Recipes — Freeze Dried Raspberries


5 Raspberry Recipes That Taste Just Like Summer

Raspberry recipes
Photo by Pixabay from Pexels

As days become hotter by the minute, we're all looking for bites that'll cool us off from that very first moment, and that is where raspberries step in. The ruby-red berries sport a sweet (and slightly tart) flavor that makes almost anything taste better without overwhelming your gut. More than that, they are rich in antioxidants and fiber, giving you a major health boost with each bite. And now that Raspberry Cream Pie Day(1) is upon us (on August 1st), we have every excuse in the world to enjoy the summer fruit in tons of delicious ways, from pies to salads. So, if you're ready to jump in on the action, these five raspberry recipes are here to give your meals a pop of red color.

 1. Raspberry-Glazed Chicken

There's no denying that roasting chicken in lemon and herbs is great. But, have you ever tried glazing your poultry with raspberry-balsamic dressing? Trust us; this is a flavor combo that you don't want to miss!


  • 1 lb boneless chicken breasts, cut in fillets
  • ½ tbsp dried garlic
  • 2 tbsp ghee
  • ½ tbsp honey
  • 2 tbsp balsamic vinegar
  • ½ cup freeze dried raspberries
  • ½ tsp dried thyme
  • ¼ tsp salt
  • ¼ tsp pepper


  1. Add the raspberries and half a cup of warm water to a bowl and hydrate for 15 minutes.
  2. Heat a saucepan over medium heat and melt the ghee.
  3. Add the garlic and sauté for 1-2 minutes.
  4. Stir in the vinegar, raspberries, honey, and spices, and simmer for about 5 minutes or until the sauce thickens.
  5. Preheat the oven to 350oF.
  6. Meanwhile, line a baking sheet with parchment paper and place the chicken fillets. Season each one with salt and pepper (to your taste) and brush with two tablespoons of the dressing.
  7. Cook for 25-30 minutes or until the chicken is cooked through.

2. Raspberry Cream Pie

If you didn't make a raspberry cream pie on Raspberry Cream Pie Day, did you really do the whole thing right? Sure, whipping up a pie from scratch sounds like a lot of work, but this version requires nothing more than a light whisk, a little bit of layering, and a quick freeze.


  • 25 Graham crackers
  • ¼ cup butter, melted
  • ½ cup cream cheese
  • 1/3 cup powdered sugar
  • ½ tsp vanilla extract
  • 2/3 cup heavy cream
  • ¾ cup freeze dried raspberries
  • 2 tbsp cornstarch
  • 3 tbsp water
  • 1 cup granulated sugar


  1. Add the raspberries and 1 cup of water to a bowl and let them hydrate for 15 minutes. Squeeze away any excess liquid and set aside.
  2. Toss the crackers and butter to a food processor and blend until your form a dough. Then, spread it evenly on a pie dish.
  3. In a bowl, mix the cream cheese, powdered sugar, and vanilla extract. Beat with a hand mixer until creamy. In a separate bowl, add the heavy cream and beat until it turns stiff. Then, toss it with the cream cheese mixture and mix well. Spread it on top of the crust and refrigerate overnight.
  4. The next day, combine the cornstarch and water in a small bowl. Heat a saucepan over medium heat and add the granulated sugar and the raspberries. Bring to a boil and keep stirring, so the sauce doesn't stick. Once boiling, stir in the cornstarch mixture. Let it simmer for 2-3 minutes.
  5. Once cooked, set it aside to cool and, then, refrigerate until firm. Lastly, spread it onto the cream cheese layer and serve.

3. Raspberry Cashew Ice Cream

Let's be honest: Summer without ice cream isn't really summer. But, sometimes we want something a bit healthier. This recipe combines the best of both worlds by skipping heavy cream and, ultimately, delivers a treat that's both delicious and healthy.


  • 1 cup freeze dried raspberries
  • 1 cup non-dairy milk
  • ¼ cup maple syrup
  • 1 ½ cups cashews
  • 2 Medjool dates, pitted
  • ½ tsp vanilla extract
  • ¼ tsp salt


  1. Add the raspberries to a blender along with ¼ cup of water and blend until you form a thick pulp. Transfer to a small bowl and set aside.
  2. Add the remaining ingredients to the blender and process until they are evenly combined.
  3. Pour the two mixtures into a container alternatively to form a nice-looking swirl.
  4. Then, place the container to the freezer for about 6 hours or overnight.

4. Brie + Raspberry Grilled Cheese Sandwich

Even though raspberries may not seem like a natural fit for grilled cheese, this recipe puts the fruit's slightly acidic flavor to good use by pairing it with some buttery brie. This sweet-tangy combo may sound outlandish, but we believe it could become your new go-to.


  • 8 slices of bread
  • 1/3 cup unsalted butter
  • 1 cup freeze dried raspberries
  • 1 cup brie cheese, crumbled
  • 2-3 tbsp maple syrup


  1. Add one cup of warm water and the raspberries to a bowl. Let them sit for about 15 minutes. Once hydrated, squeeze them as gently as possible to remove excess water and transfer them to a bowl. Mash them with the back of a fork until your form a chunky puree.
  2. Butter one side of each of the bread slices and place 4 of them butter side down and the remaining 4, butter side up.
  3. Top the first ones with a dollop of the crumbled brie, a tablespoon of the mashed raspberries, and drizzle with maple syrup. Place the remaining bread slices on top.
  4. Heat a skillet over medium heat and melt one tablespoon of butter.
  5. Grill the sandwiches for about 4-5 minutes on each side or until the brie has melted.

