arabic desserts: Raspberries

Showing posts with label Raspberries. Show all posts

Raspberry Granola Bars

If you are looking for a healthy afternoon snack, I recommend these raspberry granola bars.

They are a sure win, and if you don’t like raspberries, swap in a fruit you do like.

Raspberry Granola Bars

Ingredients

1 1/4 C whole wheat flour
1 1/2 C oats
2/3 C brown sugar
1 tsp. baking powder
1/2 tsp. salt
1/4-1/3 C applesauce
5 T butter, divided {and melted}
1/2 C raspberry sauce (or your favorite jam/jelly)
~15 raspberries

Directions

Begin by mixing together 1 1/4 C whole wheat flour with 1 1/2 C oats (we used old fashioned oats). Add in 2/3 C brown sugar, 1 tsp. baking powder and 1/2 tsp. salt. Stir well.

Remove about 1/2 C of the mixture and set aside.

With the oat mixture remaining, add in 1/4 C applesauce and use a fork to cut in. Then, add in 3 T melted butter.

Press the mixture into a lightly greased 7x11 baking dish.

Top with 1/2 C raspberry sauce and arrange 15 raspberries over the top.

Then, combine the remaining 2 T melted butter with the 1/2 C oat mixture and mix until crumbly. Sprinkle over the top of the raspberries.

Bake at 375 for 30-35 minutes until slightly browned and set.

Slice the bars down the middle of the pan lengthwise, and slice each into rows approximately 1 inch thick.

Serve immediately, or allow to cool and store in an airtight container for up to 4 days at room temp or a week in the refrigerator.

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Fruit & Yogurt Wraps

A tasty and refreshing breakfast or after school treat.

Tortillas stuffed with yogurt, honey and fruit. Rolled in cinnamon and sugar.

Yum!

Fruit & Yogurt Wraps – Adapted from Tidy Mom

Ingredients

4 fajita-sized tortillas
1/2 T butter, melted
3 T sugar
1/2 tsp. cinnamon
1 C plain Greek Yogurt (or your favorite yogurt variety)
4 tsp. honey
1 C frozen fruit or 1/4 C your favorite fruit preserve

Directions

Begin by melting 1/2 T butter and using a pastry brush to coat one side of each fajita. Place the fajitas butter-side down one at a time onto a plate where 3 T sugar have been mixed with 1/2 tsp. cinnamon.

Top each tortilla with 1/4 C yogurt, spreading it in the center, leaving about a 1-inch margin around the edge.

Drizzle approximately 1 tsp. honey over the yogurt.

Layer fruit or fruit preserve over the top.

We enjoyed blueberry, raspberry frozen fruit tucked inside these, as well as a raspberry rhubarb preserve option. Yum!

Note: if you use a preserve, like the raspberry rhubarb pictured above, be sure to leave at least 1 inch along the margin and spread your filling thing; otherwise it will ooze out when you roll it up.

Roll up the tortilla and place them onto a cookie sheet.

Freeze for 20-30 minutes.

Slice in half.

Place into a freezer-friendly bag or container.

To serve, thaw at room temperature for 25-30 minutes before enjoying. Don’t let them sit out too long or they will get soggy. We found about 25 minutes was perfect. These can easily be taken out of the freezer when you get up in the morning and they’ll be ready by the time you make your way to the kitchen for breakfast!

They also make a great afternoon snack.

Enjoy!

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Raspberry Rhubarb Shortcake

Strawberry shortcake is a dessert my grandmother regularly made/makes for our family when we stop for a visit.

But, since my husband is allergic to strawberries, I had to try a different approach.

Raspberry rhubarb of course!

This has the right sweetness, color and tang to be a perfect spring shortcake! Next time, I’ll bring some to share with my grandma.

Raspberry Rhubarb Shortcake

Ingredients

1 recipe Greek Yogurt Pound Cake
1 C whipping cream
1/4 C powdered sugar
1 drop of corn syrup
1 tsp. vanilla
1 C raspberry rhubarb preserve

Directions

Prepare pound cake according to directions. Cool completely.

Meanwhile, prepare the raspberry rhubarb preserve. Chill.

