Sentences with phrase «cup raspberries»

Repeat procedure with remaining cake and 1/2 cup raspberry mixture, ending with cake.

Transfer 1/3 cup raspberry puree to small bowl and cool to room temperature.

In a blender, puree 2 cups raspberries until smooth, scraping down bowl as needed.

To make the fresh raspberry puree: Place 1/3 cup raspberries in a small food processor or blender and puree until smooth.

Use 2 cups sliced strawberries, 1 cup blueberries and 1 cup raspberries for the 1 lb strawberries.

This should yield between 3/4 and 1 cup raspberry sauce.

Place 1 cake rectangle on a cake platter; spread with 1/4 cup raspberry mixture, leaving a 1 / 4 - inch border.

1/3 cup raspberry jam (with seeds) 2 tablespoons of orange juice 2 tablespoons red wine vinegar 1 sprig of Rosemary Balsamic vinegar (better quality)

Whisk in pomegranate juice, salt, and 1/4 cup raspberry purée until smooth, then whisk in flour until combined.

Pour batter into pan and scatter remaining 1/4 cup raspberries over top.

2 cups wholewheat spelt flour 3 teaspoons baking powder 1/4 cup dessicated coconut 1/2 cup coconut sugar (or replace with sugar of choice) 1/2 teaspoon salt 1 teaspoon cinnamon 1 cup coconut milk 1 egg replacer (chia, flax or NRG egg replacer powder) 4 tablespoons coconut oil 1/2 cup dairy free yoghurt 2 teaspoons vanilla extract 1 cup raspberries + extra coconut + raspberries for sprinkling

Ingredients 1 heaping cup raspberries 1 cup blueberries 1 cup vanilla flavored Greek yogurt Full instructions here: Red White and Blueberry Popsicle

2 cups One Degree Organics Sprouted Spelt Flour 1/3 cup One Degree Organics Quick Oats 1 1/2 tsp double acting baking powder 1/2 tsp salt 1/4 cup + 2 Tbsp raw cane sugar 1/2 cup cold coconut butter or coconut oil 3/4 to 1 cup almond or soy milk 1/2 cup raspberries Coarse sugar for sprinkling

Ingredients 1 3/4 cups plus 2 tablespoons quick - cooking oatmeal 2 1/4 cups flour 3/4 cup granulated sugar 3/4 cup light brown sugar 1 teaspoon baking soda 1/4 teaspoon salt 3/4 cup blanched almonds, finely chopped 2 1/4 sticks (18 tablespoons) softened butter 1 1/2 cups raspberry jam

Sangria Punch Drink Recipe Ingredients: 4 cups raspberry juice 1 cup orange juice 1 cup fresh grapefruit juice 1 cup fresh lemonade 3 cups of club soda 2 chopped oranges 2 chopped grapefruits Preparation: Mix -LSB-...]

1 2/3 cups blanched slivered almonds 1 1/3 cups sugar 2 large egg whites 1 teaspoon almond extract (I like half almond, half vanilla, but if you love almond flavor, go for all almond) 1/3 cup sliced almonds 1/2 cup raspberry preserves 1 tablespoon water (see note above for alternate suggestion) Powdered sugar

Berry Pitaya Layered «Nice Cream» To Make: In a food processor, blend 3 frozen bananas + 1 small piece of frozen pitaya (or 1/2 cup raspberries if you don't have pitaya) + a handful of mixed berries + about 3 - 4 tablespoons of almond milk (or more if needed).

Ingredients: 3 large eggs 1 cup granulated sugar 1/3 cup water 1 1/2 teaspoons vanilla extract 3/4 cup all - purpose flour 1 teaspoon baking powder 1/4 teaspoon salt confectioners» sugar, for rolling and sprinkling 3/4 cup raspberry jelly or any jam of your choice

1/2 cup raspberry fruit spread 1/2 cup sugar or other dry sweetener (see note) 1/2 cup unsweetened applesauce 2 teaspoons pure vanilla extract 1/2 teaspoon almond extract

Print Raspberry layered breakfast jar Ingredients First layer — Raspberry jam 1.5 cups raspberries frozen 2 tablespoons chia seeds 1 tablespoon agave Chia pudding 1 dl almond milk 2 tablespoons chia seeds 1 dl soy yogurt 1/2 — 1 tablespoon agave Raspberry oatmeal 1 dl -LSB-...]

1 cup frozen strawberries 1 cup frozen raspberries 1/2 cup raspberry sherbert 1 cup fat free milk 1 TB honey 2 - 3 tsps of flax seeds

Layers 3 ripe bananas, sliced thin 225 g / 1 1/2 cup raspberries, mashed with a fork 225 g / 1 1/2 cup blackberries, mashed with a fork 125 g nut butter 120 ml raw date syrup (soft dates mixed with a splash of water in a blender) 500 ml / 2 cups thick cream, chilled

This should produce about 1/3 cup raspberry purée.

Scrape batter into prepared pan and scatter remaining 1/4 cup raspberries over top.

Reserve 3/4 cup raspberry mixture.

2 c flour 1 1/2 tsp baking soda 1/4 tsp sea salt 3/4 c raw sugar 1 cup + 2 tbsp soy milk 1 tbsp apple cider vinegar 1/3 c rice bran oil 1 tsp vanilla extract 1 cup raspberries

to assemble: 1 cup sliced strawberries 1 cup blackberries 1/2 cup raspberries 1/2 cup blueberries 1 tablespoon apricot jam powdered sugar, as desired

PB & J + Greens 1 Smoothie Starter 1 tbsp Peanut Butter 1/4 cup Raspberries 1 cup Non-Dairy Milk Berry Green 1 Smoothie Starter 1/4 cup Blueberries 1/4 cup Strawberries 1 cup Apple Juice Caffeinated Cacao 1 Smoothie Starter 1 tbsp Cacao Powder 1 cup Coconut Milk

2 cups flour 1/2 tsp salt 1/2 tsp baking powder [1/4 tsp at 8500 feet] 1/2 tsp baking soda [1/4 tsp at 8500 feet] 2 eggs 1/2 cup buttermilk 1 cup milk [1 1/3 cups at 8500] 3 tbsps butter, melted 1 cup raspberries

instead of 3/4 blueberries I put 1/2 cup wild blueberries and 1/2 cup raspberries (both frozen)....

