Tag Archives: Raspberry

Raspberry Margarita

Raspberry Margarita Print

This Raspberry Margarita just might be your new favorite summer drink! I know it’s mine! Raspberries and lime really do make the perfect pairing in this frosty, oh-so-pretty summertime drink. And it’s just in time for the 4th of July holiday as one more way to celebrate. I pureed the raspberries in this drink because I’m not fond of the seeds and I know a lot of people who don’t love them too, but if they don’t bother you go ahead and save a step by leaving them in when you blend the ingredients. I hope you’ll add this delicious and lovely Raspberry Margarita to your list of must make summer beverages. Happy 4th, everyone!


  • 2 tablespoons honey
  • 2 cups fresh raspberries, pureed
  • 1/2 cup raspberry liqueur
  • 1/2 cup white tequila
  • 3 tablespoons orange liqueur
  • 1/3 cup fresh lime juice
  • Lime slices for garnish
  • Raspberries for garnish
  • 5-6 cups ice


  1. To puree raspberries: place a fine mesh strainer over a large bowl, pour raspberries into the strainer and press with the back of a wooden spoon to force the juice from the berries. All that should remain in the strainer are the seeds and pulp. Discard seeds.
  2. Blend raspberry puree, raspberry liqueur, tequila, orange liqueur, honey and lime juice. Add ice and blend. Garnish with lime slices and raspberries.
Makes 4 servings
mixed berry cobbler

Mixed Berry Cobbler Print

Berries, any kind of berries, are gobbled at my house, so you can imagine the enthusiasm with which a juicy cobbler filled with berries is received. This mixed berry cobbler has a lemon-y scone topping that pairs perfectly with the sweet-tart berry combination. Cobblers are wonderful because they’re so easy, especially when compared to a pie. Now don’t get me wrong, I’m all about a good pie, but sometimes you just want a fruit pie with less fuss and the cobbler is the perfect solution. I hope you’ll try this mixed berry cobbler; with or without a scoop of vanilla bean ice cream, it’s divine.



    For the berry mixture:
  • 6 cups fresh or frozen (thawed) strawberries, blackberries and blueberries
  • ⅓ cup maple sugar
  • 2 tablespoons flour
  • For the scones:
  • 2 cups flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 cup maple sugar
  • 1/4 teaspoon salt
  • 2 teaspoons grated lemon rind
  • 6 tablespoons cold butter, cubed
  • 1 tablespoon fresh lemon juice
  • 2/3 cup sour cream


    Preheat oven to 425⁰F

    For the berry filling:
  1. In a large bowl, add the berries.
  2. Combine sugar and cornstarch in a small bowl and add to berries; gently stir to coat the berries.
  3. Pour the berry mixture into a 8×8 baking dish or 6-8 individual ramekins. Set aside.
  4. For the scone topping:
  5. Combine dry ingredients (through salt) in the bowl of a food processor. Pulse a few times until blended. Add in cubes of butter and pulse until butter looks like small pebbles in the flour mixture, about 30 seconds.
  6. In a medium mixing bowl, whisk sour cream, lemon rind, egg, and lemon juice together until thoroughly combined. Pour this mixture in a steady stream into the flour-butter mix in the processor; stop when the dough begins to come away from the sides of the processor.
  7. Crumble dough over the berry mixture. Try to cover as much of the berries as you can.
  8. Bake for 15-20 minutes or until berries are bubbling and topping is golden brown. Let cool at least 10 minutes before serving.
Serves: 6-8
NOTE: You can substitute granulated sugar for the maple sugar if you prefer.

Raspberry Shortbread Cookies Print

Ah, cookies! In any shape, flavor, or form, they’re pretty much always welcome whenever I make them. Which, I’ll admit isn’t all that often because I’m kind of a lazy cookie baker. Shocking, I know…. Making the batter is fine and preparing the first couple of trays for the oven is okay too, but after that I tend to lose enthusiasm for the process. Enter…Raspberry Shortbread Cookies. Easy, small-batch, delicious and pretty to boot!
These were made with maple sugar for those of you reducing your refined sugar consumption, but they can easily be made with granulated sugar. When you’re having a cookie craving but aren’t feeling all that energetic, these little morsels will satisfy.

