Low-Cholesterol Recipes: Cranberry Sauce with Raspberry Vinegar

1 1/4 cups white sugar1/2 cup raspberry vinegar1/4 cup water1 (12 ounce) package fresh cranberries1 cinnamon stick1 tablespoon orange zestCombine 1 1/4 cup sugar, vinegar, and water in a heavy medium saucepan over medium-high heat. Bring to a boil, stirring until sugar dissolves. Mix in cranberries, cinnamon stick, and orange peel. Reduce heat, and cover partially. Simmer until berries burst, about 10 minutes. Remove from heat. Cool completely, sauce will thicken as it cools. Discard cinnamon stick. Amount Per Serving  Calories: 60 | Total Fat: 0g | Cholesterol: 0mg Powered by ESHA Nutrient Database

Cranberry Sauce with Raspberry Vinegar

Servings Per Recipe: 20

Amount Per Serving

Calories: 60

Total Fat: 0gCholesterol: 0mgSodium: 2mgTotal Carbs: 15.6g    Dietary Fiber: 0.9gProtein: 0.1g VIEW DETAILED NUTRITION
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Labor Day: Raspberry Squares II | Submitted By: Judi O'Keefe

6 ounces raspberry jam1 cup chopped walnuts2 1/4 cups all-purpose flour1 cup white sugar1 egg1 cup butterPreheat oven to 350 degrees F (180 degrees C). Let butter soften, then mix all ingredients together except raspberry jam. Reserve 1 1/2 cups of mixture. Press pastry mixture into 8-inch square pan then place raspberry jam over it making sure there is 1/2 inch border on all sides. Sprinkle reserved mixture of top. Bake for 40-50 minutes or until light brown. Let cool on wire rack before cutting into bars. Amount Per Serving  Calories: 245 | Total Fat: 12g | Cholesterol: 44mg Powered by ESHA Nutrient Database

Servings Per Recipe: 16

Amount Per Serving

Calories: 245

Total Fat: 12gCholesterol: 44mgSodium: 86mgTotal Carbs: 32.8g    Dietary Fiber: 0.5gProtein: 2.3g VIEW DETAILED NUTRITION
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Fruit Crumble Recipes: Raspberry Peach Crumble | Submitted By: McBeale11

1 pint fresh raspberries3 fresh peaches, pitted and chopped2 tablespoons lemon juice1/3 cup white sugar1 pinch cinnamon1 cup rolled oats1/2 cup unsalted butter1/4 cup brown sugar1/4 cup white sugar1 teaspoon vanilla extract1 teaspoon salt1 pinch cinnamonPreheat oven to 350 degrees F (175 degrees C). Lightly grease 6 small ramekins. In a bowl, mix the raspberries, peaches, lemon juice, 1/3 cup white sugar, and 1 pinch cinnamon. In a separate bowl, mix the oats, butter, brown sugar, 1/4 cup white sugar, vanilla, salt, and 1 pinch cinnamon. Fill the prepared ramekins with equal amounts of the raspberry and peach mixture, and top with equal amounts of the oats mixture. Arrange the ramekins on a baking sheet. Bake 35 minutes in the preheated oven, until crisp and golden brown. Cool 10 minutes before serving. Amount Per Serving  Calories: 315 | Total Fat: 16.5g | Cholesterol: 41mg Powered by ESHA Nutrient Database

Servings Per Recipe: 6

Amount Per Serving

Calories: 315

Total Fat: 16.5gCholesterol: 41mgSodium: 392mgTotal Carbs: 41.3g    Dietary Fiber: 5.1gProtein: 2.4g VIEW DETAILED NUTRITION
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Very yummy. used frozen raspberrys, and canned peaches, which were sweet enough, so I didn't use the sugar in the filling. For the crumble top, I used all brown sugar, and added a little flour as well as some nutmeg. Finally, I didn't do the individual servings, and the recipe called for. I just used a casserole dish, and heaped it all in there. Served it warm, over vanilla ice cream. Mmmmmm! Was this review helpful? [ YES ]
7 users found this review helpful Very yummy. used frozen raspberrys, and canned peaches, which were sweet enough, so I didn't... Uh-oh, looks like no one has created a custom version of this recipe yet. Be the first to do it - make changes to this recipe now!

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Mousse: Raspberry White Chocolate Mousse | Submitted By: Stacey Walery

1 (10 ounce) package frozen raspberries, thawed2 tablespoons white sugar2 tablespoons orange liqueur1 3/4 cups heavy whipping cream6 ounces white chocolate, chopped1 drop red food coloringProcess berries in a blender or food processor until smooth. Strain mixture into a small bowl, and discard seeds. Add the sugar and liqueur, and stir until sugar dissolves. Makes 1 cup of sauce. In a heavy saucepan on low heat, warm 1/4 cup of the cream and the white chocolate, stirring constantly until chocolate melts. Let mixture cool until it is lukewarm. Stir in 1 tablespoon of raspberry sauce, and the food coloring. Transfer to a large bowl. In a medium bowl, whip remaining 1 1/2 cup cream to soft peaks. Fold into melted chocolate mixture, one-third at a time, until no streaks remain. Layer into parfait dishes, and serve with the sauce. May also be used to fill or ice a cake. Amount Per Serving  Calories: 180 | Total Fat: 13.4g | Cholesterol: 38mg

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