best dessert: raspberries

Showing posts with label raspberries. Show all posts

Raspberry Pudding Bars

I haven't posted anything Valentine-y yet.

These qualify because they have red in them.

But they taste really really good so you can count them.

Whoever eats them will feel loved.

Because they have raspberries in them.

And raspberries aren't the cheapest berry out there.

See? That says love.

Ingredients

1 1/2 C. graham cracker crumbs

6 Tbsp. butter, melted

2 Tbsp. granulated sugar

1 package (8 oz.) cream cheese, softened

1/2 C. powdered sugar

1 package (3.3 oz) instant Jell-O White Chocolate Pudding (you can also use lemon, vanilla, or cheesecake flavors)

1 C. milk

1 tsp. lemon zest (optional if using lemon pudding)

12 oz. fresh raspberries, save 1/3 C. for garnish

Directions

Line an 8x8 baking dish with parchment paper or foil. Set aside.
Combine graham cracker crumbs, butter and sugar until well blended.
Press into baking pan. Refrigerate while preparing the filling.
Combine cream cheese and powdered sugar with an electric mixer until well blended.
Add dry pudding mix, milk, and lemon zest if using it.
Beat 2 minutes or until well blended.
Layer raspberries on top of crust.
Pour pudding mixture over raspberries; spread gently to cover berries.
Refrigerate at least 4 hours before serving.
Use edges of parchment paper or foil to lift bars from the pan.
Cut into 9 squares and garnish with extra raspberries.

Printable Version

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This treat is perfect for summer to use up those pears and raspberries that are in season. After blueberries, raspberries are a favorite of mine. I just love their flavor. This crisp tastes great on its own, or you can top it with some vanilla ice cream or whipped cream.

Printable Version

Ingredients
2 medium ripe pears, peeled and thinly sliced
3 cups fresh raspberries (you can use frozen, just be sure to thaw and drain them completely)
2 tablespoons sugar
1 cup quick-cooking oats
1/4 cup honey
3 tablespoons stick margarine, melted
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg

Directions

Place pears in an 8-in. square baking dish coated with cooking spray.
Sprinkle with raspberries and sugar.
In a large bowl, combine the oats, honey, margarine, cinnamon and nutmeg.
Sprinkle over raspberries.
Bake, uncovered, at 350° for 30-35 minutes or until pears are tender and mixture is bubbly.

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Raspberry Pretzel Salad {Totally Tasty Tuesdays}

I really don't know why Jello stuff like this is called a salad, but alas, there we are. It's more of a dessert in my book. I love love love this treat. You can make it with strawberry or blueberry jello and berries as well. Oh I need to make the blueberry version. That is my favorite fruit. The first time I ever ate this was at a family party on my husband's side. Changed my life. Well, maybe not, but it sure enhanced it. This never has leftovers when it is served at a potluck dinner. The salty-ness of the pretzels goes perfectly with the rest of the "salad".

2 1/2 C pretzels, crushed

3/4 C butter, melted

3 Tbsp. brown sugar

1 8 oz package cream cheese, softened

1 C sugar

1 8 oz container cool whip

1 6 oz package raspberry jello

2 C boiling water

3 C frozen raspberries

Mix together the pretzels, brown sugar, and melted butter. Press into a 9x13 dish.

Bake at 400 degrees 13 minutes. Remove from the oven and cool completely.

Beat the cream cheese and sugar until fluffy. About 4 minutes. Add the cool whip and mix another minute.

Heat the water in the microwave until boiling. Stir in the Jello until dissolved. Put in the fridge and let it get a thick. Add the berries and let it set some more, but not completely.

Spread the cream cheese mixture over the crust. Top with the Jello. Cover and chill about 3-4 hours until set.

Printable Version

I linked this to Foodie Friday, Frugal Girls

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Raspberry Bars {Totally Tasty Tuesdays}

This is a great treat. It's crunchy on the bottom, chewy in the middle, and soft on top. It's a party in your mouth! It makes an 8x8 square pan, but you could double it to make a 9x13 size. I shared some with my friend and I told her she's gonna want to hide these so she could have them all to herself. I bet she did. It has just the right amount of chocolate chips to fill that chocolate need we all have.

Crust:

1 1/4 c. flour

1/2 c. sugar

1/2 c. butter or margarine

Topping:

2/3 c. flour

1/2 c. chopped pecans (optional)

1/3 c. packed brown sugar

6 Tbsp. butter or margarine, softened

1/2 c. raspberry jam (or another kind you like)

2 c. milk chocolate chips ( I didn't use that much. I just sprinkled some over top.)

For Crust:

Combine flour and sugar in a bowl. Cut in butter with pastry blender or two knives until mixture resembles coarse crumbs. Press onto the bottom of a greased 8x8 or 9x9 pan. Bake at 375 degrees for 18-22 minutes until set but not brown.

For Topping:

Combine flour, pecans, and brown sugar in same bowl. Cut in butter with pastry blender. Spread jam over hot crust. Sprinkle with topping crumbs and chocolate chips. Bake at 375 for 15-20 minutes or until golden brown. Cool completely on a wire rack. Cut into bars.