Featured Food: Raspberries
1/2 cup walnut oil
1 cup fresh raspberries
1/4 cup agave nectar
1 teaspoon prepared Dijon mustard
2 tablespoons apple cider vinegar
Pinch of salt
Blend all the ingredients together with a blender until smooth. Dress your favorite greens and lettuces just before serving. Dressing will keep in an air-tight bottle or container for up to 2 weeks.
Recipe by Rachel Crockett
Simple Raspberry Parfait
- Fresh raspberries
- 1 ½ cups finely ground graham cracker crumbs or vanilla wafer substitute
- Custard or lowfat Greek vanilla yogurt substitute
- Ricotta cheese
- Apples or pears, depending on what is in season
- Sliced almonds
- Sugar or low-cal. sweetener
- Optional ½ tsp. ground cinnamon
- Optional whipped dessert topping
First, mix ground graham cracker crumbs, 1/3 cup of sugar, and cinnamon until blended. Set aside.
Cream or custard layer:
Make a cream by combining the custard or lowfat Greek vanilla yogurt substitute, sugar or low-cal. Sweetener, and optional whipped dessert topping. Set aside.
Thinly slice your apples or pears, depending on what is in season. Set aside.
Raspberry sauce layer:
Make a homemade raspberry sauce by combining most of the raspberries with some sugar or low-calorie sweetener, and a little bit of water in a pan. Cook down on medium heat until you have a thick, sweet-tasting sauce, stirring frequently.
In parfait dishes, layer in the following order:
Cream (or custard) layer
Raspberry sauce layer
Repeat until the parfait dish is almost full, then garnish with fresh raspberries, a dollop of whipped dessert topping, and some almonds.
Recipe and photo by Nadja Masura