Raspberry Shortbread Cookies

Raspberry Shortbread Cookies


  • 3/4 cup butter, softened
  • 3/4 cup maple sugar (or 1 cup granulated sugar)
  • 1 egg
  • 1/2 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 1/8 teaspoon salt
  • 2 cups all-purpose flour
  • Seedless, fruit juice-sweetened raspberry jam
  • 1/2 cup semi-sweet chocolate chips (or milk chocolate, if you prefer)
  • 1/4 teaspoon vegetable shortening


Preheat Oven to 350⁰F

    For the cookies:
  1. Beat butter and whichever sugar you choose with an electric mixer until blended.
  2. Add the egg, vanilla and almond extracts, and salt; beat until smooth.
  3. Using a spoon, stir in the flour to form a stiff dough.
  4. Divide dough in half. Form each half into a rough cylinder. Wrap each dough cylinder in waxed paper; rolling back and forth on countertop until it the dough smooths out and forms a round, smooth 1 ½-inch diameter roll.
  5. Refrigerate dough until firm.
  6. Cut dough into ¼-inch slices. Roll each slice into a ball. Make an indentation in the center of each cookie with your thumb or use the back of a ¼ teaspoon (the round part) to make a more uniform indentation and fill with ¼ teaspoon raspberry jam.
  7. Arrange cookies about 2-inches apart on a lightly greased or parchment lined cookie sheet. Place sheet on the middle rack of the oven and bake for 12-15 minutes at 350 degrees. The cookies should be lightly brown on the bottom.
  8. For the chocolate drizzle:
  9. Measure chocolate chips and shortening into a small, microwave-safe bowl and microwave at 50% power for 45 seconds or until the chocolate is completely smooth when stirred (be careful not to overheat the chocolate – only microwave for additional 10 second intervals if needed to fully melt the chocolate).
  10. Dip a fork into the melted chocolate and drizzle each cookie. (I poured the chocolate into a squeeze bottle and then drizzled it, which gives more uniform results, but the fork method is a little faster and easier.)
  11. After cooling on a wire rack, place in an air-tight container until ready to serve.
Yield: 24-30 cookies

NOTE: These cookies freeze well for about a month or so.

Lemon Curd Mini Tarts Print

If someone asked what my favorite dessert is, I’d be seriously hard pressed to say, but pies would definitely be up there in the top five, and when they’re made into cute little bit-sized tartlets, they quickly soar to the top of the list. These Lemon Curd Mini Tarts are nearly as much fun to make as they are to eat, and judging by how quickly they were gobbled by my co-workers, that’s pretty darn fun. You will notice in the pictures that I also have a red-ish filling in some of the tarts shells (blueberry on top). That’s a raspberry curd filling that I found at World Markets, the brand name is Harrowgate. Oh sooooo good! I was short on time and knew I wasn’t going to be able to make another curd filling, so I used this “cheat”. Gotta love it when “shortcuts” work out this well! Of course, there’s nothing that says you can’t cheat on the lemon curd, too; I haven’t tried it, but no doubt theHarrowgate lemon curd is just as delicious as their raspberry version. Enoy!
Lemon and Raspberry Curd Tarts

Lemon and Raspberry Curd Tarts


  • 3 unbaked pie crusts (I used Marie Callender’s)
  • 1 cup granulated sugar
  • 3 large lemons, zested and juiced (½ cup juice)
  • 5 egg yolks
  • 1 stick butter (½ cup), cubed
Equipment you will need:
2 non-stick mini muffin pans (Easily found at Target, Walmart or Michael’s)
1 flower cookie cutter (You can find the cookie cutters I used here.)


