use. To fill cake, carefully unroll on flat surface. With spatula, spread filling evenly over cake to within 1/2 in. of edges. Sprinkle with 1-1/2 cups raspberries. Using towel to lift edge of cake, gently roll as before, this time pulling away towel and waxed paper. Place roll, seam side down, on serving platter. Chill. Garnish with remaining raspberries and lemon zest. Serve chilled.
Nutrition Facts :
RASPBERRY OAT BARS
These sweet, fruity bars are wonderful with hot coffee or cold milk for a snack or afternoon treat. -Nourse Farms, Mary Nourse, South Deerfield, Massachusetts
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 2 dozen.
Number Of Ingredients 11
Steps:
- In a small saucepan, combine sugar and cornstarch. Gradually stir in raspberries until blended. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat; stir in extract. Cool., In a large bowl, combine the oats, flour, brown sugar, wheat flour, salt and vanilla. Cut in butter until mixture resembles coarse crumbs. Press 2-1/2 cups crumb mixture into a 9-in. square baking pan coated with cooking spray. Spread with cooled berry mixture. Sprinkle with remaining crumbs. , Bake at 350° for 25-30 minutes or until golden brown. Cool on a wire rack. Cut into bars.
Nutrition Facts : Calories 95 calories, Fat 3g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 45mg sodium, Carbohydrate 17g carbohydrate (10g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges
CRANBERRY AND DATE ROLL UPS
Steps:
- Preheat oven to 375 degrees F.
- Cream butter and cream cheese together. Blend in the flour and the salt, to taste. Chill for several hours until firm enough to roll out. Roll mixture to 1/4-inch thick on a cutting board generously sprinkled with confectioners' sugar. Cut dough into 1 by 3-inch pieces with a pastry wheel. Put dates and/or cranberries on the bottom of each strip and roll up. Place fold side down on a sheet tray.
- Place in oven and bake for 15 to 20 minutes until golden brown. Sprinkle with confectioner's sugar to serve.
RASPBERRY LEMON ROLL
This is a lovely summer dessert. It is light and refreshing and low calorie to boot! It also looks beautiful when served. Low fat ingredients can be used but I wouldn't recommend using fat free cream cheese.
Provided by MamaJ
Categories Dessert
Time 35m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Grease a jelly roll pan and line with waxed paper.
- Grease and flour paper.
- Mix cake according to package directions and pour into prepared pan.
- Bake 15 minutes at recommended temperature until lightly browned.
- Remove from oven and turn onto powdered sugar coated kitchen towel.
- Remove waxed paper and roll up jelly roll fashion, starting with the short side, to cool.
- Whip cream cheese until smooth.
- Add powdered sugar, zest and Cool Whip and mix thoroughly. (If it's too thick to spread or you would like a stronger lemon flavor, add a little fresh lemon juice.).
- Once the cake is cool, unroll and brush with Chambord.
- Spread pastry filling over all and top with cream cheese mixture spreading evenly to the edges.
- Roll up.
- Garnish with powdered sugar, lemon slices and raspberries.
Nutrition Facts : Calories 441.9, Fat 17.3, SaturatedFat 12.4, Cholesterol 31.2, Sodium 561.2, Carbohydrate 65.4, Fiber 0.2, Sugar 38.5, Protein 8.2
RASPBERRY PASTRY ROLL-UPS
This is so easy and impressive. It's a great dessert for kids to help with and easy to dress-up for grown-up taste buds. You could substitute apricot jam, strawberry jam, or add some chopped semi-sweet chocolate chips or a couple tbs of Nutella for a decadent raspberry chocolate pastry. There are tons of possibilities! :-)*edited to include reviewers suggestions*
Provided by akgrown
Categories Dessert
Time 28m
Yield 8 serving(s)
Number Of Ingredients 3
Steps:
- Unroll piecrust onto countertop. Spread 4 tbs jam over piecrust leaving a 1/2 inch borderat the dough's edge.
