Razzle Dazzle Berry Salad Food
RAZZLE-DAZZLE BERRY SHORTCAKE
Quick dessert recipe? Two steps and ten minutes is all that you require to make this delicious three berry shortcake using prepared pound cake and pie filling.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 10m
Yield 6
Number Of Ingredients 5
Steps:
- In medium bowl, mix pie filling, strawberries and blueberries.
- Cut each cake slice diagonally in half to make 2 triangles. Arrange 2 triangles on each of 6 serving plates. Top with fruit mixture and whipped cream.
Nutrition Facts : Calories 370, Carbohydrate 84 g, Cholesterol 5 mg, Fat 1/2, Fiber 2 g, Protein 4 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 62 g, TransFat 0 g
RAZZLE DAZZLE
This nonalcoholic drink-a soda fountain classic-pairs pineapple, lemon, and an easy homemade raspberry vinegar. Make the Razzle Dazzle for your next gathering.
Provided by Al Sotack
Yield Makes 1 (with additional syrup)
Number Of Ingredients 8
Steps:
- Blend 6 oz. fresh raspberries (about 1½ cups) and 1 cup sherry vinegar in a blender on low speed just to smash berries, about 5 seconds. Pour into a resealable container and let sit at room temperature at least 4 hours or up to overnight.
- Strain raspberry mixture through a fine-mesh sieve into another airtight container (you should have about 1 cup). Cover and chill until ready to use. Do ahead: Raspberry vinegar can be made 1 month ahead. Keep chilled.
- Fill a glass about two thirds full with crushed, cracked, or pebble ice. Add 1½ oz. chilled club soda.
- Combine 1½ oz. fresh pineapple juice, ½ oz. fresh lemon juice, ½ oz. simple syrup, and ½ oz. raspberry vinegar in a cocktail shaker. Fill shaker with ice, cover, and shake until just chilled, about 5 seconds.
- Strain into prepared glass and stir to combine. Mound crushed ice to form a rounded peak on top. Top with orange half-moon and lightly crushed raspberries (if using).
RAZZLE DAZZLE BERRY TRIFLE
Make and share this Razzle Dazzle Berry Trifle recipe from Food.com.
Provided by lazyme
Categories Dessert
Time 40m
Yield 10 serving(s)
Number Of Ingredients 14
Steps:
- Combine boiling water and gelatin in a large bowl; stir until gelatin dissolves (about 2 minutes). Add cold water and ice cubes, stirring until slightly thickened. Remove any unmelted ice. Stir in banana and blueberry pie filling; set aside.
- Place cake cubes in a large bowl. Drizzle orange juice over cake cubes, and toss well. Spoon gelatin mixture over the cake cubes; cover and chill 30 minutes.
- Prepare pudding according to package directions, using 2 1/2 cups of 2% milk. Fold whipped topping into the pudding, and spread over gelatin mixture. Cover and chill. Garnish with blueberries, raspberries, and mint, if desired.
Nutrition Facts : Calories 263.6, Fat 2.5, SaturatedFat 1.7, Cholesterol 5, Sodium 191.9, Carbohydrate 56.7, Fiber 2.4, Sugar 41.1, Protein 4.7
RAZZLE RASPBERRY OATMEAL COOKIE BARS
I love these cookie bars, could eat a whole pan in one sitting. The raspberry preserves taste just right in this recipe, but while eating them I fantasize about trying them out with blueberry.
Provided by Harley Seashell Pri
Categories Dessert
Time 45m
Yield 9 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350°. Line an 8 x 8 inch square pan with foil and spray with nonstick.
- Combine all ingredients except for the preserves.
- Press most- but not all of the oat mixture into the pan.
- Spread the preserves almost to the edge of the oat mixture.
- Sprinkle the remainder of the oat mixture on top of the preserves.
- Bake for 35 to 40 minutes.
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