5 Raspberry recipes: Infuse your food with the taste of spring

Give your recipes a flavor infusion by adding a handful of raspberries. Not only do these little red morsels add a sweet bite to traditional dishes, they also pack a powerful nutritional punch. Like most other berries, raspberries are low in calories, high in fiber and full of inflammation-fighting antioxidants. So, to give your menu a healthful and flavorful makeover, try these raspberry recipes adapted from Driscoll's berries.

Raspberry Cilantro Salsa

Lots of people love mango salsa, but what's to stop you from whipping up a batch of raspberry salsa, instead? Use it as a dip for chips, or add it to your favorite grilled pork or chicken recipe.

24 servings, roughly three cups

Ingredients:

• 3, 6 ounce packages of Driscoll's Raspberries
• 1/2 cups finely diced red onion
• 1/4 cup cilantro, chopped
• 2 tablespoons minced jalapeno pepper
• 4-1/2 teaspoons lime juice
• 2 teaspoons salt
• 1 teaspoon mashed garlic
• 1 teaspoon ground cumin
• 1/2 teaspoons ground black pepper
• 1 to 2 teaspoons sugar

Directions:

1. Combine raspberries, onion, cilantro, jalapeno, lime juice, salt, garlic, cumin and pepper in a large bowl. Smash lightly with a whisk to release berry juices, but leave large pieces of raspberry in the salsa.
2. Add sugar to taste.
3. Chill for an hour to allow the flavors to blend.
4. Adjust salt, pepper and sugar to taste.

Nutrition Facts

13 calories, .17 grams total fat, 0 grams saturated fat, 0 grams cholesterol, 167 milligrams sodium, 3.29 grams total carbohydrates, 1.49 grams dietary fiber, .35 grams protein

Confetti Couscous

If you're used to Mediterranean or Indian-style couscous packed with strong seasonings and vegetables, it may be time to remix your recipes. Try this sweet-salty couscous recipe that delivers a fresh tang to the dish.

8 Servings

Ingredients:

Mustard Vinaigrette

• 1/2 cup corn oil
• 1/4 cup balsamic vinegar
• 2 teaspoons Dijon mustard
• 1 garlic clove
• 3/4 teaspoon dry Italian seasoning
• 1 teaspoon salt
• 1/2 teaspoon sugar
• 1/4 teaspoon pepper

Couscous

• 2 cups chicken broth
• 1 tablespoon corn oil
• 1, 10 ounce package couscous
• 3 cups diced squash or zucchini
• 1, 6 ounce package Driscoll's Raspberries
• 1 cup crumbled feta cheese
• 1/2 cup chopped red onion
• 1/2 cup golden raisins
• 1/2 cup chopped pecans

Directions:

Mustard Vinaigrette

1. Whisk oil, vinegar, Dijon mustard, garlic, Italian seasoning, salt, sugar and pepper together until blended. Set the blend aside.

Couscous

1. Bring chicken broth and oil to a boil in a medium saucepan over high heat. Stir in couscous and cover before removing from the heat. Allow the couscous to stand five minutes. Fluff lightly with fork and spoon into large bowl.
2. While couscous is cooking, cook yellow squash and zucchini in two quarts of salted boiling water for two minutes. Drain and rinse under cold water.
3. Add squash and zucchini to the bowl with the couscous.
4. Stir in raspberries, feta cheese, red onion, raisins and pecans. Toss gently to combine.
5. Drizzle the mixture with the mustard vinaigrette and toss until well blended.

Nutrition Facts

431 calories, 24.88 grams fat, 5.3 grams saturated fat, 16.69 grams cholesterol, 695 milligrams sodium, 43.91 grams total carbohydrates, 4.97 grams dietary fiber, 9.65 grams protein

Green Beans and Raspberry Hazelnut Toss

Green beans make a fresh and tasty side dish for practically any meal, but if your green bean recipe is starting to feel a little tired, give it a lift with this sweet update.

4 servings

Ingredients:

• 1 pound thin green beans, trimmed
• 2 tablespoons butter, divided
• 1/2 cup chopped hazelnuts
• 1 tablespoon olive oil
• 1 clove garlic, chopped
• 3/4 teaspoon Herbs de Provence
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1, 6 ounce package Driscoll's Raspberries

Directions:

1. Cook the thin green beans in two quarts of salted boiling water for four minutes before draining and setting aside.
2. Heat one tablespoon butter in a large skillet over medium heat.
3. Add hazelnuts and cook for two minutes before removing them from the pan and setting them aside.
4. Add remaining butter, olive oil and garlic to the skillet and cook over medium heat for one minute, stirring constantly.
5. Stir in the reserved hazelnuts, Herbs de Provence, salt and pepper.
6. Cook the mixture for 30 seconds before adding green beans. Cook for an additional two minutes.
7. Stir in raspberries until evenly coated.

