Raspberry Recipes

Get ready; this will become your new Sunday morning staple. These pancakes are wonderfully hearty, thanks to old-fashioned oats and white whole-wheat flour, yet their texture is still fluffy and light, with a beguiling creaminess in the middle. Instead of dousing this short stack with syrup, we opt instead for a nutty sauce of maple-sweetened almond butter—cutting about 27g added sugars from the typical pancake breakfast. (Feel free to sub any nut butter you have on hand). Soaking the oats first softens them and helps create that creamy interior texture. As they soak, you can make the almond butter sauce and measure out the other ingredients.

Smoothies are a perfect way to enjoy fresh raspberries this summer. Jumpstart your morning with a smoothie, or enjoy after a good workout. This super-chocolaty raspberry smoothie is a tasty nondairy option for everyone. Dates offer richness and a caramel-like sweetness--naturally--while boosting fiber by about 2g.

A lot of people give smoothies a short blend at full power, but that doesn't give the best results. Starting at low speed and gradually increasing power lets the blades work better, breaking the ingredients down evenly and at the same time.

We had the greatest success using a pan with 2 1/2-ounce cups, such as Chicago Metallic's 12-Well Mini Cheesecake Pan ($25). This pan has removable bottoms (similar to a tart pan) so that you simply push each cheesecake up to remove it. You can also bake them in a standard muffin tin; line it with foil liners for easier removal.

You'll want to double the sweet and spicy sautéed pecans for snacking during the week. Sub fresh summer fruit like blueberries or nectarines for the raspberries. Grill the chicken and make the spiced pecans in advance. Change up the greens, fruit, and dressing for fast lunches.

Makeover your cheesecake with a no-bake handheld version that makes an easy party treat. Lemon juice and zest blended with raspberries create a fresh summer confection.

A slightly richer and sweeter postdinner sip helps you to digest the meal just as a light and dry aperitif helped start it. Fresh raspberries, strawberries, and lemons provide the right balance of sweet and sour flavor.

We love the combo of nectarines and raspberries, but use the fruit you have on hand--just be sure it's ripe and flavorful. Toasting the topping in the oven while the fruit cooks on the stovetop ensures the dessert is done lightning-fast.

Reducing the first press of the macerated rapsberry mixture before adding the rest intensifies the raspberry flavor. Kiwis are naturally very high in pectin—just one will thicken the preserves nicely. For quick but dazzling desserts, warm the jam in a medium saucepan over low heat and spoon over grilled pound cake, ice cream, or frozen yogurt. 

It's best to make one batch of cakes at a time (don't double the batter), though you can easily double the raspberry mixture. If you don't have a minibundtlette pan, you can make one large Bundt cake instead. If you have an 8-cup Bundt pan, that's ideal, but a 10-cup pan will work, too (the cake just won't be as tall). Bake at 350° for 25 to 28 minutes or until a wooden pick comes out clean. Spreading the batter evenly in minibundtlette cups can be a little tricky. Try spooning the batter into a large zip-top plastic bag; then snip off one bottom corner of the bag, and pipe batter into cups.

​Pretty Packaging: To keep cakes looking their best, make sure the glaze is fully set before packaging. For individual treats, place one cake on a tissue paper square, place into a cellophane bag, and tie with ribbon.

Red raspberries' juicy, perfumey, sweet flavor peaks from late June through August and is just right for this summer cooler. We spiked the drink with an herbaceous, citrusy gin that's distilled in small batches in Philadelphia. You can also omit the gin for a refreshing mocktail.

Guests will swoon when you send them home with these pretty treats. The strawberry version is sweet and rosy pink; the raspberry version, deeper mauve and tart.

Though a beloved pie classic, rhubarb has a strong tartness that sometimes needs moderating. Sweet raspberries do that job perfectly here, while a splash of crème de cassis adds even deeper berry flavor. A slice of this pie absolutely screams for a scoop of vanilla ice cream.

Quick and easy to make in just three simple steps, this chicken main and cucumber salad side will soon become a weeknight family favorite. The chipotle chile lends a smoky kick to the chicken and plays well with the raspberry jam and lime juice, while the Cucumber Salad tones down that heat from the chipotles.

Here's a twist on peach Melba, the classic dessert of poached peaches with raspberry sauce. We turn juicy summer peaches instead into a velvety sorbet spiked with basil and serve it with fresh raspberries for the perfect ending to a summer meal.

Our Raspberry Chocolate Parfaits are simple and sweet. These parfaits are fresh and filling with only 198 calories per serving.

This compote uses frozen fruit, which is as nutritious as fresh and readily available in winter. The honeyed yogurt offers a sweet balance for the tangy compote, which can be made ahead and refrigerated for up to one week. While Greek yogurt offers a thicker base for the topping, plain low-fat yogurt can be substituted, if desired.

Cool off with our delicious raspberry lemonade recipe—perfect for a family gathering or picnic.

Fresh and tart, these pops are the best way to up your fruit intake in the summertime.

A little coconut flour (look for it with specialty flours) adds extra nutty essence. But don't get overzealous and use more than we specify; because this flour lacks the gluten of wheat-based cake flour, it would wreck the structure.

Ground almonds give these cookies a hearty taste and extra crunch. We love the look and texture of raspberry preserves with seeds, but use seedless fruit spread if you like.

Add a splash of festive color to your dessert sideboard with this tangy fruity pie. For pretty rickrack-shaped lattice, cut the dough with a fluted pastry wheel.

Raspberry sparkling wine has a pretty pink color and lightly sweet flavor; you can use regular sparkling wine for a less sweet dessert. Or you can skip the alcohol and use raspberry-flavored seltzer water instead.

Raspberries add bright color and several good-for-you nutrients like fiber, antioxidants, and vitamin C. Almonds are a good source of vitamin E and monounsaturated fats. Chives, members of the onion family, add phenols and flavonoids.

Well worth the wait, these pickled beets have an intense flavor and super sweet aroma.

Simmered in sweet white wine, raspberries deliver fancy flavor. This fruity dessert is fast to make but has a subtle touch of sophistication.

Taste the berries for tartness beforehand, and adjust with sugar or lemon if needed.

This light, refreshing frozen yogurt makes an ideal finish for a multicourse meal. Serve with biscotti and a garnish of fresh mint sprigs.

These slighty-sweet muffins are ideal for breakfast. Have on hand for busy mornings on-the-go.

This make-ahead dessert features a creamy white chocolate filling, a decadent dark chocolate crust, and a crown of glazed raspberries. For the prettiest presentation, add the raspberry topping within an hour of serving.

Add some color to your cookie tray with these jam-filled thumbprints. This recipe could also be your healthy alternative for the next school party.

Limoncello is a lemon-flavored liqueur from Italy's Amalfi coast. It's often savored after a meal. Store it in the freezer, and serve over ice. If you have trouble finding it, substitute an orange-flavored liqueur such as Grand Marnier. This recipe earned our Test Kitchens' highest rating.

This bright, fruity jam, a tasty topping for toast, is also good stirred into oatmeal or layered with ice cream for a quick parfait.

The vibrant color and fruity flavor of this easy no-cook sauce are the essence of summer. Try it over ice cream, pound cake, or angel food cake. The optional framboise adds sublime flavor; you can also use a raspberry-flavored liqueur, such as Chambord.