RASPBERRY LEMON BUTTER

INGREDIENTS:

1 (6 oz.) container fresh raspberries

1 cup (2 sticks) unsalted butter (brought to room temperature and cubed)

¼ - 1 teaspoon lemon zest (depending how lemony you want your butter)

4 tablespoons sugar (I used extra fine baker’s sugar)

1/8 teaspoon salt

DIRECTIONS:

In a food processor, electric food chopper or blender, gently puree raspberries and lemon zest.  Add the sugar and mix into the puree. In a food processor or blender, cream the butter.  Add the salt and mix into the creamed butter.  Slowly add the pureed raspberries to the creamed butter.  Mix until well blended. Remove from food processor and put into a tightly covered container.    If you would like to make it look elegant, pipe it into your serving container.  Store in the refrigerator…but let it soften for about 30 minutes before serving.  Serve with biscuits, bread, toast, , Easy Sweet Rolls and Bread Dough , or anything else that sounds divine.

Makes about 1 ¼ cups raspberry lemon butter

Ingredients

Raspberries and Lemon Zest

Raspberry with Sugar

Raspberry Puree Mixture

Butter Ready to Cream

Creamed Butter

Ready to put in a serving dish

Spread on a Homemade Sweet Roll

FROZEN SMOOTHIE POPS

Berries, Berries, Berries Smoothie Pops

½ cup fresh (or frozen) blueberries

½ cup fresh (or frozen) raspberries

½ cup fresh (or frozen) strawberries

½ cup blueberry pomegranate juice (or True Blue – blueberry/blackberry juice)

1 6 oz. container blueberry Greek yogurt

2 tablespoons plain Greek yogurt

1/8 cup sugar (if desired)

Mix all ingredients in a blender until well combined.  Freeze in popsicle molds overnight.  To remove from molds, put under warm water for a minute or two, then removed from mold.

Ingredients

All mixed up

Ready to Freeze

Ready to Serve

Pina Colada Smoothie Pops

1 cup frozen pineapple tidbits (or chunks)

¾ cup plain Greek yogurt

½ cup pineapple coconut juice

3 Tablespoons Silk Pure Coconut Vanilla Milk

½ Tablespoon Coconut Flakes

1/8 cup sugar (if desired)

Mix all ingredients in a blender until well combined.  Freeze in popsicle molds overnight.  To remove from molds, put under warm water for a minute or two, then removed from mold.

Ingredients without the plain Greek yogurt

All mixed up

Ready to Freeze

Ready to Serve

Raspberry Lemonade Ice Cream Dessert Fantasy

15 oz. shortbread cookies – 1 ½ boxes Lorna Doone shortbread cookies (made into fine crumbs)

¾ cup butter, melted

1 cup toasted coconut* (toasted pecans may be used in place of coconut)

1.5 quarts vanilla ice cream

1 can (12 fluid oz.) frozen raspberry lemonade concentrate

A few drops red food coloring (if desired)

Fresh raspberries – for garnish

Whipping cream – whipped for garnish

Chocolate syrup – for garnish

Cooking spray to grease pan

Directions:

1. Make the shortbread cookies into crumbs by putting them through a food processor , or put them in a ziplock bag and crush them using a rolling pin.

2. Add the crumbs to a medium mixing bowl, add the melted butter to the crumbs. Press into a greased 15-in. x 10-in. x 1-in. pan (jelly roll pan). Place in the freezer for at least 10 minutes.

3. Place ice cream and the lemonade concentrate into a large mixing bowl and mix well. Add a few drops of red food coloring (if desired) to turn it pink.

4. Spread evenly over chilled shortbread crumbs and freeze for 10 minutes or until partially firm.

5. Sprinkle toasted coconut onto ice cream layer. Press in.

6. Wrap pan tightly with plastic wrap and return to freezer for at least 10 hours or until completely set.

7. Garnish with fresh raspberries, chocolate syrup and/or whipped cream

*To toast coconut –

Preheat oven to 400 degrees Fahrenheit. Place coconut in a single layer on a cookie sheet. Put in preheated oven . Toast for about 10 minutes, stirring and checking every 3 minutes.

**You can make your own homemade shortbread and also raspberry lemonade concentrate and the recipe would also work.