Festive, Flavorful Gifts

Nov 16, 2015, 16:01 ET from Family Features Editorial Syndicate

MISSION, Kan., Nov. 16, 2015 /PRNewswire/ -- (Family Features) Food is a gift from the heart. It's one-size-fits-all, and you don't need to fight the crowds at the mall or worry about blowing your budget. Whether for holiday presents or hostess gifts, receiving something homemade is truly what the season is about: sharing comfort and good cheer.

Photo - http://photos.prnewswire.com/prnh/20151116/287694

For a festive twist to your delectable goodies, look no further than your freezer. Aside from their bright, joyful color, frozen red raspberries' sweet and tart flavors make them versatile from a culinary standpoint, complementing and enhancing a wide range of ingredients. These jubilant rubies are also nutritional powerhouses, boasting the most fiber and the lowest natural sugar content compared to other berries.

These recipes are sure to warm your friends' and family members' hearts with the taste of the holidays. Find more recipes worth sharing this holiday season at redrazz.org.

Raspberry Greek Yogurt Bark

Recipe courtesy of NourishRDs.com


cups plain, reduced-fat (2%) Greek yogurt


lemon, zest only


tablespoons honey


cup frozen raspberries


cup shelled pistachios


cup slivered almonds

Line small baking pan with aluminum foil.

In medium bowl, combine first 3 ingredients. Stir until well incorporated.

Add berries, pistachios and almonds to mixture. Fold in until well incorporated. Spread mixture in baking pan and place in freezer for about 2-3 hours, or until hardened.

Once hardened, remove bark from pan and either cut or break up into pieces. Allow to thaw about 5 minutes before eating.

Notes: Store remaining bark in freezer. You can experiment with any ingredients you have on hand, such as frozen cherries with dark chocolate chunks, frozen blueberries with unsweetened flaked coconut or dried cranberries with pecans.

Red Raspberry Fruit Leather


package (12 ounces) frozen red raspberries, thawed


cup sugar or honey


teaspoon lemon juice

Heat oven to 170 F.

Line two baking pans with parchment paper or silicone mats.

Combine all ingredients in blender and puree until smooth. Pour raspberry mixture on both pans and smooth into thin layer, less than 1/8-inch thick.

Bake 3 hours or until mixture is no longer wet, but still slightly tacky, rotating every hour and alternating levels.

Cool pans on wire rack to room temperature. Remove parchment paper (if using), place on cutting board and cut (or tear) into chip-size pieces. Store with fresh pieces of parchment paper between fruit leather layers in airtight container.

Anytime Pumpkin-Raspberry Muffins


cup frozen unsweetened red raspberries

1 1/2

cups white whole wheat flour


cup packed brown sugar


cup granulated sugar


teaspoons ground cinnamon


teaspoon baking soda


teaspoon salt


cup canned pumpkin


cup low-fat buttermilk


tablespoons canola oil


egg whites


tablespoon grated orange rind


teaspoon vanilla extract


ounces chopped pecans, toasted

Muffin Topping:


tablespoon granulated sugar


teaspoon ground cinnamon

Heat oven to 350 F.

Coat 12 nonstick muffin tins with cooking spray and set aside.

Place frozen raspberries on counter to thaw slightly while preparing muffins.

In medium bowl, stir together flour, brown sugar, sugar, cinnamon, baking soda and salt.

In another medium bowl, stir together remaining muffin ingredients, except raspberries.

Stir pumpkin mixture into flour mixture until blended. Do not over mix. Spoon equal amounts of batter in each muffin tin. Place equal amounts of raspberries on top of each muffin.

Bake 20-22 minutes or until wooden toothpick inserted comes out almost clean.

Meanwhile in small bowl, combine topping ingredients and set aside.

Remove muffins from oven, place on wire rack and immediately sprinkle with topping. Let stand 15 minutes to continue to cook and absorb flavors. Remove muffins from pan and cool completely on wire rack before storing.

Store cooled leftovers in airtight container in refrigerator up to 48 hours or freeze up to 1 month.

Note: May make as mini muffins: bake 15 minutes in 12 muffin tins.

Raspberry Salsa


Pink Lady or other tart-sweet apple, cored and diced


cups peeled jicama, diced


cup raspberry vinegar


medium jalapeno pepper, seeded and finely chopped


green onions, sliced


tablespoon grated fresh ginger


bag (12 ounces) frozen raspberries

In large bowl, toss apple and jicama with vinegar. Add all remaining ingredients and toss to blend. Serve at once or cover and refrigerate until ready to serve.

Fun, Festive, Frozen Raspberries

Not only do raspberries lend the perfect seasonal hue to homemade gifts from the kitchen, these bright red berries offer numerous nutritional and other benefits, according to Lisa Samuel, RDN, MBA of NourishRDs.com. Frozen raspberries, which are available year-round, offer:

  • 80 calories per cup, with no added sugar or preservatives
  • More fiber than any other berry at 9 grams per cup
  • One of the lowest in natural sugar content compared to other berries
  • High in vitamin C, providing 60 percent of the Recommended Daily Value per cup
  • Convenience and consistent quality right out of the freezer, with no waste or spoilage
  • Frozen at peak ripeness

Michael French

About Family Features Editorial Syndicate

This and other food and lifestyle content can be found at http://editors.familyfeatures.com. Family Features is a leading provider of free food and lifestyle content for use in print and online publications. Register with no obligation to access a variety of formatted and unformatted features, accompanying photos, and automatically updating Web content solutions.


SOURCE Family Features Editorial Syndicate