2/3 cup plain Greek yogurt with 1/2 cup raspberries, 1 tablespoon walnuts, and 1 tablespoon pumpkin seeds — 15g carb

3/4 cup red wine vinegar 1/2 cup white granular sugar 1 cinnamon stick, broken into 3 pieces 1 star anise 1 cup raspberries, washed

1/2 -1 small ripe sliced frozen banana 1/3 cup diced frozen zucchini 1/3 cup frozen cauliflower rice (or finely diced cauliflower) 2T cocoa 2T high quality protein powder (a stevia / monk sweetened one will keep the bowl sweet but keep sugar low) 1T chia seeds 1T almond butter 1/4 cup raspberries or any berries 2/3 -1 C nut milk (or water too) 1 tsp cinnamon

1 cup raspberries (I used frozen) 1 - 2 tsp coconut sugar 1 tsp lemon juice pinch of vanilla powder 1 tsp psyllium husk 1 tsp Acai powder (optional)

1 cup raspberries 1 cup blueberries 1/2 cup blackberries, if available 2 cups strawberries, hulled and quartered 1/4 cup sugar 1 1/2 teaspoons white distilled vinegar

6 ounces graham cracker crumbs (about 1 1/4 cup) 1/2 cup melted Cabot Unsalted Butter 2 8 - ounce packages Cabot Cream Cheese, softened 1 cup sugar 1 cup Cabot Plain Greek Yogurt 1/4 cup tapioca pearls, ground to a fine powder in a coffee grinder 3 large eggs 2 teaspoons vanilla extract 1 ripe peach, peeled, pitted and finely diced 1 cup raspberries 2 tablespoons honey Mint leaves, fresh raspberries and peach slices for garnish, if desired

1 1/2 cups AP flour or Gluten Free flour blend (we used Pamela's GF Artisan Blend) 3/4 teaspoon baking powder 3/4 teaspoon baking soda 1/2 teaspoon salt 6 tablespoons unsalted butter, softened 3/4 cup granulated sugar, plus 1 tablespoon 1 large egg 2/3 cup buttermilk 2 teaspoons vanilla extract 3 teaspoons grated lemon zest, divided (orange is ok if you prefer) 1/2 cup each raspberries and blueberries

Add 1/4 cup raspberries.

2 cups of almond milk 2 tbsp agave nectar or maple syrup (optional) 1 tsp vanilla extract 1 tsp matcha powder 6 tbsp chia seeds 1 cup blueberries 1 cup raspberries

Combine 1/2 cup raspberries, crème de cassis, and sugar in a small saucepan over medium heat; bring to a simmer.

1 cup organic non-hydrogenated vegetable shortening 1 1/2 cups powdered sugar, sifted 2 tablespoons gluten - free all - purpose flour blend of choice 1/2 cup canned full - fat coconut milk (well mixed) 1 teaspoon pure vanilla extract 1/4 cup raspberry jam, heated and strained to equal 2 tablespoons (cool to room temperature)

Combine remaining 1 1/2 cups raspberries, mixed salad greens, and remaining ingredients in a large bowl; add shallot mixture, tossing gently to coat greens.

1 1/2 cups raspberries (fresh or frozen) 1/4 cup sugar 1/2 cup water 1 14 - ounce can coconut milk 1 cup heavy whipping cream 1 14 - ounce can sweetened condensed milk 2 teaspoons vanilla extract 3 ounces bittersweet chocolate, chopped into small chunks

Then, add 3/4 cup raspberries.

1/2 cup rolled oats 1/4 cup coconut oil 1/4 cup brown sugar (I used the Corwin's homemade variety made from real sugar cane) 6 apples 1/2 cup raspberries (frozen or fresh)

Ingredients: Smoothie Bowl 2 Frozen acai smoothie packs, broken up 1 Banana 1/3 Cup Blueberries 1/3 Cup Raspberries 1/2 Cup Pomegranate Blueberry Sparkling Ice 1/4 Cup Almond Milk 2 1/2 Teaspoon Chia seeds Topping Suggestions 2 Tablespoons blueberries or raspberries 2 Tablespoons pomegranate seeds 1/2 Banana sliced 2... [Read More...]

2 cups sliced rhubarb 1 cup raspberries 3 tablespoons natural cane sugar 1 tablespoon cornstarch or tapioca starch 1 tablespoon orange flower water, or to taste Zest 1 lemon, finely grated 1 vanilla bean, split lengthwise and seeds scraped (or 2 teaspoons vanilla extract) Pinch of salt 1 egg yolk 1 tablespoon heavy cream 1 tablespoon of coarse sugar

Grated zest and juice of 1 orange 3/4 cup buttermilk 2 large eggs 3 Tbsp honey 1 stick (8 Tbsp) unsalted butter, melted and cooled 1/3 cup apple sauce 2 cups all - purpose flour 2-1/2 tsp baking powder 1/4 tsp baking soda 1/4 tsp salt 1 cup raspberries — fresh, preferably, or frozen (not thawed) Additional — 1/3 cup sliced almonds, for topping (optional)