Sentences with phrase «raspberry powder for»

Human patients diagnosed at higher risk for colon cancer had a 36 percent regression of rectal polyps after taking black raspberry powder for nine months.

Not exact matches

For example, to make coconut and raspberry mousse, how much vanilla powder could I use?

For the Raspberry Buttercream: Using a stand or hand mixer, beat softened butter on high speed until light and fluffy (about 3 minutes) Add powdered swerve, 1/2 a cup at time, until completely incorporated.

Likewise with the Raspberry Buttercream, it's a traditional buttercream (swapping THIS low carb powdered sweetener for powdered sugar) and adding sifted raspberrRaspberry Buttercream, it's a traditional buttercream (swapping THIS low carb powdered sweetener for powdered sugar) and adding sifted raspberryraspberry powder.

For the Filling: 3.5 - 4 cups fresh raspberries 2 cups fresh cranberries 1/2 cup granulated sugar 3 tbsp cornstarch 2 tbsp fresh lemon juice pinch of salt 1/4 tsp allspice 1/2 tsp powdered ginger 1 tsp nutmeg 1 tbsp cinnamon 1 large egg, beaten (for topping the unbaked pFor the Filling: 3.5 - 4 cups fresh raspberries 2 cups fresh cranberries 1/2 cup granulated sugar 3 tbsp cornstarch 2 tbsp fresh lemon juice pinch of salt 1/4 tsp allspice 1/2 tsp powdered ginger 1 tsp nutmeg 1 tbsp cinnamon 1 large egg, beaten (for topping the unbaked pfor topping the unbaked pie)

Ingredients 2 cups (250 grams) all - purpose flour 3 tablespoons (42 grams) granulated sugar, plus extra for sprinkling 1 tablespoon baking powder 1/2 teaspoon salt 6 tablespoons (85 grams) cold unsalted butter, cut into small pieces 6 ounces (170 grams) raspberries 1/2 cup (85 grams) dark chocolate chips 1 large egg 1 teaspoon vanilla extract 1/3 cup (80 ml) heavy cream

I'll be honest though, the chance for freeze - dried raspberry powder is what has made me finally comment!

Thanks for the idea for raspberry powder... I'm going to try making some for myself.

Dusted with powdered sugar and served with red raspberry preserves for dipping.»

Powdered sugar usually adorns the top of soufflés (and helps to hide the golden top)-- but I opted for a dollop of raspberry puree on this raspberry souffle.

For muffins 1-3/4 cups all - purpose flour (about 7-1/3 ounces) 1 cup old - fashioned oats 1/2 cup light brown sugar 1 teaspoon baking powder 1/4 teaspoon salt 1 cup milk 1 large egg 1 teaspoon vanilla extract 4 tablespoons butter, melted 1/2 cup strawberry or raspberry jam

Ingredients for the Raspberry Preserves (ingredients are similar for all): Xylitol, red raspberries, water, pectin powder, citric acid, xantham gum.

First off who doesn't love those mason jars and it's perfect for valentine's day coming up and not only the color of the shake but the raspberries and sprinkles add so much cuteness to the shake... looks so good and I can't wait to try it out, but I love putting protein powders in my other foods like my pancakes or muffins, kinda makes them more filling and a little more tasteful in a way.

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

FOR THE CAKE BATTER 1/2 cup boiling water 1/3 cup plus 2 teaspoons unsweetened cocoa powder (not Dutch process) 1/4 cup whole milk 1/2 teaspoon vanilla 1/3 cup seedless raspberry jam (about 3 ounces) 1 stick (1/2 cup) unsalted butter, softened 1/3 cup packed light brown sugar 1/3 cup granulated sugar 2 large eggs 1 cup all - purpose flour 3/4 teaspoon baking soda 1/4 teaspoon salt

for the raspberry buttercream: 225 grams (1 cup) unsalted butter, softened 1/2 teaspoon kosher salt 600 gram (5 cups) confectioner's sugar, as needed 30 - 90 grams (2 - 6 tablespoons) half - and - half or whole milk, as needed 1/3 cup freeze - dried raspberries, crushed into powder drop pink food coloring, if desired

For a start, I didn't have any powdered egg white, Dr Oetker or otherwise, but I did have two egg whites sitting in the fridge leftover from making raspberry muffins.

