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  • Raspberries
  • Raspberries
  • Raspberries

Raspberries

Harvest 2015 | En inventaire | Pint
$10.98

par pint

x $10.98 = $10.98

Description

We started growing raspberries in 90’s on our family farm near Cupar. Our cultivar has exeptional sweet taste with astringent flavor. These individually gathered berries are a wonderful taste of summer in your everyday meal. Raspberries are perfect in smoothies, baking, on pancakes or just plain old snacking out of the bag!  Enjoy!

Valeurs nutritionnelles

  • Energy  53 kcal
  • Carbohydrates 11.94 g
  • Fat 0.65 g

      Vitamins:b1,b2,b3,b5,b6,b9,c,e,k

      Minerals:Ca,Fr,Mg,Mn,P,K,Zn


    Recette du moment

    Ingrédients Raspberry Pie Glutten-Free food-network Préparation

    Raspberry Pie Glutten-Free

    1 cup cornflour

    1.25 cup white sugar

    4 eggs

    1 quart fresh raspberries

    0.75 cups brown sugar

    8 teaspoons cornstarch

    2 tablespoons quick-cooking tapioca

    6 tablespoons water

    4 tablespoons butter

    1. Mix together raspberries, sugar, cornstarch, minute tapioca and water. Let sit while you make your pie crust.
    2. Blend together cornflour, white sugar and egs to make crust. Extra flour can be need to form thicked crust.
    3. Put berries in bottom crust, and put 4 - 1 tablespoon pats of butter on top. Put on top crust and crimp edges.
    4. Make slits in the crust to allow the steam to escape. Add one layer of fresh berries denting the crust. 
    5. Make slits in the crust to allow the steam to escape. Add one layer of fresh berries denting the crust. Bake at 425 degrees F (220 degrees C) for 15 minutes. Reduce heat to 350 degrees F (175 degrees C) and bake for 45 minutes.

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