FRESH CARROT AND MIXED BERRY JUICE
This healthy, vibrant juice blends carrots, strawberries, blueberries and raspberries - with no added sweetener.
Provided by Food Network Kitchen
Time 5m
Yield 2
Number Of Ingredients 4
Steps:
- Working with one fruit or vegetable at a time, pass the strawberries, blueberries, raspberries and then carrots through a juicer into a medium container. Adjust the consistency with 1/4 to 1/2 cup water. Serve over ice.
RUBY RASPBERRY SLAW
Give ordinary coleslaw a "berry" tangy twist. It's sure to get raves at your next picnic or potluck. -Deborah Biggs, Omaha, Nebraska
Provided by Taste of Home
Categories Lunch Side Dishes
Time 25m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, combine cabbage and carrots. In a small bowl, whisk vinaigrette, mayonnaise and pepper until blended. Add to cabbage mixture; toss to coat. Refrigerate, covered, 10 minutes. Top with raspberries.
Nutrition Facts : Calories 122 calories, Fat 11g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 144mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges
RASPBERRY CARROTS
Make and share this Raspberry Carrots recipe from Food.com.
Provided by ratherbeswimmin
Categories < 30 Mins
Time 22m
Yield 3 serving(s)
Number Of Ingredients 7
Steps:
- Place carrots and water in a covered dish; microwave for 5-7 minutes, just until tender.
- Drain carrots; add margarine, salt, raspberry vinegar, and sugar; stir to combine.
- Microwave for 1-2 minutes; garnish with parsley.
Nutrition Facts : Calories 78.5, Fat 2.2, SaturatedFat 0.4, Sodium 107.9, Carbohydrate 14.7, Fiber 3.4, Sugar 8.5, Protein 1.2
CARROTS IN RASPBERRY CHAMBORD SAUCE
I have been making this recipe for years and it is my favorite way to eat carrots. This dish is sure to impress and please; thus, serve it to those who are worthy!
Provided by Shannon Cooks
Categories Vegetable
Time 20m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Boil the carrots in water to cover with 1 tablespoon brown sugar and 1 tablespoon salt in a large pot until fork tender, about 10 minutes. Drain well.
- To prepare the sauce, drain the juice from the thawed raspberries into medium saucepan. Stir in cornstarch and heat over medium heat, stirring constantly, until the juice thickens. Stir in the Chambord and gently fold in the raspberries.
- When ready to serve, reheat the carrots by sauteing in butter in a large skillet over medium-high heat for about 2 minutes. Sprinkle with remaining 1/4 cup brown sugar, remaining 1 teaspoon salt, white pepper and lemon zest.
- When finished cooking, mound the carrots attractively on a platter, leaving a border around the edge. Spoon the bright red raspberry sauce into the border around the carrot mound and serve hot.
Nutrition Facts : Calories 211, Fat 6.2, SaturatedFat 3.7, Cholesterol 15.3, Sodium 1286.4, Carbohydrate 39.8, Fiber 6.3, Sugar 28.9, Protein 1.6
RASPBERRY FOOL
Provided by Ree Drummond : Food Network
Categories dessert
Time 20m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Add the raspberries to a bowl, sprinkle over the granulated sugar and raspberry liqueur and let steep 10 minutes.
- Meanwhile, add the cream and powdered sugar to the bowl of a mixer and whip to soft peaks. Mash the raspberries with a fork, and then fold them into the cream.
- Spoon the fool into individual glasses. Crush some ladyfingers on top. Top each with a sprig of mint and a whole raspberry!
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