Best Raspberry Fruit Salad Recipes

ANGEL FOOD CAKE WITH SUMMER FRUIT SALAD AND RASPBERRY SAUCE

Steps:

• For the Angel Cake:
• Preheat the oven to 350°F
• Sift the flour twice with 1/2 cup of the sugar.
• With an electric mixer on high speed, beat the egg whites, cream of tartar and salt until soft peaks form when the mixer is removed from the batter.
• Add half of the remaining sugar and beat for 1 minute. Add the remaining sugar, 2 tablespoons at a time, beating after each addition.
• Stir in the vanilla.
• Fold the flour and sugar mixture into the egg whites, 1/4 cup at a time, just until incorporated.
• Put the batter in an ungreased 10" tube pan and bake until the cake is light golden brown and springy to the touch, about 1 hour. Invert the pan and let the cake cool completely before removing from the pan.
• For the Summer Fruit Salad:
• Mix fruit in a bowl.
• Sprinkle with the orange juice.
• For the Finest Raspberry Dessert Sauce:
• Puree the berries in a blender with the lemon juice. Blend in the sugar by the tablespoonful, tasting after each addition, until the desired degree of sweetness is reached.
• Strain through a fine strainer, pressing with a rubber spatula to release the juices.
• Put it all together:
• Place a slice of angel cake on each plate. (Store the leftover cake in an airtight container or freeze for longer storage.)
• With a slotted spoon, place a portion of the Summer Fruit Salad on a corner of the cake slice and let it spill over the side.
• Drizzle the raspberry sauce around the fruit salad.

RASPBERRY [OR OTHER FRUIT] VINAIGRETTE SALAD DRESSING

Steps:

• Put all in a covered jar and shake. Can adjust the jam and the vinegar to suit your taste.

FRUIT SALAD WITH RASPBERRY VINAIGRETTE

Steps:

• In a blender, process raspberries until pureed. Strain to remove seeds. Return puree to the blender. Add the jam, vinegar and lemon juice; cover and process until smooth. Add the oil, salt, pepper and nutmeg; cover and process until blended. Serve with fruit.

FRUIT SALAD WITH RASPBERRY VINAIGRETTE

Steps:

• In a blender, process raspberries until pureed.
• Strain to remove seeds.
• Return puree to the blender.
• Add the jam, vinegar and lemon juice; cover and process until smooth.
• Add the oil, salt, pepper and nutmeg; cover and process until blended.
• Serve with fruit.

PEACH & RASPBERRY FRUIT SALAD WITH MASCARPONE

Steps:

• Stone and finely slice the peaches or nectarines and arrange the slices over four plates. Sprinkle over a little of the sugar and scatter over most of the thyme leaves.
• Whisk together the mascarpone, cream, vanilla extract and the remaining sugar in a bowl until light and fluffy. Spoon or pipe blobs of the mixture over the peaches or nectarines and arrange the raspberries over the plates. Finish with a scattering of pistachios, the remaining thyme leaves and a drizzle of maple syrup to serve.

MIXED FRUIT SALAD WITH RASPBERRY VINAIGRETTE

Steps:

• In a medium bowl, toss together all the ingredients.
• Cook's Tip
• In addition to varying the dried fruit, you can make flavor changes by substituting fruit nectar, such as apricot, or fat-free mango salad dressing for the raspberry vinaigrette.
• nutrition information
• (Per Serving)
• Calories: 44
• Total Fat: 0.0g
• Saturated: 0.0g
• Trans: 0.0g
• Polyunsaturated: 0.0g
• Monounsaturated: 0.0g
• Cholesterol: 0mg
• Sodium: 36mg
• Carbohydrates: 11g
• Fiber: 2g
• Sugars: 8g
• Protein: 1g
• Dietary Exchanges
• 1/2 Fruit

RASPBERRY FRUIT SALAD

Steps:

• Make Jello, using 1 1/2 cup hot water, add crushed banana, raspberries, pineapple less the juice, mandarin oranges less the fluid, in a 9 x 13 pan or serving dish, cool, until firm.
• Topping: Add water to pineapple juice making 1 cup. Heat in sauce pan adding sugar, egg, corn starch, butter. Heat while stirring until mixture thickens. Fold into Cool Whip and let cool.
• When jello is firm, spread topping over jello and continue to cool, until ready to serve.

"IT'S A 10!" FRUIT SALAD WITH RASPBERRY SAUCE

Steps:

• Wash all fruit. Remove all seeds and stems.
• Cut apricots, nectarines, and mango into 1-inch squares and use a melon baller for melon and papaya. Slice passion fruit and strawberries. Add blueberries, blackberries and cherries. Gently mix all the fruit together.
• Serve in one large bowl or in 8 individual ramekins.