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Raspberry Sherbet #2

Ingredients: 2 Package(s) 10 oz. each frozen Raspberries, defrosted 1 1/2 Cup(s) Vanilla bean, split 1/2 Cup(s) Nonfat dry milk 2 Tablespoon(s) Triple Sec OR orange juice Directions: 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, pressing out as much fruit pulp as possible. Discard seeds. Place raspberry puree back in blender or food processor with remaining ingredients and process until well combined. Chill in the refrigerator until ready to freeze. Pour into the ice cream maker and follow the manufacturer's instructions for freezing. For a patriotic dessert - why not do a parfait with a scoop of this, one of blueberry sherbet and one of vanilla ice cream.
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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 Raspberry sauce (sugar free) In a medium saucepan, bring the berries, 2 tablespoons water, the Splenda and salt to a simmer over medium heat, stirring occasionally until the berries have softened and release their juice, about 2 minutes. Transfer the berry mixture to a food processor Rosy rhubarb sherbet In large saucepan, combine rhubarb and 1 cup sugar, orange peel, orange juice and corn syrup. Heat to boiling, stirring constantly. Reduce heat and cook until rhubarb is tender, about 10 minutes; cool. Pour into laof pan or freezer trays; freez Designer salad with raspberry dressing Wash the lettuces and break into bite-sized pieces. Dry them thoroughly and place in a salad bowl. To make the dressing, place the vinegar in a bowl and whisk in the cream, salt and pepper. Whisk until frothy. Slowly beat in the oil. Taste and adjus 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 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 Sherbet refresher Mardi Gras. Spoon 2 scoops sherbet into each individual compote. Sprinkle blueberries over sherbet. Spoon 2 tablespoons carbonated beverage over each serving. Serve immediately. Yield: 6 servings. Lo cal lemon sherbet Combine all ingresients in a large bowl and beat well. Receipe can be frozen in an ice cream maker or by dividing into 2 freezer trays and freeze until mushy. Pour into a large bowl and beat well. Repack into a container and freze until firm. Raspberry cheese pie Combine the cream cheese and sour cream in a bowl, using an electric mixer set at medium speed, until smooth and fluffy. Add the sugar and eggs blending well. Pour into the unbaked pie shell. Bake at 375 degrees F. for 35 minutes or until a knife inser Spinach salad with almond raspberry vinaigrette Vinaigrette: Whisk together first 8 ingredients. Salad: Combine rest of ingredients and toss with vinaigrette. Raspberry glazed tenderloins directions Chilled raspberry souffle with raspberry sauce Completely dissolve gelatin in boiling water. Place raspberries in blender container; cover. Blend until pureed; strain. Stir 1/2 cup raspberry puree into gelatin. Add cold water. Chill until slightly thickened. Gently stir in whipped topp Orange sherbet Combine 1 1/4 cups sugar and gelatin in a medium-sized saucepan; stir in water and orange rind. Heat, stirring often, until mixture comes to boiling; lower heat; simmer 5 minutes. Remove saucepan from from heat; stir in frozen orange juice until thawed. S 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 Blueberry sherbet SOURCE: From your Ice Cream Maker by Colleen and Bob Simmons, copyright 1994, ISBN #1-55867-105-6. MM format by Ursula R. Taylor. Combine blueberries, milk, corn syrup and lime juice in a blender or food processor. Process until smooth. Chocolate-raspberry truffle cheesecake Crumb Crust: Combine wafer crumbs; butter, and 1/2 cup sugar; blend well. Press om bottom and 1 1/2 inches up sides of a 9-inch springform pan. Set aside. Filling: Position knife blade in food precessor bowl; add chocolate cubes, and process until Chocolate-cinnamon sherbet In a saucepan, mix the cocoa, sugar, cinnamon, pepper and nutmeg. Whisk in the water and bring to a boil, continuing to whisk to break up lumps and prevent burning. Lower heat and simmer for 2-3 minutes, unti the sugar, is completely dissolved. Remo Mama's rhubarb and strawberry sherbet Wash berries, hull and mash. Press rhubarb through seive, add remianing ingredients, pour into freezing tray of refrigerator and freeze without stirring until firm. When ready to serve, scrape up thin layers of the mixture with an inverted spoo 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) Buttermilk sherbet In a bowl, combine well the buttermilk, corn syrup, lemon juice, sugar, and