Raspberry Cream Crowdie Recipes

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CRUSHED RASPBERRY CREAMS



Crushed raspberry creams image

Barney Desmazery's tasty berry dessert is both creamy and low in fat - no cooking needed

Provided by Barney Desmazery

Categories     Dessert, Dinner, Lunch, Treat

Time 15m

Number Of Ingredients 5

50g golden caster sugar
2 x 125g/4.5oz punnets raspberries
200g tub half-fat crème fraîche
150g tub Total 0% Greek yogurt
3 meringues shells, either bought or homemade, broken into large pieces

Steps:

  • In a small bowl stir a sprinkling of the sugar in with the raspberries, crushing them very slightly as you stir, but still leaving them more or less whole. In a separate bowl fold the crème fraîche and yogurt together with the remaining sugar and the meringue pieces.
  • Divide the raspberries among four small glasses, top with the creamy meringue mixture. The raspberry pots can be eaten straight away or will keep in the fridge for up to 4 hours.

Nutrition Facts : Calories 214 calories, Fat 8 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 25 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 0.23 milligram of sodium

RASPBERRY CREAM CROWDIE



Raspberry Cream Crowdie image

Crowdies are traditional Scottish desserts, first served to celebrate the autumn harvest. Naturally, they include whisky among their ingredients, but that can be omitted! To keep your dessert course purely Scottish, serve this Raspberry Cream Crowdie with rich Scottish shortbreads. I am posting this recipe, from one adapted from an International Masters '1001 recipes for pan or wok' recipe card, for the 2005 Zaar World Tour. Vary the berries to suit taste preferences. Crowdies may be largely prepared ahead, but are best assembled just before being served: that way the oats stay crisp. The preparation and cooking times below do not include the several hours cooling time required after you have made the crowdies.

Provided by bluemoon downunder

Categories     Dessert

Time 13m

Yield 4 serving(s)

Number Of Ingredients 5

75 g oatmeal or 75 g oats
200 ml double cream, reduced fat is fine
4 tablespoons clear honey
2 -3 tablespoons whiskey (optional)
350 g fresh raspberries

Steps:

  • Put the oatmeal or oats in a heavy-based, preferably non-stick, pan and cook over a low heat, stirring constantly until they are toasted and golden. Allow to cool before use.
  • Meanwhile, pour the cream into a mixing bowl and whip until soft peaks form, then gradually whisk in the honey and whisky (if you are including this). Set aside.
  • After you have removed the stems, washed and carefully dry the raspberries, place a few raspberries in the base of 4 dessert glasses, top with a little cream mixture and sprinkle with some oatmeal or oats. Continue layering the raspberries, cream and oatmeal, finishing with a layer of raspberries and oatmeal. Chill until required.
  • Notes: To prevent the oats from becoming soggy, chill the cream mixture at the end of step 2, and assemble the desserts just before serving.
  • Alternative: For slightly larger serves, with more of the creamy mixture, use 150ml of double cream and 150ml of yoghurt, mixed together, with honey and whisky then whisked into the blended cream/yogurt. The yogurt I always buy is a very creamy, slightly sweet Greek yogurt which I get at a local delicatessen. When I make this recipe I intend using this instead of cream.

Nutrition Facts : Calories 357.3, Fat 20.6, SaturatedFat 12, Cholesterol 69.9, Sodium 21.9, Carbohydrate 41.7, Fiber 7.6, Sugar 21.4, Protein 5.2

SCOTTISH CREAM CROWDIE WITH RASPBERRIES



Scottish Cream Crowdie With Raspberries image

This is a name that isn't really known on these shores, although there may be a small group or two of people of Scottish descent who use it. It is an Anglicized version of an old Gaelic (Scottish) word for curd. A crowdie was a porridge (or pudding) and was usually eaten for breakfast. This version is one that was used on special occasions at harvest time. Although a crowdie doesn't traditionally include fruit, it, like any breakfast cereal, is certainly lifted to another level when it is included. Adapted from King Arthur flour.

Provided by Sharon123

Categories     Breakfast

Time 20m

Yield 1-2

Number Of Ingredients 5

1/3 cup rolled oats
1 cup heavy cream
1/3 cup confectioners' sugar
1 teaspoon vanilla
1 cup raspberries (other berries would work fine here)

Steps:

  • Toast the oatmeal in a 400°F oven for 8 to 10 minutes. Let cool.
  • Beat the cream until it is soft, not stiff. Add and gently beat in the sugar and vanilla.
  • Fold in the cooled oatmeal and raspberries. Put into a serving dish, cover and chill. Enjoy!

Nutrition Facts : Calories 1156.2, Fat 90.6, SaturatedFat 55.1, Cholesterol 326.1, Sodium 93.5, Carbohydrate 79.7, Fiber 10.6, Sugar 45.8, Protein 10.7

CREAM CROWDIE



Cream Crowdie image

Make and share this Cream Crowdie recipe from Food.com.

Provided by darthlaurie

Categories     Dessert

Time 2h10m

Yield 4-6 serving(s)

Number Of Ingredients 4

3 cups raspberry pie filling or 3 cups raspberry preserves
1 quart heavy whipping cream
1/2 cup honey
1/2 cup toasted oats

Steps:

  • Place oatmeal in a small pan. Stir over low heat five minutes or until lightly toasted. Remove from heat; cool completely.
  • Whip cream in a small mixing bowl until soft peaks form.
  • Add honey and beat just until combined. Fold cooled toasted oats into the cream mixture using a metal spoon.
  • Layer the cream and raspberry in a dessert glasses, ending with the cream.
  • Refrigerate for 2 hours. Serve sprinkled with toasted oats.

Nutrition Facts : Calories 1025.8, Fat 89.4, SaturatedFat 55, Cholesterol 326.1, Sodium 92.5, Carbohydrate 54.5, Fiber 2.1, Sugar 35.1, Protein 8.3

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