5. Spinach, Raspberry, and Candied Pecan Salad

Candied pecans are always a great selling point, but in this recipe, it's the spinach/raspberry combo that does all the work. Both ingredients add a refreshing touch to the mix and complement each other's flavors.


  • 1 ½ cups candied pecans
  • 9 cups baby spinach
  • ½ cup freeze dried raspberries
  • 1/3 vegetable oil
  • 2 tbsp vinegar
  • ½ tbsp sugar
  • 1 tsp maple syrup
  • ½ tsp salt
  • ¼ ground mustard


  1. In a bowl, add the raspberries and half a cup of warm water and soak them for 15 minutes. Once hydrated, squeeze away any excess liquid and set aside.
  2. Whisk all the ingredients (except for the pecans, spinach, and raspberries) in a bowl. Then, toss in the remaining ingredients and serve.

Which raspberry recipes you simply can't resist trying? Let us know in the comments down below!


4 Easy Meal Ideas That You Can Cook With Your Children in 2018

4 Easy Meal Ideas That You Can Cook With Your Children in 2018

Easy Meal Ideas That You Can Cook With Your Children in 2018After a week long absence from home due to work, you need to spend quality time with your children. There’s no better way to spend time and teach them valuable skills like cooking with them. Here are a few meal ideas that you can cook with your children over the weekend.

Salad in a jar1

Most parents complain that it is a hustle to get kids to eat salads. I bet you do agree with me. They may take a bite here and there, but a whole plate, never. You can make them eat by presenting it in a fun and exciting way. Allow them to be in control of the ingredients. Be sure that they'll be happy to indulge without your usual push.
You will need
  • Four different vegetables - Allow them to select what to put in the jar. The rule is that they should select not less than four. Try mixing up colors, for example, with our dehydrated/rehydrated carrots, cucumbers, peas, corn, and lettuce.
  • A fruit to sweeten up the salad, like our freeze dried strawberries, apples, mangoes, or blueberries
  • A mason jar
  • Show your children to cut up the veggies using a butter knife or scissors which are perfect for little hands. If you go with our veggies, all you have to do is rehydrate to keep it safe for your children.
  • Let them layer the chopped veggies on a large platter.
  • Ask them to take a little at a time as they layer the veggies on the jar, starting from the heaviest to the lightest. They should finish up with greens, in this case, lettuce. A nice arrangement would be to put carrot at the bottom, then peas, corn, avocado, strawberries and lettuce on top.
  • Refrigerate for eating later. Or if they want to eat immediately, they should shake the jar, and then pour into the plate.

Watermelon and berry cookie-shaped fruit salad2

 You will needMethod
  • Peel the watermelon and cut into flat pieces.
  • Let the kids cut the watermelon into various shapes using cookie cutters
  • Mix the blueberries, raspberries, or even Papayas with the melon. Serve immediately.

Banana, peanut butter spread with chocolate chips3

You will need
  • 2 whole wheat tortilla, about 8 inches each
  • 1 banana, thinly sliced/ you can also use our freeze dried banana slices
  • 4 tablespoons peanut butter
  • 2 tablespoon chocolate chips

  1. Let each kid spread peanut butter on their tortilla.
  2. Ask them to arrange the banana slices on half the tortilla.
  3. Let them sprinkle chocolate chips over the banana.
  4. Fold the tortilla so that the halves meet. Cook it in a skillet over low heat until it turns golden brown on both sides as crispy enough according to your preference.
  5. Let them cut up a tortilla into three using a pizza cutter from the folded edge to the center. This avoids the filling from squeezing out.

Taco pizza4

You will need
  • 2kg/ 4.4 lbs ground beef
  • Mixed spices for seasoning
  • 10-ounce refrigerated pizza dough
  • 16 oz Refried beans / our easily rehydratable refried beans are incredibly delicious, without all the extra additives and preservatives
  • 2 cups shredded Cheddar cheese
  • ½ cup chopped tomatoes/ use our rehydrated dried tomato flakes.
  • ¼ cup sliced black olives
  • 4 chopped onions / use our rehydrated chopped onions to reduce tears.

  1. Preheat the oven to 375 degrees F.
  2. Fry the ground beef over medium heat until brown. Drain the grease. Then, add the seasonings.
  3. Remove the pizza dough and let it stay at room temperature for five minutes before using. Place the pizza dough on unbuttered cookie sheets, pressing it at the bottom and all sides of the cookie sheet.
  4. Bake the pizza dough for 10 minutes until it's lightly golden. Then remove it.
  5. Heat the beans in the microwave for a minute. Spread the beans over the pizza crust while it’s still warm. Then, cover with the ground beef. Sprinkle cheese. Add the olives, onion and tomatoes.
  6. Bake for another 7 minutes or until the cheese has melted. Serve immediately
  7. The kids will enjoy chopping and spreading the ingredients and slicing the pizza.

Are you looking for ways to bond with your children? Cooking with them is a fantastic way to spend time with them and share a home cooked meal.
Please share other meal ideas that you have tried before in the comments!
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