Chia Seed Smoothie

Chia Seed Smoothie

Ingredients
1 cup (140 grams) frozen raspberries
1 cup (140 grams) frozen strawberries
1 tablespoon (15 grams) chia seeds
1 tablespoon (16 grams) peanut butter
1 tablespoon (20 grams) raspberry jam

1 cup (237 ml) cold water

Directions
Place all ingredients into the jar of a blender.
Blend on high speed until perfectly smooth.
Pour into a glass and serve right away.

Notes
A generous amount of frozen fruit forms the base of this delicious smoothie. Here I've used frozen raspberries and frozen strawberries, but you can actually make this smoothie with any combination of frozen fruits that you like.

I love using a little bit of natural peanut butter for flavor, creaminess, and staying power. If PB doesn't work for you for any reason, you can: substitute another nut or seed butter, use two tablespoons of raw oats or cooked oatmeal, or substitute a rich plant-based milk like soy milk for the water.

When making smoothies with tart berries like raspberries, I typically add a tablespoon of jam to take the edge off and layer in a touch of additional sweetness. You can leave it out if you prefer, with no further changes to the recipe. If using different fruits, you can match the jam flavor if you like. I almost always keep a jar of raspberry jam and a jar or apricot preserves in the fridge for various culinary applications. One or the other is usually a good fit in a smoothie.

It's up to you whether to soak chia seeds before using them. Like all seeds, nuts, and legumes, chia seeds contain phytic acid, which can bind with some nutrients and make them less bioavailable. Soaking the seeds in the fridge for 24 hours before consuming helps remove it. But you absolutely don't have to, and I typically don't. From a culinary perspective, the seeds will do just fine in your smoothie as-is.A high-speed blender like a Vitamix or Blendtec makes so many kitchen tasks easier and better, but you absolutely don't need one to make a basic smoothie like this one.

If you're using a regular blender, you may want to blend in two steps. You can add the water and chia seeds first and blend until the seed are incorporated to your satisfaction. Then add the rest of the ingredients and blend until smooth.

All smoothies are at their best shortly after blending, and here, the chia seeds will continue to absorb liquid and thicken the smoothie over time. But if you need to make yours in advance, you've got a couple of options. Store it in a regular cup in the freezer for up to an hour or in an insulated, lidded cup in the fridge overnight.

Make Hibiscus Tea

Make Hibiscus Tea

Make hibiscus tea! Totally caffeine-free, this vibrant drink is tart and refreshing. If you can't find dried hibiscus flowers at your grocery store, they are readily available online.

Ingredients

¼ cup dried hibiscus flowers

4 cups cold filtered water

Ice, for serving

Sweetener of choice, such as sugar, maple syrup, honey, or agave, optional

1 small bunch fresh mint, for garnish

¼ cup raspberries, for garnish

Directions:

Place the hibiscus flowers in a (1-quart) jar or medium pitcher. Add the water, stir to combine, and chill until bright red, at least 20 minutes. 

For a deeper color and flavor, chill overnight.

Pour the tea through a fine mesh strainer set over a bowl or pitcher to remove the hibiscus flowers. Pour into glasses filled with ice and sweeten to taste, if desired.

Garnish with fresh mint and raspberries.

Raspberry & Rosemary Sorbet

Raspberry & Rosemary Sorbet

 Rosemary infuses the vivid pink with a subtle herb-garden fragrance.

Ingredients:
1 cup (200g)  caster sugar
1 Qt. (4 X 150g) raspberries
1 unwaxed lime, juiced
1 tablespoon and 1 teaspoon fresh rosemary leaves picked over (5g)

Directions:

Put the sugar in a small pan with 1/2 cup water and heat until the sugar has dissolved , about 5 minutes.

Meanwhile blend the raspberries, lime juice, and rosemary leaves in a food processor or a high speed blender until fairly smooth.  Strain into a bowl then mix with the sugar syrup.  Transfer to a heat proof container or loaf tin, seal or cover and freeze for 6 hours, stirring with a fork every hour or so.