Preheat Oven to 425ºF

For the Tart Shells:
  1. Remove pie crust from packaging and unroll. Using a flower cookie cutter, cut out as many flowers as you can. Reroll the scraps to about ⅛” thickness and cut more flowers. You should be able to get 12-14 flower shaped dough pieces from each unbaked pie crust.
  2. Center each flower over the mini muffin cup. Gently push the dough down into the bottom and sides of depression. (A melon-baller works great to nudge the dough in place). If your dough cracks on the bottom, just “patch” it with a small piece of dough, lightly pressed into place.
  3. Prick the bottoms of all the unbaked dough shells with a fork 4 or 5 times. Bake at 425 degrees for 6-8 minutes until golden. Cool for 10 minutes, then transfer to a plate. Cool shells completely before filling each with 2 to 3 teaspoons of lemon curd.
  4. For the Lemon Curd:
  5. In a medium bowl, combine lemon zest and sugar. Whisk together with a medium whisk until thoroughly mixed .
  6. Put the lemon zest and sugar mixture, egg yolks, lemon juice, and butter in a medium saucepan and stir until combined. Cook over medium-low heat, stirring constantly, until the butter melts and the mixture thickens, about 10 minutes. The lemon curd will thicken more as it cools.
  7. Remove the pan from the heat, cooling slightly, then pour lemon curd into jars. Press a small piece of plastic wrap directly on the curd so it doesn’t form a film on top. Cool to room temperature and then place in the frig.
Yields about 42 Mini Tarts

Adapted from: The 350 Degree Oven


No Bake Lemon Raspberry Cheesecake Print

Ice cream has to be my favorite summer time dessert (you’ll be surprised to hear that chocolate is my go-to flavour…), but every now and then a body needs to put down the ice cream bowl and pickup some other creamy delight, and so I bring you…No Bake Lemon Raspberry Cheesecake.

There’s no heating up the kitchen or yourself with this lightly sweet treat. Now, I should tell you that the flavor emphasis is more on the lemon than the raspberry, so if you prefer it to lean a little more toward raspberry, reduce the lemon juice and zest by a teaspoon each and add in another half cup of raspberries. Either way it’s delicious, and so easy – just like a summer dessert should be!


    For the crust:
  • 3/4 cup chocolate wafer crumbs
  • 1 tablespoon sugar
  • 3 tablespoons unsalted butter, melted
  • For the filling:
  • 2/3 cup sugar
  • zest of 2 lemons
  • 1 (8 ounce) package cream cheese, softened
  • 2 teaspoons fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1 (10 ounce) tub frozen whipped topping, thawed
  • 1 cup fresh raspberries, mashed slightly


  1. Stir together the chocolate wafer crumbs and 1 tablespoon of sugar and melted butter. Divide the crumbs between your serving dishes; press crumbs into the bottoms of the dishes to form the crust.
  2. In a large bowl, whisk together the sugar and lemon zest. Add cream cheese and beat with a stand or hand mixer until creamy. Add vanilla and lemon juice mixing to combine. Fold in the whipped topping with a rubber spatula until thoroughly incorporated, then fold in the raspberries.
  3. Spoon or pipe the filling into the prepared serving dishes. Cover and refrigerate for 2-3 hours.
  4. Lemon Raspberry Cheesecake

    Barely adapted from: My Baking Addiction


Chocolate Raspberry Mousse Cups Print

Let me tell you, these Chocolate Raspberry Mousse cups are just pure fun to make and the most fun to eat! The cute little chocolate cups used in this dessert had called my name many times as I passed them in the baking aisle, and for some odd reason, I resisted. Once again though, the sweet tooth wins out… I chose to fill the Belgian dark chocolate shells with a sweet-tart raspberry mousse that’s a nice counterpoint to the bittersweet chocolate, but you could also fill them with a dollop of premium ice cream, peanut butter, creamy pudding or berries. I’m sure you can think of even more yummy options! I think they’d make a great dessert for a wedding shower or baby shower (if you know its a girl…), or for a Valentine’s day treat, or really anytime you want a pretty, simple-to-make indulgence!