Nutrition Facts

232 calories, 18.43 grams total fat, 4.84 grams saturated fat, 15.26 milligrams cholesterol, 299 milligrams sodium, 16.33 grams total carbohydrates, 7.37 grams dietary fiber, 4.97 grams protein

Caribbean Raspberry Avocado Salad

Dream of a tropical spring vacation with this light and delicious salad. Even if you're not in the mood for salad, whip up a batch of the raspberry dressing and use it on fish, chicken or pork instead!

4 servings

Ingredients:

• 1, 6 ounce package Driscoll's Raspberries
• 1 tablespoon balsamic vinegar
• 1-1/2 tablespoons honey
• 1-1/4 teaspoons Dijon mustard
• 1/4 cup olive oil
• Salt and pepper, to taste
• 1/2 pound cooked whole shrimp
• 1/4 cup diced mango
• 2 tablespoons celery, sliced thinly
• 1 tablespoon red onion, sliced thinly
• 4 cups mixed baby greens
• 2 avocados, halved, pitted and sliced

Directions:

1. Blend 1/3 cup raspberries, vinegar, honey and Dijon mustard in a blender or food processor until smooth.
2. Drizzle the oil into the mixture slowly while blending.
3. Add one or two tablespoons water to thin the dressing slightly, if needed. Season with salt and pepper.
4. Combine shrimp, mango, celery and onion in a medium bowl. Gently stir the remaining raspberries into the bowl.
5. Divide greens onto 4 plates and arrange avocado slices on top of lettuce.
6. Top the greens with shrimp-raspberry mixture and drizzle the dressing on top.
7. Serve the remaining dressing on the side.

Nutrition Facts

389 calories, 29.39 grams total fat, 4.20 grams saturated fat, 110.56 milligrams cholesterol, 188 milligrams sodium, 19.84 grams total carbohydrates, 10.51 grams dietary fiber, 15.22 grams protein

Lemon Raspberry Muffins

When you're craving a deliciously sweet breakfast or a tantalizing treat to end your day, look no further than this tasty raspberry muffin recipe. Your entire family will be begging you to make more!

12 standard muffins or 6 jumbo muffins

Ingredients:

• 1 cup sugar
• 1 tablespoon plus 1 teaspoon finely chopped lemon zest, divided
• 2-1/2 cups all-purpose flour, divided
• 2 teaspoons baking powder
• 1-1/2 teaspoons salt
• 1 stick unsalted butter, chilled and cut into small pieces
• 1 cup buttermilk
• 2 large eggs
• 1 teaspoon vanilla extract
• 2, 6 ounce packages Driscoll's Raspberries, slightly frozen

Directions:

1. Toss sugar with 1 tablespoon lemon zest, rubbing it between fingers to release the oils. Let the sugar-lemon zest mixture sit for at least one hour, and up to one day, before sifting to remove the pieces of zest. Separate 1/4 cup and set remaining aside.
2. Preheat oven to 400°F.
3. Oil a muffin pan and sprinkle the muffin cups with lemon sugar from the separated 1/4 cup. Save remaining mixture for topping muffins.
4. Sift 2-1/4 cups flour, baking powder, salt and remaining 3/4 cup lemon sugar together in a large bowl.
5. Add butter to flour mixture and cut in with a pastry blender, knives or an electric mixer fitted with the paddle attachment on low speed. Stop mixing when the pieces of butter are smaller than the size of a pea.
6. Whisk buttermilk, eggs and vanilla together in a small bowl.
7. Add buttermilk mixture to flour mixture and stir until the two are just combined. The batter should be lumpy.
8. Measure out 1-3/4 cups raspberries.
9. Toss 1-3/4 cups berries with the remaining 1/4 cup flour and gently fold into batter.
10. Fill muffin tins to the top and sprinkle with a generous amount of remaining lemon sugar.
11. Bake 15 minutes before rotating the pan.
12. Bake 10 to 15 minutes longer or until muffins spring back when lightly pressed in the center or when a cake tester comes out clean.
13. Jumbo muffins will take approximately 5 minutes longer to finish baking.

Nutrition Facts

For standard muffins: 257 calories, 8.99 grams total fat, 5.25 grams saturated fat, 52.07 milligrams cholesterol, 407 milligrams sodium, 40.08 grams total carbohydrates, 1.94 grams dietary fiber, 4.78 grams protein