Put in a food processor and whiz until smooth, then return to freezer for 30 minutes before serving.  Alternately churn in an ice cream maker according to appliance instruction.  Makes 4 servings   

Brown Sugar Meringues With Raspberries And Spiced Oats

 

Brown Sugar Meringues With Raspberries and Spiced Oats

Every component of this dessert is a winner but it is the oat topping that willl go back for just one more spoonful.  Serves 4

Ingredients:

3 large egg whites

7/8 cup 170g light brown sugar

 5 ounce (150g) pack of raspberries

1 tablespoon (10g) confectioners sugar

1 teaspoon (10ml) Cointreau *optional

1/2 orange (scrubbed) zest

1 teaspoon cider vinegar

1 cup (250 ml) double cream, to serve

Caramelized Spiced Oats

1 cup (100g)  jumbo rolled oats

1/3 cup (60g)  light brown soft sugar

1/2 teaspoon cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon ginger

1/2 teaspoon fine salt

Directions:

Meringues:

NOTE:  This is not a recipe for a humid day

Preheat the oven to 250* F ( 120*C )   Line a large baking tray with baking parchment paper.  In a clean bowl with a hand mixer or in the bowl of a free standing mixer, whisk the egg whites to a stiff peaks.  Add the sugar 1 tablespoon at a time, whisking until you have a firm glossy meringue, (5 to 7 minutes). Using a spoon scoop onto parchment paper 4 well spaced nests.  With the back of a spoon gently press the center to leave space for the filling.  Bake for 1 hour and leave in the oven to cool for 2 hours or overnight.

Oats:  Preheat the oven to 325*F  (160*C) .  Line a baking sheet with parchment paper.  Put the oats in a bowl and set aside.  In a small pan over low heat, melt the butter and sugar sitrring occasionally (6 to 10 minutes).  Add the salt and the spices mix again and pour over the oats in the bowl and toss to coat and toss to coat.  Spread out on the baking tray and bake 30 minutes stirring halfway until golden.  Set aside to cool.

Put the raspberries in a bowl with the icing sugar and Cointreau if using,  the orange zest, and the vinegar.  Stirring to combine allowing the raspberries to break up a little.

When ready to serve place the double-cream in a chilled bowl and using a balloon whisk, beat to soft peaks.  Place a meringue on a plate, add a dollop of whipped cream, and spoon over the raspberries.  Top

with some caramelized spiced oats to finish.

TIP:  Store any left over spiced oats in an airtight jar or container for up to 2 weeks.  Sprinkle over ice cream, yogurt, or fruity compote. 

Raspberry Crumble Pie

 

Raspberry Crumble Pie

This lightly sweetened pie is all about the floral flavour of fresh raspberries with a little help from oats, hazelnuts and cardamom in the crumble topping. Use firm-ripe berries for the best set, and though it’s hard to resist eating warm from the oven, the pie will cut cleanest if you make it the day before you serve it.

Ingredients:

Pastry

1/4 cup (60 mL) ice water
1 tbsp (15 mL) apple cider vinegar
1 1/4 cups (310 mL) all-purpose flour, 165 g
1/2 tsp (2 mL) sugar
1/4 tsp (1 mL) fine sea salt
1/2 cup (125 mL) unsalted butter, cold, cut into cubes
1 egg white, lightly beaten

Topping
2/3 cup (150 mL) all-purpose flour
1/3 cup (80 mL) skinned hazelnuts, coarsely chopped
1/4 cup (60 mL) old-fashioned rolled oats
1/4 cup (60 mL) packed light brown sugar
2 tbsp (30 mL) sugar
1/4 tsp (1 mL) fine sea salt
1 1/2 tsp (7 mL) ground cardamom
1/3 cup (80 mL) unsalted butter, melted, cooled

Filling
7 cups (1.75 L) raspberries, about 840 g
1 tbsp (15 mL) fresh lemon juice
1/4 cup (60 mL) sugar
Pinch salt
1/4 cup (60 mL) tapioca starch

Directions                                                                                         For the pastry, combine water and vinegar in a liquid measuring cup and add a few ice cubes. Keep in the fridge until ready to use.

Combine flour, sugar and salt in a medium bowl. Add butter and work with your fingers, pressing all the butter cubes flat until they are incorporated into the flour as large and small pieces. Drizzle in enough ice water mixture, stirring with a fork to start then with your fingers, to just bring dough together into a ball—do not overwork! Wrap dough in plastic and flatten into a disc. Refrigerate at least 30 minutes and up to 3 days.

