- Food and Cooking»
- Cooking Ingredients»
- Fruit Ingredients
Raspberry Nutrition Facts and Raspberry Shortcake Recipe
I look forward to spring and summer mainly because of all the berries that are available to eat. There are so many berries available at this time of year and they are all delicious. Raspberries are one of my favorite berries. They are semi-sweet, they smell great, they are absolutely delicious and they are very nutritious. They are good eaten alone, in a dessert or on top of cereal in the morning. They are also a good topping for pancakes and waffles.
Raspberries are said to have been discovered in Turkey in 1 B.C. and were brought over to North America in the 18th century. Currently, Russia has the largest commercial output of raspberries; the United States is in third place.
Like most berries, raspberries are very healthy. They contain a high amount of Vitamin C (53.7% of the daily requirement), manganese (41% of the daily requirement), fiber, omega-3 fats, potassium (186 mg) and Vitamin E.
While we mostly see bright red raspberries, there are also black, purple and yellow varieties.
How to Clean Raspberries
Raspberries should be cleaned right before they are eaten. They should be washed gently and patted dry.
Remaining raspberries should be placed uncovered in the refrigerator on a paper towel and used within two or three days.
Raspberry Syrup Recipe
Add half a cup of water and half a cup of sugar to a saucepan. Bring to a boil. Add 6 raspberries to the mixture and boil until they fall apart and all you have are seeds. Reduce the mixture to a thick sauce. Let cool completely.
|Serving size: 100 grams|
|Calories from Fat||9|
|% Daily Value *|
|Fat 1 g||2%|
|Fiber 8 g||32%|
|Protein 2 g||4%|
|Cholesterol 0 mg|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|
Raspberry Shortcake for One
This is my adaptation of strawberry shortcake. It tastes good with strawberries so I decided to try it with raspberries. Berries and cream are always good together. Raspberries are not as sweet as strawberries and much softer.
It is up to you how many raspberries you want to use, I usually use about 12. I almost made the biscuits from scratch; I used Bisquick so I knew they would turn out. If you do make biscuits from scratch make sure you let them cool before you create the raspberry shortcake.
This is quite a rich dessert, I wouldn't recommend that you eat it very often but it is great for a treat, especially on a hot summer day.
- Biscuit or scone
- Whipped cream
- Raspberry syrup
- Make sure you wash and dry your raspberries carefully.
- Cut a biscuit or scone in half, place one half in an individual bowl.
- Spread raspberry syrup on top of the biscuit, add whipped cream, or whipped topping if you prefer.
- Add 6 raspberries on top of the whipped cream.
- Place the other half of the biscuit on top of the raspberries.
- Spread raspberry syrup on the top of the biscuit.
- Cover the top of the biscuit with whipped cream.
- Add 6 more raspberries to the top.
- If not eating it right away place it in the refrigerator. If you are eating it immediately, grab a spoon and enjoy.
Raspberries were thought to have been discovered in the 1st century BC here.