Banana Mango Raspberry Smoothie

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Ingredients:

• 1 banana peeled fresh or frozen
• 1 mango peeled and seeded
• 1/2 cup frozen raspberries
• 1/2 cup soymilk or 1/2 cup milk
• 1 teaspoon fresh ground flax seeds No need to ground if using a vita mix
• 2 ice cubes

Steps:

• Place all ingredients into a vita mix or blender
• Pour and enjoy

Berry-Licious Cheesecake Muffins

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Ingredients:

• 1/3 cup butter softened 5 1/2 tbsp
• 3/4 cup sugar
• 2 eggs
• 1 teaspoon vanilla
• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1/3 cup milk plus
• 1 1/2 tablespoons milk
• 1/2 cup frozen blueberries set aside
• 6 ounces cream cheese softened
• 3 tablespoons powdered sugar
• 1 teaspoon vanilla
• 3/4 cup frozen raspberries
• 1/4 cup Bisquick baking mix
• 4 tablespoons brown sugar
• 2 tablespoons cold butter

Steps:

• In a large mixing bowl cream butter and sugar Add eggs and vanilla beat until smooth In a separate bowl combine flour baking powder and cinnamon; add to creamed mixture alternately with 1/3 cup milk If your batter is not creamy enough use the extra 1 1/2 tbsp milk to thin it some
• Fill greased or paper-lined muffin cups approximately half full I used a one ounce scoop to measure the batter Press 4 to 6 blueberries into muffin batter
• For filling in a small mixing bowl beat cream cheese sugar and vanilla till well blended Fold raspberries into cream cheese mixture until well blended Using a teaspoon take a spoonful of filling and press back of spoon into middle of batter; push filling into batter with finger If batter sticks to spoon dip spoon into warm water in between each muffin
• For topping blend Bisquick mix and brown sugar in a small bowl; cut in butter until crumbly Sprinkle over batter
• Bake at 375 degrees for 20 to 25 minutes 25 to 30 for jumbo muffins or until top batter is firm and centers are bouncy Cool for 10 minutes before serving Refrigerate leftovers To warm place in microwave on med for 10 - 15 seconds

Crunchy Yoghurt and Raspberry Pears

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Ingredients:

• 2 medium pears peeled halved and cored
• 1/2 cup muesli
• 100 g Greek yogurt
• 100 g raspberries
• 2 tablespoons pure maple syrup

Steps:

• Place the pears in a pan cover with water and simmer for 20 minutes or until soft
• Divide the pear halves among four bowls top with muesli yoghurt and raspberries and drizzle with maple syrup

Frozen Chocolate Raspberry Bombs

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Ingredients:

• 3 cups firm ripe raspberries about 40 total
• 1 cup heavy cream or coconut cream to make vegan
• 1/4 teaspoon pure vanilla extract
• 1 tablespoon confectioners' sugar
• 1/2 lb dark chocolate chips
• 1/2 cup dark chocolate covered cacao nibs or try using grated dark or bittersweet chocolate
• fleur de sel

Steps:

• Fill the berries
• Lay the raspberries out on paper towels and sort through them
• discarding any soft or damaged berries
• Whip the cream until soft peaks form
• then add the vanilla and confectioners sugar Whip until firm Using the tip of a paring knife
• fill each raspberry with vanilla creamThen set them out on a tray and freeze for 15-20 minutes
• until firm
• Coat the bombs
• Line a flat tray with waxed paper; set aside Melt the dark chocolate chips in a double boileror in microwave Using toothpicks to hold the berries
• dip them in in the dark chocolate so they are completely coated Work quickly so the cream doesnt melt Allow the excess chocolate to drip off
• and then set the berries on the prepared tray Repeat dipping the berries until a thick coating of chocolate has formed Remove the toothpicks
• and while the chocolate is still soft
• sprinkle the berries lightly with the cacao nibsif you dont have
• use grated dark or bittersweet chocolate and fleur de sel so they stick to the berries Freeze the raspberries until firm and serve cold

Fruit Salad With Cannoli Cream

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Ingredients:

