A Big Little Recipe has the smallest-possible ingredient list and big everything else: flavor, creativity, wow factor. That means five ingredients or fewer—not including water, salt, black pepper, and certain fats (like oil and butter), since we’re gue…
A Big Little Recipe has the smallest-possible ingredient list and big everything else: flavor, creativity, wow factor. That means five ingredients or fewer—not including water, salt, black pepper, and certain fats (like oil and butter), since we're guessing you have those covered. This week, guest columnist Thalia Ho, creator of the award-winning blog Butter and Brioche, is sharing a recipe from her stunning new cookbook,Wild Sweetness.
I got the taste for tartness young. The earliest memories I have are of my aunt in Austria, her outstretched hand filled with wild berries: gooseberries, raspberries, and currants that shone like tiny jewels under the sun. There were even alpine strawberries, too early for picking, but so rare that I have never seen them again.
Everyone will want seconds of this delicious strawberry muffins recipe! It’s got a tender fluffy crumb and and a cream cheese swirl topping. Here’s a recipe that turned out even more delicious than we imagined…these insanely tasty Strawberry Muffins! Imagine: a muffin with a tender crumb: just sweet enough and delightfully moist. Then top that with a strawberry cream cheese swirl, that coats everything in sweet savory richness. Our 4 year old Larson had the idea of making strawberry muffins (genius!), so we turned our favorite pumpkin muffin into a berry based one. Turns out, this one is even better than the original! What’s great about these strawberry muffins Some strawberry muffins have little chunks of strawberries in the batter, much like you would a blueberry muffin. But when we tried that type of strawberry muffin, the bits of berry made the batter soggy. Here’s what makes this strawberry muffin great: The strawberries are incorporated in a cream cheese swirl. This way, the berries incorporate into a creamy topping, leaving the bottom portion of the muffin perfectly moist. Man, is it delicious! The muffins are just sweet enough. Many muffins are glorified cupcakes: these are just sweet enough to be […]
Everyone will want seconds of this delicious strawberry muffins recipe! It’s got a tender fluffy crumb and and a cream cheese swirl topping.
Here’s a recipe that turned out even more delicious than we imagined…these insanely tasty Strawberry Muffins! Imagine: a muffin with a tender crumb: just sweet enough and delightfully moist. Then top that with a strawberry cream cheese swirl, that coats everything in sweet savory richness. Our 4 year old Larson had the idea of making strawberry muffins (genius!), so we turned our favorite pumpkin muffin into a berry based one. Turns out, this one is even better than the original!
What’s great about these strawberry muffins
Some strawberry muffins have little chunks of strawberries in the batter, much like you would a blueberry muffin. But when we tried that type of strawberry muffin, the bits of berry made the batter soggy. Here’s what makes this strawberry muffin great:
The strawberries are incorporated in a cream cheese swirl. This way, the berries incorporate into a creamy topping, leaving the bottom portion of the muffin perfectly moist. Man, is it delicious!
The muffins are just sweet enough. Many muffins are glorified cupcakes: these are just sweet enough to be aptly called a muffin.
They’re moist from applesauce! Applesauce makes a perfectly moist cake portion of the muffin, without it being too buttery or oily.
How to make and swirl the cream cheese topping
These strawberry muffins are pretty straightforward: the only part that needs a little more explanation is the cream cheese swirl. Here’s what to know about this part of the recipe:
Dice the strawberries into small pieces. This helps the strawberries to integrate into the cream cheese — it will turn pink but still have strawberry chunks (this is intended!).
Place dollops of cream cheese on top of the muffin batter. Use a heaping 1 tablespoon.
Use a toothpick to swirl and push the cheese into the batter. Swirl it in so that it incorporates into the top portion of the muffin batter.
Storage info for strawberry muffins
Because there’s cream cheese on top, you’ll want to store these strawberry muffins in the refrigerator instead of at room temperature like other muffins. Here are a few pointers:
The muffins are the best the day of making. Wait after baking until they’re about room temperature, then devour. They taste incredible the day of.
Refrigerate for 5 days. Pop them into the fridge for storage. Remember to let them warm back to room temp for a minute or two before you enjoy them.
Do not freeze. The cream cheese topping doesn’t hold up well in the freezer, so we don’t recommend freezing here.
When to serve them!
These strawberry muffins are great for when you have a bunch of strawberries you don’t know what to do with. They’re absolutely perfect for entertaining, too! Here are a few ideas for how to pair them:
Preheat the oven to 350 degrees Fahrenheit. Add 12 muffin cups to a standard muffin tin.