For the topping, combine flour, hazelnuts, oats, sugars, salt and cardamom in a medium bowl. Drizzle in butter and stir with a fork until absorbed into dry ingredients. Cover and refrigerate until you can easily break crumble up into small and large clumps, at least 30 minutes.

Place rack in lower third of oven. Preheat to 425°F (218°C).

Remove pastry from fridge and allow it to warm up enough to be pliable (up to 10 minutes). Roll out on a floured surface until it’s large enough to fit into a 9-inch (23-cm) pie plate with a 1-inch (2.5‑cm) overhang. Trim pastry as needed, roll edge under and crimp as desired. Place in freezer until solid (about 15 minutes).

Dock pastry all over with a fork. Line with parchment and weigh down with pastry weights or dried beans. Bake in lower third of oven until edges are lightly golden, about 18 minutes. Remove parchment and weights. Bake until bottom is set, 3 to 5 minutes more. Use a fork to compress any bubbles that may have formed. Remove from oven, wait 3 minutes then brush warm crust with egg white to seal. Cool completely before filling.

Reduce oven to 375°F (191°C) and place a rimmed baking sheet lined with foil in bottom third of oven.

For the filling, combine raspberries, lemon juice, sugar and salt in a large mixing bowl. Toss gently to combine. Let stand until sugar has dissolved and berries are evenly juicy, about 30 minutes. Strain juices into a small saucepan and bring to a boil over medium-low heat. Simmer until thickened and reduced to no more than 1/4 cup (60 mL). Set aside. Add tapioca to raspberries and gently toss to combine. Set aside.

Transfer raspberries to crust and drizzle reduced juices overtop. Sprinkle with topping. Place on preheated baking sheet and bake until crumble is deeply golden, about 45 minutes. Cover loosely with foil and continue baking until raspberry juices are bubbling, 20 to 30 minutes more. Remove from oven and transfer to a cooling rack. Cool completely, ideally overnight, to set before serving.  Serves 8

Mixed Berry Pastries

Mixed Berry Pastries

Ingredients:

1 Tablespoon flour

1 (17 oz) pkg Puff Pastry, thawed

8 oz. cream cheese, softened

Zest and juice of 1 small lemon

1/2 teaspoon vanilla

1 cup blueberries

1 cup raspberries

1 cup blackberries

1 to 2 tablespoons sugar, depending on tartness of berries

2 tablespoons powdered sugar

Directions:

Preheat oven to 400*F

Sprinkle flour on cutting board, lay out puff pastry sheets.  Cut each sheet into four squares then place on a parchment-lined baking sheet.  

Fold the corners of the squares about 1 inch inward toward the center.

Whip the cream cheese, lemon zest and lemon juice and vanilla until combined.  In another bowl, combine berries, then toss with granulated sugar.  Spoon 1 heaping tablespoon cream cheese onto the center of each pastry square.

Bake pastries 15 to 17 minutes or until golden brown.  Remove from oven and let cool 15 minutes.  Top each pastry square with 2 Tablespoons of berries, then sift powdered sugar on top.  

Makes 8 servings

Flourless Chocolate Cake

 

Flourless Chocolate Cake for Two

This recipe is easy enough to throw together on the fly. When making chocolate cake, skipping the flour really amps up the rich, decadent factor.   Makes 2 servings
Ingredients:
2 eggs
1/3 cup (80 mL) granulated sugar
1/3 cup (80 mL) unsweetened cocoa powder, sifted, plus more for 

    dusting

1 tbsp (15 mL) cold water
1/2 tsp (2 mL) vanilla extract (optional)
3 1/2 oz (100 g) good-quality 70% dark chocolate, coarsely chopped
1/2 cup (125 mL) unsalted butter, cut into cubes plus more for greasing
Pinch of sea salt
6 oz (170 g) raspberries for garnish
Icing sugar for garnish (optional)
Dollops of whipped cream (optional)

Directions:
Preheat oven to 300°F (149°C).

Whisk eggs in a medium or large bowl. Whisk in sugar, cocoa, water and vanilla.

Place chocolate with butter in another medium-sized bowl that’s microwave-safe. Microwave for 30 seconds. Carefully stir. Microwave once more until chocolate is almost melted. Remove and stir until smooth. Stir in salt.

