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Raspberry Forte

Ingredients: 2 4 servings raspberry flavor gelatin 1 raspberry soda 2 Cup(s) boiling water 1 Pound(s) 10 ounces raspberry, frozen 2 Ounce(s) cream cheese 1 Ounce(s) raspberry preserves Directions: In a bowl, combine the gelatin and boiling water. Stir for at least 2 minutes until powder in dissolved. Add the soda and stir. Add the frozen raspberries and stir. Pour mixture into 4 serving containers. Chill for at least 4 hours or until set. In a small bowl, mix the cream cheese and preserves. Top the containers with the cream cheese mixture and serve.
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MAKES: 3-4 SERVINGS recipe may be halved for 2 servings SOURCE: _The Non-Drinker's Drink Book_ by Gail Chocolate raspberry toasted hazelnut ice cream EQUIPMENT: Measuring cup, 2 baking sheets with sides, 100%-cotton kitchen towel, saute pan, double boiler, film wrap, 2 stainless steel bowls (1 large), rubber spatula, whisk, ladle or metal spoon, 2 1/2-qt saucepan, electric mixer with paddle, Chocolate raspberry cheesecake * Cookie crumbs should come from 18 Cream Filled Cookies that have been finely crushed. ** This 6 ozs of Chocolate chips should be melted and cooled slightly . ~-------------------------------------------------------------------------- Combine crumbs and Flourless chocolate raspberry cakes Position rack in middle of oven and heat to 375 F. Line a muffin tin with paper or foil liners. Heat chocolate and amrgarine in a heavy saucepan over low heat until melted, about 4 minutes; stir to combine and remove from heat. Mix sugar substitute and co Raspberry-swirl cheesecake Preheat oven to 350F. wrap exterior of a 9 inch springform pan (including base) in a double layer of foil; set aside. Stir together cracker crumbs, melted butter and 2 T sugar in a medium bowl. Press crumb mixture firmly onto bottom of pan. Bake until s Devilish raspberry cake To make the cocoa cake: In a large bowl, thoroughly mix the whole wheat flour, unbleached flour, brown sugar, cocoa, baking powder and baking soda. Place the yogurt, oil, egg and vanilla in another large bowl. Using an electric mixer on low spee White chocolate cheesecake with triple raspberry Cheesecake: In a small bowl, combine the cookie crumbs and almonds. Stir in the melted butter. Press onto the bottom of an 8-inch springform pan, set aside. In a large mixing bowl, beat the cream cheese and cooled baking bars with an electric mixer on med Raspberry glazed tenderloins directions Lemon raspberry muffins * Frozen raspberries should be without syrup and should not be thawed. ~------------------------------------------------------------------------- Heat oven to 425 degrees F. Line 12 muffin cups with paper baking cups. Lightly spoon flour into measuring Cranberry raspberry breeze PLACE drink mix in large plastic or glass pitcher. Add cranberry juice cocktail; stir until drink mix is dissolved. Refrigerate several hours or until chilled. STIR in club soda when ready to serve. Serve over ice cubes. EXTRA Add frozen raspberries into Honey of a raspberry sorbet Puree raspberries in blender or food processor. Strain through fine strainer using spoon to press puree through strainer into medium bowl. Add remaining ingredients; mix well. Pour into ice cream maker. Freeze according to manufacturer's d Raspberry parfait pie In a medium mixing bowl combine the coconut and melted butter or margarine. Press evenly into the bottom and sides of a 9-inch pie plate. Bake at 325F degrees for 20 minutes. Cool on a wire rack. Drain raspberries, reserving syrup. Set aside. Add Raspberry cream Whirl cottage cheese in a food processor or blender until smooth and creamy. Add brown sugar and ginger; continue whirling until well blended. Whip cream until it forms peaks. Fold cheese mixture into whipped cream. Chill. Just before serving, gen Apple and raspberry jelly Pour juices into a 6-8 quart kettle. Measure sugar into a separate bowl. Add the Sure-Jell and butter to juices. Bring mixture to a full rolling boil over high heat, stirring constantly. Quickly stir sugar into juices and bring the mixture back to a full Chocolate decadence with raspberry sauce Butter an 8-inch spring form pan. Place an 8-inch round wax paper on the bottom. Butter the wax paper and flour the pan. Melt chocolate and butter together in a heavy saucepan over low heat. Mix to blend. Cool. Place egg and 1 Tbs. sugar in the