My daughter’s taste buds are almost as acute as her hearing (I swear she can make out the “Dora the Explorer” theme song when it’s being played in a house two blocks away) and her sense of smell, yet she can’t distinguish the taste of raspberries (which she refuses to eat by themselves) when I add them into a multi-layered recipe.
As you probably know by now strawberries are not the only summer berry flying off grocery shelves these days. My local market is selling two pints of raspberries for $3 this week. I happen to love raspberries, so, naturally, I caved and bought four pints. The trick now is trying to find recipes that I can incorporate the raspberries into without my young daughter finding out.
I think I found a winner in the recipe for a refreshing raspberry shake. It’s simple to prepare and chock full of vitamins.
The other recipe is better suited for guests who don’t have a problem eating whole raspberries. This dessert: Lemon Mousse with Raspberries is a wonderful summertime treat. I love the way the tartness of the lemons complement the fresh berries. And there’s nothing better than putting a smooth scoop of mousse into your mouth and finding a plump, juicy raspberry waiting for your teeth to sink into.
REFRESHING RASPBERRY SHAKE
Ingredients:
1 cup pomegranate or cranberry juice
1/2 cup non-fat plain or vanilla yogurt
4 ice cubes
1/2 frozen banana
1/2 cup raspberries (fresh or frozen)
Directions:
Add ingredients to blender and blend on high until everything’s incorporated.
Makes one 15-ounce shake.
LEMON MOUSSE WITH RASPBERRIES
Ingredients:
1-1/2 cups sugar
1 cup freshly squeezed lemon juice
7 large egg yolks, lightly beaten (reserve 3 whites)
3 large eggs
3 tablespoons grated lemon zest
1-1/2 cups whipping cream
Pinch of salt
2 pints fresh raspberries, washed and dried
Directions:
Dissolve the sugar in the lemon juice in the top-half of a double boiler. Whisk in the eggs, egg yolks, lemon zest and salt.
Place the bowl with the egg mixture over a pan of gently boiling water. The bowl should fit snugly into the pan without touching the water. Cook over low heat, stirring with a wooden spoon or spatula, for 5 to 6 minutes––until the mixture starts to thicken. Remove the pan with the lemon custard from the heat. Let cool.
Whip the egg whites to soft peaks and set aside.
Beat the cream to stiff, but not dry, peaks and set aside.
Add cream into the cooled lemon custard until well blended. Then fold this mixture into the egg whites.
Transfer to serving dishes, cover with plastic wrap and refrigerate until well chilled, at least four hours or overnight.
Garnish with fresh raspberries before serving.
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