Grease two ¾ cup or 1 cup (175 or 250 mL) ramekins with butter then dust with cocoa, shaking off any excess. When chocolate-butter mixture is room temperature, slowly whisk into egg mixture until evenly mixed. Pour and scrape chocolate mixture into prepared ramekins. Set on a baking sheet.

Bake in centre of preheated oven until a cake tester comes out clean, about 30 minutes. Remove ramekins to small plates. Sprinkle raspberries with icing sugar and use as a topping when serving cakes warm. Or cool cakes and serve at room temperature dolloped with whipped cream and topped with raspberries. Serve any remaining raspberries alongside on the plates.   Makes 2 servings

Strawberry Lemonade ~ Oats N Scones

   

Strawberry Lemonade

Oats N Scones

This strawberry lemonade is a playful combination of two of favorite summertime flavors and perfect for all ages. A splash of rum turns it into a really good daiquiri or Jamaican rum punch and adding tequila 
makes a strawberry margarita.
Ingredients:
1 cup strawberries (fresh or frozen) washed, stems removed
1/2 cup sugar
1 cup cold water
2 tablespoons lemon juice, freshly squeezed
4 cups ice
1 cup cold water

Directions:
You will need a saucepan, spoon, blender, strainer, pitcher and four glasses.

Place the first 3 ingredients in a saucepan and bring to a boil. Allow to simmer for 15 minutes.

Remove from the stove and stir in the lemon juice. Cool for 15 minutes.

Pour the liquid into the blender, add 1 cup of cold water and blend until smooth. Place the strainer over the pitcher and pour the liquid through. Add the second cup of cold water to the pitcher and stir.

Add 1 cup of ice to each glass. Pour the lemonade into each glass. Serves 4.

Oats N Sones

Often scones are too sweet and/or too dry. The reduced sugar, adds a hint of salt and uses moisture to create a lighter texture.
Ingredients:
2 cups all-purpose flour
1½ tablespoons baking powder
Pinch of salt
¼ cup sugar
3 ounces cold butter (about ¾ stick)
1 egg
½ cup milk
1 teaspoon vanilla flavoring
Optional:
½ cup blueberries, raspberries or blackberries
½ cup all-purpose flour (for dusting)
1 teaspoon sugar (for sprinkling on top)

You will need a box grater with medium holes, rolling pin, spatula, 2½ inch in diameter cookie cutters and a large cookie sheet lightly greased with butter

Directions:
Preheat oven to 425 F. Combine the first four ingredients in a large bowl.

Grate the cold butter into the bowl with the other ingredients. Rub together with your fingers until the mixture is crumbled.

In a small bowl whisk the egg, milk and vanilla together.

Pour the liquid into the dry crumb mixture. Using a spatula gently mix the ingredients together until a soft dough is formed. If making a fruit scone, add your fruit now and mix in gently.

Dust your clean board or countertop with flour and roll the dough to a ¾-inch thickness.

Using the cookie cutter, cut 8 scones and place 2 inches apart on the cookie sheet. Using the teaspoon of sugar, sprinkle the top of each scone.

Bake for 5 minutes. After 5 minutes turn the tray around and bake for a further 5–7 minutes until nicely browned.

Allow to cool for 10–15 minutes. Enjoy with butter, jam, curd, cream or solo. Makes 8 scones.

Raspberry Vegan Cheesecake

 

  Raspberry Vegan Cheesecake

Ingredients
Walnut Crust
1 cup walnuts
3 soft Medjool dates, pitted
½ tablespoon coconut oil
heaping ¼ teaspoon sea salt

Cheesecake Option 1: with cashews* (see note)

1½ cup raw cashews, soak 4 hours, then drain
½ cup full fat coconut milk
¼ cup + 2 tablespoons maple syrup
¼ cup fresh lemon juice plus 1 tablespoon zest
2 teaspoons pure vanilla extract
½ teaspoon sea salt

Cheesecake Option 2: with Daiya cream cheese
1 (8 oz.) package plain vegan cream cheese
½ cup full fat coconut milk
¼ cup maple syrup
¼ cup lemon juice
1 teaspoon pure vanilla extract

Raspberry Layer
1 (12-ounce) bag frozen raspberries, mostly thawed
½ teaspoon fresh lemon juice
2 tablespoons maple syrup
2 tablespoons chia seeds

Directions

In a food processor, pulse the walnuts, dates, coconut oil and salt together until crumbly. Line an 8x4” loaf pan with parchment paper allowing 1 inch of overhang on each side. Press the crust into the bottom of the pan. Freeze for at least 15 minutes or as long as it takes to get the next layer ready.

In a high-powered blender, blend the cashews, coconut milk, maple syrup, lemon juice, zest, vanilla and salt until completely creamy (about 1 minute). Pour the filling over the crust and smooth until even. Freeze until this layer is completely firm, at least 2 hours. (Alternatively, use a regular blender and blend the ingredients from Cheesecake Option 2, above)

In the blender, combine the raspberries, lemon juice, maple syrup and chia seeds. Blend until smooth. Pour the raspberry mixture on top of the frozen cheesecake layer and smooth until even. Freeze for 4 hours or overnight.

When ready to serve, remove the cake from the freezer and let it thaw for at least 20 minutes. Using the sides of the parchment paper, carefully lift the cheesecake out of the pan. Use a sharp chef’s knife to slice it into 8 to 10 slices. Let the individual slices thaw for an additional 15 to 20 minutes, until fully thawed so that the middle layer is creamy and the raspberry layer is less icy. Re-freeze any remaining slices.

Raspberry Jam Tarts ~ Keto

                                                        

Raspberry Jam Tarts ~ Keto

Ingredients:
Raspberry Filling:
1cup raspberries (fresh or frozen)
2 tbsp water

1/4 cup Swerve Confectioners
1/4 tsp glucomannan or xanthan gum
Tarts
1 cup plus 2 tbsp almond flour,
1/3 cup Swerve Granular
1/2 tsp baking powder
1/4 tsp salt
2 tbsp butter, melted
1 1/2 tbsp eggwhites (fresh or carton)
1/2 tsp vanilla or almond extract

Directions:

Raspberry Filling
In a medium saucepan over medium heat, bring the berries and water to a boil. Reduce the heat and simmer until the berries are soft and can be mashed with a fork, about 5 minutes. Stir in the Swerve and the glucomannan and set aside to cool and thicken.
Tarts
Preheat the oven to 325F and line a muffin pan with 8 silicone or parchment liners.

In a medium bowl, whisk together the almond flour, sweetener, baking powder, and salt. Stir in the butter, egg whites, and extract until the dough comes together. 

Roll the dough into 8 even balls about 1 1/2 inches in diameter. Press into the bottom and halfway up the sides of the prepared muffins cups. Bake 10 minutes.  

Remove from the oven and let cool a few minutes, then re-shape the center wells a bit if they have puffed up. Divide the raspberry jam among the shells and return to the oven for another 10 to 15 minutes, until the tarts are golden brown around the edges.
Remove and let cool completely before serving.   Serves 8

Dust lightly with Swerve Confectioners, if desired.

Blackberry And Raspberry Frozen Yogurt

Blackberry And Raspberry Frozen Yogurt

2 heaping cups (340g) raspberries and blackberries

1 cup (198g) sugar, divided

4 teaspoons (35g) fresh lemon juice

1 1/2 cups (340g) 2% or whole milk yogurt, standard or Greek (not nonfat)

1/2 cup (113g) heavy cream

1 teaspoon vanilla extract

pinch of salt

Directions

In a saucepan combine the berries, 1/2 cup (99g) of the sugar, and lemon juice. 

Mash the berries with a potato masher until they're broken up and juicy. 

Cook the berries over medium-high heat until the juices are thickened and jammy, 7 to 10 minutes. 

Use a rubber spatula to press the berries through a fine mesh sieve into a bowl and transfer to the refrigerator to cool completely. 

Discard the skins and seeds.

When cool, whisk in the remaining sugar, yogurt, heavy cream, vanilla extract, and salt until the sugar has dissolved completely. 

Chill until completely cold, at least 2 hours, in the refrigerator then churn in an ice cream machine according to manufacturer's instructions. 

Enjoy immediately as soft serve or transfer the frozen yogurt to a freezer-safe container, cover and freeze until firm.

Fudgy Chocolate Cake With Raspberry Cream

This is not a typical cake texture—it is fudgy, extremely moist, and brownie-like around the edges. It pulls together swiftly and ahead of time, and pleases pretty much everyone who ever comes to your table.

