Did you know July is National Healthy Heart Month? Would you be surprised to learn,
consuming raspberries are a great way to load up on all of the vital nutrients necessary in your daily diet to ensure a healthy heart? Raspberries are a good source of Vitamin C & K, Folate, and Manganese. Did I mention raspberries are also a good source of fiber? Accept no substitute. Driscoll’s Berries are the finest and highest quality berries on the market!
Are you trying to slim down? Eat a handful of raspberries as a snack. This high fiber snack will keep you feeling full & satisfied longer. As a result, you will eat less and lose weight! I love all of the healthy aspects of raspberries but bottom line is the are sweet and heavenly! It’s ok to indulge on occasion. Check out this recipe from Driscoll’s :
Fresh Raspberry and Tropical Fruit Sorbet Terrine with Driscoll’s® Berries
- 1 pint lemon sorbet
- 2 packages Driscoll’s Raspberries (6 ounces or 1 1/3 cups each), divided
- 1/4 cup sugar
- 2 teaspoons vanilla extract
- 1 pint non-fat vanilla frozen yogurt
- 1 pint mango sorbet
- fresh mint leaves for garnish
- Line a 9 x 5-inch or 8 ½ x 4 ½-inch metal loaf pan with plastic wrap, leaving an overhang on sides.
Let lemon sorbet sit at room temperature 15 to 20 minutes to soften to a spreading consistency. Place in a medium bowl and stir with a rubber spatula until ready to spread. Spread sorbet on bottom of loaf pan to form an even layer. Place in freezer until firm, about 1 hour.
Bring 1 1/3 cup (6 oz package) raspberries, sugar and vanilla to a boil in a medium saucepan over medium-high heat. Reduce heat to medium and simmer 5 minutes, stirring occasionally. Remove from heat and let cool completely.
After raspberry mixture has cooled allow non-fat vanilla frozen yogurt to sit at room temperature 15 to 20 minutes to soften to a spreading consistency. Place in a medium bowl and stir with a rubber spatula until ready to spread. Gently fold in raspberry mixture and blend thoroughly until frozen yogurt turns pink. When lemon sorbet layer is firm, remove pan from freezer and top with yogurt-raspberry mixture. Place back in freezer until raspberry yogurt layer is firm, about 1 ½ – 2 hour.
Let mango sorbet stand at room temperature to soften slightly, 15 to 20 minutes. Place sorbet in a medium bowl and stir with a spatula to a spreadable consistency. Top raspberry yogurt layer with an even layer of mango sorbet. Cover with plastic wrap overhang and return to freezer overnight to solidify.
When ready to serve, remove loaf pan from freezer and invert onto serving plate. Gently peel away plastic wrap. Garnish with fresh raspberries and mint leaves. To slice, let a knife sit in a cup of very hot water until warmed, dry off and cut into terrine for an even slice. Serve immediately. Can be made up to 3 days ahead.
I was intrigued and eager to try this recipe! I’m a huge fan of sorbet! I figured this would be a sweet, refreshing dessert to enjoy in this hot Texas heat! As I began to gather my ingredients for this recipe, I was distracted at the door and this is what I came back to: