Does anyone know of any good recipie's with fresh rasberries in it?

Answer 1

Easy Jell-O cake

1 box of white cake mix
1 box of rasberry flavored Jell-O
1 tub of cool whip
1 pack of fresh rasberries.


Bake cake as directed. When cake is almost done, add box of Jell-O to 1 cup of hot but not boiling water and stir until completely dissolved. When cake is finished, take a fork and poke holes all over the top of the cake. Now pouring the Jell-O onto the cake covering the entire surface of the cake allowing the Jell-O to soak into the cake completely. Use all of the dissolved Jell-O on the cake. Place the cake into the refrigerator to cool for at least 20 minutes. When cake is cooled, cut and serve with a dollop or 2 of cool whip topping. cover with fresh rasberries

Answer 2

WHITE CHOCOLATE RASBERRY CHEESECAKE
Yield: 12 Servings

--GVTJ37D-
Crust:
With
On bottom of 9" springform p
Filling:
2 c Sugar
5 Large eggs
1/2 lb White chocolate; melted
1 pk Loose-packed;
1/2 Nabisco famous wafers; crush
2 tb Sugar and 3 tbs. melted butt
Degrees for 8 minutes. let c
2 1/2 lb Cream cheese; cubed and room
1/4 c Flour
1/3 c Milk
1 Pint fresh rasberries or
Unsweetened frozen rasberri

Beat cream cheese; sugar and flour in large bowl with heavy duty mixer
until very smooth. Beat in eggs; one at a time; only until blended.
Stir in milk; then white chocolate; by hand. Grease sides of prepared
pan and pour in half of cheesecake mixer. Sprinkle with half of
rasberries. Repeat with remaining cheesecake batter and rasberries;
pressing the second layer of rasberries down into the batter so they
don't dry out in the oven. Bake at 375 degrees for 15 min. Reduce
heat to 235 degrees and continue baking for one hour and thirty
minutes or until done. Center will no longer be sticky but will not
appear cooked. It will firm up upon cooling. Let come to room
temperature and refrigerate overnight. Remove from pan. TOPPING: 1/2
C. semi-sweet chocolate chips melted with
2 Tbs. Crisco shortening 1/2 C. heavy cream whipped
with 1 Tbs. powdered sugar Chocolate curls and fresh rasberries
Spread cooled cake with chocolate and let stand until firm. Decorate
with whipped cream; chocolate curls and raspberries Hope you enjoy.
If by chance your cheesecake cracks; just press the cracked edges
together before topping.

Answer 3

Grilled Peaches with Raspberries Recipe

Sooo Good on the BBQ!! from Cooking Light (1994)

2 tablespoons brown sugar
2 tablespoons fresh lime juice
1 cup fresh raspberries, divided (I have used frozen, thawed)
2 medium fresh unpeeled peaches, halved and pitted (about 10 oz)
vegetable cooking spray

Combine sugar and lime juice in a shallow dish, stir well.
Add 1/2 cup raspberries and mash.
Add peaches, turning to coat.
Marinate at room temperature, cut sides down, 30 minutes to 1 hour.
Remove peaches, reserving marinade.
Coat grill rack with cooking spray, and place on grill over medium low coals.
Place peaches, cut sides down in rack and cook 2 minutes.
Turn peaches over, cook 15 minutes or until tender, basting once with half of reserved marinade.
Remove from grill.
Stir remaining 1/2 cup raspberries into remaining marinade and spoon over peach halves.

Answer 4

PEACH MELBA!!!!


Here's Wolfgang Puck's recipe...it's AWESOME


Make a simple syrup for poaching

1 cup sugar
2 cups water
1/4 cup lemon juice
1 lemon, zest of
1 vanilla bean


1/2 pint vanilla ice cream


Raspberry Sauce

2 cups raspberries
2 tablespoons lemon juice
1/2 cup sugar
1 cup toasted almonds, slices
2 cups whipping cream (to garnish)

To make the syrup, bring the sugar, water, lemon juice, vanilla bean and zest to a boil. Steep for 10 minutes.

Poach peaches until tender. Remove the skin. Let them cool in the syrup.

Make the puree in a blender— puree the raspberries with the lemon juice. Add sugar to taste.

Remove fruit from syrup, cut in slices & remove any peach pits.
In a small bowl, place one scoop of vanilla ice cream add a few slices of peach and cover with raspberry sauce.
Garnish with whipped cream and toasted almonds.

Answer 5

Pork Tenderloins with Raspberry Mustard Sauce

For the Raspberry Mustard
1 cup fresh raspberries
1/4 cup plus 3 tablespoons Dijon mustard
3 tablespoons honey
1 tablespoon balsamic vinegar
1 teaspoon dry mustard

For the Pork Tenderloins
1-1/2 teaspoons fresh thyme, minced
1/2 teaspoon ground pepper
1/4 teaspoon salt
1/4 teaspoon allspice
1/4 teaspoon ground cinnamon
2 cloves garlic, minced
1-1/2 pounds pork tenderloin
vegetable cooking spray
1-1/4 cups chicken broth
2 tablespoons balsamic vinegar
1 tablespoon brown sugar
1/2 teaspoon cornstarch
2 tablespoons water
1/4 cup raspberry mustard
3/4 cup fresh raspberries

For the Raspberry Mustard
Process raspberries in the blender until smooth. Strain the puree; discard the seeds. Combine raspberry puree, Dijon mustard, and remaining ingredients in a small bowl, stir well. Mustard keeps in a tight container in the refrigerator for up to two weeks.

For the Pork Tenderloin
Combine 1/2 teaspoon minced thyme and next 5 ingredients (ground pepper through garlic) in a bowl; stir well. Trim fat from pork; rub pork with thyme mixture. Place in a shallow dish; cover and chill 2 hours. Coat a large nonstick skillet with cooking spray; add oil, and place over medium high heat until hot. Add pork; cook 4 minutes or until browned on all sides. Add 1/4 cup chicken broth and 2 tablespoons vinegar to skillet; bring to a boil. Cover, reduce heat and simmer 25 minutes or until meat thermometer registers 160 degrees F. Remove pork from skillet; set aside, and keep warm. Add remaining 1 cup chicken broth and brown sugar to skillet; bring to a boil, and cook 5 minutes or until broth mixture is reduced to 1/2 cup.

Strain mixture, and discard solids. Place cornstarch in small saucepan; gradually add water, blending with a wire whisk. Stir in strained broth mixture and 1/4 cup blackberry mustard; cook 1 minute, stirring constantly. Remove sauce from heat; stir in remaining teaspoon minced thyme. Cut pork into 1/2 inch thick slices. Spoon 2 tablespoons sauce onto each of 6 serving plates, and arrange pork slices on top of sauce. Top with 2 tablespoons raspberries, and garnish with thyme sprigs.

Answer 6

go to allrecipes.com!