It's then batter - dipped, gently fried and coated with powdered sugar, and served with red raspberry preserves for dipping.

@fithealthyproject: Half vanilla bean, half raspberry nana icecream +@amazoniaco energy powder with banana, coconut and buckinis to fuel for a morning in hell aka braving the shops for last minute gifts!

Silver poppy seed cake trifle from Baking for All Occasions, presentation inspired by Nigella's lemon - raspberry plate trifle Cake: 2 1/4 cups (315g) cake flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1/4 cup (60 ml) whole milk 1/2 vanilla bean, split lengthwise 1/2 cup (60 ml) well shaken buttermilk 1/4 cup poppy seeds 1 tablespoon fresh lemon juice 200g unsalted butter, room temperature 1 1/2 cups (300g) granulated sugar 4 large (120 ml) egg whites, lightly beaten To serve: 1 cup heavy cream, whipped 1 cup fresh strawberries, hulled and sliced lengthwise 3 tablespoons sliced almonds, lightly toasted Center a rack in the oven and preheat to 180 °C / 350 °F.

flour Optional — powdered sugar for dusting, fresh raspberries

Get creative and go for all sorts of colours - bright pink (raspberries, more beetroot), yellow (tumeric), green (spirulina), purple (acai powder), etc!

1 teaspoon baking powder pinch salt 1 cups sugar 1/2 cup olive oil zest from 1 medium orange (save the juice for the raspberry compote) 2 large eggs 1/2 cup sherry, cognac, or Grand Marnier

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)

Ingredients: 1 Banana 1/2 Cup Raspberries 1/2 Cup Cherries 1/2 Cup Blueberries 1 Tbsp Acai Powder 1 Cup Almond Milk Shredded Coconut for garnish

Here's how to make a green smoothie of your own: 2 cups almond milk (soy or rice work well too) 1 frozen banana (remove the peel, cut into 1 - inch slices, and freeze in a plastic bag overnight) 1 cup of frozen berries (strawberries, blueberries, raspberries, and / or blackberries, etc) 1 Tbs flax seeds 1 scoop rice protein powder (soy or hemp work well) Greens: spinach has the mildest flavor and for a beginner, I would recommend starting with 1/2 cup.

Ingredients: 3/4 cup (100 g) almond meal 2 Tbsp coconut sugar or other natural sugar 3 Tbsp extra virgin coconut oil, melted 200 ml almond milk 2 (3.5 oz / 100 g each) soy - free dark chocolate bars 3 cartons (6 oz / 170 g each) of So Delicious Greek almond or coconut milk yogurt 1/3 cup (50 g) coconut sugar or other natural sugar 1/3 cup (55 g) gluten - free flour or rice flour 1 carton of raspberries for garnish Powdered sugar for dusting (optional)

Ingredients: 2 cups nondairy milk 1 frozen banana (remove the peel, cut into 1 - inch slices, and freeze in a plastic bag overnight) 1 cup of frozen berries (strawberries, blueberries, raspberries, and / or blackberries, etc) 1 scoop rice protein powder (soy or hemp work well) Greens: spinach has the mildest flavor and for a beginner, I would recommend starting with 1/2 cup.

Vanilla extract 12g Splenda - half cup 24 g gelatine (powder)- 6 tsp 200 g whipping cream, cooled - a bit less than a cup 300 g frozen raspberries - 1 and 1/3 cup For the raspberry cream 125g mascarpone cheese - half cup 2 tbsp.

