My strawberries may be finished but there’s still plenty out there though the season is almost done. However blueberries, raspberries and cherries are now ripening and available in plenty supply.
Put them all together with apple or a bit of rhubarb and you’ll have the perfect bumbleberry crisp this side of heaven.
Did you know that B.C. accounts for almost the entire annual Canadian production of raspberries? We do.
Raspberries are low in calories and saturated fats but are a rich source of dietary fiber and antioxidants. Scientific studies show that these antioxidant compounds have potential health benefits against cancer, aging, inflammation and neuro-degenerative diseases,
Fresh raspberries are an excellent source of vitamin-C, and contain a good amount of minerals like potassium, manganese, copper, iron and magnesium.
They are rich in B-complex group of vitamins and vitamin K.
No wonder raspberries are called nature’s perfect food. Enjoy some today.
Light raspberry cream pie
Crust:
1-1/3 cups ground pecans
2 tablespoons melted butter
1 tablespoon granulated sugar
1/4 teaspoon ground cinnamon
Filling:
1/2 cup water
1 package unflavoured gelatin
6 tablespoons powdered sugar
1/4 cup granulated sugar
1 tablespoon fresh lemon juice
1/8 teaspoon salt
2 cups fresh raspberries
1 cup whipping cream
Preheat oven to 350° F.
Combine ground pecans, melted butter, sugar and cinnamon in medium bowl. Press onto bottom and sides of 9-inch pie plate. Bake 5 to 7 minutes or until set and lightly browned. Cool completely.
Pour ½ cup water into medium saucepan; sprinkle with gelatin. Let stand about 5 minutes or until gelatin is softened.
Add powdered sugar, granulated sugar, lemon juice and salt to gelatin mixture.
Cook and stir over medium-low heat until sugar and gelatin are completely dissolved. Stir in raspberries. Let stand about 30 minutes or until thickened. Beat cream in large bowl at high speed of electric mixer until stiff peaks form. Fold in raspberry mixture.
Gently spoon into prepared crust. Refrigerate 2 to 3 hours before serving. Try this one with fresh blueberries too.
Raspberry shortcake with blueberries
2 -1/2 cups all-purpose flour (spooned and leveled)
1/2 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon fine salt
1/2 cup cold unsalted butter, cut into small pieces
3/4 cup cold heavy cream
1/4 cup buttermilk
1 cup raspberries
Sanding sugar (optional, for decorating)
2 cups whipping cream
1/2 tsp. vanilla
2 tbsp. sugar
2 cups raspberries and blueberries for serving
In a food processor, combine flour, granulated sugar, baking powder, salt and butter and process until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Transfer to a bowl and stir in cream, buttermilk and raspberries until just combined. Do not overmix. Preheat oven to 400 degrees.
Divide dough into 8 portions and shape into rounds. Place, 1-1/2 inches apart, on a parchment-lined baking sheet. Sprinkle with sanding sugar, if desired, and freeze 15 minutes.
Bake until golden brown and set, about 20 minutes. Let cool completely on sheet on a wire rack. Whip cream with vanilla and 2 tbsp. sugar.
To serve, halve and fill with whipped cream, raspberries and blueberries.
Cathi Litzenberger is The Morning Star’s longtime food columnist, appearing every other Wednesday and one Sunday per month.
