Raspberries taste fantastic, and with their beautiful red color, are perfect to serve for Valentine's Day. Whether you are making a delicious meal to serve your sweetheart and are looking for that finishing touch, or having a romantic dessert in front of a roaring fire, these raspberry recipes are sure to please.
1 box white angel food cake mix
1 1/4 cups cold water
2 cups boiling water
1 box (8-serving size) sugar-free raspberry-flavored gelatin
2 packages (10 ounces each) frozen sweetened raspberries, thawed
3 containers (6 ounces each) Yoplait Original red raspberry yogurt
- Move oven rack to lowest position (remove other racks). Heat oven to 350 degrees F.
- In extra-large glass or metal bowl, beat cake mix and cold water on low speed 30 seconds; beat on medium speed 1 minute. Pour into un greased 10-inch angel food cake pan.
- Bake 37 to 47 minutes or until top is dark golden brown and cracks feel very dry and not sticky. Do not under-bake.
- Immediately turn pan upside down onto glass bottle until cake is completely cool, about 1 hour. Run knife around edges; remove from pan. Tear cake into about 3/4-inch pieces.
- Pour boiling water on gelatin in large bowl; stir until gelatin is dissolved. Add raspberries. Refrigerate gelatin mixture about 15 minutes or until thickened but not set.
- Layer half each of the cake pieces, gelatin mixture and yogurt in 3-quart glass bowl; repeat. Refrigerate at least 2 hours until firm.
2 small boxes raspberry gelatin
2 cups boiling water
8 ounces cream cheese
1 (8 ounce) container whipped topping
1 (14 ounce) can sweetened condensed milk
5 to 6 cups frozen raspberries
Additional whipped topping (optional)
- Whip cream cheese, whipped topping together and sweetened condensed milk.
- In separate bowl combine boiling water and gelatin. Fold 2 mixtures together.
- Place raspberries into the bottom of a decorative glass bowl. Pour the mixture over raspberries. It almost instantly solidifies. Can refrigerate if not stiff enough. Top with additional whipped topping and pecans.
Raspberry Lemon dessert
1 cup all-purpose flour
1/2 cup firm butter or margarine
1/2 cup finely chopped nuts
Filling and Topping:
2 pints (4 cups) raspberry sorbet, slightly softened
1 pint (2 cups) vanilla ice cream, slightly softened
1/2 cup frozen pink lemonade concentrate, thawed
1 cup frozen whipped topping, thawed
Few drops red food color, if desired
1 cup fresh raspberries
Additional frozen whipped topping, thawed, if desired
Additional fresh raspberries, if desired
- Heat oven to 350°F. Line bottom and sides of 9-inch square pan with foil, leaving 1 inch of foil overhanging at 2 opposite sides of pan.
- In medium bowl, place flour. Cut in butter using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until evenly mixed.
- Stir in nuts.
- In bottom of pan, press mixture evenly.
- Bake about 15 minutes or until light golden brown.
- Cool completely.
- Spoon sorbet over crust; spread evenly.
- Place in freezer.
- In medium bowl, mix ice cream, lemonade concentrate, 1 cup whipped topping and the food color until well blended.
- Fold in 1 cup raspberries.
- Spread over sorbet.
- Freeze about 4 hours or until firm.
- Let stand at room temperature about 10 minutes before cutting.
- Remove dessert from pan, using foil to lift.
- Dip knife into hot water before cutting serving pieces.
- Garnish with additional whipped topping and raspberries.
- Store in freezer.
2 (12 ounce) cans frozen lemonade concentrate, thawed
2 (10 ounce) packages frozen sweetened raspberries, partially thawed
2 to 4 tablespoons sugar
2 liters club soda, chilled Ice cubes
- In a blender, combine lemonade concentrate, raspberries and sugar.
- Cover and process until blended. Strain to remove seeds.
- In a 4 1/2-quart container, combine raspberry mixture, club soda and ice cubes; mix well.
- Serve immediately.