Raspberry Recipes
Strawberry Spinach Salad with Fresh Raspberry Vinaigrette
Prep time: 10 mins
Total time: 10 mins
Serves: 6
Ingredients
- 5 –8 ounces of fresh spinach
- 1 pint strawberries, hulled and sliced
- ½ cup walnuts or pecans, chopped
Fresh Raspberry Vinaigrette Ingredients
- ½ cup raspberries, fresh or frozen
- ¼ cup apple cider or balsamic vinegar
- 2 tsp. sugar
- 2 tsp. Dijon mustard (or 1 teaspoon dry mustard)
- ¼ cup vegetable oil
- salt and pepper to taste
Directions
- In a large bowl, toss spinach, strawberries, and nuts.
- Add raspberries, vinegar, sugar, mustard to a blender or food processor and puree until smooth.
- Slowly add oil until well combined.
- Add salt and pepper to taste.
Notes
Variation: To make a creamy raspberry vinaigrette, I stir in 2 tablespoons of raspberry yoghurt. Note: If I am serving this salad to a large crowd, I coat the salad with Raspberry Vinaigrette Dressing If it is just my family, I serve the dressing on the side because once the salad is coated with dressing, the uneaten spinach will wilt and then I can’t have the leftovers for lunch.
RASPBERRY TRIFLE
Ingredients:
- 1/2 cup sugar
- 1/3 cup cornstarch
- 3 cups nonfat milk
- 2 egg yolks, slightly beaten
- 1 teaspoon vanilla extract
- 1 (10 3/4-ounce) reduced-fat pound cake
- 1/4 cup seedless raspberry jam
- 1/3 cup orange juice (or orange liqueur)
- 2 pints fresh black or red raspberries, divided
- 1 (8-ounce) container fat-free whipped topping
- 2 tablespoons sliced almonds, toasted
Directions:
- In a medium saucepan, stir together sugar and cornstarch.
- Gradually add milk, stirring until smooth.
- Stir in beaten egg yolks.
- Cook over medium heat, stirring constantly, until mixture comes to a boil.
- Reduce heat, boil gently for 2 minutes and remove from heat.
- Transfer to a bowl, stir in vanilla and refrigerate, covered, until chilled.
- Cut pound cake into 1-inch slices.
- Arrange half the slices on bottom of a trifle bowl (a wide, deep bowl with straight sides) or any deep glass bowl.
- Spread raspberry jam over slices and drizzle with orange juice or liqueur.
- Layer with half the berries, then half the chilled custard and half the whipped topping.
- Repeat layers with remaining ingredients.
- Top with toasted almonds.
Yield:
5 ounces (1/16 of recipe)
Note: You can also make this recipe using instant vanilla pudding and blueberries, blackberries and/or sliced strawberries.