• 1/3 cup whole milk ricotta cheese
• 2 tablespoons whipping cream
• 1/3 cup whipping cream
• 3 tablespoons powdered sugar
• 1 pinch ground cinnamon
• 2 1/2 cups fresh strawberries hulled and quartered
• 1 1/4 cups fresh raspberries
• 1 tablespoon sugar
• 1 tablespoon fresh lemon juice
• 2 kiwi peeled cut into 1/2-inch pieces
• 3 tablespoons toasted pistachio nuts chopped
• 2 -3 tablespoons mini chocolate chips

Steps:

• Stir the ricotta and 2 tablespoons of cream in medium bowl to blend
• Using an electric mixer beat the remaining 1/3 cup of cream powdered sugar and cinnamon in a large bowl until semi-peaks form
• Fold the ricotta cream into whipped cream
• Place in the refrigerator for at least 30 minutes to stiffen and yield a creamier fillingCan be prepared 4 hours ahead Cover and refrigerate
• Toss the strawberries raspberries sugar and lemon juice in a medium bowl to combine Let stand until juices form tossing occasionally about 15 minutes Add the kiwi
• Spoon the fruit mixture into 4 dessert bowls Dollop the ricotta cream atop the fruit
• Sprinkle with the pistachios amp;/or chocolate chips if using

High Protein Yogurt amp; Berries

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Ingredients:

• 1 cup Greek yogurt or 1 cup balkan style yogurt
• 1 scoop whey protein
• 1/2 cup mixed berry
• 3/4 cup low-fat granola

Steps:

• Poor yogurt in desired bowl
• Stir in whey protein
• Place berries on top
• Sprinkle granola on top

Raspberry Lemonade

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Ingredients:

• 4 lbs raspberries
• 4 1/2 ounces superfine sugar
• 3 unwaxed lemons juice and zest of
• 1 quart soda water chilled
• ice
• mint leaf

Steps:

• Toss the raspberries in a bowl with sugar and leave for 1 hour
• Blitz the raspberry and sugar mix in a food processor then push the puree through a sieve and discard the pips
• Mix the puree with the finely grated zest and juice of the lemons and add the chilled soda water Taste and add extra sugar if required Serve over ice and decorate with mint leaves

Very Raspberry Frappes

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Ingredients:

• 1 1/2 cups frozen raspberries or 1 1/2 cups fresh raspberries
• 3 tablespoons raspberry liqueur framboise or 3 tablespoons milk
• 1 tablespoon seedless raspberry jam
• 2 cups other berry gelato or 2 cups ice cream
• 1/4 cup milk
• 1/3 cup crushed shortbread cookies or 1/3 cup chopped chocolate wafer cookie
• shortbread cookies or chocolate wafer cookie

Steps:

• Thaw raspberries if frozen; place 1 cup berries in blender or food processor
• Cover and blend or process until smooth; press pured berries through fine-mesh sieve into bowl Discard seeds
• Add liqueur and jam to pureed berries; whisk until smooth
• FOR FRAPPE
• iin blender or processor combine berry mixture gelato and milk
• Cover and blend or process just until combined stopping blender to scrape down sides as needed
• Stir in chopped chocolate or crushed cookies
• Divide remaining berries and frapp between two chilled glasses
• Top with chocolate or cookies
• Serve with long-handled spoons

Watermelon Cosmicpolitan

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Ingredients:

• 4 pieces watermelon cubes 1 inch by 1 inch
• 4 cups ice
• 1/4 cup premium vodka
• 3 tablespoons premium vodka
• 1/4 cup Cointreau liqueur
• 3 tablespoons Cointreau liqueur
• 1/4 cup grenadine
• 4 cups watermelon pureed
• 4 skewers
• 4 pieces watermelon small cubes
• 4 small pineapple chunks
• 4 small strawberries or 4 small raspberries

Steps:

• Place the frozen watermelon cube in the bottom of a chilled martini glass
• Place the ice vodka Cointreau grenadine and watermelon puree in a shaker and shake for 30 seconds
• Strain into the glass and garnish with a skewer of watermelon pineapple and strawberry