We figured rather than throw an expected salad out here on this momentous first post or something with whole grains (now don't get us wrong, these things are good, good for you, and will surely find their way to this blog) we'd start things off [Achem...] right, maybe even with a little flourish. How about raspberries? How about something creamy? How about d-e-s-s-e-r-t? Are you with us?
I'm sure I heard a resounding yes from our readers. We're glad you think so. About this time of year I get itchy for something that tastes fresh, like ripe-from-the-sun fresh. And then I look outside and know that the sun won't be ripening much of anything for a few more months yet, which might explain this wintery hankering.
There's something about a few months of snow to cause vivid daydreams, hallucinations if you will, of warm summer sun, days at the park, picnics, biting into ripe fruit and the pleasing sensation of juice dribbling down your chin followed by the who-cares attitude when it slaps onto your shirt. It's summer, after all! It's the time of year when we celebrate vitality, fullness, abundance, the gathering in of goodness before the slow wind-down into fall. While I am a firm believer in the benefit of experiencing each season for what it brings, you can't blame a person for looking outside at the beautiful, yet very cold snow falling, and thinking forward to the days when I can dig my fingers in the dirt and plant a garden or visit the farmers market for something sweet and natural and utterly delicious.
So after a week like this, I naturally thought of raspberries.
In late January, we must head to the freezer for such things, and luckily this recipe uses the fresh or frozen type so it can be enjoyed any time of year. It also has the added bonus of being very easy to prepare. It's a way to enjoy raspberries in true wintery fashion, and it tastes gooood. Enjoy the shivery, raspberry, creamy deliciousness! And thanks again for visiting - see you next week!
Frozen Raspberry Cream Pie
1 can nonfat sweetened condensed milk
2/3 c frozen raspberry lemonade concentrate, thawed
8-oz tub fat-free whipped topping
1 1/2 c fresh or frozen raspberries, thawed
Lowfat graham cracker crust
Line bottom of 9x9” pan with lowfat graham cracker crust. (I just crush the crackers and add a little sugar. You can mix in a little butter if the extra fat and calories are not a concern.) Combine milk and lemonade concentrate. Fold in the whipped topping, then half of the berries. Spoon filling over crust, and top with remaining berries. Freeze. Remove from freezer 10-15 minutes before serving.