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Raspberry desserts to serve your Valentine

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.

The taste of raspberries can put the finishing touch on your Valentine's Day dinner.
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Raspberry trifle is sure to make your Valentine smile.
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Raspberry Trifle

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

  1. Move oven rack to lowest position (remove other racks). Heat oven to 350 degrees F.
  2. 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.
  3. Bake 37 to 47 minutes or until top is dark golden brown and cracks feel very dry and not sticky. Do not under-bake.
  4. 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.
  5. 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.
  6. Layer half each of the cake pieces, gelatin mixture and yogurt in 3-quart glass bowl; repeat. Refrigerate at least 2 hours until firm.

Raspberry Crunch
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
Chopped pecans
Additional whipped topping (optional)

  1. Whip cream cheese, whipped topping together and sweetened condensed milk.
  2. In separate bowl combine boiling water and gelatin. Fold 2 mixtures together.
  3. 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

Nut Crust:
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

  1. 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.
  2. In medium bowl, place flour. Cut in butter using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until evenly mixed.
  3. Stir in nuts.
  4. In bottom of pan, press mixture evenly.
  5. Bake about 15 minutes or until light golden brown.
  6. Cool completely.
  7. Spoon sorbet over crust; spread evenly.
  8. Place in freezer.
  9. In medium bowl, mix ice cream, lemonade concentrate, 1 cup whipped topping and the food color until well blended.
  10. Fold in 1 cup raspberries.
  11. Spread over sorbet.
  12. Freeze about 4 hours or until firm.
  13. Let stand at room temperature about 10 minutes before cutting.
  14. Remove dessert from pan, using foil to lift.
  15. Dip knife into hot water before cutting serving pieces.
  16. Garnish with additional whipped topping and raspberries.
  17. Store in freezer.

Raspberry lemonade
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

  1. In a blender, combine lemonade concentrate, raspberries and sugar.
  2. Cover and process until blended. Strain to remove seeds.
  3. In a 4 1/2-quart container, combine raspberry mixture, club soda and ice cubes; mix well.
  4. Serve immediately.
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