Posts Tagged With: Raspberries

Raspberry Smoothie

We went berry picking this weekend in the New York Catskills. We came home with copious amounts of blueberries and a sizable amount of raspberries (about a quart).

I have plans for all the berries we don’t devour fresh (which we are doing a very good job of). If I have enough raspberries in a few days I will make my raspberry nutella challah.


But today, I just wanted a sweet treat as part of my lunch, so it was rasberry smoothie time! Yummy AND healthy!

Raspberry Smoothie

1/2 cup raspberries (fresh picked)

1/2 banana

1 ounce lemon juice

2 ounces almond milk

2 ounces plain yogurt

2 tsp local honey

1 cup of ice

Place all the ingredients in a blender and process til smooth (if your blender has a smoothie function, you can use that).

Pour into a large glass and enjoy!

Serves 1

Categories: Beverage, Breakfast, Kosher, Recipe, Vegetarian | Tags: | Leave a comment

Challah Project #22 – Raspberry Nutella Challah

The birds have been beating me to the raspberries on my bushes this year.  I have gotten to eat about 4 raspberries. Oh well, win some lose some. We do have some very happy birds though.

So, I have been getting my raspberries from Highland Orchards – the only local farm I know of who grows berries organically. White, red and black raspberries and blackberries – I have been buying them all – yum!

I have also been waiting with baited breath to make this challah.  Waiting til the raspberries were plentiful. Raspberries and nutella…how could it be anything BUT wonderful?!


I also tried a new shape – a single strand braid. It worked very well for this rolled strand.

And it produced a very pretty challah, that smelled AMAZING, by the way.

It was luscious! Rich, but not too sweet.  The texture of the dough itself was perfect, driving home the fact that I really do like a sticky dough. Finally, the salt on the top made all the flavors pop!

Raspberry Nutella Challah

adapted from Something Sweet Something Savory’s Raspberry and Nutella Swirl Bread

3 cups all-purpose flour, divided
2 tsp instant yeast
1/2 tsp salt
1/4 cup superfine sugar
2 Tbsp unsalted butter
200ml milk
One egg, beaten
1/2 cup Nutella
3/4 cup fresh raspberries (Don’t use frozen – they make the bread quite soggy)


Mix 2 cups of the flour, yeast, sugar and salt in a large bowl.

Place the milk and butter into a pan and gently warm until the butter has almost melted. Don’t let it get too hot. Take off the heat and stir until the butter is melted completely.
Crack in the egg and stir to mix.

Pour this mixture into the flour and stir to bring together to a messy dough.

Knead for 10 minutes by hand, adding in the other cup of flour as you knead, until the dough is smooth and elastic. Turn into a bowl that has been sprayed with cooking spray.

Cover with cling film and leave at room temperature for 1-2 hours or until doubled in size.

On a lightly floured work surface, roll the dough out into a rectangle.

Spread the Nutella down the center of the dough  and scatter the raspberries on either side.

With the longest side facing you, roll up tightly.

To make a single strand braid, first the shape of a cursive “0” with a long end coming off the to toward the right.  Bring the long end up through the “o” then over the outside of the “0” and back up through the center of the “o”. For good pictures click here.

Preheat the oven to 350F. Brush with egg wash, sprinkle with some coarse flaked salt. Bake for 40-45 minutes or until nicely browned.

Transfer the bread to a wire rack. Enjoy!!

Categories: Bread, Kosher, Recipe | Tags: | 4 Comments

Raspberry Refrigerator Oatmeal 

It has been a wonderful year for raspberries in our garden, otherwise referred to as “garden candy.”  Not only have they been delicious, but I have been picking just shy of a quart every other day!


Raspberry Refrigerator Oatmeal

1/4 cup uncooked old fashioned rolled oats

1/3 cup skim or lowfat milk

1/4 cup low-fat Greek yogurt

1 tablespoon raspberry preserves (from the garden)

1/4 to 1/3 cup raspberries (cut each berry in half), or enough to fill jar


Place all the ingredients in a one-cup jar, stir until well mixed. Cover and place in the refrigerator overnight. Enjoy!IMG_0451

Serves 1.


Categories: Breakfast, Recipe | Tags: | Leave a comment

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