A few years ago we had a raspberry bush in our backyard. My six-year-old daughter was 18 months at the time, and while the raspberries were on, she would often turn up missing during the day. I never panicked, however, because I soon learned that she had a one-track mind: “get to the raspberry bush!”
Late summer is such a wonderful time to enjoy healthy eating. I love all of the fresh fruits and vegetables in season. It’s hard to pick a favorite, but if I had to, I think I would side with my daughter. It’s pretty hard to beat fresh raspberries!
Here is a collection of some of my favorite ways to enjoy raspberries. Try them out and then leave a comment about how you liked them, and please share with me some of your favorite raspberry recipes.
Frozen Yogurt Covered Raspberries
Almost too good to be a perfect snack! (See the post Skinny on Carbs)
Vanilla flavored Greek yogurt
Wash raspberries and let them dry completely. Place a sheet of wax paper on a cutting board that will fit in your freezer. Taking a toothpick, dip raspberries in yogurt. Place on wax paper, and transport to freezer using cutting board to help with the transfer. Freeze completely. Enjoy!
Skinny Raspberry Chocolate Cake
(Nothing about this cakes looks or tastes skinny…except for you after you eat it!)
1 chocolate cake mix
3 egg whites
½ c. applesauce
1 ¼ c. water
4 oz. fat free cream cheese, softened
4 c. powdered sugar
1 c. cool whip
powdered sugar to garnish
Preheat oven to 350 degrees. Combine cake mix, egg whites, applesauce, and water and blend on medium speed for 2 minutes. Spray two 9-inch cake pans with cooking spray, and coat with flour. Divide cake batter evenly between the two pans, then bake for 20-30 minutes or until center is cooked. Cool 10 minutes on a cooling rack. Run a knife along the edges of the pans, then remove cakes from pan onto cooling rack. Cool completely.
Combine cream cheese powdered sugar, and cool whip. Place one layer of cake on serving plate and frost with desired amount of frosting. Repeat with the second layer. Sprinkle desired amount of raspberries and sprinkle with powdered sugar.
Try making this recipe into some beautiful Skinny Raspberry Cupcakes!
Healthy Raspberry Cheesecake
1 cup low fat cottage cheese
1 tablespoon vanilla extract
3 tablespoons Splenda granular
12 ounces fat free cream cheese, softened at room temperature
1 cup egg substitute
1 ready crust reduced fat graham cracker crust
1 cup fresh strawberries, sliced
Preheat oven to 350°F.
Spoon cottage cheese into blender and blend until smooth, about 30 seconds. Add vanilla extract and Splenda; blend for about 15 more seconds.
Add the softened cream cheese and blend for about 30 seconds, scraping down sides as needed. While blending, gradually add the egg substitute and continue to blend until smooth, about 45 seconds.
Pour cheese filling into Ready Crust and bake until set, about 35 minutes.
Remove cheesecake from oven and cool for about 15 minutes. Then cover and refrigerate for at least 2 hours.
Slice cheesecake into 8 portions, top with sliced strawberries and fat free cool whip. Serve and enjoy!
Raspberry Almond Chicken Salad
This is one of those recipes that leaves you feeling like you can’t wait for lunch!
chopped green apples
low fat blue cheese
Honey mustard dressing
This salad comes together easily, especially when you implement my strategies for always having cooked chicken ready to throw in a salad (found in my post Making it Easy.) Side note: don’t stress about the dressing. I just buy a good honey mustard dressing from the salad dressing aisle at the store. You’re gonna love this salad!
Raspberry Coconut Protein Smoothie
(Or maybe I should just say “Raspberry Shake.” I’m not kidding. It’s that good.)
1 cup frozen raspberries
1 frozen banana
3/4 c. skim milk
3/4 c. water
1/2 t. coconut extract
1 scoop vanilla protein powder
Raspberry Cream Pie
1 6 oz. reduced fat graham cracker crust
1 14 oz. can regular or fat free sweetened condensed milk
2/3 cup frozen raspberry lemonade concentrate, thawed
8 oz. fat free whipped topping, thawed
1 cup fresh or frozen whole raspberries
In a large bowl, combine sweetened condensed milk and juice concentrate; mix well. Fold in fat free whipped topping. Spoon ½ cup raspberries into bottom of crust; top with filling. Freeze 6 hours. Top with remaining raspberries just before serving. Refrigerate or freeze leftovers.
I’ve got lots more healthy recipes where these came from! Be sure to check out my 7-Day Healthy Menu plan for a complete week’s worth of healthy dinner recipes, plus tips for making a fresh, delicious, healthy lunch the next day. Click here to get it now!