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INGREDIENTS

3/4 cup sugar

1/4 cup light corn syrup

2 cups water

2 Tablespoons orange juice concentrate

2 Tablespoons lemonade concentrate

1/4 of a watermelon

1/2 cantaloupe

1/2 honeydew melon

3/4 lb. red and green grapes, whole

3/4 lb. peaches, sliced

2 cups whole frozen blackberries

2 cups whole frozen raspberries

 

 
 
 

DIRECTIONS

Heat sugar, corn syrup and water until sugar is dissolved. Remove from heat and add juice concentrates. Set aside to cool. Slice and seed all melons. Cut into small bite-sized pieces, or use a melon baller if desired. Add whole grapes, sliced peaches. Add frozen berries last, pouring flavored syrup over all. Freeze in 1 qt. freezer bags until ready to use. (Do not freeze in larger quantities, as does not thaw properly)

To serve, remove from freezer about 30 minutes before serving time. Fruit should be slushy when served.

NUTRITIONAL ANALYSIS - 256 calories per serving: 3g Protein; 2g Fat; 62g Carbohydrate; 72mg Vitamin C; 48mg Calcium; 23mg Sodium; 0mg Cholesterol; 5g Fiber

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Sparkling Berry Champagne

Serves 4

INGREDIENTS

1 750 ml bottle chilled Champagne

1 cup red raspberry juice

1/4 cup black raspberry Liqueur (such as Chambord)

Fresh or frozen whole raspberries for garnish

Fresh mint for garnish (optional)

 

 
 
 

DIRECTIONS

Divide juice and liqueur evenly between 4 wine glasses. Fill glass with Champagne, adding 2-3 raspberries and sprig of fresh mint for garnish, if desired.

NUTRITIONAL ANALYSIS - 198 calories per serving: 0g Protein; 0g Fat; 14g Carbohydrate; 2mg Vitamin C; 15mg Calcium; 14mg Sodium; 0mg Cholesterol; 0g Fiber; 19g Alcohol

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Raspberry Lemon Streusel Muffins

Makes 9 large or 12 standard size

INGREDIENTS

Streusel Topping

1/4 cup melted butter or margarine

1/2 cup all purpose flour

2 Tablespoons sugar

1-1/2 teaspoons finely shredded lemon peel

Muffins

2-1/2 cups all purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

1-1/3 cup sugar

1 Tablespoon finely shredded lemon peel

1 egg

1 cup buttermilk

1/2 cup melted butter or margarine

1 Tablespoons lemon juice

1-1/2 cups (about 6 oz) whole frozen raspberries - do not thaw

1 Tablespoon flour

 

 
 
 

DIRECTIONS

Adjust oven rack to middle position and preheat oven to 400°. Stir all streusel ingredients together to form soft, crumbly dough. Set aside.

Whisk dry muffin ingredients and lemon peel together. In a separate bowl, combine all liquid ingredients. Add in dry ingredients and stir until almost fully incorporated. Toss frozen raspberries with flour to coat, then gently fold into dough, handling only enough to incorporate berries. Using paper muffin cup liners, fill each cup until 1/4” from top. Crumble streusel topping over each.

Bake for 15 minutes, then reduce heat to 350° and bake for another 10 minutes, or until lightly browned and muffin springs back when pressed lightly with fingertip.

NUTRITIONAL ANALYSIS - (margarine used for analysis) 334 calories per standard muffin: 5g Protein; 12g Fat; 52g Carbohydrate; 4mg Vitamin C; 67mg Calcium; 311mg Sodium; 18mg Cholesterol; 1g Fiber