Raspberrystrawberrycoconutsmoothie Recipes

Steps:

• Combine all the ingredients in a blender.
• Cover the blender and process until all fruit are well blended and mixture is creamy and smooth.
• Serve the smoothie in chilled glasses.
• For the garnish, sprinkle the vanilla sugar on the 12 mango chunks.
• Then garnish each glass with three chunks of mango on a stick with a side sprig of mint.

Steps:

• For the filling: Preheat oven to 350 degrees F.
• Whisk the eggs in a large bowl until light and lemon colored. Whisk in the sour cream and vanilla, then continue to whisk until smooth and creamy. Add the sugar, flour and salt and whisk until smooth and thoroughly incorporated.
• For the crumble topping: Add sugar, flour and butter to a large bowl or to the bowl of a stand mixer. Work the butter through using your hands or the mixer until the mixture is a coarse crumble. (If you squeeze a handful it should stick together but break apart easily.)
• For the pie: Fill the pie shell with the raspberries and slowly pour the custard on top. Spread the crumble over the whole surface. Bake until edges of the pie start to rise, the crumble topping is golden brown and the middle no longer jiggles when moved, about 1 hour. Let to cool completely before serving. Serve at room temperature with dollops of fresh whipped cream.

Steps:

• Add one cup of juice, strawberries, and raspberries into a blender.
• Blend until most of the chunks are broken down, you will have to stop the blender and stir the contents to make sure all the big pieces get to the bottom.
• Add the 2 yougurts and blend on liquify, slowly adding more juice/milk/water until the smoothie is the right consistancy for you.
• If you add too much and it becomes watery, you can add more frozen berries and/or yogurt.
• Adding the additional liquid is trial and error to determine which you prefer according to how sweet you like your smoothie. The juice will be the sweetest choice, then milk, then water.
• Serve immediately.

Steps:

• In a large bowl, combine the strawberries, raspberries, sugar, orange zest and juice. Stir to combine and let macerate for 30 minutes.
• After 30 minutes, gently smash the fruit mixture to start breaking the fruit down.
• Remove one-quarter of the fruit mixture and PULSE (not puree) in the food processor and return it to the bowl.
• In a small saucepan, combine the pectin and 3/4 cup water. Bring the water to a boil and boil for 1 minute, no longer. Add to the fruit and stir for 3 to 4 minutes.
• Cover and place in the refrigerator to set for 2 hours or overnight.
• Serve with toast or homemade biscuits.

Steps:

• Place bananas, raspberries, pecans, coconut oil, flax meal, and date in a blender; add water. Blend until smooth.

Steps:

• In Blender, add cold milk, non dairy creamer, ice cream, strawberries and vanilla extract and blend on high until smooth.
• Serve immediately.

Steps:

• In a small bowl, mix graham cracker crumbs and butter. Press into a greased 13" x 2" baking dish. Sprinkle with coconut, then drizzle with milk.
• Bake at 350*F. for 20-25 minutes or until lightly browned. Cool completely on wire rack.
• Spread preserves over the crust. Sprinkle with the toasted walnuts in a microwave safe bowl, melt chocolate chips, then stir until smooth.
• Drizzle over walnuts. Repeat with white chocolate chips.
• Cut into bars. Refrigerate for at least 30 minutes until chocolate is set. Enjoy!

Steps:

• Bring water to boil.
• Add raspberries and sugar.
• Allow to boil until desired thickness, 25-45 minutes.
• If compote is not thick enough and a cornstarch and water slurry.
• Serve over ice cream, pancakes, or waffles.
• May use strawberries, blueberries, peaches, mangoes, or apples, or a combination in place of raspberries.

Steps:

• Preheat oven to 375°F.
• Beat butter, brown sugar and sugar together until fluffy.
• Add Flour, 1 cup coconut and oatmeal; mix together.
• Set aside 1 cup of dough.
• Press remaining dough evenly over the bottom of a 9x13-inch pan.
• Spread raspberry over the dough.
• Crumble remaining dough over raspberry. Sprinkle 1 cup coconut over the dough.
• Bake for 25 minutes.
• Remove from the oven and allow to cool completely.
• Cut into squares and serve.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
• Cream butter and sugar together in a bowl using an electric mixer. Add milk and egg yolks; mix dough to combine. Combine 2 1/2 cups flour, baking powder, and salt in a small bowl; add to dough and mix to combine. Press cookie layer into the prepared baking pan.
• Spread raspberry jam over the base layer in the baking pan.
• Beat eggs in a bowl until foamy. Add flour and keep beating until bright yellow. Mix in sugar and softened butter; beat until well combined. Stir in coconut. Spoon topping evenly over jam.
• Bake in the preheated oven for 20 minutes. Turn the pan so bars bake evenly. Continue baking until topping is set, 15 to 20 minute more. Remove from oven and cool on a wire rack. Cut into bars.

Steps:

• Preheat oven to 425°F.
• Combine the flour and salt in a medium bowl; cut in the butter until coarse crumbs form.
• Sprinkle the water over the mixture while tossing to blend well.
• Press mixture evenly onto the bottom of an ungreased 9-inch square baking pan; bake for 20 minutes, or until lightly browned.
• Reduce oven to 350°F.
• Using an electric mixer on high speed, beat the eggs in a large bowl.
• Gradually add the sugar, beating until thick and lemon-colored.
• Gently stir in the coconut.
• Spread the preserves over the baked crust to within 1/4 inch of the edges.
• Carefully spread the coconut mixture over the preserves; bake 25 minutes more, or until golden brown.
• Cool completely before cutting into bars.