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15+ Top Best Raspberry Recipes Easy For Dessert and Drinks

Raspberry-Vanilla Cake 

Source: Derby City Cafe by Dalal, Louisville, Kentucky

The trick is to press all the air out of the batter when you spoon it into the pans. Really beat it up – there’s no need to be gentle.



  • 1 1/2 cups (3 sticks) butter, softened
  • 1 1/4 cups granulated sugar
  • 4 large eggs
  • 3 cups flour, sifted
  • 2/3 cup milk
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons vanilla extract
  • 1/4 teaspoon baking soda


  • 8 ounces cream cheese
  • 1/2 cup (1 stick) butter
  • 4 cups powdered sugar
  • 2 teaspoons vanilla extract


  • 1 (12 ounces) jar raspberry preserves


Cake: Preheat oven to 350 degrees F. Grease three 9-inch round cake pans. With an electric mixer set on low speed, beat butter and sugar together until blended; increase speed to high and beat 1 to 2 minutes (approximately). Reduce speed to medium; add eggs, one at a time, scraping the bowl after each addition. Add flour, milk, baking powder, salt, vanilla extract, and baking soda.

When mixed, divide batter evenly between pans. Push to the edges (batter is very stiff, almost like a sticky dough). Press with the side of a spatula to remove air bubbles. Bang each pan a few times on the counter to level batter.

Bake 25 minutes, or until a wooden pick inserted into the center of a layer comes out clean. Cool cake completely on wire racks. Frosting: With an electric mixer, beat together cream cheese and butter until smooth. Gradually add powdered sugar and vanilla extract; mix well.

Assembly: Slice each cake layer horizontally to make 6 round layers. Place a layer on a plate, with the cut side up. Spread with 1/3 raspberry preserves. Top with a second layer, cut side down. Spread with frosting. Repeat with the remaining layers. Do NOT spread jelly on top of the last layer. Frost the entire cake smoothly. Serves 16.

Thank’s For Reading derby city cafe by Dalal raspberry-vanilla cake Easy Recipes

Raspberry Dip 


  • 1 cup low-fat cottage cheese
  • 1 cup frozen raspberries without syrup, thawed
  • 3 tablespoons honey
  • 2 tablespoons orange juice
  • Vanilla cookies


Blend cottage cheese, raspberries, honey and juice in electric blender or food processor container until smooth. Refrigerate until serving time.

Serve as a dip with wafers.

Thank’s For Reading raspberry dip Easy Recipes

Sparkling Raspberry Tea 


  • 2 cups cold brewed tea
  • 2 cups raspberry juice, chilled
  • 2 cups sparkling water, chilled


Mix all ingredients. Serve over ice. Garnish with raspberries, lime or lemon slices and fresh mint if desired.

Thank’s For Reading sparkling raspberry tea Easy Recipes

Fruity Iced Tea Cooler 


  • 2 quarts of iced tea
  • 1 (6 ounces) can freeze cranberry, raspberry, lemon, lime or orange concentrate, partially thawed and undiluted
  • 1 cup orange juice
  • 1/4 cup granulated sugar


Combine all the ingredients in a large pitcher and refrigerate.

Serve cold over ice and enjoy!

Serves 8.

Thank’s For Reading fruity iced tea cooler Easy Recipes

Raspberry Tea with Raspberry Ice Cubes 


  • 1 cup granulated sugar
  • 1/2 cup water
  • 1 cup fresh raspberries
  • 2 quarts raspberry tea, room temperature


Place sugar and water in heavy saucepan over medium-high heat. When mixture begins to bubble, reduce heat to medium-low and simmer for 10 minutes.

Turn off heat and stir in raspberries. Cool and spoon mixture into ice cube trays and freeze.

Place frozen raspberry cubes in tall glasses and pour in raspberry tea.

Yields: About 8 glasses of tea

Thank’s For Reading raspberry tea with raspberry ice cubes Easy Recipes

Peach or Raspberry Iced Tea 


From the kitchen of Donna Henn

  • 6 regular tea bags (any brand)
  • Water
  • 1 envelope unsweetened peach or raspberry Kool-AidThank’s For Reading peach or raspberry iced tea Easy Recipes

Raspberry Tapioca 


  • 2 cups fresh or frozen unsweetened raspberries
  • 3 tablespoons uncooked quick cooking tapioca
  • 2 tablespoons plus 2 teaspoons granulated sugar


Place berries in a blender container. Blend until smooth. Pour through a strainer.

In a saucepan, combine berries with enough water to equal two cups. Stir in tapioca and sugar. Let stand 5 minutes. Bring to a boil, remove from heat. Cool in pan 20 minutes.

