Tag: raspberries

Coconut Lime Raspberry Chia Pudding

Chia pudding is the ultimate guiltless dessert, you can even have this for breakfast – if you’re into that sort of thing!

Me, I’m a huge fan of chia seeds. They have no taste so it basically takes on the flavor of anything you mix up, and those tiny seeds expand to more than triple in size when soaked in any liquid and did I mention they have a satiating quality to them? Win! It’s also gluten-free, dairy free and vegetarian.

One of my go to chia puddings has always been my Mango Coconut Chia Pudding^[1], but I thought let’s put the lime in the coconut and this was born! Enjoy this while those summer berries are still in the farmer’s stands.

Coconut Lime Raspberry Chia Pudding
gordon-ramsay-recipe.com
Servings: 2 • Size: 1 cup • Old Pts: 3 pts • Points+: 4 pts
Calories: 157 • Fat: 10 g • Carb: 15 g • Fiber: 10 g • Protein: 4 g • Sugar: 1 g
Sodium: 31 mg • Cholesterol: 0 mg

Ingredients:

1 cup raspberries
1/2 cup canned lite coconut milk
1/2 cup unsweetened Almond Breeze almond coconut milk^[2]
2 tbsp chia seeds
1 tbsp sweetened shredded coconut
6 to 8 drops Nu-Naturals liquid stevia (or sugar/honey to taste)
1 tsp lime juice
1 tsp lime zest

Directions:

Combine half the raspberries and the remaining ingredients in a large container. Mix well and close container. Refrigerate overnight or at least 5-6 hours.

Divide into 2 bowls or glass dishes, top with remaining berries and serve. Enjoy!

Disclosure: This post is sponsored by Blue Diamond Almond Breeze^[3].
I only share products I am passionate about and use in my own kitchen
on a daily basis. I created this recipe and received compensation to do
so.

References

^{^} Mango Coconut Chia Pudding (www.gordon-ramsay-recipe.com)
^{^} Almond Breeze almond coconut milk (almondbreeze.com)
^{^} Blue Diamond Almond Breeze (almondbreeze.com)

Raspberry yog nog

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Serves: 2
Prep time: 5 mins
Cooking time: 5 mins
Total time: 10 mins
Skill level: Easy peasy
Costs: Cheap as chips

Forget egg nog and why not give this simple yog nog recipe a whirl this festive season. Delicious raspberry is a rich source of anti-oxidants, vitamins, and minerals and more recently has been shown to have the potential to improve weight management. Plus it doesn’t hurt that this tastes really good.

Ingredients

115g raspberries
225ml low-fat natural yogurt
1tbsp clear honey
1tbsp sunflower or pumpkin seeds

That’s goodtoknow

Raspberries freeze very well and can keep for up to a year. Arrange them in a single layer on a greaseproof sheet and place them in the freezer. Once frozen, transfer them to a heavy plastic freezer bag or container that can be sealed and return them to the freezer.

Method

Place the raspberries, yoghurt and honey in a blender and blend until smooth.
Pour into glasses and sprinkle with the seeds.

By Angela Yussuff

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Raspberry Frozen Yogurt

by Pam on May 18, 2014

My grocery store was out of my usual brand of vanilla yogurt so I grabbed a different brand. It’s flavor was a bit too tart for my liking so I decided to try to make a very basic and simple frozen yogurt out of it. I didn’t want to dig out my ice cream maker, so I just blended some fresh raspberries then strained them to remove the seeds. I mixed it with the yogurt and added agave syrup until it tasted sweeter. I froze it in a tupperware container for 4-5 hours and then served it to my kids for an extra special after school snack. I topped the frozen yogurt with mini chocolate chips and they loved it! Both kids gave this frozen yogurt two thumbs up and said it was blog worthy.

Place the raspberries into a blender then pulse until well combined. Pour the raspberries into a strainer over a bowl to remove all of the seeds. Combine the strained raspberries with the yogurt. Add the agave, to taste, then stir until well combined. Place into a freezer proof tupperware then seal with the lid. Place into the freezer for 4-5 hours. Scoop frozen yogurt into a small bowl and top with chocolate chips or chocolate syrup, if desired. Enjoy.

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Raspberry Frozen Yogurt

Yield: 8

Prep Time: 10 min.

Total Time: Freeze 4-5 hours

Ingredients:

2 cups of fresh raspberries
32 oz vanilla yogurt
Agave syrup, to taste (depending on the tartness of the berries & yogurt)

Directions:

Place the raspberries into a blender then pulse until well combined. Pour the raspberries into a strainer over a bowl to remove all of the seeds. Combine the strained raspberries with the yogurt. Add the agave, to taste, then stir until well combined. Place into a freezer proof tupperware then seal with the lid. Place into the freezer for 4-5 hours. Scoop frozen yogurt into a small bowl and top with chocolate chips or chocolate syrup, if desired. Enjoy.

Recipe and photos by For the Love of Cooking.net

References

^{^} Print Recipe (www.gordon-ramsay-recipe.com)
^{^} Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)