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It’s Food Friday (Wow! Did this week ever go fast!) and we have tons of raspberries on our bushes!!
So, here are some great raspberry recipes, in several categories. The first is a dessert (duh! “Life is short! Eat dessert first!”) And, of course, it has chocolate in it:)
Recipe for Chocolate Raspberry Pie
- 1 unbaked pastry shell (9 inches)
- 3 Tbsp sugar
- 1 Tbsp cornstarch
- 2 cups fresh or frozen unsweetened raspberries, thawed
- 1 pkg (8 oz) cream cheese, softened
- 1/3 cup sugar
- 1/2 tsp vanilla extract
- 1/2 cup whipping cream, whipped
- 2 squares (1 oz each) semisweet chocolate
- 3 Tbsp butter or margarine
- Line pastry shell with a double thickness of heavy-duty foil. Bake at 450 degrees for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack.
- In a saucepan, combine sugar and cornstarch. Stir in the raspberries; bring to a boil over medium heat. Boil and stir for 2 minutes. Remove from the heat; cool for 15 minutes. Spread into shell; refrigerate.
- In a mixing bowl, beat cream cheese, sugar and vanilla until fluffy. Fold in whipped cream. Carefully spread over raspberry layer. Cover and refrigerate for at least 1 hour. Melt chocolate and butter; cool for 4-5 minutes. Pour over filling. Cover and chill for at least 2 hours. Store in the refrigerator.
Next, a long-time favorite that I’ve made many, many times and always have people raving about: Raspberry Delight! This recipe is technically a salad, but also can be served as a dessert.
Recipe for Raspberry Delight
This dish can be made ahead!
2-1/4 cups all-purpose flour
2 Tbsp sugar
3/4 cup butter, softened
1 (8 oz) package cream cheese, softened
1 cup powdered sugar
1 tsp vanilla extract
1/4 tsp salt
2 cups whipped topping
1 (6 oz) or 2 (3 oz) packages raspberry gelatin
2 cups boiling water
2 (10 oz) pkg sweetened frozen raspberries
Additional whipped topping (optional)
Fresh mint (optional)
In a bowl, combine flour and sugar; blend in butter with a wooden spoon until smooth.
Press into an ungreased 9×13-inch baking pan.
Bake at 300 degrees F for 20-25 minutes or until set (crust will not brown). Cool.
In a mixing bowl, beat cream cheese, confectioners sugar, vanilla, and salt until smooth.
Fold in whipped topping. Spread over crust.
Dissolve gelatin in boiling water; stir in raspberries.
Chill for 20 minutes or until mixture begins to thicken.
Spoon over filling.
Refrigerate until set.
Cut into squares; garnish with whipped topping and mint if desired.
We’ve been enjoying fruit smoothies a lot lately–they’re so refreshing on a hot day! So, last, but not least, click on this link to find the recipe for Raspberry Smoothies!