Fresh raspberries are a source of vitamin C to support the immune system
Recipe courtesy of agintheclass.org
1 cup vanilla Greek yogurt
2 tablespoons honey
½ cup raspberries
½ cup blueberries
¼ cup granola
Stir together honey and yogurt. Layer 1/4 of yogurt mixture in 2 glasses. Add a layer of raspberries and blueberries. Repeat with remaining ingredients. Top with granola.
Chocolate-Raspberry Crème Brulée
Recipe courtesy of Gemmy Lee, King George, Va.
8 oz. semisweet chocolate, chopped
4 cups heavy whipping cream
½ cup plus 2 tablespoons sugar, divided
8 large egg yolks, beaten
1 tablespoon vanilla extract
30 fresh raspberries
2 tablespoons brown sugar
Place chocolate in a small bowl. In a small saucepan, bring cream and 1/2 cup sugar just to a boil. Pour over chocolate; whisk until smooth. Stir a small amount of hot cream mixture into egg yolks. Return all to the pan, stirring constantly. Remove from the heat; stir in vanilla extract. Place three raspberries in each of 10 ungreased 6-oz. ramekins or custard cups. Evenly divide custard among ramekins. Place in a baking pan; add 1 inch of boiling water to pan. Bake, uncovered, at 325 degrees for 40-50 minutes until centers are set. (Custard will jiggle.) Remove ramekins from water bath; cool 10 minutes. Cover and refrigerate for at least four hours. Combine brown sugar and remaining sugar. Refrigerate for 1-2 hours or until firm.
*If using a crème brulée torch, sprinkle custard with sugar mixture. Heat sugar with the torch until caramelized. Serve immediately.
*If broiling the custards, place ramekins on a baking sheet; let stand at room temperature for 15 minutes. Sprinkle with sugar mixture. Broil 8 inches from the heat for 4-7 minutes or until the sugar is caramelized.
Creamy Raspberry Mocha Parfait
Recipe courtesy of Family Features/Culinary.net
2 tablespoons hot water
1 tablespoon instant coffee
2 cups milk
1 packet chocolate pudding mix
1 carton whipped topping
1 cup heavy cream
¼ teaspoon cream of tartar
½ teaspoon vanilla extract
2 tablespoons sugar
2 cups raspberries
whipped cream, for topping
chocolate powder, for dusting
In small bowl, mix hot water and instant coffee. Cool completely. In medium bowl, mix milk and chocolate pudding mix until blended and thickened. Add cooled coffee; mix well. Add whipped topping; mix well. Chill. In large bowl, add heavy cream, cream of tartar and vanilla extract. Beat mixture to form peaks. Gradually add sugar. Continue beating mixture until stiffer peaks form. In four parfait glasses, layer chocolate pudding mix, whipped cream mix and raspberries. Top raspberries with additional chocolate pudding mix, dollop of whipped cream, another raspberry and dust with chocolate powder. Serves 4.
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