- Using a pastry wheel or pizza cutter, CUT piecrust into 16 wedges.
- Starting at outer edge of pastry, roll wedges into crescents. Place on parchment-lined baking sheet and bake for 15-20 minutes at 375*. Or until lighty browned.
- Sprinkle with powdered sugar if desired. ***Because of the nature of jam or jelly the filling will ooze out a little bit while baking, but this shouldn't affect the taste or presentation of the pastry.***.
Nutrition Facts : Calories 125.6, Fat 5.5, SaturatedFat 1.8, Sodium 93.1, Carbohydrate 17.7, Fiber 0.8, Sugar 5.7, Protein 1.3
ROLL-UPS
Yummy salami, onion,and cream cheese roll ups for an appetizer or a party! Secure the roll ups with toothpicks, and cut them into bite size pieces. Sometimes I make different versions, so I can have a platter that includes roll-ups with onions and pickles. Something for everyone! You can use pickles in place of green onions, if desired.
Provided by jabaran
Categories Appetizers and Snacks Meat and Poultry
Time 10m
Yield 5
Number Of Ingredients 3
Steps:
- Lay salami slices on a plate and spread cream cheese on each. Place 1 green onion at the end of each piece of salami and roll salami around onion; secure with a toothpick.
Nutrition Facts : Calories 270.3 calories, Carbohydrate 3.4 g, Cholesterol 77.6 mg, Fat 24.2 g, Fiber 0.4 g, Protein 10.2 g, SaturatedFat 12.9 g, Sodium 704.8 mg, Sugar 0.4 g
RASPBERRY ROLL UPS
This is a very delicate, flaky cookie that was made for special occasions. Even though it might take a little extra patience and time to make them, they will become a cookie favorite.
Provided by Elizabeth Pyrzenski
Categories Cookies
Time 1h10m
Number Of Ingredients 5
Steps:
- 1. Combine butter & cream cheese-blend well. Combine flour & salt. Add to butter mixture and blend well. Chill 1/2 hr.
- 2. Roll chilled dough out to 1/4" thickness. Cut into 2-1/2" squares. Spread with 1 tsp jam to within 1/4" of edges. Roll up firmly. Place rolled edge down on un-greased baking sheet.
- 3. Bake 425 degrees for 12 minutes or until slightly brown. Dust with powdered sugar.
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RASPBERRY ROLL CAKE - A BEAUTIFUL PLATE
From abeautifulplate.com
Ratings 140Calories 333 per servingCategory Cakes And Cupcakes
- Prepare the Cake: Preheat the oven to 375°F (190°C) with a rack in the center position. Lightly grease a half sheet pan (roughly 18-inch long x 13-inch wide) with baking spray, line with parchment paper, then lightly grease the paper with baking spray. Set aside.
- Place the egg whites in the bowl of a stand mixer, fitted with a whisk attachment. Whisk over high speed until light and foamy. Slowly sprinkle in ½ cup (100 grams) granulated sugar and continue whisking over medium-high speed until the egg whites have reached medium peaks. Note: If the whisk attachment is lifted from the mixture, the tip of the peak of egg whites should tip over but still hold. Carefully transfer to a large, clean mixing bowl and set aside until ready to use.
- Wipe the stand mixer bowl clean (don’t worry if there is still some residue) and combine the egg yolks, the remaining ½ cup (100 grams) granulated sugar, and vanilla extract. Using the whisk attachment, beat over high speed until ribbony and pale yellow, about 3 minutes. Add about a third of the egg whites to the beaten yolk mixture, and gently combine together using the whisk attachment. Repeat with two more additions of the beaten egg whites, gently folding them in with a large spatula. Be careful not to deflate the egg whites by over mixing.
- Sprinkle roughly a quarter of the sifted cake flour onto the sponge batter, and fold in gently with a spatula. Repeat until all of the flour has been incorporated and the mixture is smooth and fluffy. Scrape the bottom of the bowl to ensure all of the ingredients have been incorporated evenly. Transfer the batter onto the prepared sheet pan and spread into an even layer using an offset spatula (the batter should fill the entire pan).
