Raspberry & Black Pepper Vinaigrette

Shocker, it is another raspberry recipe haha.  I wanted to use my overflow of raspberries in some different ways other than just in sweets, so I decided to take on a vinaigrette.  I do a ginger soy dressing that I really enjoy so I just used that recipe and removed a few items and added a few in its place in hopes that it would resemble a vinaigrette. Cracked black pepper was added in as I love the bite of it with berries, and I do believe it worked out quite well.

I once again have used my Blendtec for this, but you can use whatever you have on hand (hand mixer, blender etc.).  This recipe is good for about 4 mason jars full, so you can make some for yourself and share a little with friends.

Raspberry & Black Pepper Vinaigrette

2 cups olive oil

½ cup apple cider vinegar

½ cup balsamic vinegar

1 clove garlic

1 tbsp fresh chopped parsley

1 tbsp fresh chopped basil

¼ cup agave nectar syrup

1 tbsp lemon juice

½ tsp salt

1 tsp cracked black pepper (or more if you want it to have more bite)

1 cup raspberries

1. Add all ingredients together and blend till smooth.

2.  Run through sieve to rid of the seeds. And enjoy.

Raspberry & Cherry Popsicles

Continuation of raspberry madness here.  It is finally summer  in the Lower Mainland, and there have been some fairly hot sunny days sprinkled in here and there. So, popsicles (or poc’les as my favourite little lady Memphis likes to call them) were in order.

As mentioned in the previous post, I have an abundance of raspberries from the backyard on hand and decided to add in some BC cherries while they were still readily available.  I have made a few versions of popsicles so far this summer, but these ones have been my favourite so far as I like a nice tart pop in flavour.  These were also Ryker approved as he finished his own and part of mine as well.

Raspberry & Cherry Popsicles

1 cup cherries, pitted

1½ cups raspberries

1/3 cup raw cane sugar

1/3 cup water

1.  Blend til smooth (I used my monster Blendtec for this task)

2.  Strain seeds out.  Pour into popsicle containers.

3.  Freeze and enjoy! Easy 🙂

Raspberry Coconut Macaroons

Ok folks, you are about to get bombarded with some raspberry concoctions, as our raspberry bushes received an abundance of rain during the spring and are quite plentiful.

First up are Raspberry Coconut Macaroons.  These little cookies are quite fun as they come out a bright magenta colour.  You can create a more marbled effect if you like by not blending the raspberries in all the way.  I used our blendtec blender which made the process move along super fast, but if you don’t have a ridiculously expensive and loud blendtec blender, a food processor will work just fine 😉

There are a few versions of these out there (I believe Smitten Kitten being the originator), and after tasting mine I’m pretty sure all versions are probably quite delicious.  Ideally, you want the outsides to have a slight crisp to them and a lovely chewy middle.

Raspberry Coconut Macaroons

2½ cups unsweetened coconut

½ cup raw cane sugar

2 egg whites

½ tsp vanilla extract

pinch of salt

¾ cups raspberries

1. Preheat oven to 325º

2.  Food process coconut until it is crumbly.  Add egg, vanilla, sugar & salt.  Then pulse in the raspberries (if you desire a marble effect, leave raspberries in chunks).

3. Place 1 tbsp scoops onto a baking sheet lined with parchment paper.  Bake about 25 mins.  Remove from oven and let them sit for about 10 mins before transferring to a wire rack.  Store in a cool place.

Makes about 2 dozen

Apple Berry Crisp

Growing up, my mom made many a delicious dessert crisp, and I find that it is one of the easiest desserts to execute but seems like it had a bit of effort put into it.  I still had some raspberries left in my backyard and the blueberries are coming in like crazy now, as well I had some apples to use up in the fridge as well, so here it is, an Apple Berry Crisp.  That is the beauty of this dessert, you can virtually throw any kind of fruit in, add a super easy crumble topping and pop in the oven.

 I also feel that vanilla ice cream is a necessity to accompany this dessert.

 Apple Berry Crisp

3 apples – peeled and thinly sliced

1 tsp cinnamon

¾ blue berries

¾ raspberries

2 tbsp granulated sugar

½ cup rolled oats

1 cup brown sugar

½ cup all purpose flour

¼ tsp salt

6 tbsp butter, melted

1. Preheat oven to 350º.  Layer apple slices along the bottom of a lightly greased baking dish. Sprinkle cinnamon on top.

2.  In a bowl toss raspberries, blueberries and granulated sugar together.  Spoon berries on top of apples.

3.  In a bowl mix oats, brown sugar, flour and salt.  Stir in melted butter until mixture is crumbly.  Sprinkle mixture over apples and berries.  Bake for 45-50 mins, or until topping has browned.

Per Serving

Calories 269      Fat 10g      Carbs 43g      Protein 3g

Blueberry & Raspberry Muffins

As it turns out, the house we recently moved into has some treats planted in the backyard, raspberries, blueberries and rhubarb.   I really wanted to make use of this somehow other than just picking and eating them as they are, so I felt muffins would probably be a delicious attempt.  I’m going to be honest with you, I probably haven’t made muffins since helping my mom when I was a child.  So when I first began this adventure I was most definitely nervous for the outcome, as my baking track record is grim.  But whoa were these good! Muffins will be making more appearances into my routine now.  I made a few substitutions to make these a little lower fat and lower calorie.

Blueberry & Raspberry Muffins

1 cup non fat vanilla yogurt

1 large egg

¼ cup canola oil

½ tsp vanilla

2 cups all purpose flour

½ cup granulated white sugar

1 tsp baking powder

½ tsp baking soda

¼ tsp salt

¾ cup raspberries

¾ cup blue berries


1 tbsp brown sugar

1 tbsp rolled oats


1.  Preheat oven to 375°.  Grease muffin tin or fill with paper liners.

2. In a bowl, whisk together the yogurt, egg, oil and vanilla.

3. In another bowl, mix together flour, sugar, baking soda, baking powder and salt.  Take 1 tbsp of the dry mix and toss it in with the berries.

4. Fold wet mixture into dry mixture.  Gently stir in the raspberries and blueberries, but be careful not to over mix to avoid tough muffins.

5. Scoop mixture into a muffin tin, about 2 spoonfuls or 1 ice cream scoop.  Sprinkle topping over tops.

5.  Bake for about 15-20 mins or until a toothpick comes out clean.

6.  Let muffins cool for 5 mins before removing from the tin.

Makes 12 muffins


Per Muffin:

Calories 180      Fat 5.5g      Carbs 28g      Protein 4g