Raspberry And Oatmeal Swirls Recipes

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RASPBERRY AND OATMEAL SWIRLS

Provided by Nigella Lawson : Food Network

Categories     dessert

Time 15m

Yield 6 servings

Number Of Ingredients 5



Raspberry and Oatmeal Swirls image

Steps:

  • Put the frozen raspberries into a blender with the sugar, and puree. You may have to be patient as they will be difficult to blitz at first since they are extremely hard when frozen.
  • Spoon 1 to 2 teaspoons of the raspberry puree into each glass, top with 2 tablespoons of the yogurt and sprinkle a layer of cookie crumbs on top.
  • Cover the crumbs with 1 more layer of yogurt, then raspberry puree and finally cookie crumbs again.
  • These can be prepared the night before, in which case don't sprinkle the final layer of cookie crumbs until you are ready to eat the swirls but leave the glasses with the yogurt on top, covered with plastic wrap.

2 cups frozen raspberries
4 teaspoons confectioners' sugar
2 heaping cups Greek or whole milk yogurt
1/2 cup oatmeal cookie crumbs
Special equipment: 6 (3/4-cup capacity) glasses

RASPBERRY SWIRLS

My mother-in-law shared the recipe for these old-fashioned cookies. Swirls of raspberry jam give them a yummy Yuletide twist. -Marcia Hostetter, Canton, New York

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 8 dozen.

Number Of Ingredients 11



Raspberry Swirls image

Steps:

  • Cream butter and sugar until light and fluffy. Beat in eggs and extracts. In another bowl, combine flour, baking powder and salt; add to creamed mixture and mix well. Cover and chill at least 2 hours. , Divide dough in half. On a lightly floured surface, roll each half into a 12x9-in. rectangle. Combine the jam, coconut and pecans; spread over rectangles. Carefully roll up, starting with the long ends, into tight jelly rolls. Wrap in plastic. Refrigerate overnight or freeze for 2-3 hours. , Preheat oven to 375°. Cut into 1/4-in. slices; place on greased baking sheets. Bake until lightly browned, 10-12 minutes. Cool cookies on wire racks.

Nutrition Facts : Calories 141 calories, Fat 6g fat (3g saturated fat), Cholesterol 19mg cholesterol, Sodium 112mg sodium, Carbohydrate 22g carbohydrate (13g sugars, Fiber 0 fiber), Protein 1g protein.

1 cup butter, softened
2 cups sugar
2 large eggs
1 teaspoon vanilla extract
1/2 teaspoon lemon extract
3-3/4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 jar (12 ounces) seedless raspberry jam
1 cup sweetened shredded coconut
1/2 cup finely chopped pecans

RASPBERRY AND OATMEAL SWIRLS

I make no apology for using frozen raspberries in the oatmeal yogurt swirls. At this time of year, what really is the option? Besides, I love these breakfast sundaes best when the berries are still frozen and tasting like a tart sorbet against the smooth creaminess of the yogurt and the sweet crunch of the cookie crumbs. I often find it easier to make these, too, the night before. The raspberries thaw and the yogurt stiffens somewhat, and yes, the cookie crumbs in the middle lose their crunch, but everything melds together gloriously. A last-minute sprinkling of cookie crumbs on top is all they need.

Provided by Nigella Lawson

Categories     breakfast, easy, quick, main course

Time 15m

Yield 6 servings

Number Of Ingredients 4



Raspberry And Oatmeal Swirls image

Steps:

  • Set aside six glasses, each with 3/4-cup capacity. In a food processor or blender, combine frozen berries and sugar, and purée for 2 to 3 minutes to make a smooth thick sauce.
  • Spoon about 2 teaspoons raspberry purée into each glass, and top with about 2 tablespoons yogurt. Sprinkle with a layer of cookie crumbs. Make another layer of 2 tablespoons yogurt and top with 2 teaspoons purée. At this point the swirls may be covered with plastic wrap and refrigerated. To serve, top each swirl with a final layer of cookie crumbs.

Nutrition Facts : @context http, Calories 175, UnsaturatedFat 2 grams, Carbohydrate 25 grams, Fat 7 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 138 milligrams, Sugar 15 grams

2 cups (one 12-ounce bag) frozen raspberries
4 teaspoons confectioners' sugar
2 cups Greek or whole milk yogurt
1/2 cup oatmeal cookie crumbs (from crumbled cookies)

RASPBERRY OATMEAL

I always like fruit in my oatmeal, and raspberries are my absolute favorites. You can use either frozen or fresh (fresh is better, of course, but not usually practical!). Yum.

Provided by Sheepie87

Categories     Breakfast

Time 10m

Yield 1 serving(s)

Number Of Ingredients 5



Raspberry Oatmeal image

Steps:

  • Cook oats according to directions on package.
  • When you add the oats to the milk, add the raspberries as well if you are using frozen. Otherwise, skip this step.
  • When oats are done, add remaining ingredients and mix well. Yum!

1/2 cup quick-cooking oats
1 cup skim milk (or your milk preference)
1/4 cup raspberries (frozen or fresh)
1 teaspoon brown sugar
1 tablespoon maple syrup

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