Raspberries are as tasty as they are good for you. Raspberries are a source of Vitamin C, Vitamin A and fibre.
The ancient Greeks were the first people to cultivate
raspberries.
According to legend, the Greek gods went berry picking on Mount
Ida and returned with raspberries.
Buy now in season and freeze for use this winter. Or try
these great recipes.
Raspberry Crisp Pie
1 qt (4 cups) fresh raspberries
1/3 cup sugar
1/4 cup margarine, softened
1/3 cup flour
1/3 cup brown sugar
3/4 cup rolled oats
Preheat oven to 350 degrees F.
Wash the raspberries and put in the bottom of a nine-inch baking pan. If you don't have a deep dish pie pan, use a casserole dish. Sprinkle sugar over the top of the raspberries.
In a medium bowl, mix the margarine, flour, brown sugar and
oats with the back of a fork until it looks like coarse meal.
Sprinkle over the raspberries and sugar.
Bake 30 minutes or until lightly browned. Serve hot or cold.
Top with vanilla ice cream if desired.
Easy Trifle
Four 4-ounce packages custard dessert mix (such as
Jello-brand)
3/4 cup raspberry preserves
Two 10-ounce packages frozen raspberries in syrup, thawed,
drained,
1/4 cup syrup reserved
1 16-ounce frozen pound cake, thawed, crust trimmed, cut into
1/2-inch-thick slices
3/4 cup cream Sherry
One 1/4 cups chilled whipping cream
Prepare custard mix according to package instructions. Place in freezer until cold, stirring often, about 15 minutes.
Mix preserves and 1/4 cup reserved raspberry syrup in small bowl. Line bottom of 8-inch-diameter glass bowl that is 4 to 5 inches deep (about 15-cup capacity) with layer of cake, trimming to fit. Brush 1/4 cup Sherry over. Spread 1/4 cup preserve mixture over. Reserve 12 raspberries. Sprinkle 1/3 cup raspberries over preserves, then pour one cup custard over. Repeat layering two more times. Cover; chill two hours. (Can be made one day ahead. Keep chilled.)
Beat cream in large bowl until stiff peaks form. Spoon cream onto trifle. Garnish with 12 raspberries.
Serves 10 to 12.
