Raspberries

Picking

• Select raspberries that are plump, bright, well shaped and solid in colour.
• When picking handle very gently and carefully
• Try to pick all the fruit on the canes
• Pick into smaller shallow containers
• Refrigerate as soon as possible
• Do not wash until just before you use them
• Leave them in their containers and store loosely covered (try to use within 2 days)

Freezing

Without Sugar
Arrange single layer on a tray (or cookie sheet) and place in the coldest part of the freezer. Once frozen pack in freezer bags removing as much air as possible.

With Sugar
Pack in ridged containers add ½ cup sugar for every 4 cups of fruit. Sprinkle the sugar evenly between layers of fruit.

Enjoy fresh or frozen jams, jellies, salads, desserts the choices are endless.

Recipes

Quick Raspberry Mousse
3 x egg whites
1/4 tsp cream of tartar
1 cup sugar
1 1/2 cups fresh raspberries

Directions:
In a bowl, beat the egg whites and cream of tartar with an electric mixer until soft peaks form. Gradually add the sugar, beating until the peaks are very stiff, about 6 minutes. Add 375 ml (1 1/2 cups) raspberries and continue beating for 1 minute. Refrigerate.
To serve, spoon the mousse into 6 dessert dishes. Garnish with fresh raspberries.

*Note: The mousse can be made several hours before serving. Itcan be re-beaten after 2 days and is as good as the first time around.

Raspberries Creme Pie
9 inch pie shell
1 1/4 cups whipping cream
3/4 cup white sugar
1 envelope plain unflavored gelatin
1 cup sour cream
1/2 teaspoon vanilla
2 cups raspberries (fresh or frozen)

Directions:
Prep Time: 5 hrs
Total Time: 5 1/4 hrs

• In saucepan combine cream, sugar and gelatin.
• Heat stirring constantly until sugar and gelatin are completely dissolved.
• Stir in vanilla.
• Cool stirring occasionally to prevent skin from forming.
• Cover and chill until slightly thickened.
• Fold in sour cream until throughly blended.
• Gently fold in 1 1/2 cup raspberries (if using frozen do not thaw, fold in frozen).
• Pour into prepared pie shell, Garnish with remaining raspberries.
• Chill several hours or over night.

Raspberry Pie
1 graham cracker pie crust
1 (8 oz.) pkg. raspberry yogurt
1 (8 oz.) carton Cool Whip
2 Tbsp. raspberry jam
Prepare graham cracker crust or purchase a prepared one. Mix raspberry yogurt and Cool Whip together. When well mixed, add raspberry jam. Put into pie shell and refrigerate until needed.