Summer farmers markets are a great place to find sweet, delicate and tart fresh raspberries. Raspberries can be used in various recipes or simply washed and eaten.
Here are some ideas to use fresh raspberries:
- Raspberries make a great addition to plain low-fat yogurt for a pop of added color.
- Add a few on top of pancakes or French toast.
- Add some to your favorite smoothie recipe.
- Enjoy them all by themselves (washed first, of course).
Raspberries are more fragile than other fruits and should be eaten within a day or two of purchasing. Make sure to check them over and toss any berries that show signs of mold.
1 cup mixed berries (raspberries, blueberries, strawberries, blackberries, or any combo)
3 tablespoons sugar
4 teaspoons whole wheat white flour
Pinch of cinnamon
1 tablespoon butter, softened
1 tablespoon canola oil
2 tablespoons sugar (brown or white sugar)
¼ cup whole wheat white flour
¼ cup nuts, optional (chopped pecans, hazelnuts, or almonds)
- Preheat oven to 350 degrees F.
- If using strawberries, cut in half (or same size as rest of berries). Place all fruit in bowl.
- In another bowl combine the sugar, flour, and cinnamon.
- Add berries and gently toss to coat.
- Spray muffin tins with cooking spray.
- Fill four of the cups in the muffin tin with the berry mixture.
- Using one of the bowls, mix all topping ingredients together with a fork until crumbly.
- Press topping on top of each of the four berry mixtures in the muffin tins. Fill any empty tins with a little water.
- Bake for 25 minutes or until berry pots are bubbling and the top starts to brown.