Chilled Raspberry Soup
(adapted by Sarah from Betty Crocker)
2 bags (about 4 cups) frozen raspberries, thawed overnight in fridge
1/2 cup sugar
1/4 cranberry juice or orange juice
1 cup plain yogurt
1 tsp cinnamon (or to taste)
1 tsp vanilla (or to taste)
- 1 Place raspberries, sugar, and juice in blender. Cover and blend on high speed until smooth.
- Strain raspberry mixture through sieve into bowl. Discard raspberry seeds.
- Stir yogurt into raspberry mixture. Add cinnamon and vanilla; stir.
- Cover and refrigerate 1 to 2 hours or until cold. Serve topped with fresh raspberries.
(adapted by Sarah from the Domestic Goddess)
4 large eggs
1/2 cup granulated sugar
1/2 tsp kosher salt
1/3 cup flour
1 cup milk
1/4 cup butter, melted
1 tsp vanilla extract
1/2 tsp ground cinnamon
3 large pears, cored, thinly sliced
- Preheat oven to 350 F. Generously butter 9-inch-diameter glass or ceramic pie plate.
- Beat eggs, sugar, and salt in medium bowl to blend. Whisk in flour. Add milk, butter, vanilla, and cinnamon - whisk until smooth.
- Arrange pears in bottom of prepared plate (preferably in circular-fan pattern). Pour custard over pears. Sprinkle additional cinnamon and/or sugar on top.
- Bake until clafoutis is set in center and golden on top, about 40 minutes.
- Sprinkle or serve with powdered sugar.