Stir and divide among 4 custard cups. Chill.

Servings: 4

Thank’s For Reading raspberry tapioca Easy Recipes

Raspberry Flummery


Source: Country Home – August 1990

  • 1/3 cup granulated sugar
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 3 cups milk
  • 1 egg yolk, beaten
  • 2 teaspoons vanilla extract
  • 2 cups fresh raspberries


Combine sugar, cornstarch and salt. Stir in milk. Cook and stir until thickened and bubbly. Stir a small amount into the egg yolk; return all to saucepan. Cook and stir for 2 minutes or until thickened. Remove from heat; stir in vanilla extract. Pour into a serving bowl. Cover the surface with plastic wrap and cool; then chill. Remove plastic and garnish with berries before serving.

Serves 6.

Thank’s For Reading raspberry flummery Easy Recipes

Raspberry Creme Brulee 


Yield: 6 servings

  • 2 cups nonfat milk
  • 2 tablespoons nonfat dry milk powder
  • 3/4 cup egg substitute
  • 1/3 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 30 fresh raspberries
  • 3 teaspoons granulated sugar


Preheat oven to 325 degrees F.

Gradually stir milk into milk powder. Stir in egg substitute, 1/3 cup sugar and vanilla extract.

Place 5 raspberries in bottom of each of six 6-ounce custard cups. Top with custard mixture. Bake in pan filled with hot water to 1-inch depth about 35 minutes, until custard is set. Chill.

Sprinkle 1/2 teaspoon sugar over top of each custard and place cups on baking sheet. Broil 4 inches from heat until sugar is caramelized.

Per serving: 141 cal, 127 mg sodium, 2 mg cholesterol, 2 g fat, 13% of calories from fat, 25 g carbohydrates, 7 g protein

Thank’s For Reading raspberry creme brulee Easy Recipes

Quick and Easy Raspberry Mousse 


  • 1 small box raspberry flavored gelatin
  • 1/2 cup boiling water
  • 1 (6 ounce) package (1 cup) semisweet chocolate chips
  • 1 cup ice cubes (about 8)
  • 1/2 cup heavy or whipping cream
  • 1 tablespoon granulated sugar, optional
  • Fresh raspberries for garnish


In blender container, combine gelatin and boiling water. Cover; remove center of cover. With blender running, gradually add chocolate chips; blend until chocolate is melted and mixture is smooth. With blender running, add ice, one cube at a time, blending until ice is completely melted and mixture is creamy. Pour into six individual dessert dishes. Refrigerate 2 to 3 hours until set.

In small mixer bowl, beat heavy cream with sugar until soft peaks form. Spoon over desserts. Garnish with raspberries.

6 servings

Thank’s For Reading quick and easy raspberry mousse Easy Recipes

Raspberry Custard Brulee 


  • 2 cups fresh raspberries
  • 2 tablespoons granulated sugar
  • 2 teaspoons cornstarch
  • 1 egg, lightly beaten
  • 1 cup skim milk
  • 2 tablespoons low-fat sour cream
  • 1/2 tsp vanilla extract
  • 1 tablespoon plus 2 teaspoons brown sugar


Rinse raspberries, drain. Divide raspberries evenly among 4 oven proof ramekins or custard cups; set aside.

Combine sugar and cornstarch in a small saucepan over medium heat; stir well. Add egg; stir well. Gradually add milk, stirring constantly. Remove from heat; let cool 5 minutes.

Add sour cream and vanilla extract; stir well. Stir custard mixture evenly over raspberries. Place ramekins on a baking sheet. Sprinkle each evenly with 1 teaspoon brown sugar. Broil 4 to 5 inches from heat for 2 minutes or until sugar melts.

Serve warm.

Thank’s For Reading raspberry custard brulee Easy Recipes

Little Sausage Corn Wraps with Wild Raspberry Salsa 


Source: Hillshire Farms

  • 1 (11.5 ounce) package cornbread twist dough
  • 1 (16 ounce) package little smoked sausages, any variety
  • Wild Raspberry Salsa


Separate dough into 16 strips; cut each strip in half. Wrap dough around little sausages and press ends together to seal. Bake as directed on dough package. Serve with Wild Raspberry Salsa.

Wild Raspberry Salsa
Mix together 1 cup of your favorite salsa with 1 cup of seedless raspberry jam.

