Swedish Low-Sugar Raspberry Jam

Swedish Low-Sugar Raspberry Jam
Prep Time
25 minutes
Number of Servings
Makes approximately 10 1/2 ounces
Ingredients
  • 14 oz fresh or frozen raspberries
  • Juice of [q:1/2] lemon
  • 6 Tbsp granulated cane sugar
Directions
  1. Stovetop Method: Put berries and lemon juice into a heavy-bottomed saucepan. Cook over low heat for about 5 to 7 minutes or until fruit has softened, stirring frequently.
  2. Add sugar and stir over medium heat until sugar has dissolved. Increase heat to high and boil rapidly until setting point is reached, approximately 5 minutes. Stop cooking when you are happy with the consistency—either runny enough to pour over yogurt and oats or firm enough to spread on toast.
  3. Pour into a large, warm, sterilized container. Seal and set aside to cool. Store in the fridge for up to 2 weeks or do a waterbath in Mason jars or two-part lid jars using the hot-pack method for 10 minutes for a longer shelf-life.

Chocolate-Raspberry Pots de Crème

Chocolate-Raspberry Pots de Crème
Prep Time
25 minutes prep time + chill time
Number of Servings
Serves 6
Ingredients
  • 1 (14-oz) can unsweetened coconut milk
  • 1 cup chopped dairy-free dark chocolate
  • 4 egg yolks
  • [q:1/8] cup honey
  • [q:1/2] tsp raspberry extract or 1 tsp vanilla extract
  • Whole raspberries, for garnish
  • Whipped cream, for garnish, optional
Directions
  1. Preheat oven to 325º.
  2. Arrange 6 small ceramic or ovenproof ramekins in a baking dish with sides at least 2 inches high.
  3. Whisk coconut milk until smooth over medium heat. Add chocolate and whisk constantly, until mixture is smooth and combined. Remove from heat and set aside.
  4. In a large glass bowl, whisk together egg yolks and honey until smooth. Pour milk mixture into egg mixture slowly, whisking constantly to combine the two. Add raspberry or vanilla extract and stir to combine. Evenly divide mixture among six ramekins.
  5. Place baking dish on middle rack in oven. Pour enough water in baking dish so it comes up about [q:1/2] to [q:3/4] of the way up the outside of the ramekins. Bake custards approximately 40 to 45 minutes, until top is set. (The inside will become more firm once chilled).
  6. Remove ramekins from oven. Set aside to cool. When cool, place ramekins in fridge and chill for four hours or overnight. Garnish with raspberries and whipped cream.
Nutrition Info
205 Calories, 3 g Protein, 26 g Carbohydrates, 2 g Fiber, 12 g Total fat (6 g sat, 4 g mono, 1 g poly), 42 mg Sodium, [nutrition:2] Copper, Iodine, Magnesium, Manganese, Phosphorus, Selenium

Watermelon-Raspberry Smoothie

Watermelon-Raspberry Smoothie
Beat the heat with a refreshing treat!
Number of Servings
1 smoothie
Ingredients
  • 2 cups seeded watermelon chunks
  • 1 cups raspberries
  • 2 scoops of frozen vanilla yogurt (about 1 cup total)
Directions
  1. Add fruit to the blender first. Blend for approximately 30 seconds.
  2. Add frozen yogurt and blend until desired consistency.
Nutrition Info
365 Calories, 15 g Protein, 72 g Carbohydrates, 58 g Total sugars (0 g Added sugars), 9 g Fiber, 4 g Total fat (2 g sat), 166 mg Sodium, [nutrition:5] Vitamin B12, C, Phosphorus, [nutrition:4] Vitamin B2 (riboflavin), Calcium, [nutrition:2] Vitamin B1 (thiamine), B6, Magnesium, Potassium, Zinc, [nutrition:1] Vitamin A, B3 (niacin), Folate, Iron
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