1 cup orange juice
1/2 cup plain yogurt
1 medium ripe banana, sliced and frozen
1/2 cup frozen unsweetened strawberries
1/2 cup frozen unsweetened raspberries
2 tablespoons toasted wheat germ
In a blender, combine all ingredients; cover and process for 30 seconds or until smooth. Pour into chilled glasses; serve immediately. Yield: 3 servings.
1-1/2 cups crushed vanilla wafers (about 45 wafers)
1/3 cup chopped pecans
1/4 cup butter, melted
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
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.
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.