HOMEMADE MANGO-RASPBERRY FRUIT ROLL UPS - SKINNYTASTE
From skinnytaste.com
5/5 (3)Total Time 2 hrs 35 minsCategory SnackCalories 39 per serving
- Preheat the oven to 150ºF. Line a rimmed 12½ by 17¼-inch (half- sheetpan with a silicone baking mat.
- In a blender or food processor, blend the mango until smooth. Transfer the mango to a bowl and set it aside. Add the raspberries and sugar to the blender and blend until smooth. (It is important to blend the raspberries with the sugar, as the sugar helps liquefy the berries.)
- Place dollops of the mango and raspberry purées on the prepared pan. With a small offset spatula, spread the purées evenly over the pan—try to spread them as evenly as possible, not too thin and not too thick, and try not to spread them to the very edges, so you’ll have room to grab the fruit leather and peel it off the mat when it’s cool.
- Bake for 2 hours 30 minutes to 3 hours, rotating the baking sheet every hour. The leather is done when it is still tacky but not too sticky or wet. Let the leather cool.
CHOCOLATE RASPBERRY ROLL-UPS - IT'S OKAY TO EAT THE CUPCAKE
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5/5 (2)Category Breakfast, DessertServings 36Total Time 2 hrs 35 mins
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Reviews 15Category DessertCuisine AmericanCalories 54 per serving
- Preheat oven to 170 degrees F. Line 2 small, rimmed baking sheets or 9×13 pans with plastic wrap and set aside. Place all ingredients into a blender or food processor and pureé until smooth. Pour into prepared pans and smooth out with a spatula so that the mixture is a uniform 1/8th of an inch thick.
- Bake in preheated oven for 4 to 8 hours, or until fruit is thoroughly dried. Remove from oven and let cool. Remove from plastic wrap and place firmly on pieces of plastic wrap on a flat work surface. Using a scissors, trim the edges and cut into 1- to 1.5-inch strips. Roll strips up and store in a sealed container for up to 2 weeks.
ORANGE RASPBERRY FRENCH TOAST ROLL-UPS - ONE HOT OVEN
From onehotoven.com
5/5 (25)Total Time 50 minsCategory BreakfastCalories 244 per serving
- Place the sugar in a small dish, like a pie plate. With a citrus zester, zester about 1 1/2 teaspoons of orange zest into the sugar. Mix this together until combined. Set aside
- In a blender mix the eggs, milk, flour, and vanilla until combined. You can also use a wire whisk to blend this mixture.
- Heat the skillet over medium heat and then melt the butter. Working in batches, place 3-4 rolls in the hot pan and cook on all sides until golden brown for about three minutes. Don't crowd the pan since you need to flip the rolls over.
RASPBERRY SWIRL ROLLS RECIPE - RECIPES.NET
From recipes.net
Cuisine AmericanCategory Pies & PastriesServings 24Total Time 2 hrs 30 mins
- In a large mixing bowl of an electric mixer, combine yeast and warm water. Stir until the yeast has dissolved and let rest for 5 minutes until bubbly.
- Meanwhile, in a large saucepan over medium heat combine milk, cream, and unsalted butter. Scald the mixture and then remove the mixture from heat and stir in sour cream.
- Let milk mixture cool to 110 to 115 degrees F and add to proofed yeast mixture. Stir in egg, vanilla, salt, and ¾ cup sugar.
- Slowly add flour and knead the mixture with kneading attachment until smooth and elastic. Cover mixture and let rise until double for about 1 hour.
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From itsalwaysautumn.com
5/5 (3)Total Time 2 hrs 25 minsCategory Dessert
- Mix and knead roll dough as directed here: https://www.itsalwaysautumn.com/the-very-best.html Allow to rise for one hour.
