Their delicate, melt-in-your-mouth, perfectly tangy flavor makes raspberries a favored berry for adults and kids alike. In addition to eating them by the handful (which we suggest you do!), there’s a lot you can do with these charming berries. Layered into a pudding, brownie, or oaty breakfast; used as a garnish; tossed through a salad; blended into a dressing or sauce; or made into jam, these tasty gems add bursts of bright flavor, raising the decadence quotient of any meal. Frozen raspberries, which are snap-frozen at peak ripeness, are an affordable way to enjoy raspberry goodness all year and are preferable to fresh raspberries in some baking recipes, as they hold their shape during mixing. Bon appétit!
One of our most popular desserts, this fruity crisp comes together in record time! Frozen raspberries and chopped apples create a fruity base, while an oat crumble, which gets rich flavor from almond butter, is spread over the top. A fan writes, “I could not believe how truly delicious this was. I made it for Mother’s Day for my family, and [I made] a non-vegan one, and this one was the best!”
This hearty oatmeal bake will revolutionize your breakfast routine. A succulent oat filling, infused with the warming flavors of vanilla and cinnamon, sits beneath a mix of fresh or frozen raspberries and blueberries, which become jammy and delicious when cooked. The instructions include a tip for making it up to 2 days in advance. Whether you want to serve this for a special brunch or eat it daily, this crowd-pleasing breakfast casserole is too good to miss. A reviewer notes, “Thanks to this delicious recipe, I no longer skip breakfast. I keep individually wrapped portions in the freezer and eat the reheated oatmeal with some peanut butter stirred in—so good!”
Light and earthy, these aromatic lemon pancakes get rave reviews. Raspberries are blended with dates to create a tangy sauce that adds decadence without leaving you feeling overstuffed. A commenter shares, “I don’t normally care to eat pancakes, but these were really good! Easy to make and a great alternative to get your oats in when you don’t feel like having a bowl of oatmeal! The syrup was perfect, and this recipe satisfied my husband’s craving for pancakes!”
Want to have your jam and eat it, too—but without all the processed sugar you find in most store-bought brands? Now you can, thanks to this easy homemade jam recipe. A little maple syrup adds sweetness, while chia seeds lend a fine crunch and help set the jam. The recipe calls for a mix of berries (2 cups each of strawberries, blackberries, and raspberries), but feel free to use raspberries for all 6 cups, if you’d like. One commenter shares, “I made a smaller batch, and it was great.”
Gooey and chocolatey, these decadent brownies are perfect for birthdays, potlucks, or when you have guests over. Melted vegan chocolate and cocoa powder deliver double chocolate goodness. Frozen raspberries, stirred into the batter, offer a contrasting pop of tang that plays well against the rich chocolate backdrop. (Frozen raspberries work better than fresh here, as they hold together in the stiff batter.) A reviewer shares, “Calling all chocolate lovers: These brownies are scrumptious—the best I’ve ever had, hands down.”
This colorful salad follows the rule that when you’ve got stellar ingredients, you don’t have to do much to make a delicious meal. Fresh raspberries, blackberries, and blueberries sit atop a base of tricolor quinoa and baby kale leaves, while chia seeds and pepitas add crunch to every bite. Drizzle with a simple lime–maple syrup vinaigrette for an eye-catching salad that makes an excellent light lunch or side dish. A fan writes, “I used fresh arugula instead of the kale. Delicious!”
Raw and ready to go, these delicious handheld tartlets are perfect party fare but healthy enough to eat through the week. Each little tart features an oat-walnut crust sweetened only with dates. The filling is 100% fruit, starting with a slice of banana at the bottom, then strawberries and raspberries, then a couple of orange segments on top, adding a citrusy lift. A fan writes, “This recipe is great.”
The sweet flavor and velvety texture of blended cooked sweet potato gets this vibrant, plant-strong dressing off to a good start. Fresh raspberries and cranberries add zing. Poppy seeds lend a subtle crunch, balsamic vinegar peps things up, and a touch of maple syrup smooths off the edges. Just blend, and voilà, it’s done! This dreamy dressing can be kept in the fridge for five days and tastes fantastic served over salads of all kinds.
These delicious chocolate raspberry parfaits from Chef Del Sroufe are worth bookmarking for when you want an easy dessert that tastes fancy (and is rather healthy, to boot). Firm silken tofu is the master ingredient. One packet is blended with cocoa powder to make the chocolate base, while another mixes with fresh raspberries and maple syrup to make the top raspberry half. “I absolutely love this recipe,” writes one reviewer, “So simple. It’s truly delightful. Sometimes, I’ll just make one layer or the other, top with fruit, and enjoy!”
Take your oatmeal to new heights with these gorgeous berry breakfast bowls, which feature a fresh-blended, fruit-only sauce made with strawberries and raspberries. Steel-cut oats, which have a nuttier flavor than rolled oats, are soaked overnight, then transferred to a saucepan and cooked until extra creamy. Top with fresh fruits, slivered almonds, raisins, pumpkin seeds, and chia seeds. A fan writes, “I am a very fussy eater, but this is fabulous.”
As one fan puts it, these chocolate brownies are “Very tasty little treats!” They’re also ready in 25 minutes, making them ideal for when you’ve got an event to go to and a million other things to do. Cocoa powder and mini chocolate chips deliver a one-two punch of chocolate, and every bite contains a hit of juicy raspberry. Almond and vanilla essences lend a subtle richness, and applesauce and maple syrup add sweetness and help create a fudgy texture. Bake these tiny but mighty treats in the bottom of silicone muffin cups, or skip the cups, roll the dough into balls, and bake on a regular baking sheet.
This whole-food, plant-based take on a beloved English dessert tastes as good as it looks and is perfect for entertaining. Toasted bread, dipped in a luscious berry sauce, becomes cake-like when cooked, while the filling adds mouthwatering berry flavor. Drizzle this stunning, celebration-worthy dessert with lavender-infused cashew cream. To achieve the hole-in-the-middle shape, use a 9-inch fluted tube pan.
It’s hard to believe there is an acorn squash at the heart of this gorgeous chocolate mousse. (Aren’t plants amazing!) The earthy oat crust has a touch of cocoa powder to add extra depth. For the filling, steamed acorn squash is blended with cocoa powder, maple syrup, and tahini, producing a surprisingly creamy flavor and mousse-like texture. Garnish with a generous amount of fresh raspberries. A fan writes, “I have made this twice now, and everyone in the family really enjoys it! I was worried it might not be sweet enough for them, however, with a few berries on top and a few chopped pecans, it was perfect for everyone.”