3/4 cup (150 grams) brown sugar, packed 1/2 cup (120 mL) vegetable oil 2 large eggs 1 teaspoon vanilla extract 1/2 teaspoon espresso powder (optional) 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1 cup (120 grams) all - purpose flour 1 cup (120 grams) whole wheat flour 1/2 cup (43 grams) cocoa powder 3/4 cup (170 mL) milk 1/2 cup (85 grams) semi-sweet chocolate chips 6 ounces (170 grams) fresh raspberries Raw or demerara sugar, for topping (optional)

Ingredients 3/4 cup whole wheat flour 1 medium sized beet, peeled and chopped into large chunks 1 container vanilla Chobani yogurt 1 tsp vanilla extract 1 tsp raspberry extract 1 tsp baking powder 24 dark chocolate covered almonds 10 roasted almonds, ground through a food processor 1/2 cup raw shredded coconut + 1/4 cup for topping 1 egg

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

Then I threw in about 10 fresh raspberries and some Berry Bliss Philosophie superfood powder (Thanks to Sophie for sending me some!)

Followed the instructions as is, baked for 50 min with a piece of foil on top after the first 30 mins.lined the pan with parchment.decorated with powdered sugar, Mandarin orange segments and raspberries..

ingredients FILLING: 1 pint black raspberry chip ice cream 1 pint green tea ice cream 1 pint lemon sorbet SPONGE CAKE: 3/4 sticks unsalted butter (room temperature, plus more for greasing) 3/4 cup all purpose flour (plus more for flouring) 1/2 teaspoon baking powder 1/2 teaspoon Kosher salt 1/2 cup sugar (divided) 1/2 teaspoon vanilla extract 1/4 cup milk 2 large egg whites VANILLA MERINGUE: 6 egg whites (room temperature) 1 cup + 2 tablespoons granulated sugar 1/4 teaspoon fine salt 1 tablespoon white vinegar 1 tablespoon vanilla extract

Makes about 18 muffins: 100 g walnuts 85 g rolled oats 130 g buckwheat flour, spelt flour or whole grain flour 1 1/2 tsp baking powder 1/2 tsp baking soda 1 tbsp cinnamon 1 tbsp freshly ground cardamom 1/2 tsp sea salt 160 ml buttermilk or plant yogurt 80 ml oil or butter 2 ripe bananas, mashed 5 fresh dates, mashed 3 large eggs Raspberries, frozen or fresh For the granola topping: 1/3 cup rolled oats 1/3 cup chopped walnuts 2 tbsp olive oil 1 tbsp runny honey 1) Using a food processor or a blender, mix walnuts and oats into a coarse flour.

Ingredients For the «jelly puddings» 500 ml mixed berry juice (the one I used was a blend of blackcurrant, cranberry, strawberry and raspberry juices) 3 teaspoons agar powder For the white chocolate sauce 100 g white chocolate (I used vegan white chocolate chips) half a teaspoon ground cinnamon 200 ml soy milk 1 teaspoon cornstarch -LSB-...]

1 frozen banana 1/2 cup blueberries 1/2 cup raspberries 1/2 cup blackberries 1/2 cup coconut milk 1 tablespoon almond butter handful spinach leaves 1 heaped tablespoon acai powder berries, seeds, sliced banana + coconut for topping

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

I also added some raw vanilla bean powder, cinnamon for flavor, coconut flour to thicken, for fiber and for taste, some frozen raspberries for more nutrition and flavor, and a touch of pure stevia to sweeten it up a bit more.

If so, I used this recipe for the chocolate blueberry cake: http://www.growingnaturals.com/recipes/recipe-rice-blueberry-protein-bread.php but used fresh blueberries instead of the frozen raspberries, chocolate brown rice protein isolate instead of vanilla, and added 2 tbs of regular cocoa powder (unsweetened) and 5 packets truvia to the recipe.

Ingredients 1 cup butter or margarine, softened 1/2 cup granulated sugar 4 egg yolks 1 teaspoon vanilla extract 1/2 tsp salt 2 cups flour Seedless Raspberry or Blackberry Preserves Powdered sugar for sprinkling, optional Directions Preheat oven to 325 degrees.

