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Sunday, September 18, 2011

Fall Raspberries are Here!!

So I went fall raspberry picking the other day and it was Faaaantastic!! ha well...The bushes were sort of ruined and a tad bent by Irene and the last wicked thunderstorm we had, but there were still decent berries to be found...It was a perfect day to pick!!

Raspberries are a good source of Vitamin C and Iron, as well as fiber.  They are naturally a low fat fruit, and 1 cup of the rasps are equal to 64 calories, and 8grams of fiber! They are also rich in B complex vitamins.

So, Here's two recipes that make the cut for healthy raspberry dishes...

Raspberry Cottage Cheese Delight
1 16 oz carton Non-fat or Low-fat cottage cheese
1 cup raspberries
2 scoops of whey protein (I used vanilla)
1/2 cup oats
1/2 cup of bran
3 packets of Truvia or Pure via
2 packets of sweetener
1-1 1/2 tsp of butter...

Mix the bran and oats in blender to crush or if you'd like a more textured bottom/crust -just crush up by hand with something with a flat bottom.  Lay the dry ingredience in the bottom of a 9'' round pie pan. The butter helps make the consistancy stick mix in with the crust.Then bake for 10 mins @ 350
In a seperate bowl add together the rest of the Ingredience
Then dump on top of the crust mixture and bake for 35 mins

Dutch Protein Cupcakes!                              

1/4 cup of each Oats, Almonds, Bran
4 oz. cream cheese
3/4 cup raspberries
1/2 cup egg whites
2 scoops chocolate protein powder
2 tsp. Dutch processed dark chocolate cocoa
1 1/2 tsp. Baking powder
4 packets of Truvia or Pure via

Okay so first take a blender (I used the Ninja) all three of the oats,bran, and almonds
Melt the cream cheese and mix in all the wet ingredience
Next stir in all the dry ingredience.
Pour in a cupcake pan and Bake at 350 for 10-12 mins


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