Ingredients:
7 oz. best quality dark chocolate (60 to 70%) chopped
7 tablespoons unsalted butter, cut into 1-inch pieces
1 1/3 cups granulated sugar
5 large eggs
1/2 teaspoon kosher salt
1 tablespoon unbleached all-purpose flour
For the cream:
1 cup heavy whipping cream, cold
1/4 teaspoon rose water
Handful raspberries

Directions:
Butter a 9-inch round cake pan and line the bottom with parchment; also butter the parchment. Heat the oven, with a rack placed in the center, to 375 F.

Melt the chocolate in a double boiler (make your own by setting a bowl over a saucepan, without the bowl touching a few inches of water beneath in the pan). As the chocolate melts, add the butter a few tablespoons at a time, stirring constantly with a whisk.

When the butter and chocolate are all melted, remove the bowl from the double boiler, and add the sugar and whisk to combine. Add the eggs, one at a time and whisking well to incorporate each egg before adding the next one. The batter will look grainy but shiny until the last egg goes in, and then the batter will be smooth and silky.

Whisk in a pinch of salt and a tablespoon of flour, and pour the batter into the prepared pan, inhaling the chocolate scent as you go. Bake the cake for about 25 minutes, or until the top is crackly and the center no longer looks shiny. The clean-toothpick test doesn’t work here because the center of the cake remains fudgy. Cool the cake for about 10 minutes. Flip the cake out onto a plate, then flip it onto another plate so the crackly top is facing up. Dust lightly with powdered sugar.

While the cake bakes, place the raspberries in a bowl with a tablespoon of sugar, and mash up some of the berries with a fork. Whip the cream with a tablespoon of powdered sugar and the rose water. Swirl the raspberries into the cream.

I like to cut the cake into wedges at the table, with a bowl of the swirled cream right next to it. Anticipation is a great way to whet an appetite. A few extra raspberries on the plates when serving make a nice touch too.

Raspberry Swirl Eggless Cheesecake ~ Instant Pot

Instant Pot Raspberry 

Swirl Eggless Cheesecake

Instant Pot Raspberry Swirl Eggless Cheesecake is an easy, simple, divine and best cheesecake recipe. It makes a perfect Dessert for any Occasion! 

 Keyword Best eggless cheesecake, Instant pot, Pressurecooker

 Prep Time 20 minutes

 Cook Time 40 minutes

 Resting time 8 hours

 Total Time 1 hour

 Servings 8 people

 Calories 447

Ingredients:

For Crust
8 - Graham crackers around 1 and 1/2 cup crumbs
4 tbsp - Unsalted butter Salted Butter is fine too

Cheesecake Filling
16 oz - Cream cheese
1 cup - Granulated Sugar
1 cup - Heavy whipping cream
1 cup - Sour cream
1/4 cup - Corn starch
2 tsp - Vanilla Extract

For Raspberry Swirl
1/2 cup - Raspberry
1 tbsp - Sugar

Other ingredients
1 1/2 cup water
Mint leaves and few Raspberry for garnishing

Directions:
For Crust

Grease the 7-inch deep spring-form pan with butter.
Mix the graham crackers and butter in a food processor.

Press the mixture into the bottom of the pan and put in the freezer while we make the filling.

CheeseCake Filling

Place the room temperature cream cheese and sugar in a food processor and mix until smooth.

Add all the remaining ingredients and mix the mixture until well combined, smooth and creamy. (Do not over mix). Scrap down the sides of the bowl during mixing.

Pour the mixture into the pan and smooth the top.
Raspberry Swirl

Grind the sugar and Raspberry and make a puree. Sieve it to get rid of seeds.

Drop Raspberry sauce by the teaspoon on the top. With a wooden skewer or toothpick, swirl sauce into filling.

Place the Cheesecake Pan in Instant Pot

Create a foil sling by folding a long piece of foil in lengthwise. Refer a video above for a better idea. Place the cheesecake pan in the center of the sling with top and bottom covered with foil

Place trivet in the inner pot of Instant Pot. Pour 1 and 1/2 cup of water.

Place the freezer pan into Instant pot.

Cover the Instant pot with lid. Make sure the vent is sealed.

Set the Instant Pot Manual High for 40 minutes.
Once Done, Let the pressure release naturally.
Remove the cheesecake and allow it to sit on the counter to cool down freezer for about 1 and 1/2 hours.

Let it set in the fridge overnight.

