Any Other RazzBerri Lovers out there ? Besides Me

Apricot Raspberry Thyme Chicken

4 skinless boneless chicken breast halves
2 1/2 tbsp raspberry Dijon mustard
1/2 cup pineapple chunks
1/2 cup chopped dried apricots
1/4 cup slivered almonds
2 tbsp fresh thyme
2 tbsp apricot raspberry jam
1 cup white wine
salt and white pepper to taste

Preheat oven to 350F. Lightly oil the bottom of a 9x12 roasting pan.

Arrange the chicken in a single layer in the pan, then spread the mustard over the chicken and sprinkle with salt and pepper.

Combine the pineapple, apricots, almonds, thyme, Apricot Raspberry jam, and spread the mixture evenly over the chicken.

Slowly pour half of the wine over the chicken breasts.

Bake for 18 minutes, then pour the remaining wine over the chicken and finish baking another 10-15 minutes, until the chicken is tender.

Crunchy Almond Raspberry Chicken
Chicken with a crunchy almond crust and a crimson raspberry sauce.

4 boneless skinless chicken breast halves
1 egg
2 tablespoons milk
1 (6 ounces) can smoked almonds, coarsely ground
2 tablespoons olive oil
4 ounces brie cheese, cut into slices
1 teaspoon finely shredded orange rind (optional)
1 1/2 cups red raspberries
1/2 cup water
1/3 cup honey
1 tablespoon cornstarch
2 tablespoons cold water

In a medium saucepan, bring raspberries, water, and honey to boiling; cook over medium heat for about 3 to 4 minutes or until raspberries begin to break up.

In a small bowl, stir together cornstarch and cold water until smooth, then stir into raspberry mixture.
Cook and stir the mixture until it's thickened and bubbly, about 5 minutes.

Remove from heat and season to taste with some salt and black pepper. Cover the sauce, and keep it warm.
Place each breast half between 2 pieces of plastic wrap. Lightly pound each chicken piece to about 1/8 inch thick.

In a bowl, beat egg and milk together.
Place coarsely ground almonds in a shallow dish.

Dip each piece of chicken into the egg mixture.
Coat both sides with almonds, pressing the nuts gently into chicken.

In a large skillet, heat the olive oil.
Cook the chicken, 2 pieces at a time, over medium heat for 10 to 12 minutes or until almond coating is golden brown and chicken no longer is pink.

Turn chicken once halfway through cooking time.
Place chicken on a baking sheet; top each piece with a slice of Brie.

Bake in a 350 degree F oven for 2 to 3 minutes or until the cheese is softened.

Remove from oven.
Place one piece of chicken, cheese side up, on each plate.

Top each serving with warm Raspberry Sauce and sprinkle with orange peel, if using.

4 servings

Raspberry Cake

1 pkg. white or yellow cake mix
4 eggs
2/3 c. oil
1 pkg. raspberry Jello
1 pkg. (10 oz.) thawed frozen
raspberries

Mix eggs, oil and thawed berries with the cake mix. Mix 300 strokes by hand or 3 minutes with a mixer. Pour into 9 x 13 greased and floured pan. Bake at 325 degrees for approximately 50 minutes. When cooled frost with a mixture of 3 ounce package softened cream cheese mixed with 1 teaspoon vanilla and 1 tablespoon butter or margarine.

Raspberry Punch Bowl Cake

1 box vanilla pudding
2 sm. boxes raspberry Jello
1 angel food cake
1 big bowl Cool Whip
2 quarts fresh raspberries

Mix directions according to box. Fix Jello with 2 cups boiling water. Put raspberries in Jello when cool. In big punch bowl, split angel cake in half. Break pieces up in bottom of punch bowl. Put half of pudding on that. Then half of raspberry mixture on that. Put half Cool Whip on that. Repeat the same way on top of all that with remaining ingredients.



