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Posts Tagged ‘raspberry

whole wheat raspberry breakfrast bar kidsBerries may be tiny, but they’re a mighty source of nutrition and energy.  Strawberries, blueberries, blackberries and raspberries have been shown to improve eyesight, brain function and protect us against environmental pollutants, so it’s no surprise they’re a smart choice at any meal.
Registered Dietitian Tina Ruggiero teamed up with Driscoll’s Berries to develop a nutritious and delicious recipe that is great for on-the-go breakfasts when your kids are running to catch the bus.

Whole Grain Raspberry Breakfast Bars
Prep time: 15 minutes
Bake time: 25 minutes
Makes 12 servings

Raspberry filling:
1 package (6 ounces) Driscoll’s Raspberries
1/4 cup granulated sugar
2 tablespoons cornstarch
2 tablespoons lemon juice

Breakfast Bars:
1-1/2 cups regular or quick oats
3/4 cup whole wheat flour
2/3 cup packed brown sugar
1/3 cup walnut pieces
1/4  cup wheat germ
1 teaspoon cinnamon
1/3 cup canola or vegetable oil
1 large egg

Raspberry Filling:
Preheat oven to 350ºF. 
Combine raspberries, sugar, cornstarch and lemon juice in a small saucepan. Stir over medium heat until mixture comes to a boil. Simmer, stirring constantly for 2 minutes until sauce is thick and translucent. Remove from heat.

Breakfast Bars:
Combine oats, flour, sugar, walnuts and cinnamon in a food processor. Process until oats and walnuts are finely ground. Add oil and egg; pulse to evenly combine, scraping sides of work bowl.
Press half of the crumb mixture evenly on bottom of a 9-inch square pan. Spread raspberry filling evenly over crumbs. Top with remaining crumbs and pat down gently. 
Bake 25 minutes or until golden brown. Cool completely in pan. Cut into bars.

Nutrition Per Serving: 229 calories, 9.63g total fat, .94g saturated fat, 4.15g protein, 33.52g carbohydrate, 17.62mg cholesterol, 3.53g fiber, 10mg sodium

Lighten Up:

Helpful Tip:
Two minutes is the magic time it takes for cornstarch to thicken and turn clear – be sure to stir the fruit and cornstarch while simmering.


raspberry shrimp avacado saladYum!  Everything about this salad embodies summer: raspberries, avacado and shrimp…marvelous!  July is National Berry Month, so there’s no better time to enjoy this healthy summer dish. 

Caribbean Summer Raspberry Avocado Salad

1 package (6 ounces) Driscoll’s Raspberries, divided
1 tablespoon Balsamic vinegar
1-1/2 teaspoons honey
1-1/4 teaspoons Dijon mustard
1/4 cup mild olive oil
Salt and pepper to taste
1/2 pound cooked whole shrimp, 41-50 count size, about 24 total shrimp
1/4 cup diced mango
2 tablespoons thinly sliced celery
1 tablespoon thinly sliced red onion
4 cups mixed baby lettuce or spring mix
2 ripe avocados, halved, pitted, sliced

  1. Blend 1/3 cup of the raspberries, vinegar, honey and Dijon mustard in a blender or food processor until smooth. Drizzle in the oil while blending. Add 1 or 2 tablespoons water to thin slightly, if needed. Season to taste with salt and pepper.
  2. Combine shrimp, mango, celery, and onion in a medium bowl. Gently stir in remaining raspberries.
  3. Divide lettuce onto four plates and arrange avocado slices on top of lettuce. 
  4. Top with shrimp raspberry mixture and drizzle the dressing on top. Serve with any remaining dressing on the side.

Fresh raspberries brighten this salad with tropical flavors and color. The raspberry dressing is versatile enough for fish, chicken or mixed greens. Try this salad with a glass of your favorite chilled white wine.

Prep time: 20 minutes
Makes 4 servings

Nutrition Per Serving:  389 calories, 29.39g total fat, 4.20g saturated fat, 15.22g protein, 19.84g carbohydrate, 110.56mg cholesterol, 10.51g fiber, 188mg sodium

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