bowl White chocolate and fresh raspberry terrine For terrine: Coat 7 1/2x3 3/4x2-inch (3 cup) loaf pan with nonstick vegetable oil spray. Line with 3x12-inch strip of waxed paper, pressing gently to fit and overlapping ends of pan. Warm 1/3 of chocolate with cream in heavy small saucepan over low heat, Lemon-raspberry muffins Mix flour, sugar, baking powder and salt. Mix milk, oil, lemon and eggs. Add wet ingredients to dry mixture and stir until moistened. Fold in raspberries. Bake at 425 degrees for 18 to 23 minutes. Makes about 12 muffins Cranberry raspberry relish Mix all ingredients in a bowl and refrigerate. Contributor: Rose Roven's recipe White chocolate raspberry cake To prepare cake: Preheat oven to 350 degrees. Grease and flour two 8- or 9-inch round baking pans. Melt white chocolate with about half of the milk in a small, heavy saucepan over very low heat, stirring constantly until chocolate starts to melt. Remove f Raspberry vinaigrette salad Blend ingredients for vinaigrette dressing. Pour dressing over lettuce and fruit just before serving. Sprinkle with nuts. White chocolate-raspberry roulade To prepare the cake, preheat the oven to 350ø. Spray a jellyroll pan with vegetable oil cooking spray. Line the bottom of the pan with parchment paper and spray the paper with cooking spray. Set aside. Place 3 of the whole eggs in the bowl of a heavy-duty Junction city raspberry pie Drain raspberries, reserving 1 cup of the juice. Combine crumbs, sugar, 1/2 teaspoon of the cinnamon and the butter; pat into a 10-inch pie plate. Bake in a 375 degree oven, 8 to 10 minutes; cool. Soften gelatin in water. Mix the reserved raspberry juice, Raspberry tart coffe cake 1. Grease and flour a 9x2 inch round tart pan with a removable botom. In large bowl, stir together dry ingredients. Using a pastry blender, cut in butter until mixture resembles course crumbs. Make a well in the center of dry ingredients. 2. In a small Raspberry salad You can use frozen or thawed raspberries for this recipe. Mix Raspberries, Mandrin Oranges, Sweetened Condensed Milk, Lemon Juice, and Cool Whip together. Enjoy. Raspberry pie Toss 4 cups raspberries and 1 cup sugar together. Stir together 1/3 c. Creme de Cassis and 4 T Corn Starch, add 1 t. salt and 1T lemon juice stir. Add Corn Starch/Creme de Cassis to the Raspberry mixture. Add Raspberries to the pie shell. Put 2 T worth of Asparagus salad with raspberry vinegrette Steam the asparagus pieces for 2 minutes. Plunge into cold water to stop cooking. Drain. Put asparagus, red pepper and onion into a plastic bowl (with cover). Blend vinegar, water, sugar (honey) and parsley in a separate bowl and then pour over vegetabl Raspberry creme brulee Preheat oven to 350 degrees. Heat the cream in a saucepan, remove just before it boils. In a mixing bowl, combine yolks and sugar with a whisk. Spoon 1 T raspberry jam into the bottom of each ramekin. Add the white chocolate chips and hot cream to the yol Raspberry sherbet #2 SOURCE: From Your Ice Cream Maker by Coleen and Bob Simmons, copyright 1994, ISBN #1-55867-105-6. MM format by Ursula R. Taylor. Puree defrosted raspberries in a blender or food processor until smooth. Pour mixture through a strainer, pr Raspberry cream shake * Recipe calls for ice milk but diabetics would be better served to use a SF frozen dairy dessert instead. Pour milk into blender container. Add remaining ingredients; cover. Blend at high speed 30 seconds or until smooth. Makes 3 1/2 c Raspberry mint tea cooler Combine tea concentrate and mint in a pan and bring to boiling. Cover and chill, at least 1 hour. Pour through fine strainer into a pitcher and add sparkling water. Discard mint. (Maybe you should save some mint to use as a garnish. -- KL) Raspberry margarita mousse (this one for your brian) put 2 tablespoons of cold water in a small sauce pan, and sprinkle the gelatine over it. let set for 5 minutes. heat on low until completely dissolved. set aside. using a double boiler over low heat, mix the egg yokes, 2 tablespoons of sugar, lime juic Spinach salad with almond raspberry vinaigrette Vinaigrette: Whisk together first 8 ingredients. Salad: Combine rest of ingredients and toss with vinaigrette. Raspberry slush SOURCE: The Joslin Diabetes Gourmet Cookbook by Bonnie Sanders Polin, Ph.D., and Frances Towner Giedt, Copyrright 1993. ISBN #0-553-08760-6. Formatted into MM by Ursula R. Taylor. Place raspberries (reserve a few for garnish), orange juice