Raspberry Jello Bread

2 loaves frozen bread dough
1/3 c. brown sugar
1/3 c. white sugar
1 (3 oz.) pkg. raspberry Jello
1/2 c. margarine

Partially defrost bread so you can slice 32 slices per loaf. Overlap as you lay them in 9 x 13 inch pan. Mix brown sugar, white sugar and Jello. Pour over bread. Melt margarine, pour over top. Sprinkle cinnamon on top. Let rise overnight on counter. Bake at 350 degrees for 25 minutes. Cool 10 minutes. Flip upside down.

Raspberry Divinity

3 c. sugar
3/4 c. light corn syrup
1/2 c. hot water
2 egg whites
1 (3 oz.) pkg. raspberry Jello
1 c. chopped pecans

Cook sugar, syrup and water over medium heat until hard boiling stage, stirring often. Beat egg whites until foamy. Add Jello and continue beating until egg whites stand in peaks. Slowly beat in hot syrup mixture. Continue beating until a spoonful holds shape. Add nuts. Drop spoonfuls quickly on wax paper.

Raspberry Swirl Cake

1 pkg. white cake mix
1 sm. pkg. raspberry Jello
4 eggs
1/2 c. oil
1/4 c. hot water
1 (10 oz.) pkg. raspberries, thawed

Mix the dry cake mix and Jello. Then mix the eggs, oil, hot water, and the 10 ounce package of raspberries, that is thawed (juice too). Add this to the dry ingredients. Bake in greased 9x13 pan at 350 degrees for 35-40 minutes.

TOPPING
Mix together: 1 (8 oz.) pkg. Cool Whip
1 (10 oz.) pkg. frozen raspberries,
thawed, juice and all


RASPBERRY CRUNCH

Yield: 48 cookies
Source: "The Diabetic Dessert Cookbook" by Coleen Howard

INGREDIENTS
1/2 cup fresh raspberries, crushed
1 cup margarine
1 cup sugar substitute
2 teaspoons vanilla extract
2 egg yolks
2-1/2 cups sifted flour
1 cup chopped pecans

DIRECTIONS
Place the raspberries in a blender. Blend at low speed until raspberries are crushed but not liquid. Place the margarine, sugar substitute, vanilla and egg yolks in a bowl. Beat at high speed until light and fluffy.
Gradually stir in the flour as you continue to beat. When completely blended, shape into a ball and place in a plastic bag or plastic wrap.

Put in the refrigerator and leave for 4 hours. Preheat oven to 300 degrees F. Remove the dough from the refrigerator. Shape the dough into 1" balls. Place the balls on a cookie sheet 1-1/2" apart. Using a wooden spoon, make an indentation in the center of each cookie. Fill each cookie with 1 teaspoon of fresh, crushed raspberries. Bake the cookies for 20 minutes. Remove to cooling racks.

Nutritional Information Per Serving (1 cookie): Calories: 55.9; Carbohydrate: 5.24 g; Cholesterol: 8.88 mg;
Fat: 3.45 g; Fiber: .339 g; Protein: 1.06 g; Sodium: 20 mg
Diabetic Exchanges: 1/3 Bread/Starch, 1 Fat

Raspberry Pound Cake
12 Tablespoons (1-1/2 sticks) butter at room temperature

3/4 cups sugar

3 large eggs

1/4 cup sour cream

1 teaspoon vanilla extract

1-1/2 cups all purpose flour

1 teaspoon baking powder

Pinch of salt

1/3 cup of Raspberry Simple Syrup

Preheat oven to 350. Butter 9 ”x 4” x 2-1/2” loaf pan. Line bottom with buttered parchment paper. Lightly dust pan with flour.

Cream butter and sugar. Add eggs one at a time mixing well after each addition. Add sour cream and vanilla.

Sift flour, baking powder and salt over the batter and fold in with a rubber spatula, just until well blended

Spread batter into the prepared loaf pan. Bake approximately 40 to 45 minutes, testing with a toothpick for doneness.

Pierce top of cake all over with fork. Let cake cool for 5 minutes. Pour 1/3 cup of raspberry syrup over cake top, remove from pan, cool on wire rack.

Raspberry-Lemon Smoothie
1 carton (8 oz) lemon-flavored yogurt 1/2 cup milk

1 teaspoon vanilla 2 teaspoons Berry Bits

4 or 5 ice cubes

Blend until smooth