Russianraspberry Recipes

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RUSSIAN CREAM



Russian Cream image

What a pretty parfait! Layered with fresh raspberries, it's a summertime treat. I'm a veterinarian. My husband, Jim, and I share cooking duties for our family. -Barbara Ulrich, Newark Valley, New York

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 4 servings.

Number Of Ingredients 8

1 envelope unflavored gelatin
1/2 cup cold water
1 cup heavy whipping cream
3/4 cup sugar
1 cup sour cream
1/2 teaspoon vanilla extract
1 package (10 ounces) frozen sweetened raspberries, thawed
Fresh raspberries and mint sprigs, optional

Steps:

  • In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Bring to a boil; cook and stir until gelatin is dissolved. Remove from the heat; set aside. , In another saucepan, heat whipping cream and sugar over medium heat until sugar is dissolved and mixture is lukewarm. Remove from the heat; stir in gelatin mixture until completely dissolved. Cover and refrigerate until slightly thickened, about 30 minutes., Stir in sour cream and vanilla. In each of four parfait glasses, place a scant 1/4 cupful of cream mixture; top each with a rounded tablespoonful of raspberries. Repeat layers. Top each with scant 1/4 cup of cream mixture. , Cover and refrigerate for 3 hours or until set. Just before serving, garnish with fresh raspberries and mint if desired.

Nutrition Facts : Calories 544 calories, Fat 32g fat (20g saturated fat), Cholesterol 119mg cholesterol, Sodium 46mg sodium, Carbohydrate 60g carbohydrate (55g sugars, Fiber 3g fiber), Protein 5g protein.

RUSSIAN RASPBERRY



Russian Raspberry image

From an old English hot beverages book. I had some raspberry syrup left from some canned raspberries & gave this a go. If you use the syrup you probably won't need the sugar unless you're a sweet tooth. Makes a refreshing change from tea or coffee.

Provided by Mandy

Categories     Beverages

Time 2m

Yield 1 serving(s)

Number Of Ingredients 5

1 1/2 tablespoons fresh lemon juice
3 teaspoons raspberry juice or 3 teaspoons raspberry flavored syrup
1 teaspoon icing sugar or 1 teaspoon honey
boiling water
lemon, slice (to garnish)

Steps:

  • Mix together fruit juices and sugar in a mug.
  • Top with boiled water & a slice of lemon.

Nutrition Facts : Calories 36.6, Sodium 0.3, Carbohydrate 9.9, Fiber 0.1, Sugar 8.4, Protein 0.1

RUSSIAN RASPBERRY CREME



Russian Raspberry Creme image

All you need is a bite of this decadent custard with crimson raspberry sauce. Chill time is 21/2 hours.

Provided by ladyroseofrohan

Categories     Gelatin

Time 5h35m

Yield 6 serving(s)

Number Of Ingredients 11

1 1/2 cups whipping cream
3/4 cup sugar
1/2 cup cold water
1 1/2 teaspoons unflavored gelatin
8 ounces sour cream
2 teaspoons vanilla
1 cup fresh raspberry
3 cups fresh raspberries (or strawberries)
1/3 cup sugar
1 teaspoon cornstarch
1 teaspoon lemon juice

Steps:

  • I small heavy saucepan, combine whipping cream and sugar. Stir over medium heat until sugar dissolves. Remove from heat, set aside.
  • In another saucepan, combine water and gelatin. Let stand for 5 minutes to soften. Stir over medium heat until gelatin dissolves. Add to whipping cream mixture, and place in medium bowl. Add vanilla and sour cream, mixing well.
  • Cover and chill in the refrigerator for 30 to 45 minutes or until mixtures thickens. Meanwhile, make raspberry sauce.
  • Place raspberries in food processor. Cover and blend until pureed. Press berries through a fine-mesh sieve. Discard seeds.
  • Stir together sugar and cornstarch. Put puree, sugar, and lemon juice in saucepan. Cook and stir over medium heat until thickened and bubbly. Continue to stir 2 minutes more. Remove from heat. Cool to room temperature.
  • Remove cream from fridge. Spoon about 1/4 cup into the bottom of each of 6 parfait, wine, or cordial glasses. Drizzle 2 tablespoons of raspberry sauce and add another 1/4 cup of cream mixture. Drizzle whatever sauce remains and swirl with a small metal spatula.
  • Cover and chill in the refrigerator for at least 2 hours and up to 4. To serve, top with a fresh raspberry and fresh herbs.

RUSSIAN BLUEBERRY RASPBERRY PUDDING



Russian Blueberry Raspberry Pudding image

So simple, lowfat, warm and full of fresh fruit, this quick dessert is from Southern Living. I like it with all blueberries and non-fat yogurt, too. Recipe suggests placing the baking sheet on an inverted baking pan if you aren't able to get the oven rack within 3 inches of the heat.

Provided by LonghornMama

Categories     Dessert

Time 13m

Yield 4 serving(s)

Number Of Ingredients 4

1 pint fresh blueberries
1 pint fresh raspberry
1 cup plain low-fat yogurt
1/4 cup firmly packed brown sugar

Steps:

  • Place berries evenly in 4 individual ovenproof bowls on a baking sheet.
  • Top each with yogurt and sprinkle evenly with brown sugar.
  • Broil 3 inches from heat (with electric door partially open) 3 to 5 minutes or until sugar melts and serve immediately.

Nutrition Facts : Calories 172, Fat 1.7, SaturatedFat 0.7, Cholesterol 3.7, Sodium 49.7, Carbohydrate 37.4, Fiber 6.8, Sugar 28.1, Protein 4.7

RUSSIAN RASPBERRY KISEL ~ MALINOVIY KISEL



Russian Raspberry Kisel ~ Malinoviy Kisel image

Kisel is a thick fruit dessert that is served chilled. Kisel can also be made with strawberries, blueberries, blackberries, cranberries, cherries, apricots, peaches, or plums. It's sort of a cross between jello & pudding. :) I combined the prep & cook times then made the cook time = cooling/refrigeration time,

Provided by Beth Renzetti

Categories     Fruit Desserts

Time 2h20m

Number Of Ingredients 5

1 lb raspberries (fresh or frozen and thawed)
1/2 c cornstarch
8 1/2 c water
1 c sugar
whipped cream or non dairy whipped topping

Steps:

  • 1. If using fresh raspberries, wash in cold water and drain well. Place raspberries in a large bowl and crush well with the back of a spoon. Set aside.
  • 2. In a small bowl, combine cornstarch with 1/2 c. water and stir until cornstarch is completely dissolved. Set aside.
  • 3. In a large saucepan, combine sugar and remaining 8 c. water and stir well. Bring to a boil over high heat, stirring occasionally.
  • 4. Add crushed fruit and cornstarch mixture to boiling syrup and stir for 4 to 8 minutes, or until mixture begins to thicken.
  • 5. Remove pan from heat and let kisel cool to room temperature. Refrigerate for at least 2 hours and serve chilled in glasses. Top with whipped cream.

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