Run a sharp knife around the edge of the cheesecake to release it.

Open the springform pan carefully.

Instant Pot Raspberry Swirl Eggless Cheesecake is ready.

Garnish it with Few raspberry, Minta and some Pot Raspberry Puree.

Serve and Enjoy!

Hazelnut Chicken Breasts With Berry Cassis Sauce

Hazelnut Chicken Breasts 

With Berry Cassis Sauce

Serves 4

Ingredients
Chicken:
4 boneless skinless chicken breast halves 
4 tsp. Dijon mustard
2 tsp. chopped fresh thyme
Salt and pepper to taste
3/4 cup flour or cornstarch
2 eggs, lighten beaten with 1 T. water
1 cup coarsely ground lightly toasted hazelnuts
Sauce:
1 cup fresh or frozen blackberries 
1 cup fresh or frozen raspberries 
1/4 cup chopped shallots
1/2 cup water
3 T. raspberry vinegar (not balsamic) 
3 T Crème de Cassis
2 T. sugar
2 T. unsalted butter
Directions:
1. Trim chicken and pound to an even 1/2 inch thickness. Spread 1 tsp. mustard over both sides of each breast and then sprinkle with thyme, salt and pepper. Set aside for 30 minutes or cover and refrigerate 1 hour.

2. Preheat oven to 425 degrees. Spray a rack with nonstick spray and set over a baking sheet. Place flour or cornstarch in a shallow bowl. Whisk eggs and water in another bow and place hazelnuts in a third. Dredge chicken in flour, shaking off excess. Dip in egg and then coat well with hazelnuts. Transfer chicken to rack/baking sheet and bake for 15 to 18 minutes or until chicken is cooked through.

3. Meanwhile, for sauce, place both berries in a medium saucepan. Add the shallots, water, vinegar, Crème de Cassis and sugar. Bring to a boil, stirring to dissolve the sugar. Lower temperature and simmer, stirring often, until mixture thickens and reduces, 10 to 15 minutes. Pour mixture through strainer, pressing on solids. Return strained liquid to saucepan and bring to a simmer. Season sauce to taste with salt and pepper. Just before serve, reheat and then remove from heat and stir in butter. Serve sauce over chicken. 

Blueberry Banana Raspberry Pancakes With Apricot Jam

Nurse Andrew

***

We have met the most wonderful compassionate and dedicated nurses at the Palomar Medical Center in Escondido caring for my husband.  One young man named Andrew was assigned to my husband's care. We discussed my food blog.  I asked Andrew if he cooked often.  Most Californians are very health conscious and nutrition plays a big part in that role.  I then asked if he had a favorite recipe he could share and today he did.  Thank you Andrew.  When my husband is discharged, this will be my first breakfast meal I prepare for him.  It will be special especially when I share with Don who shared this recipe.

***

Blueberry Banana Raspberry Pancakes with Apricot Jam

Ingredients:

• 1 cup Bobs Red Mill Organic Pancake Waffle Mix
• 1 Large Egg (or egg white)
• 2 tbsp Coconut Oil (keep 1 tbsp for later on)
• 1 cup unsweetened coconut milk
• 1 large banana –prepare in very thin slices
• 1 cup fresh blueberries – important to flatten berries 
• ½ cup raspberries (flatten as well)
• Place 2^nd tbsp of coconut oil in small dish & microwave for 20 seconds

Directions:

In Large Bowl

Combine Bob’s Mix, egg, milk, 1 tbsp oil until blended

• Preheat pan on medium heat with 1 tbsp coconut oil
• Lower heat to low-medium and pour mix into pan for medium sized pancake 
• Add thinly sliced banana and flattened blueberries/raspberries as desired
• Allow pancake edges to brown, use wooden spatula to prevent sticking
• Add few drops of coconut oil around edges to prevent sticking
• When bubbles appear in center of pancake, carefully flip over
• Continue to use few drops of oil around edges to prevent sticking
• May require 2^nd flip to cook evenly and use spatula to press down 

Tip: 

• Prepare few sheets of wax paper pre-cut into 4x4 strips. Place 1 sheet wax paper onto plate and add 1 pancake per strip wax paper.  Otherwise the pancakes will stick and clump after refrigeration and with cooling. Makes great snack. 
• Add spoonful of favorite jam – I use apricot or pear smeared on top. 

Buen provecho