Let’s Eat: Raspberry goodness from morning to night
By Heidi Sutton
Looking for a scrumptious raspberry dessert? From a Pecan-Topped Raspberry Cake, to a Raspberry Whole-Fruit Sorbet and my daughter’s absolute favorite, Swedish Raspberry Almond Bars, these fruity desserts are guaranteed to fit the bill. And with these recipes, you’ll enjoy the flavor of summer all year-round!
Pecan-Topped Raspberry Cake
YIELD: Makes 8 servings
INGREDIENTS:
3/4 cup granulated sugar, plus 1 tablespoon, divided
1/2 cup unsalted butter, softened
2 eggs
1 cup all-purpose flour, sifted
1 teaspoon baking powder
1 teaspoon vanilla
1 bag (12 ounces) frozen raspberries
1/2 cup chopped pecans
1 tablespoon lemon juice
1 teaspoon cinnamon
whipped cream
DIRECTIONS:
Heat oven to 350 F. In bowl, cream 3/4 cup sugar and butter. Add eggs one at a time and continue beating until well incorporated. Add flour, baking powder and vanilla; beat well. Pour batter evenly into 9- or 10-inch prepared pan. Place frozen raspberries on top of batter. Sprinkle with pecans, remaining sugar, lemon juice and cinnamon. Bake about 1 hour. Remove from oven and let cool. Serve with whipped cream.
Raspberry Whole-Fruit Sorbet
YIELD: Makes 8 servings
INGREDIENTS:
4 tablespoons powdered sugar
18 ounces frozen raspberries
1 egg white, pasteurized
DIRECTIONS:
In a blender, blend sugar and frozen raspberries until smooth. Add egg white and blend 30 seconds. Serve immediately or place in container, cover and store in freezer.
Swedish Raspberry Almond Bars
YIELD: Makes 8 servings
INGREDIENTS:
3/4 cup unsalted butter, softened
3/4 cup confectioners sugar
1 1/2 cup flour
3/4 cup red raspberry jam
3 egg whites
6 tablespoons sugar
1/2 cup coconut
1 cup sliced almonds, divided
DIRECTIONS:
Cream butter and confectioners sugar with hand mixer until light and fluffy. Add flour, mix well. Press unto bottom of 13” by 9” pan. Bake at 350 degrees for 18 to 20 minutes, until lightly browned. Let cool. Spread jam over crust. Beat egg whites, gradually beat in sugar, 1 tablespoon at a time, until stiff peaks form. Carefully fold in coconut and 1/2 cup of almonds. Spread over jam. Sprinkle with remaining 1/2 cup of almonds. Bake at 350 degrees for 20 minutes, until golden brown.