Chocolate Raspberry Mousse prep

Chocolate Raspberry Mousse Cups


  • 5 tablespoons honey, plus 2 teaspoons
  • 2 packages (16 ounces) cream cheese, softened
  • 2 1/2 cups raspberries, fresh or frozen, thawed
  • 2 teaspoons vanilla extract
  • 2 tablespoons orange liqueur, or substitute 2 tsp. lemon juice
  • 1 cup heavy whipping cream
  • 2 packages chocolate shells (I used ChocoMaker brand)


  1. Place the softened cream cheese in a large mixing bowl; using a hand or stand mixer beat on medium speed until creamy.
  2. Add raspberries into the cream cheese and mix until completely combined.
  3. Add 1 teaspoon of vanilla, orange liqueur or lemon juice, and 5 tablespoons of honey; blend until combined. Refrigerate.
  4. Whip heavy whipping cream on medium speed of a hand or stand mixer until soft peaks form. Add 1 teaspoon vanilla extract and 2 teaspoons honey. Increase mixer speed, whipping for a couple more minutes (cream should form stiff peaks when you remove beaters).
  5. Gently fold 1/2 cup of the whipped cream into the raspberry mousse until its completely incorporated.
  6. Spoon or pipe the mousse into the chocolate shells.
  7. Pipe a dime-sized dot of whipped cream on top of mousse and garnish with a raspberry or small chocolate curls.
Makes 12 Dessert Cups
Blueberry Raspberry Tart

Blueberry Raspberry Tart Print

This Blueberry Raspberry Tart is a tradition at our house on the Fourth of July, the red and blue berries and whipped cream feel like a sweet little celebration.  And after a day of hamburgers and hot dogs, chips and mayo-filled salads, this lightly sweet, loaded with good-for-you berries tart is just the thing to satisfy!

Of course, you can make this at any time of the year (my husband requests this frequently); just keep in mind that the out-of-season fruit will cause it to be more expensive. It’s totally worth it, though, because it’s like a little taste of Summer.

Blueberry Raspberry Tart-M


  • 1 cup all-purpose flour
  • 2 tablespoon sugar
  • 1 stick (1/2 cup) cold butter, cut in small cubes
  • 2 tablespoons lemon juice
  • 2 tablespoons all-purpose flour
  • ⅓ cup sugar
  • 1/8 teaspoon ground cinnamon
  • 5 cups blueberries, rinsed and divided*
  • 1 cup fresh red raspberries


Preheat oven to 375ºF

  1. Place oven rack in lowest position. Have a 9-inch tart pan with removable bottom or a 9-inch springform pan ready.
  2. To make crust in food processor: Process 1 cup flour, 2 tablespoons sugar and the butter with pulsing until pea-sized crumbs form. With motor running, add lemon juice. Process until dough leaves sides of bowl. Remove blade, then dough. If you don’t have a food processor, by hand: Mix 1 cup flour and 2 tablespoons sugar in a medium-size bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Sprinkle with lemon juice. Pour dough into the tart or springform pan.
  3. Lightly flour fingers and press dough about 1/4 inch thick over bottom and up the sides of the pan about 1 inch high in spring-form pan.
  4. Mix remaining 2 tablespoons flour, 1/3 cup sugar and the cinnamon in a large bowl. Add 4 cups blueberries and stir to mix and coat. Spread evenly in crust.
  5. Bake 50 to 60 minutes until crust is well browned and filling bubbles.
  6. Remove from oven, place on wire rack. Sprinkle with remaining 1 cup blueberries and the raspberries. Cool completely. Remove pan sides and place tart on serving plate.
Sooo good with whipped cream.

Serves 8.

*Note:  If you don’t have fresh blueberries, you can use frozen – just make sure they are thawed and drained. I recommend that the 1 cup of blueberries that you sprinkle on after removing the tart from the oven be fresh, however-it creates a much more attractive presentation.

Recipe adapted from Women’s Day