Raspberry Cappuccino Recipes

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RASPBERRY CAPPUCCINO

Make and share this Raspberry Cappuccino recipe from Food.com.

Provided by Chef Mommie

Categories     Smoothies

Time 20m

Yield 2 serving(s)

Number Of Ingredients 7



Raspberry Cappuccino image

Steps:

  • Combine the milk, espresso, and chocolate syrup in a blender.
  • Add the frozen yogurt and raspberries. Blend until smooth.
  • Pour into 2 glasses.
  • Rinse out the blender and pour the milk into the blender and blend on high speed until frothy, about 15 seconds.
  • Divide between the smoothies and sprinkle them with chocolate powder.

Nutrition Facts : Calories 165.2, Fat 4, SaturatedFat 2, Cholesterol 8.9, Sodium 140, Carbohydrate 26.3, Fiber 4.5, Sugar 16.7, Protein 6.8

3/4 cup 2% low-fat milk
1/3 cup espresso, room temperature or chilled (or 1 tablespoon instant coffee dissolved in 1/3 cup water)
2 tablespoons chocolate syrup
1 1/2 cups low-fat coffee-flavored frozen yogurt
1 cup fresh raspberry (frozen for blending)
1/2 cup cold nonfat milk
unsweetened cocoa powder (to garnish)

RASPBERRY COFFEE CAKE

Big, crunchy nuggets of brown sugar streusel sit on top of a buttery, raspberry-studded cake making it the perfect slice for a cup of coffee.

Provided by Samantha S.

Categories     Breakfast

Time 1h30m

Yield 1 cake, 16 serving(s)

Number Of Ingredients 11



Raspberry Coffee Cake image

Steps:

  • Prepare the streusel: I a medium bowl, whisk together 3/4 cup of the flour, 2/3 cup of the brown sugar, and 1/2 teaspoon of the salt.
  • Drizzle the 5 tablespoons of melted butter over the flour mixture and use a fork to distribute it evenly. Add the almonds and toss to combine. Squeeze the mixture into large clumps. Add 3/4 cup raspberries.
  • Prepare the cake: Preheat the oven to 350°F. Butter an 8-inch square baking dish and line it with parchment paper with a 2-inch overhang on two sides. In a medium bowl, whisk together the remaining 1 1/2 cups flour, the remaining 1/2 teaspoon salt, and 1 1/2 teaspoons baking powder.
  • In a large bowl, beat the remaining 10 tablespoons butter with the granulated sugar with an electric mixer on medium until fluffy, about 3 minutes. Beat in the egg and the vanilla.
  • Add half of the flour mixture and beat to combine. Beat in the buttermilk. Then beat in the remaining flour mixture. Fold in the remaining 1 cup raspberries.
  • Transfer the batter to the prepared pan and smooth the top. Top with the crumb mixture. Bake the cake until a toothpick inserted into the center comes out with moist crumbs attached.
  • Transfer the cake to a rack to cool completely. Use the parchment overhang to lift the cake out of the pan and transfer it to a cutting board or serving plate. Cut into 16 pieces to serve.

5 tablespoons melted unsalted butter plus 10 tablespoons unsalted butter, at room temperature, plus more for the pan
2 1/4 cups all-purpose flour, divided
2/3 cup packed light brown sugar
1 teaspoon kosher salt, divided
1/2 cup sliced almonds
1 3/4 cups fresh raspberries, divided
1 1/2 baking powder
3/4 cup granulated sugar
1 large egg
1 1/2 teaspoons vanilla
1/2 cup buttermilk, at room temperature

RASPBERRY MUFFINS

This was originally a blueberry muffin recipe, but since raspberries grow like crazy around here, I tried them instead. They worked great!

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 35m

Yield about 1 dozen.

Number Of Ingredients 9



Raspberry Muffins image

Steps:

  • Combine flour and baking powder; set aside. In a large bowl, cream shortening and sugar. Add eggs; mix well. Combine milk and vanilla; add to creamed mixture alternately with flour mixture. Fold in the raspberries. Fill greased or paper-lined muffin cups two-thirds full. Sprinkle with sugar. Bake at 375° for 20-25 minutes or until center of muffin springs back when lightly touched.

Nutrition Facts :

1-3/4 cups all-purpose flour
2 teaspoons baking powder
1/3 cup shortening
1 cup sugar
2 eggs, lightly beaten
1/2 cup milk
1 teaspoon vanilla extract
1 to 2 cups fresh or frozen raspberries
Additional sugar

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