ntil mixtures thickens. Meanwhile, make raspberry sauce.
Place raspberries in
In a large punch bowl, combine raspberry lemonade concentrate, water and lime juice.
Stir in lemon-lime soda and crushed ice.
Garnish each glass with a fresh raspberry.
Puree 2 1/4 cups fresh raspberries along with 3 tablespoons
bout 1/2 cup of raspberry sauce. Discard the seeds and
Garnish with powdered sugar and fresh raspberries.
Simple Raspberry Sauce: Puree thawed raspberries in
yers completely.
MAKE THE RASPBERRY SYRUP:
Combine water
o assemble:.
Place the raspberry preserves in a small bowl
In a large punch bowl, combine raspberry lemonade concentrate, water and lime juice. Stir in lemon-lime soda and crushed ice. Garnish each glass with a fresh raspberry and a mint leaf.
HEAT oven to 350\u00b0F.
PLACE a paper cupcake liner in each of 12 muffin cups.
BEAT cream cheese with a hand-held electric mixer until fluffy. Add granulated sugar and butter extract, beating well. Add eggs, one at a time, beating well after each addition.
PLACE a vanilla wafer, flat-side down, in each muffin cup. Spoon cream cheese mixture over wafers. Bake for 20 minutes.
ALLOW tarts to cool completely. When cool, top each cheesecake cupcake with 1/2 tablespoons of raspberry jam and fresh raspberries. Dust with powdered sugar.
I prefer Absolute Vodka (actually I prefer Grey Goose or Level, but I can afford Absolute).
Combine all ingredients in shaker.
Strain and serve in chilled martini glass (easy way to chill a martini glass is to let it sit a couple of minutes with ice water in it).
Drop a couple of fresh raspberries in glass.
Enjoy.
br>In small bowl combine raspberry vinaigrette dressing, garlic, ginger, anise
our choice and garnish with fresh raspberries and a mint sprig
ides if needed).
Press raspberry puree through a fine wire
eeds; makes about 1 cup raspberry puree.
In a medium
n floured plastic wrap for easy transfer to pan.
Filling
Prepare cake mix as directed in 9\" round cake pans.
Prepare mousse mix as directed except use the milk and liqueur for the liquid.
Split each cake layer in half horizontally with a serrated knife.
Place bottom of one layer on a cake plate.
spread with 1/3 cup of the fudge topping.
Spread 1/2 cup of the mousse over the fudge topping.
Repeat layers two more times.
Top with last cake layer.
Finish frosting the cake with the remaining mousse.
Cover and chill throughly.
Garnish with fresh raspberries before serving.
In a blender or food processor, combine the jam, vinegar, oil, and salt and pepper to taste; blend until smooth.
In a big bowl, combine the lettuce, walnuts, and onion.
Add the dressing and toss gently to combine.
Divide among salad plates and garnish with fresh raspberries.
owl; add 3 tbs. of raspberry puree and mix to make
OULIS:
Place berries, sugar, raspberry juice or orange juice, and