Chicago Sun-Times

Festive and flavorful holiday gifts


Food is a gift from the heart. It’s one-size-fitsall, and you don’t need to fight the crowds at the mall or worry about blowing your budget. Whether for holiday presents or hostess gifts, receiving something homemade is truly what the season is about: sharing comfort and good cheer.

For a festive twist to your delectable goodies, look no further than your freezer. Aside from their bright, joyful color, frozen red raspberrie­s’ sweet and tart flavors make them versatile from a culinary standpoint, complement­ing and enhancing a wide range of ingredient­s. These jubilant rubies are also nutritiona­l powerhouse­s, boasting the most fiber and the lowest natural sugar content compared to other berries.

These recipes are sure to warm your friends’ and family members’ hearts with the taste of the holidays. Find more recipes worth sharing this holiday season at

Raspberry Greek Yogurt Bark

Recipe courtesy of

2 cups plain, reduced-fat (2 percent) Greek yogurt 1 lemon, zest only 2 tablespoon­s honey 1 cup frozen raspberrie­s 1/2 cup shelled pistachios 1/4 cup slivered almonds

Line two baking pans with parchment paper or silicone mats.

Combine all ingredient­s in blender and puree until smooth. Pour raspberry mixture on both pans and smooth into thin layer, less than 1/8-inch thick.

Bake 3 hours or until mixture is no longer wet, but still slightly tacky, rotating every hour and alternatin­g levels.

Cool pans on wire rack to room temperatur­e. Remove parchment paper (if using), place on cutting board and cut (or tear) into chip-size pieces. Store with fresh pieces of parchment paper between fruit leather layers in airtight container.

Anytime Pumpkin-Raspberry Muffins

1 cup frozen unsweetene­d red raspberrie­s 1 1/2 cups white whole wheat flour 1/3 cup packed brown sugar 1/4 cup granulated sugar 2 teaspoons ground cinnamon 1/2 teaspoon baking soda 1/2 teaspoon salt 1 cup canned pumpkin 3/4 cup low-fat buttermilk 3 tablespoon­s canola oil 3 egg whites 1 tablespoon grated orange rind 1 teaspoon vanilla extract 2 ounces chopped pecans, toasted For the muffin topping: 1 tablespoon granulated sugar 1/2 teaspoon ground cinnamon Heat oven to 350 F. Coat 12 nonstick muffin tins with cooking spray and set aside.

Place frozen raspberrie­s on counter to thaw slightly while preparing muffins.

In medium bowl, stir together flour, brown sugar, sugar, cinnamon, baking soda and salt.

In another medium bowl, stir together remaining muffin ingredient­s, except raspberrie­s.

Stir pumpkin mixture into flour mixture until blended. Do not over mix. Spoon equal amounts of batter in each muffin tin. Place equal amounts of raspberrie­s on top of each muffin.

Bake 20-22 minutes or until wooden toothpick inserted comes out almost clean.

Meanwhile in small bowl, combine topping ingredient­s and set aside.

Remove muffins from oven, place on wire rack and immediatel­y sprinkle with topping. Let stand 15 minutes to continue to cook and absorb flavors. Remove muffins from pan and cool completely on wire rack before storing.

Store cooled leftovers in airtight container in refrigerat­or up to 48 hours or freeze up to 1 month.

Note: You may make these as mini muffins: bake 15 minutes in 12 muffin tins.

Raspberry Salsa

1 Pink Lady or other tart-sweet apple, cored and diced 2 cups peeled jicama, diced 1/3 cup raspberry vinegar 1 medium jalapeno pepper, seeded and finely chopped 3 green onions, sliced 1 tablespoon grated fresh ginger 1 bag (12 ounces) frozen raspberrie­s

In large bowl, toss apple and jicama with vinegar. Add all remaining ingredient­s and toss to blend. Serve at once or cover and refrigerat­e until ready to serve.

 ??  ?? Raspberry Greek Yogurt Bark.
Raspberry Greek Yogurt Bark.
 ??  ?? Raspberry Salsa.
Raspberry Salsa.

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