Classic buttery Linzer cookies tweaked for Valentine's Day with raspberry jam and dusted with powdered sugar.

1 cup (6 ounces) GUITTARD SEMISWEET CHOCOLATE CHIPS 2 tablespoons unsalted butter 2 tablespoons heavy cream 2 tablespoons seedless raspberry jam 1 tablespoon rum 1/2 cup unsweetened cocoa powder (for coating truffles)

300 ml fat free yoghurt, thinned with 15 ml milk 1 large egg 80 ml oil (such as vegetable, safflower, sunflower or olive oil) 50 grams lightly packed dark brown sugar 1 teaspoon vanilla extract or zest of citrus fruit of your choice 90 grams oat bran 125 grams spelt flour (can substitute plain flour) 1 1/2 teaspoons baking powder 1 1/2 teaspoons baking soda 1/4 teaspoon table salt several teaspoons sugar — for topping the muffins 3/4 to 1 cup chopped mixed fruit (just about anything but citrus or pineapple will work, I used 10 strawberries but have previously used frozen raspberries and blueberries successfully)

Raspberry Chocolate Raw Tart Yield: approx 18 tarts For the Tart shell 1 cup raw organic almonds, soaked 2 - 3 hours or over night 1 1/4 cup dried organic soft dates, chopped, soaked for 30 mins only if not soft 3/4 cups raw cacao powder 1/2 tsp pure vanilla - alcohol free pinch sea salt 2 - 3 tbsp filtered water Method Combine above ingredients in bowl of food processor fitted with S blade and blend until the mass begins to clump together adding the water bit by bit only if needed to combine the mixtuFor the Tart shell 1 cup raw organic almonds, soaked 2 - 3 hours or over night 1 1/4 cup dried organic soft dates, chopped, soaked for 30 mins only if not soft 3/4 cups raw cacao powder 1/2 tsp pure vanilla - alcohol free pinch sea salt 2 - 3 tbsp filtered water Method Combine above ingredients in bowl of food processor fitted with S blade and blend until the mass begins to clump together adding the water bit by bit only if needed to combine the mixtufor 30 mins only if not soft 3/4 cups raw cacao powder 1/2 tsp pure vanilla - alcohol free pinch sea salt 2 - 3 tbsp filtered water Method Combine above ingredients in bowl of food processor fitted with S blade and blend until the mass begins to clump together adding the water bit by bit only if needed to combine the mixture.

300g almond flour 1 tsp baking powder 100g butter, cubed Grated zest of 1 lemon 7 tbsp honey or maple syrup 2 large eggs, at room temperature 200g spring / summer fruit (rhubarb, raspberries, strawberries), chopped into small pieces 1 tbsp icing sugar, for dusting (optional) 1/2 tsp salt

1 cup beets, peeled and diced (see note) 1 cup frozen blueberries 1 cup frozen raspberries plus more for topping 1/2 cup blackberries 1 cup carton coconut milk 1/2 medium banana fresh or frozen 1/2 medium avocado, skin and pit removed 1 Tablespoon pure maple syrup 2 ounces protein powder of choice, vanilla or chocolate optional

1 cup soy milk 2 teaspoons apple cider vinegar 2 tablespoons sugar 1 teaspoon pure vanilla extract 1 cup all - purpose flour 1 tablespoon baking powder 2 teaspoons minced fresh thyme 1/2 teaspoon ground cinnamon 1/2 teaspoon salt 1 1/4 cup fresh raspberries (keep a few berries out for garnish, if desired) Nonstick spray

Ingredients: 2 cups unsweetened coconut milk 1 cup frozen organic blueberries, raspberries and / or blackberries 1/2 cup soaked goji berries (soak for 10 minutes) 1 large handful spinach or kale 2 scoops protein or detox powder 1 tsp vitamin C powder 1 tsp Matcha powder Instructions: Put all ingredients in a blender and blend well.