704 raspberry recipes

Summer fruit compote with poached plums, boysenberries, raspberries, citrus, and grapes in a maple syrup and wine sauce finished with fresh mint. An elegant warm fruit dessert.

Silky white chocolate cheesecake on a chocolate wafer crust with a raspberry puree swirled through the filling and spooned on top. A gorgeous, berry-marbled stunner.

Jelly Christmas Eyes are sandwich cookies with a window cutout showing raspberry or strawberry jelly through the center, coated in sugar. A festive holiday cookie plate classic.

Low calorie Irish trifle cups layered with sherry-soaked pound cake, vanilla pudding, fresh raspberries, and whipped topping. A lighter take on classic trifle, no baking needed.

Parisian hearts, a French almond cookie sandwich cut in heart shapes, filled with lemon icing and raspberry jam peeking through a cutout center. Elegant, buttery, and bakery-beautiful.

Chocolate angel food cake made with cocoa folded into billowy egg white batter, baked fat-free in a tube pan. A light, airy chocolate cake garnished with raspberries and nectarines.

Classic peach Melba: vanilla ice cream crowned with a poached peach half, glossy raspberry-currant sauce, crushed macaroons, and a piped collar of whipped cream. Auguste Escoffier's signature dessert from 1893.

Rhubarb-raisin chutney with curry spices and coriander seeds simmers into a tangy-sweet condiment perfect for Indian meals, cheese boards, or holiday gift-giving.

Traditional German Rumtopf: a layered preserve of summer fruits, sugar, and rum that builds up over the season and matures into a boozy Christmas dessert by winter.

Stanford Court's bread pudding starts with homemade brioche layered with sliced apples, raspberries, and rich egg custard. A San Francisco restaurant-quality dessert baked to a golden crown.

Peach melba layer cake sweetened with apple juice concentrate instead of sugar, topped with fresh peaches, raspberries, and fruit spread. Refined-sugar-free homage to the Escoffier classic.

Spiked sangria built on bold Shiraz, a splash of gin, and a trio of fresh citrus, chilled overnight so the fruit and wine soak together. Topped with ginger ale and berries for a fizzy, crowd-ready pitcher.

Avocado Mousse Melba blends avocado with sweetened condensed milk and lemon, folds into whipped cream, and serves with raspberry Melba sauce on decoratively swirled cream. A restaurant-worthy dessert.

Elegant Scandinavian berry compote with fresh blueberries, blackberries, strawberries, and raspberries in a lightly sweetened maple and cinnamon sauce.

Glazed ribbon cookies with buttery shortbread dough rolled into strips, filled with raspberry jam, and drizzled with vanilla glaze. Holiday cookie tray classic.

Devil's food cake with creamy Neufchâtel cheesecake swirled through every slice, served with raspberry sauce. A stunning marbled chocolate cake from a box mix.