Raspberry Goodness ~ Morning Til Night

In the cool, marine climate of the Pacific Northwest, Washington state produces approximately 90% of the nation's frozen red raspberry crop. Picked at the peak of ripeness and frozen within hours of being harvested, flavor and nutrition are locked in to offer convenience and consistent quality out of the freezer section at most grocery stores, perfect for better-for-you desserts like Red Raspberry Whole-Fruit Sorbet.

With a distinct flavor that works well in dishes from sweet to savory, red raspberries can add bright flavor and balance to recipes ranging from salads like Spinach and Frisee Salad with Raspberry Pickled Onions and Raspberry Vinaigrette to a morning meal such as this Raspberry Coconut Smoothie Bowl.

Consider that 1 cup of the flavorful red fruit includes just 80 calories and contains 6 grams of fiber while providing 28% of the recommended daily allowance of vitamin C, a powerful antioxidant.

Serving 2:

2 cups frozen raspberries

1 large frozen banana

2/3 cup light coconut milk

1 tablespoon chia seeds

Optional Toppings:

Shredded coconut

Shaved dark chocolate

Hazelnuts

Chia seeds

Edible flowers

In blender, puree raspberries, bananas, coconut milk and chia seeds until smooth. Mixture will be thick and may need to be pushed down and also needing additional coconut milk. Pour into two bowls and garnish as chosen.

Serving: 8 (1/2 cup each)

4 tablespoons powered sugar

18 ounces frozen strawberries

1 egg white, pasteurized

In blender, blend sugar and frozen raspberries until smooth. Add the egg white and blend an additional 30 seconds. Serve immediately or place in container, cover and store in freezer.

Serving: 4

Raspberry Vinegar:

1 cup frozen raspberries

2 cups vinegar

Raspberry Pickled Onions:

1/2 cup raspberry vinegar

1 tablespoon olive oil

2 tablespoons sugar

2 teaspoons kosher salt

1 pound sweet onions, peeled and julienned

1 cup frozen raspberries, partially thawed

Raspberry Vinaigrette:

1 cup raspberry vinegar

1 teaspoon fresh shallot, peeled and minced

2 teaspoons Dijon mustard

1/2 tablespoon honey

Spinach & Frisee Salad:

8 ounces baby spinach, cleaned and dried

8 ounces frisee lettuce, cleaned, dried and torn

2 ounces Raspberry Vinaigrette

6 ounces Raspberry Pickled Onions

2 ounces feta cheese, crumbled

2 ounces almonds, silvered and toasted

Raspberry Vinegar: In clean glass container, combine frozen raspberries and vinegar, cover tightly. Refrigerate 3-7 days prior to use.

Pour vinegar through fine strainer or cheesecloth lined strainer into clean glass container. Cover container tightly and store in refrigerator. Discard the raspberries.

Raspberry Pickled Onions: In medium, non-reactive container, combine Raspberry Vinegar, oil, sugar and salt. Stir to dissolve sugar. Add onions and raspberries. Toss well to blend and coat the onions.

Raspberry Vinaigrette: In blender, combine Raspberry Vinegar, shallot, Dijon mustard, honey and salt. With motor running, slowly add oil in steady stream. Reserve remaining Raspberry Vinegar.

Once blended, pour Raspberry Vinaigrette into clean, non-reactive container; cover and reserve in refrigerator until ready to use.

Spinach & Frisee Salad: In medium mixing bowl, combine spinach and lettuce. Add Raspberry Vinaigrette and toss well to coat.

Put in 4 ounces of mixed greens.

Top mixed greens with 1 1/2 ounces of Raspberry Pickled Onions, 1/2 ounce feta cheese crumbles and 1/2 ounce toasted almonds. Repeat with remaining greens, Raspberry Pickled Onions, feta cheese crumbles and toasted almonds.

Credits: Family Features

             Washington Red Raspberry Commission