It's raspberry season around here and so many people have pinned and responded to my strawberry recipes I thought I'd share what we did with all these gorgeous raspberries! So first things first, my favorite spot for strawberry, raspberry and pumpkin picking...Sussex County Strawberry Farm.

Tons of rows of red raspberries, a few yellow, and one blackberry but they didn't seem to be ripe yet, guess who's going back next week for those? Avy Gravy and I did most of the picking while The Dude played on the wooden train set. 


I made salad with dinner on Friday night and since I adore fruit in salad I made this simple combination, so easy but it has a lot of impact on the plate.




What you need: 

mixed greens

cubed sharp cheddar

fresh raspberries

candied pecans* 

balsamic vinegar

olive oil

salt and pepper


Dress the greens with the oil, vinegar and salt and pepper, toss. Add a handful or 2 of raspberries, 3 oz. of cubed sharp cheddar, I like white because it looks nicer than orange. You can also substitute goat cheese here, my husband is a bit picky so I went with cheddar.  Sprinkle with the candied pecans and you're done!

*To candy pecans I melt 1 tablespoon butter in a saute pan. Add 1/2 cup of whole pecans and 1 tablespoon of brown sugar when the butter is melted, stir until the sugar becomes caramelized, do not burn the nuts. Scoop with a slotted spoons and let cool on parchment paper.


For breakfast I sprinkled the remaining pecans, a few raspberries and some blue agave syrup on some non-fat Greek yogurt, this was a fantabulous way to start my morning. 


The big finale was awesome in my estimation. I've been wanting to make a tart frozen yogurt for some time and this was the perfect opportunity.


What you need: 

2 1/2 cups non-fat Greek yogurt, plain 

3/4 cup vanilla almond milk 

3 cups raspberries 

1 cup sugar 

3 tablespoons Godiva liquor 

1 teaspoon lemon juice

1 1/4 tablespoons vanilla extract. 

1 1/2 tablespoons blue agave syrup 

2 oz. rough chopped white chocolate 

handful of raspberries 


In a small sauce pan, heat the raspberries, sugar, liquor and lemon juice over medium heat until it breaks down and turns to a liquid, stir as necessary. Continue to cook until mixture is reduced by half. Push through sieve to remove seeds and cool in refrigerator until ice cold.

Whisk the yogurt, almond milk, agave, vanilla extract and raspberry mixture together. Taste it, if it's too tart now it will be too tart later, so if you like it sweeter add more agave syrup. Pour the mixture into the ice cream maker. Let it turn for about 25 minutes, add the chopped white chocolate and fresh raspberries at the last minute. Put in a freezer proof bowl and let harden for at least an hour in  the fridge. Enjoy!