Simple Raspberry Cobbler Recipe

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fresh raspberry desert recipe picture

Berry season is in full swing here in upper Michigan. We just ended the strawberry season and now the red raspberries, purple raspberries, and blueberries are all ripening at the same time; how good can it get. It would be a shame to freeze all of them, so I like to use as many of them fresh as I can, so this Simple Raspberry Cobbler Recipe went on the dessert menu for supper.

This is a very simple recipe to put together, doesn’t require a lot of prep time, and chances are you will have all the ingredients on hand. I used fresh berries in this recipe but I think frozen would also work out very well, it just might lengthen the baking time a little bit.

Simple Raspberry Cobbler Recipe
 
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Author:
Recipe type: Dessert
Serves: 4
Ingredients
  • 2 cups raspberries (I used a combination of purple and red)
  • ¾ cup sugar plus 1 tablespoon (divided)
  • ¾ cup milk
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 4 tablespoons butter or margarine
Instructions
  1. Preheat oven to 350F.
  2. In a medium size bowl mix together ¾ sugar, flour, baking powder, and salt. Add the milk and stir until smooth.
  3. Place the butter in an 8 x 8 baking dish and place it in the oven until the butter is melted.
  4. Pour the batter into the baking dish and distribute the berries over the top, and then sprinkle with the remaining sugar.
  5. Bake for 50 to 60 minutes until golden brown and bubbly. Serve warm with ice cream or let cool to room temperature and serve with whipped cream garnished with fresh berries.

Low Fat Raspberry Corn Muffins Recipe

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Low Fat Raspberry Corn Muffins Recipe

 

The last time I made corn muffins they came out a lot better than I expected, so I decided to try it again.  When I saw the list of ingredients that goes into this Raspberry Corn Muffins Recipe, my first thought was, “how can it not be good.” The apricot, raspberries, and orange zest were a delicious combination of flavors, and if you serve them hot with melted butter they are delicious. This is another simple recipe that you can put together very quickly so you can have hot muffins on the table in less than an hour. This recipe calls for frozen raspberries but with the berry season approaching, fresh would be the best; when they become available.

The next time you’re in the mood to do some baking give this Low Fat Raspberry Corn Muffins Recipe a try; you and your family will love them. Adapted from Food Network.

Low Fat Raspberry Corn Muffins Recipe
 
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Author:
Recipe type: Breakfast
Cuisine: American
Serves: 12-24
Ingredients
  • 1½ cups all-purpose flour
  • 2½ cups yellow cornmeal
  • 1½ cups sugar
  • 1 tablespoon baking powder
  • ¾ teaspoon salt
  • 2 cups low-fat buttermilk
  • ½ cup apricot nectar
  • 3 tablespoons grape seed oil
  • 2 teaspoons vanilla extract
  • 1 teaspoon grated orange zest
  • 4 large egg whites
  • 2 cups frozen raspberries
Instructions
  1. Preheat oven to 375F.
  2. In a large bowl whisk all the dry ingredients together.
  3. Low Fat Raspberry Corn Muffins Recipe Low Fat Raspberry Corn Muffins Recipe
  4. In a medium size bowl mix together the buttermilk, apricot nectar, grape seed oil, vanilla, and orange zest.
  5. In a separate bowl beat the egg whites until peaks form.
  6. Low Fat Raspberry Corn Muffins Recipe Low Fat Raspberry Corn Muffins Recipe
  7. Gradually mix the buttermilk mixture into the dry ingredients, and then gently fold in the egg whites, followed with the raspberries. (Just mix until combined so as not to break up the berries.)
  8. Spray 12 large muffin cups with cooking spray and divide the batter between the 12 cups. (If you use a cupcake tin this recipe will make 24.) Bake for 30 minutes or until a tooth pick inserted in the center comes out clean. Let cool for a few minutes, remove the muffins to a wire rack for cooling.

Low Fat Raspberry Corn Muffins

Frozen Fruit Banana Split Recipe

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Frozen Fruit Banana Split Recipe

 

I love it when the fresh fruit season gets here. The only problem is it doesn’t last long enough. So much of it ends up in the freezer. However; it is real easy to use fresh frozen fruit to make a topping for ice cream or for anything else you might need a fresh fruit topping for. Freeze the fruit in a zip lock freezer bang so you can pour out just what you need. The recipe here is just for the fruit topping. You can use any type of fruit you want to use and it should come out just fine For this Banana Split I used blueberries, strawberries and hot fudge in the center topping it with whip cream, mixed nuts and a black berry on top of each scoop. If you’re in the mood for a summer time treat, give this Frozen Fruit Banana Split Recipe a try. It’s Great! Enjoy

cooking blue berries cooking strawberries berry sauce banana split

 

Frozen Fruit Banana Split Recipe
 
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Recipe for Berry Sauce
Author:
Recipe type: Dessert
Ingredients
  • 2 cups frozen berries (berries do not have to be thawed)
  • ¼ cup water
  • 1/ 4 cup sugar or artificial sweetener
  • 1 Tablespoon corn starch
  • 1 tablespoon lemon juice or to taste
Instructions
  1. In a small bowl combine water, lemon juice, and corn starch- mixing until the cornstarch is dissolved.
  2. In a small or medium size sauce pan combine the berries, sugar and cornstarch mixture.
  3. Cook over medium heat till berries start to break down and mixture is thickened.
  4. Cool and serve.