Products - Raspberries
Berries are wonderful just on their own, with your morning cereal, in a garden salad with a few nuts, seeds and cheese, made into jams and jellies, or baked into pies and desserts. Now is the time to enjoy some of nature’s best.
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Banana-Raspberry Slush
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1 large ripe banana, peeled, wrapped in plastic and frozen
½ cup low-fat milk
1 ½ cups raspberries, quick – frozen
3 Tbsp. Honey
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Cut banana into ½ inch pieces. Place in blender.
Add milk, raspberries and honey and blend until very thick and smooth, stopping to scrape down as necessary. Adjust sweetness to taste.
Serve immediately as a thick malt-like dring or a soft “ice cream”. Yield 2 servings
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Mixed Greens with Berries & Honey-Glazed Hazelnuts
Serves 4
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1 tsp. extra-virgin olive oil
1 tsp. honey
¼ cup chopped hazelnuts
1/3 cup raspberries
2 tbsp. extra-virgin olive oil
1 tbsp. balsamic vinegar
1 tbsp. water
1 tsp. Dijon mustard
1 small clove garlic
½ tsp. honey
1/8 tsp. salt
Freshly ground pepper
2 tbsp. finely chopped shallots
10 cups mesclun salad greens
1 cup blackberries, raspberries or blueberries
½ cup crumbled feta or goat cheese
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To prepare nuts: Preheat oven to 350. Coat a small baking dish with cooking spray. Combine oil and honey in a small bowl, add nuts and toss to coat. Transfer to the prepared baking dish and bake, stirring from time to time, until golden, 10 to 14 minutes. Let cool completely.
To prepare dressing: Combine 1/3 cup raspberries, oil, vinegar, water, mustard, garlic, honey , salt and pepper in a blender or food processor. Blen until smooth. Transfer to a small bowl and stir in shallots.
To prepare salad: Just before serving, place greens in a large bowl. Drizzle the dressing over the greens and toss to coat. Divide the salad among 4 plates. Scatter berries, cheese and the glazed nuts over each salad; serve immediately.
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