zest. Freeze mixture in an ice-cream freezer, according to directions. Pack sherbet into an air-tight container and freeze it until firm. Serve scoops of the sherbet g Aleksander torte (raspberry-filled pastry strips) In a large mixing bowl, combine the chilled butter, 3 cups of the flour and the sugar and, with your fingertips, rub until the mixture resembles flakes of coarse meal. Beat in the egg and continue to mix until the pastry is smooth. Shape it into Raspberry oatmeal cookie bars 1. Preheat oven to 350 degrees F (175 degrees C). Grease one 8 inch square pan, and line with greased foil. 2. Combine brown sugar, flour, baking soda, salt, and rolled oats. Rub in the butter using your hands or a pastry blender to form a crumbly mixture Watermelon sherbet Combine first 3 ingredients; cover and chill 30 minutes. Place watermelon mixture in container of an electric blender or food processor. Top with cover, and process until smooth; set aside. Sprinkle gelatin over water in a small sauxepan; let s 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 frappe2 Combine all the ingredients in a blender set on high speed for exactly 1 minute. Serve chilled. Creamy cranberry sherbet Combine water, 1 cup of the cranberry juice cocktail, cranberries and gelatin in a small saucepan. Stir to mix slightly. Allow to rest for 5 minutes or until gelatin softens. Cook and stir over medium heat until cranberries have completely &q Raspberry muffins - diet SOURCE: February 1994 Diabetes In the News - and posted on *P by Lavena George on 2/7/94....Formatted into MM by Ursula R. Taylor. Combine flour, baking powder, baking soda and Sugar Twin in a mixing bowl. Add milk, yogurt and raspberry f 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 vinaigrette salad Blend ingredients for vinaigrette dressing. Pour dressing over lettuce and fruit just before serving. Sprinkle with nuts. Raspberry vinaigrette Combine all ingredients except oil, adjusting seasoning to taste. Slowly add oil, whisking the entire time until all is blended. I prefer to combine all the ingredients in a blender, slowly adding the oil through the top until it is incorporated. Sparkling raspberry tea Mix all ingredients. Serve over ice. Garnish with raspberries, lime or lemon slices and fresh mint if desired. Razzle dazzle raspberry sherbet Beat egg whites until stiff, but not dry. Gradually beat in sugar, then milk, half and half, raspberries, lemon juice. Cover, refrigerate 30 minutes. Freeze as directed. Makes 2 quarts. Black raspberry sorbet In blender or food processor, combine all ingredients and blend until smooth. Strain the puree to remove the seeds, and chill until very cold. Place the mixture in an ice cream machine and freeze according to manufacturers directions. Per se Cranberry raspberry ice cream In small saucepan, heat milk until warm. Stir in sugar and salt until dissolved. In a bowl, beat egg. Stir small amount of warm mixture into beaten egg; return to warm mixture, stirring constantly. Cook and stir over low heat for 5 minutes. Chi 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 Melange catering's raspberry cheese torte This is a specialty of Linda West's Melange Catering and one of the Chronicle's most requested recipes. The recipe was developed with Hellman's brand mayonnaise. DIRECTIONS: Place grated cheese in a large bowl and let stand at ro Frozen lemon sherbet Whip the cream until it forms soft peaks. Add the lemon zest and juice, sugar, and milk and mix until evenly blended. Pour the mixture into a shallow freezer container, cover, and freeze for at least 6 hours, until firm. Cut the mixture into chu Raspberry forte 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 smal Raspberry melba sauce In a small saucepan, combine raspberries and 1 tb of the water. Bring to a boil. Reduce heat and simmer until the berries start to fall apart. Dissolve the cornstarch in the rest of the water. add to berries and cook until mixture thickens, abo Salsa de frambuesas o moras (raspberry or blackberry sauce) Makes about 1 cup ? pint raspberries or blackberries, or a combination 2 tablespoons sugar Fresh orange juice, if needed 1 tablespoon orange, cherry, or raspberry liqueur In a blender or food processor, process the berries and sugar until smooth. Strain t 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 Angoor ka sherbet Wash grapes and crush them thoroughly. Pour in water. Mix well. Strain through a sieve. Add all the seasonings. Mix well. Chill. Serve, garnished with mint leaves. MAKES: 6 large glasses SOURCE: _Rotis and Naans of India_ by Purobi Babbar,