Easy Three Ingredient Raspberry Dessert Recipes

RASPBERRY DELIGHT CUPS

Steps:

• In a microwave-safe bowl, heat 1 1/2 cup water until very hot (about 1 1/2 to 3 minutes depending on how cold the water was when starting).
• Add raspberry jello to boiling water. Stir for 1-2 minutes until sugar is dissolved.
• Add frozen raspberries to jello mixture.
• What a few minutes until jello mixture cools and begins to thicken. Once it has thickened, pour 1 cup of the mixture into a new bowl.
• Add 1/2 to 3/4 of the Cool Whip to the 1 cup of jello mixture. Fold in carefully until mixed.
• Add equal amounts of creamy cool whip mixture into bottom of each glass.
• Carefully spoon equal amounts of jello mixture on top of creamy cool whip mixture.
• Put remaining cool whip in piping bag with star tip. Pipe cool whip topping swirl on each cup of raspberry jello delight.
• Refrigerate for at least 2 hours before serving.

EASY THREE INGREDIENT RASPBERRY DESSERT

Steps:

• Distribute frozen raspberries amongst 8 small glasses. Add 2 to 3 tablespoons of Greek yogurt to each glass and sprinkle a thick layer of brown sugar over each. Refrigerate uncovered for 24 hours so sugar crystallizes.

RASPBERRY CHAMPAGNE SORBET

Steps:

• Put the water and sugar in a medium sauce pan and bring to a boil, stirring to dissolve the sugar.
• Add the berries and bring back to a boil. Cook for a minute to soften the berries. Note: if you are using frozen berries this will take a little longer.
• Puree the mixture in a blender. I used my Vitamix. Note: be careful when pureeing hot mixtures, they have a tendency to explode out of the blender, so be sure to have the lid on and cover with a towel for added security. You may want to let it cool before blending.
• If necessary, strain the mixture to remove seeds. Make sure you get everything you can through the strainer, leaving just the seeds. Put the puree into a storage container and stir in the champagne. Cover and chill in the refrigerator until cold. You can also leave it overnight.
• Process the chilled mixture in your ice cream machine according to its instructions, mine takes about 20-30 minutes. Your sorbet will be on the soft side at this point. Spoon it into a chilled container and put in the freezer to firm up for a few hours. Note: the alcohol in this sorbet will keep it scoopable, so you can actually make this the day before if you like.
• Serve in small bowls. You can also add a little champagne to the bowls if you like.

EASY RASPBERRY MOUSSE RECIPE

Steps:

• Place the raspberries into a small saucepan on the stove top over medium to high heat.
• Cook the raspberries until they break done and become a puree.
• Remove from the heat and mash with a potato masher or you can blend and pass through a sieve to remove any tiny bits of berries.
• Add the sugar, stir well to dissolve then allow to cool completely.
• Once the raspberry puree has cooled, set aside and see to the cream.
• Pour the cream into a large bowl and whip, using electric beaters until you have a bowl full of whipped cream.
• Gently fold the raspberry puree into the whipped cream until fully incorporated.
• Move to a bowl for serving and place in the fridge for a few hours to set, then enjoy.

EASY THREE INGREDIENT RASPBERRY DESSERT

Steps:

• Distribute frozen raspberries amongst 8 small glasses. Add 2 to 3 tablespoons of Greek yogurt to each glass and sprinkle a thick layer of brown sugar over each. Refrigerate uncovered for 24 hours so sugar crystallizes.