Thank’s For Reading Little Sausage Corn Wraps with Wild Raspberry Salsa Easy Recipes

Raspberry Brownie Cobbler


  • 2 1/2 ounces bittersweet (not unsweetened) chocolate
  • 1/2 cup (1 stick) unsalted butter, cut into several pieces
  • 1/2 cup walnuts
  • Nonstick cooking spray
  • 2 cups fresh raspberries
  • 1 cup granulated sugar
  • 2 large eggs
  • 1/2 teaspoon vanilla extract
  • 7 tablespoons all-purpose flour
  • 1/4 teaspoon salt
  • 1 pint vanilla ice cream, softened slightly, optional


Preheat oven to 350 degrees F.

Put 2 inches of water in saucepan or bottom of double boiler; bring to a slight simmer.

Combine chocolate and butter in stainless steel bowl; place on top of simmering water, making sure water doesn’t touch bowl.

Heat, whisking occasionally, until chocolate and butter are completely melted.

While chocolate is melting, coarsely chop nuts.

Spray 8-inch square baking dish with cooking spray. Scatter berries across bottom of dish.

Whisk together sugar, eggs and vanilla extract in bowl. Whisk in melted chocolate. Stir in flour, nuts and salt. Pour batter over berries; smooth with spatula. Bake until a wooden pick inserted into center of brownie comes out clean, about 45 minutes. Let stand 15 minutes.

Serve with ice cream.

Makes 6 to 8 servings.

Thank’s For Reading raspberry brownie cobbler Easy Recipes

Old-Fashioned Raspberry Cobbler


  • 2 cups fresh raspberries
  • 1 cup granulated sugar, divided
  • 1/4 cup shortening
  • 1 egg, well beaten
  • 1/2 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • Pinch of salt
  • 1 teaspoon baking powder
  • 1/4 cup milk


Place raspberries in bottom of buttered 8-inch square glass dish. Sprinkle 1/2 cup sugar over the berries.

In bowl, cream shortening with 1/2 cup sugar and mix well. Add beaten egg and vanilla extract and mix well

Sift flour, salt and baking powder and add to creamed shortening mixture. Blend in milk and beat until smooth. Drop batter by spoonsful over top of fruit and bake at 350 degrees F for 35 minutes.

Serve warm with lemon sauce.

Thank’s For Reading old-fashioned raspberry cobbler Easy Recipes

Raspberry Pudding 


  • 2 (10 ounce) packages frozen raspberries, thawed
  • 1/4 cup granulated sugar
  • 3 tablespoons cornstarch
  • Sugar (optional)
  • Whipping cream


Mash raspberries in a saucepan. Stir in sugar and cornstarch; cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Remove mixture from heat; cool. Cover and chill at least two hours.

Spoon pudding into 4 individual stemmed glasses or dessert bowls; sprinkle lightly with additional sugar, if desired.

Serve with whipping cream.

Thank’s For Reading raspberry pudding Easy Recipes

Raspberry Marshmallow Bread 


  • 1 package yeast
  • 2 3/4 cups bread flour
  • 2 tablespoons gluten
  • 1 teaspoon salt
  • 1/8 teaspoon baking soda
  • 1/2 cup miniature marshmallows
  • 1 egg
  • 2 tablespoons vegetable oil
  • 2/3 cup water plus 1/2 cup raspberry syrup
  • 10 ounces frozen red raspberries, defrosted, drained well, and syrup reserved


Place the first 9 ingredients into the pan in the order listed. Select sweet bread and push start. Add the reserved, well-drained raspberries (2/3 cups) when the bread maker beeps.

Thank’s For Reading raspberry marshmallow bread Easy Recipes

Raspberry Lemonade Fruit Dip 


  • 16 ounces vanilla yogurt
  • 6 tablespoons thawed raspberry lemonade concentrate (undiluted)


In a medium bowl, stir together yogurt and concentrate.

Serve with fresh fruit.

Makes 2 cups.

Nutrition Per Serving: 73 calories, 3 g protein, 1 g fat, 14 g carbohydrate, >1 g fiber, 3 mg cholesterol, 38 mg sodium

Thank’s For Reading raspberry lemonade fruit dip Easy Recipes

Red Raspberry Pie 


Use your favorite pie crust recipe for two crusts.

  • 1-quart red raspberries
  • 1 1/2 cups granulated sugar
  • 3 heaping tablespoons flour
  • Dash of nutmeg
  • Dash of salt
  • 2 eggs
  • 2 tablespoons canned milk


Wash raspberries and place in bottom crust. Mix sugar, flour, nutmeg and salt and sprinkle over berries.

Beat eggs and add canned milk. Beat again and pour over berry and sugar mixture. Put on top crust and bake at 400 degrees F for about 45 minutes.

Thank’s For Reading Red Raspberry Pie Easy Recipes

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