Raspberries can add a tartness and zing to any number of dishes. Try out these recipes from the Washington Red Raspberry Commission, and visit their website for more recipes, health and nutrition information, and storage and cooking tips.
Raspberry Frozen Custard
Makes about 1 quart or 8 to 10 servings
Call it frozen custard, call it gelato—by any name this smooth and intensely flavored frozen dessert is fantastic. You can freeze the custard in an old-fashioned ice cream maker using ice and salt, but it’s absolutely effortless in one of the new electric machines. Do remember to pre-freeze the container portion of the ice cream maker.
2 (12-ounce) bags IQF Washington raspberries
1½ cups whipping cream
4 egg yolks
2⁄3 cup sugar
In food processor or blender, blend raspberries and cream. Pour into medium saucepan and cook and stir over medium-high heat just until steam begins to rise off surface. In small bowl beat egg yolks and sugar well. Gradually stir about ½ cup hot raspberry mixture into egg yolks. Slowly pour yolk mixture into remaining raspberry mixture in the saucepan and stir well to blend. Turn into small bowl, cover and chill. Freeze in ice cream freezer until almost solid. Transfer to freezer container, cover tightly and freeze until ready to serve. Let hard-frozen custard stand at room temperature about 5 minutes for easier scooping.
Nutrition Information per serving: calories 226, fat 15g, saturated fat 8.86g, % calories from fat 59%, protein 2.68g, carbohydrates 21g, cholesterol 130.85mg, sodium 32mg, fiber 1.77g.
Raspberry Yogurt Muffins
Makes 1 dozen
Adding raspberry yogurt gives double the raspberry flavor and a wonderful texture to these easy muffins. No need to thaw the raspberries—just toss them in right from the freezer. If you prefer giant muffins, use the jumbo muffin cups and make half a dozen. And, if you wish, you can glaze the muffins with confectioners’ sugar mixed with a little lemon juice.
1¾ cups all-purpose flour
1⁄3 cup sugar
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 carton (6 ounces) raspberry yogurt
1⁄3 cup oil
1 cup IQF Washington raspberries
Preheat oven to 400°F. Spray, grease or put paper liners in 12 (2¾ inch) muffin cups. In medium mixing bowl, stir together dry ingredients. In small bowl, beat together yogurt, oil and egg. Stir yogurt mixture and raspberries into dry mixture until almost blended. Add raspberries and stir until batter is just blended. Do not overmix. Spoon into prepared muffin cups. Bake until nicely browned, about 20 minutes.
Nutrition Information per serving: calories 160, fat 6.76g, saturated fat 0.82g, % calories from fat 38%, protein 3.2g, carbohydrates 22g, cholesterol 18mg, sodium 185mg, fiber 0.76g.
Makes about 6 cups or 8 to 10 servings
A little sweet, a little sour, a little spicy and a little crunchy—this salsa is a perfect accompaniment to pork, chicken, fish or beef. It’s also great over sliced fresh fruit or as accompaniment to a cheese tray. If you prepare and refrigerate the salsa in advance the jicama and apple will turn a pretty pink, from the raspberries.
2 cups diced peeled jicama
1 Pink Lady or other tart-sweet apple, cored and diced
1 medium jalapeno pepper, seeded and finely chopped
3 green onions, sliced
1⁄3 cup raspberry vinegar
1 tablespoon grated fresh ginger
1 12-ounce bag IQF Washington raspberries
In large bowl toss apple and jicama with vinegar. Add all remaining ingredients and toss to blend. Serve at once or cover and refrigerate until ready to serve.
Nutrition Information per serving: calories 40, fat 0.10g, saturated fat 0.01g, % calories from fat 2%, protein .8g, carbohydrates 9.7g, cholesterol 0mg, sodium 2.5mg, fiber 2.76g.
All recipes courtesy of the Washington Red Raspberry Commission.