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Welcome to the Miramonte Resort & Spa Blog. Our California resort provides you with a place to share your favorite Miramonte Resort memory or experience in Palm Desert. Read, post, share and become part of the community.

May
07
2012

Farm Factor: Raspberries for Mom

Posted by Robert Nyerick  |  May 07, 2012

Mom has probably seen you “blow raspberries,” but we’re not talking about that kind. We’re talking about berries that are a fantastic ingredient that you can serve up in a tasty Mother’s Day meal.

Wonderfully delicious and rich red colored raspberry among the most popular berries grown all over the world. They are rich source of many health promoting plant-derived nutrients, minerals, and vitamins that are essential for optimum health.

Raspberries can be incorporated into breakfast, lunch, dinner or dessert. A simple way to serve up a Mother’s Day treat is to make Mom to breakfast in bed with a healthy twist: yogurt and raspberries! If you’re more ambitious, a fresh berry compote served over pancakes is wonderful.

Any time of day is perfect for a smoothie. Try raspberry and peach! It is refreshing and delicious – and very easy to make. Do you want to really impress Mom? A raspberry cobbler as a dessert will be a real hit.

Happy Mother’s Day!

Raspberry and Peach Smoothie recipe

Ingredients List:

  • ½ cup of Apple juice.
  • ½ cup of Low fat vanilla yogurt.
  • 1 cup of  sliced Peaches.
  • ½ cup of raspberries.
  • 1 ½ cup of Ice chips.

Directions: Put all ingredients in a blender. Blend until smooth.

 

Raspberry Cobbler

Ingredients List:

  • 2 tbl cornstarch.
  • 1 1/2 cup sugar.
  • 1 tbl lemon juice.
  • 4 cup raspberries, picked over, rinsed and drained well.
  • 1 cup flour.
  • 1 tsp baking powder.
  • 1/2 tsp salt.
  • 6 tbl unsalted butter, cold, cut into bits.
  • Vanilla ice cream.

Directions: In a large bowl, stir together the cornstarch an 1/4 cup cold water until cornstarch is completely dissolved. Add 1 cup sugar, lemon juice, and raspberries, and combine the mixture gently but thoroughly. Transfer to an 8-inch cast-iron skillet. In a bowl, combine well the flour, remaining sugar, baking powder, and salt. Blend in the butter until the mixture resembles coarse meal. Add 1/4 cup boiling water and stir the mixture until it just forms a dough. Bring the raspberry mixture to a boil on top of the stove, stirring. Drop spoonfuls of the dough carefully onto the boiling mixture, and bake the cobbler on a foil lined baking sheet in the middle of a 400F degree oven for 20-25 minutes or until the topping is golden. Serve warm with vanilla ice cream.

 

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