Lately, I’ve been on a “nice cream” kick. Nice cream is a non-dairy version of an ice cream-like frozen treat you whip up in your blender. The flavor possibilities are endless. My new favorite is Raspberry Nice Cream, a totally elegant, incredibly simple treat made from bananas, cashew nuts and plump gorgeous raspberries. Talk about a healthy dessert!
Raspberries are super good for you and mighty tasty, too. Believe it or not, they’re fabulous in dishes you might never think of, like salsa and sauces for grilled meats. Fresh and frozen raspberries can be used interchangeably in most recipes. Here are my raspberry recommendations:
- Add to fruit smoothies and fruit salads like this Pineapple Raspberry Smoothie.
- Add to leafy green salads like this Raspberry-Walnut Salad with Mt. Tam Cheese.
- Enjoy for snacks and desserts like this Fresh Berry Granita, this Berry Dessert Soup, these Mango, Raspberry and Cashew Cream Parfaits and this Raspberry Almond Crumble.
- Add to fruit salsas (great with mango or pineapple salsa). Spoon over grilled tofu, tempeh, pork or fish. Try Pork Medallions with Raspberry Sauce.
- Spread favorite nut butter over toast and then top with raspberries.
- Add to muffins, quick breads and pancakes. For a fun treat, serve Chocolate Chip Soda Bread with Raspberry Butter for breakfast. Yum!
- Spoon over hot or cold cereal.
- Use whole or pureed over ice cream, frozen yogurt or a favorite non-dairy alternative. Sweeten if desired.
- Add to grain salads or hot cooked grain dishes.
- Roast a chicken and throw a couple of handfuls of raspberries all around the platter before serving. What a gorgeous presentation!
- Add to yogurt, cottage cheese or cream cheese. Raspberry cream cheese spread over a whole grain bagel is really good for breakfast!
- Add to salad dressings, such as vinaigrette. This Raspberry Vinaigrette is made with raspberry vinegar. FYI: you can easily replace the strawberries with raspberries. Here’s a recipe for Salmon with Raspberry Vinaigrette that calls for plenty of fresh raspberries, shallots and Dijon mustard.
- Put whole raspberries in the bottom of a tumbler; fill with sparkling water and a splash of unsweetened juice.
- For your next special occasion, consider serving one of the following:
- Bittersweet Chocolate Tart with Raspberries
- Vanilla Wafers with Sorbet and Raspberries
- Raspberry Mousse
- Peach Melba Shortcake (made with fresh raspberry puree).
- Dessert for breakfast? The answer is YES, when you serve this delicious, healthy Raw Berry Crisp. Be sure to add plenty of fresh or frozen thawed raspberries.
Remember, raspberries are highly perishable so you’ll want to use them up within 2 to 3 days. Discard any with soft spots or mold immediately so they don’t contaminate their neighbors. Wash gently and pat dry before serving. And for those just-in-case moments, don’t forget to keep frozen raspberries on hand.
What’s your favorite way to eat raspberries? I’d love to know.