PEACH, RASPBERRY WITH ALMOND MILK SMOOTHIE RECIPE - (4.5/5)
Provided by craftsks1
Number Of Ingredients 12
Steps:
- Directions Blend Almond Breeze, peaches and sweetener until smooth. Pour a little more than half (about 1-1/4 cups) into a measuring cup or similar container. Blend raspberries with peach smoothie remaining in blender until smooth. Pulse blender and add 2 to 3 tablespoons of water, if necessary, to help blend. Pour both flavors into glass at the same time; swirl with a straw.
RASPBERRY PEACH PIE
I came up with this recipe when we had a bumper crop of raspberries, and a friend gave me some of the juiciest peaches we'd ever tasted. -Jean Boelsma, Bethel, Maine
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine flour and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in water until mixture forms a ball. Roll out pastry to fit in a 9-in. pie plate. , Transfer to pie plate; trim and flute edges. Line unpricked pastry with a double thickness of heavy-duty foil. Fill with dried beans, uncooked rice or pie weights., Bake at 450° for 8 minutes. Remove foil and weights; bake 5-7 minutes longer or until golden brown. Cool on a wire rack., In a large saucepan, combine the peaches, sugar and juice. Combine cornstarch and water until smooth. Stir into peach mixture. Bring to a boil; cook and stir for 1 minute or until thickened. Remove from the heat; cool to room temperature. Fold in raspberries. Spoon into crust., Refrigerate for at least 4 hours or overnight. Refrigerate leftovers.
Nutrition Facts : Calories 333 calories, Fat 8g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 149mg sodium, Carbohydrate 63g carbohydrate (39g sugars, Fiber 5g fiber), Protein 3g protein.
RASPBERRY-PEACH PIE
Simple, quick, delicious recipe that can be made all year round. Serve alone or with fresh-made whipped cream. Yummy!
Provided by JackiePieGirl
Categories Desserts Pies Fruit Pie Recipes Raspberry Pie Recipes
Time 1h
Yield 8
Number Of Ingredients 5
Steps:
- Preheat an oven to 450 degrees F (230 degrees C).
- Mix raspberries, peaches, 1 cup sugar, and flour in a large bowl.
- Press one pie crust into a pie dish; pour fruit mixture into pie crust. Sprinkle remaining 1/3 cup sugar over fruit.
- Cut designs in the second pie crust using a cookie cutter and arrange pie crust over fruit. Pinch the edges of the bottom and top crusts together to seal.
- Bake in the preheated oven for 10 minutes. Reduce oven temperature to 375 degrees F (190 degrees C) and continue baking until crust is golden brown and fruit filling is bubbly, about 35 minutes more.
Nutrition Facts : Calories 406.3 calories, Carbohydrate 65.3 g, Fat 15 g, Fiber 3.2 g, Protein 4.1 g, SaturatedFat 3.7 g, Sodium 234.4 mg, Sugar 38.2 g
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