Raspberry Poppyseed Dressing
Raspberry Ice Cream
Directions: Purée thawed raspberries in blender or food
processor. Pour into a fine strainer. Use back of a spoon to press purée
through strainer into a large bowl; discard seeds. Set purée aside. Beat
eggs and sugar in blender or food processor until smooth. Stir egg
mixture, lemon juice and half-and-half into raspberry purée until
blended. Pour into ice cream canister. Freeze in ice cream maker according
to manufacturer's directions. Makes 2 quarts. Yield: 1 Bowl.
Red Raspberry Shake
Directions: Blend frozen yogurt or ice cream together with red
raspberries. Add gingerale or 7-up, blend until thick shake consistency is
reached. Yield: 2 shakes, 10 oz. each.