Its A 10 Fruit Salad With Raspberry Sauce Recipes

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FRUIT SALAD WITH RASPBERRY VINAIGRETTE



Fruit Salad with Raspberry Vinaigrette image

This tangy vinaigrette is tasty served over any combination of fruit.-Mark Trinklein, Racine, Wisconsin

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 1-1/4 cups.

Number Of Ingredients 9

1 package (10 ounces) frozen sweetened raspberries, thawed and drained
1/3 cup seedless raspberry jam
2 tablespoons cider vinegar
2 tablespoons lemon juice
1/2 cup olive oil
1/8 teaspoon salt
Dash pepper
Dash ground nutmeg
Assorted fresh fruit

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.

Nutrition Facts : Calories 153 calories, Fat 11g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 30mg sodium, Carbohydrate 15g carbohydrate (13g sugars, Fiber 1g fiber), Protein 0 protein.

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



This is a large salad that is great served with any raspberry sauce and whipped cream, creme fraice or double cream. If you wish to impress you can serve this in halved honeydew melons after you scrape out the flesh.

Provided by Stacey Sweet

Categories     Dessert

Time 35m

Yield 8 serving(s)

Number Of Ingredients 10

2 nectarines
4 apricots
1 mango
1 papaya
1 honeydew melon
3 passion fruit
5 ounces strawberries
4 ounces blueberries
4 ounces blackberries
4 ounces black cherries, pitted

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.

RASPBERRY FRUIT SALAD



Raspberry Fruit Salad image

Great jello fruit salad for special occasions. My mother was famous for this special salad and made it by request for Thanksgiving and Christmas. My mom is gone, but we still make this treat for our family gatherings.

Provided by David Selleck

Categories     Raspberries

Time 30m

Yield 1 large serving dish, 8-10 serving(s)

Number Of Ingredients 10

12 ounces raspberry Jell-O gelatin
20 ounces frozen raspberries
20 ounces crushed pineapple
1 large mandarin orange
2 bananas, ripe (optional)
4 ounces Cool Whip
1/3 cup sugar
2 tablespoons cornstarch
1 egg
2 tablespoons butter

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,15 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.

Nutrition Facts : Calories 403.6, Fat 7.3, SaturatedFat 5.1, Cholesterol 34.1, Sodium 232.6, Carbohydrate 83.3, Fiber 3.9, Sugar 75.2, Protein 5.2

ANGEL FOOD CAKE WITH SUMMER FRUIT SALAD AND RASPBERRY SAUCE



Angel Food Cake With Summer Fruit Salad and Raspberry Sauce image

Make and share this Angel Food Cake With Summer Fruit Salad and Raspberry Sauce recipe from Food.com.

Provided by shawnajean

Categories     Dessert

Time 1h10m

Yield 14 serving(s)

Number Of Ingredients 13

1 cup cake flour
1 1/2 cups superfine sugar
1 1/4 cups egg whites, at room temperature (about 10 large egg whites)
1 1/4 teaspoons cream of tartar
1/4 teaspoon salt
1 teaspoon vanilla extract
1 cup mixed berry
1 mango, peeled, pitted and cubed
1 nectarine, pitted and sliced
2 tablespoons orange juice
3/4 cup fresh raspberry (or frozen)
1 tablespoon fresh lemon juice
2 -4 tablespoons sugar

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.

Nutrition Facts : Calories 174.2, Fat 0.3, Sodium 78.8, Carbohydrate 40.2, Fiber 1.4, Sugar 26.9, Protein 3.7

FAVORITE RASPBERRY TOSSED SALAD



Favorite Raspberry Tossed Salad image

Our home economists tossed together mixed greens, fresh raspberries, mushrooms, feta cheese and more in this pretty salad. Toasted pecan halves add fun crunch...and a homemade raspberry dressing brings a delicious tan to the mix!

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 8 servings.

Number Of Ingredients 12

4 cups torn red leaf lettuce
1 package (5 ounces) spring mix salad greens
1 cup fresh raspberries
1 cup sliced fresh mushrooms
1/2 cup julienned red onion
1/4 cup crumbled feta cheese
1/4 cup pecan halves, toasted
2 tablespoons 100% raspberry fruit spread, melted
2 tablespoons raspberry vinegar
2 tablespoons canola oil
1/8 teaspoon salt
Dash pepper

Steps:

  • In a large salad bowl, combine the first seven ingredients. In a small bowl, whisk the fruit spread, vinegar, oil, salt and pepper. Pour over salad and toss gently to coat.

Nutrition Facts : Calories 102 calories, Fat 7g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 108mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges

RASPBERRY FRUIT SALAD



Raspberry Fruit Salad image

Great jello fruit salad for special occasions. My mother was famous for this special salad and made it by request for Thanksgiving and Christmas. My mom is gone, but we still make this treat for our family gatherings.

Provided by David Selleck

Categories     Raspberries

Time 30m

Yield 1 large serving dish, 8-10 serving(s)

Number Of Ingredients 10

12 ounces raspberry Jell-O gelatin
20 ounces frozen raspberries
20 ounces crushed pineapple
1 large mandarin orange
2 ripe bananas (optional)
4 ounces Cool Whip
1/3 cup sugar
2 tablespoons cornstarch
1 egg
2 tablespoons butter

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.

Nutrition Facts : Calories 404.8, Fat 7.3, SaturatedFat 5.1, Cholesterol 30.9, Sodium 237.8, Carbohydrate 83.6, Fiber 4, Sugar 75.5, Protein 5.2

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