COOL RASPBERRY SOUP
An exquisite combination of spices and a rich berry flavor make this beautiful soup so refreshing. It's a lovely and tasty way to begin a luncheon. Your guests will rave about the special treat. -Janet Mooberry, Peoria, Illinois
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 4-6 servings.
Number Of Ingredients 10
Steps:
- In a blender, puree raspberries, water and wine if desired. Transfer to a large saucepan; add the cran-raspberry juice, sugar, cinnamon and cloves. Bring just to a boil over medium heat. Remove from the heat; strain and allow to cool. , Whisk in lemon juice and yogurt. Refrigerate. To serve, pour into small bowls and top with a dollop of sour cream.
Nutrition Facts : Calories 207 calories, Fat 4g fat (3g saturated fat), Cholesterol 15mg cholesterol, Sodium 33mg sodium, Carbohydrate 39g carbohydrate (33g sugars, Fiber 3g fiber), Protein 3g protein.
COLD RASPBERRY SOUP
"I received this recipe 20 years ago and improved upon it," says Nola Rice of Miami, Arizona. "I serve my friends this delightful soup for lunch, usually with a large tomato stuffed with chicken or shrimp salad and homemade rolls."
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 4-6 servings.
Number Of Ingredients 4
Steps:
- In a blender or food processor, combine the first three ingredients; cover and process until pureed. Strain seeds if desired. Transfer to a large bowl; whisk in sour cream until blended. Cover and refrigerate for at least 1 hour.
Nutrition Facts : Calories 192 calories, Fat 7g fat (5g saturated fat), Cholesterol 27mg cholesterol, Sodium 21mg sodium, Carbohydrate 28g carbohydrate (21g sugars, Fiber 6g fiber), Protein 2g protein.
RASPBERRY-ORANGE SPARKLERS
Provided by Food Network Kitchen
Time 15m
Yield 1 drink
Number Of Ingredients 0
Steps:
- Pulse 1 cup raspberries and 1/2 cup each mint and sugar in a food processor. Let sit 10 minutes, stirring occasionally, then strain through a fine mesh sieve. For each drink, combine 1/2 ounce each of the puree and orange-flavored vodka in a glass; top with sparkling white wine and garnish with raspberries.
RASPBERRY-ORANGE WATER
Provided by Food Network Kitchen
Categories beverage
Time 4h10m
Yield 2 quarts
Number Of Ingredients 0
Steps:
- Place 1 thinly sliced orange and 1 pint raspberries (lightly crushed) in a pitcher. For still infused water, add 2 quarts of water. For sparkling water, add 1 quart of seltzer during prep and a second quart just before serving. Refrigerate 2 to 4 hours to allow the ingredients to infuse. Stir well and strain, discarding the solids. For serving, add fresh orange slices and raspberries for garnish and plenty of ice. The infused water will keep refrigerated for up to 2 days.
RASPBERRY ORANGE SAUCE
This sauce is wonderful over "fudgy low-fat brownies", recipe in 'zaar. Also great over icecream or other cakes. from Heart Healthy Cooking by Becel
Provided by Derf2440
Categories Sauces
Time 27m
Yield 16 serving(s)
Number Of Ingredients 5
Steps:
- Combine raspberries, orange juice and sugar in saucepan.
- Bring to boil, stirring constantly.
- Dissolve constarach in water.
- Add to pan and cook stirring for 2 minutes.
- Chill sauce until cold, about 15 minutes.
Nutrition Facts : Calories 29.5, Fat 0.1, Sodium 0.3, Carbohydrate 7.3, Fiber 1, Sugar 5.5, Protein 0.2
RASPBERRY SOUP
Provided by Florence Fabricant
Categories brunch, easy, soups and stews, dessert
Time 10m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Puree raspberries through a sieve or a food mill.
- Blend sugar and sour cream together and stir into raspberry puree. Stir in wine and water.
- Chill thoroughly before serving.
Nutrition Facts : @context http, Calories 144, UnsaturatedFat 2 grams, Carbohydrate 18 grams, Fat 6 grams, Fiber 3 grams, Protein 1 gram, SaturatedFat 3 grams, Sodium 18 milligrams, Sugar 14 grams
CHILLED RASPBERRY SOUP
Impress your family and guests with this refreshing four-ingredient soup-a Scandinavian favorite.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h10m
Number Of Ingredients 4
Steps:
- Place raspberries, sugar and wine in blender. Cover and blend on high speed until smooth.
- Pour raspberry mixture into bowl; stir in sour cream. Cover and refrigerate 1 to 2 hours or until cold. Serve topped with dollops of additional sour cream and raspberries if desired.
Nutrition Facts : Calories 160, Carbohydrate 28 g, Cholesterol 25 mg, Fat 1, Fiber 6 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 15 mg
SCANDINAVIAN RASPBERRY SOUP
Make and share this Scandinavian Raspberry Soup recipe from Food.com.
Provided by Julesong
Categories Fruit
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- In blender container, puree 1 package raspberries, strain to remove seeds.
- In medium saucepan, combine pureed raspberries, orange juice, lemon juice and cornstarch; mix well.
- Over medium heat, cook and stir until slightly thickened and clear; cool.
- Stir in remaining package of raspberries and chablis.
- Chill.
- To serve, place several orange sections in each bowl; add soup.
- Garnish as desired; serve with sour cream.
- Refrigerate left- overs.
Nutrition Facts : Calories 68.1, Fat 0.5, Sodium 2.1, Carbohydrate 12.3, Fiber 4.7, Sugar 4.8, Protein 1
RASPBERRY-ORANGE ZEST JAM
Tart and sweet, this jam gets a bit of extra texture from bits of freshly grated orange zest. The only other ingredients you need are fresh raspberries, sugar, and freshly squeezed lemon juice.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes about 4 cups
Number Of Ingredients 5
Steps:
- Place a few small plates in the freezer. Stir berries, sugar, lemon juice, salt, and 1/2 teaspoon zest in a large, heavy stockpot. Bring to a boil, stirring to dissolve sugar and mashing lightly with a potato masher. Skim foam from surface. Cook, stirring more frequently as jam thickens, until it has the consistency of very loose jelly, 8 to 9 minutes. Remove from heat.
- Remove a plate from freezer; drop a spoonful of jam on it. Return to freezer for 1 to 2 minutes; nudge edge of jam with a finger. It should hold its shape. If jam is too thin and spreads, return it to a boil, testing every minute, until done.
- Strain about half of the jam; discard seeds. Return strained jam to pot; stir in remaining teaspoon zest. Return to a boil. Remove from heat. Spoon hot jam into hot sterilized jars; cover immediately with sterilized lids.
RASPBERRY & ORANGE SYLLABUB
Fresh, fruity and light, this dessert gets a touch of luxury with cream and a splash of liqueur
Provided by Mary Cadogan
Categories Dessert, Dinner, Supper
Time 5m
Number Of Ingredients 6
Steps:
- Divide the raspberries between six small glasses.
- Finely grate the zest of one orange and squeeze the juice of both into a large bowl. Stir in the Grand Marnier and sugar.
- Gradually whisk in the cream until it just holds its shape in soft folds. Spoon the mixture over the raspberries and serve with a soft amaretti biscuit on the side.
Nutrition Facts : Calories 599 calories, Fat 51 grams fat, SaturatedFat 29 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 16 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.07 milligram of sodium
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