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RASPBERRY CREAM CHEESE SWEET ROLLS - I AM BAKER
From iambaker.net
5/5 (27)Category BreakfastServings 12Estimated Reading Time 6 mins
- In a medium bowl, combine milk and 1 tablespoon sugar. Sprinkle yeast over milk and whisk to blend. Let sit until yeast is foamy, about 5 minutes. Add eggs; whisk until smooth.
- To make the cream cheese filling, beat together the cream cheese, butter, and sugar until smooth. Stir in the vanilla.
RASPBERRY SWEET ROLLS RECIPE WITH FROSTING | TASTES OF LIZZY T
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5/5 (7)Total Time 49 minsCategory BreakfastCalories 427 per serving
- Add 4 cups of flour to start and mix using the beater blade just until the ingredients are barely combined. Allow the mixture to rest for 5 minutes so the flour has time to soak up the liquids.
RASPBERRY SWIRL SWEET ROLLS - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
4.5/5 (2)Estimated Reading Time 7 minsCategory BreakfastTotal Time 4 hrs
- In a small saucepan, warm the milk over low heat until lukewarm (no need to use a thermometer, but to be precise: about 95°F (35°C)). Pour the warm milk into the bowl of a stand electric mixer fitted with the dough hook attachment (OR you can use a handheld mixer OR no mixer, but a stand mixer is ideal). With a spoon, manually stir in the sugar and yeast. Cover with a towel and let sit until the yeast is foamy, about 5-10 minutes. On low speed, beat in the softened butter until it is slightly broken up. Next add the eggs, one at a time, and then the salt. The butter won’t really be mixing into the mixture, so don’t be alarmed if it stays in pieces. On low speed, gradually add the flour. Once it is all added, beat on medium speed until a soft dough forms. Increase speed to medium-high and beat until the dough is soft and supple, about 8-10 minutes longer. *If you do not have a stand-mixer with a hook attachment, knead the dough by hand in this step.
- Transfer the dough to a lightly floured surface and knead it with your hands for about 2 minutes. Form the dough into a ball and transfer it to a lightly greased bowl. Cover the dough and let sit in a warm place until doubled in size, 1 to 2 hours. Here’s what I do: Rising at room temperature is usually fine, but on a particularly cold day, heat your oven to 150°F (66°C). Turn the oven off, place the dough inside, and keep the door slightly ajar. This will be a warm environment for your dough to rise. After about 30 minutes, close the oven door to trap the air inside with the rising dough. When it’s doubled in size, remove from the oven.
- Butter/grease/spray with nonstick spray the bottom of a 9×13 inch baking dish, then line with parchment paper. Turn the dough out onto a lightly floured work surface and, using a rolling pin, roll into a 12×18 inch rectangle. I used a ruler for accuracy. Make sure the dough is smooth and evenly thick, even at the corners.
- In a medium bowl, toss the frozen raspberries with the sugar and cornstarch. Spread the cold sugared raspberries evenly over the dough. Tightly roll up the dough to form an 18-inch-long log. Cut into 12 even rolls (about 1.5 inches in width each). Arrange them in the prepared baking pan, cut sides up. Cover the rolls and let them rise in a warm place until they are puffy, about 2 hours OR overnight (see note). The berries will release their juice at the bottom of the pan – this is OK.
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- Place the milk and water in a glass measuring cup and pop it in the microwave to warm it up, you want the temperature to be right about 120 degrees Fahrenheit. Sprinkle over the yeast and teaspoon of sugar and set aside until the yeast blooms.
- Add the flour, sugar, salt, yeast mixture, egg, butter and vanilla to the bowl of a standing mixer fitted with a dough hook and knead on medium speed for 4 to 5 minutes until the dough is nice and smooth, place it in a large oiled bowl, cover with plastic wrap and leave it somewhere warm to rest until it’s doubled in size.
- To make the cream cheese mixture, in a bowl, cream together the cream cheese, sugar, milk, lemon zest and vanilla, then set it aside and quickly work on the raspberries.
- In a small bowl, toss the raspberries with the sugar and cornstarch and once again, set that aside as well.
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