Tag Archives: raspberries

Raspberry Cheesecake Pie

CRUST:
1-1/2 cups crushed vanilla wafers (about 45 wafers)
1/3 cup chopped pecans
1/4 cup butter, melted

FILLING:
1 package (8 ounces) cream cheese, softened
2/3 cup confectioners’ sugar
2 tablespoons orange juice
1 teaspoon vanilla extract
1 cup heavy whipping cream, whipped

TOPPING:
1 cup sugar
3 tablespoons cornstarch
3 tablespoons water
2-1/2 cups fresh or frozen raspberries, divided

Combine the wafer crumbs, pecans and butter. Press onto the bottom
and up the sides of a greased 9-in. pie plate.

In a large bowl, beat the cream cheese, confectioners’ sugar, orange juice
and vanilla until light and fluffy. Fold in whipped cream. Spread
into crust. Chill until serving.

In a small saucepan, combine sugar and cornstarch; stir in water and
1-1/2 cups raspberries. Bring to a boil; cook and stir for 2 minutes
or until thickened. Transfer to a bowl; refrigerate until chilled.

Spread topping over filling. Garnish with remaining berries.
Yield: 8 servings.

Raspberry Cheesecake Bars

Crust:
1/2 cup butter, softened
1/3 cup sugar
1 1/2 cups all-purpose flour

Topping:
3 (8-ounce) packages cream cheese,
softened
1 cup sugar
2 tablespoons cornstarch
3 eggs
3/4 teaspoon almond extract
1 cup fresh or frozen red raspberries
1/4 cup sliced almonds

Heat oven to 350°F. Combine butter and 1/3 cup sugar in large bowl. Beat at medium speed, scraping bowl often, until creamy. Reduce speed to low; add flour. Beat until well mixed.

Press mixture onto bottom of ungreased 13×9-inch baking pan. Bake for 12 to 16 minutes or until edges are very lightly browned.

Meanwhile, combine cream cheese, 1 cup sugar and cornstarch in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add eggs and almond extract; continue beating until well mixed.

Sprinkle raspberries over hot, partially baked crust. Pour cream cheese mixture over berries; sprinkle with almonds. Bake for 20 to 25 minutes or until set and edges are lightly browned. Run knife around outside edge of bars. Cool completely (at least 1 hour). Refrigerate bars at least 2 hours before cutting. Store refrigerated.

This freezes well, for making ahead of time.

Easy Tiramisu

1 8oz. Pkg. Cream Cheese, softened
3 cups Milk
2 pkgs. Instant Vanilla Pudding
1 8oz. Tub Frozen Whipped Topping, thawed & divided in half
Approx. 50 Vanilla Wafers
1/2 cup brewed Coffee, cooled & divided in half
Grated Chocolate
Fresh Raspberries

Beat cream cheese until creamy; gradually beat in milk. Add dry pudding mixes gradually while beating. Fold in half of the whipped topping.

Lay vanilla wafers in single layer in 9×13 cake pan.* Drizzle half the coffee over the wafers, then spread half the cream cheese mixture over the wafers. Repeat the layers.

Spread the rest of the whipped topping over the top. Garnish with grated chocolate and Fresh Raspberries.

Notes: *Since this dessert does not have to be baked, you may want to use a pretty, clear serving bowl (instead of the cake pan) to show off the layers.

 

Raspberry and Chicken Salad

3/4 cup roasted garlic-flavored seasoned rice vinegar, divided
1 teaspoon dried tarragon
1/2 teaspoon salt
4 boneless, skinless chicken breast halves
1 cup fresh raspberries
3 tablespoons honey
1 tablespoon vegetable oil
2 navel oranges
1 (10-ounce) bag mixed greens
1/4 cup pecans

In a small bowl, combine 1/2 cup rice vinegar, tarragon, and salt; mix well. Add chicken to dish, cover and marinate in the refrigerator at least 1 hour.

While chicken is marinating, make the dressing: In a blender, combine raspberries, 1/4 cup rice vinegar, the honey, oil, and zest from 1 orange; cover and blend until smooth.

Grill or sauté chicken until no pink remains. Cool slightly and slice each breast.

Divide greens evenly among 4 plates. Place sliced chicken over greens.

Peel and slice each orange crosswise into 8 slices. Arrange 4 orange slices on each plate.

Pour raspberry dressing over chicken and salad. Sprinkle with pecans and serve immediately.