Then, whip 1 C whipping cream with 1/4 C powdered sugar. When peaks form and stand up on their own, whip in 1 tsp. vanilla and 1 drop of corn syrup (which acts as a stabilizer).

Slice the pound cake into 1/2 – 1 inch slices.

Top with whipping cream and raspberry rhubarb sauce.

Enjoy!

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Raspberry Rhubarb Frozen Yogurt

Tangy. Creamy. Refreshing.

These are all adjectives to describe this bowl full of raspberry rhubarb frozen yogurt. Although it’s not nearly warm enough for frozen treats here in the frozen tundra, I can’t ever pass up a good rhubarb splurge.

This frozen yogurt is sure to be a summer staple for us! There is something amazing about the combination of Greek Yogurt (we used Fage), honey and raspberry rhubarb. Trust me on this one.

Up next, I’ll try the blueberry rhubarb jam mixed into this frozen yogurt base.

Raspberry Rhubarb Frozen Yogurt

Ingredients

2 C plain Greek Yogurt
1/4 – 1/2 C honey (depending on your preferred level of tartness)
3/4 C raspberry rhubarb preserve

Directions

Combine 2 C plain Greek Yogurt with 1/4 to 1/2 C honey. Use more or less honey to your taste preferences.

Stir until smooth.

Then, stir in 1/2 C raspberry rhubarb preserve.

Sample to make sure the sweet/tart ratio is just right for your family.

Pour into your ice cream maker and make according to manufacturers directions.

After about 15 minutes, your frozen yogurt should be ready. Stir in the remaining 1/4 C rhubarb raspberry preserve so that you swirl the frozen yogurt.

Serve right away or, freeze until ready to serve.

Enjoy!

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Rhubarb Raspberry & Blueberry Jam

This wet and cool spring has been absolutely perfect for rhubarb. Ours is out of control wild and I am so thankful. I can’t get enough of it.

Rhubarb is traditionally paired with strawberries, but I am more partial to pairing it with blueberry or raspberry. Love.

I hope you love recipe involving rhubarb because I have three more in the queue for this week!

These jams are a summer staple around here – quick to make, small batches that you can easily freeze, or just make more of when you run out.

Rhubarb Raspberry & Rhubarb Blueberry Jam

Ingredients

1 C blueberries or raspberries (fresh or frozen)
2 C chopped rhubarb
3/4 C sugar (or 1/2 C honey)
2 tsp. lemon juice

Directions

Toss the fruit in a large kettle with 3/4 C sugar or 1/2 C honey. Add in 2 tsp. lemon juice.

Bring to a slow boil, stirring frequently, and allow fruit to cook apart.

Simmer for 30-45 minutes, stirring often. After 30 minutes check the consistency by doing the plate test. Place a teaspoon or so of the jam onto a chilled plate. If the jam doesn’t move/spread out much from that location, it’s done. If not, return to the stove and continue simmering for an addition 15-30 minutes.

Check again using the plate test method.

When set, allow the jam to cool in the pan for 15 minutes. Pour into canning jars or freezer/fridge friendly containers.

Jam keeps well in the fridge for about 2 weeks. You can freeze the jam for up to 1 year.

Enjoy with yogurt and granola, English muffins or your favorite bagel!

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Berry Puff Pancake

This delicious puff pancake is a super fun morning treat.

And, of course, I made it even better for you.

We used 100% white whole wheat flour, 1 less egg, reduced the amount of butter and sugar, and used 2% milk rather than whole. Loaded up the berries and served with with maple syrup rather than whipped cream.

Delicious.

Berry Puff Pancake – Adapted from Recipe Girl

Ingredients

3 eggs
1 C milk (we used 2%)
1 C white whole wheat flour
1/8 C white sugar (or try, 4 T honey)
1/8 tsp. salt
1 T butter
Splash of vanilla extract
1 1/2 C berries (we used blueberry, raspberry, blackberry)
Pure maple syrup

Directions

Combine 3 eggs with 1 C milk and 1 C white whole wheat flour. Stir. Then, add in 1/8 C sugar, and a pinch of salt. Using a blender (we used our immersion blender), blend until smooth.