In a medium bowl, mix the all-purpose flour, rolled oats, brown sugar and cinnamon with the baking powder, baking soda, and kosher salt.
In another bowl, combine the applesauce, neutral oil, and vanilla extract. Wait to add it to the dries until you’ve made the cream cheese topping.
Dice the strawberries into small pieces. Use a stand mixer fitted with a paddle attachment or electric hand mixer to combine the cream cheese, sugar, and strawberries: beat them on medium speed until fully combined (the cheese will turn pink but still have chunks of strawberries).
Mix the wet ingredients (applesauce, oil and vanilla) into the bowl with the dry ingredients (flour, oats, etc.) and stir until a smooth batter forms.
Divide the batter evenly into the 12 muffin cups. Dollop a mounded tablespoon of strawberry cream cheese onto the center of each muffin. Then use a toothpick to swirl the cream cheese until it is smoothed onto the top and partially worked into the batter (see the photos).
Bake for about 25 to 28 minutes, until a toothpick comes out clean when inserted into the muffin portion. Allow to cool in the pan for 5 minutes, then remove the muffins and place them on a cooling rack. Cool 1 hour until room temperature. Enjoy or refrigerate up to 1 week (these muffins do not freeze well).
A little over a month ago, Sherwayne Mears shared a simple recipe via his TikTok, @natures_food. “This, my friends, is what breakfast cereal looks like for me,” he says as he combines blueberries, blackberries, and pomegranate seeds in a wooden bowl. “…
A little over a month ago, Sherwayne Mears shared a simple recipe via his TikTok, @natures_food. “This, my friends, is what breakfast cereal looks like for me,” he says as he combines blueberries, blackberries, and pomegranate seeds in a wooden bowl. “I call it nature’s cereal.”
He tops the berries with a glug of coconut water straight from the source and eats the whole affair with a spoon as he praises the personal benefits of his winning breakfast: “My number one thing when I eat this that I notice is the energy level. I literally felt like I could run a marathon.”
This strawberry crumble (aka strawberry crisp) is the only recipe you need! The big berry flavor and oat topping make a recipe you’ll bake up again and again. Wow. That’s what we hope you’ll say when you taste our perfect strawberry crumble recipe! There’s the strawberry filling, scented with orange zest and vanilla until the berries pop. There’s the crunchy crumble topping, hearty and homey with oats and walnuts. It’s simple, but all together it makes a true symphony of flavor: far greater than the sum of its parts. Even better: you can make it using fresh or frozen berries! This makes it a dessert you can whip up on moments notice. It also works for various diets. Whatever the case: it’s a true stunner. Keys to the best strawberry crumble, aka strawberry crisp Did you grow up with a great strawberry crumble recipe? Or strawberry crisp? The humble crumble or crisp is one of our favorite desserts to make. Why? There’s no precision required and it’s so satisfying. We’d choose it over pie or cake any day. I created this recipe in honor of Alex’s birthday in early spring. I was craving berries but with none in sight, I […]
This strawberry crumble (aka strawberry crisp) is the only recipe you need! The big berry flavor and oat topping make a recipe you’ll bake up again and again.
Wow. That’s what we hope you’ll say when you taste our perfect strawberry crumble recipe! There’s the strawberry filling, scented with orange zest and vanilla until the berries pop. There’s the crunchy crumble topping, hearty and homey with oats and walnuts. It’s simple, but all together it makes a true symphony of flavor: far greater than the sum of its parts. Even better: you can make it using fresh or frozen berries! This makes it a dessert you can whip up on moments notice. It also works for various diets. Whatever the case: it’s a true stunner.
Keys to the best strawberry crumble, aka strawberry crisp
Did you grow up with a great strawberry crumble recipe? Or strawberry crisp? The humble crumble or crisp is one of our favorite desserts to make. Why? There’s no precision required and it’s so satisfying. We’d choose it over pie or cake any day. I created this recipe in honor of Alex’s birthday in early spring. I was craving berries but with none in sight, I opted for frozen instead! Here are the keys to this strawberry crisp:
Use fresh or frozen berries! This means you can store berries in your freezer and whip up a crumble anytime…no need to wait for strawberry season.
Orange zest and vanilla add complexity to the filling. These make the berry flavor pop and add nuance! Take one bite and you’ll be amazed.
Butter, nuts and cinnamon make for the best crumble. The crisp topping has the perfect crunch: butter is the crispiest (but see the dietary notes below). A handful of nuts makes it even crunchier, but that’s optional.
Bake until golden brown: timing may vary!
Throw these layers together and bake in a 350 degree oven: easy as pie! (Or crumble. Ha!) There are a few notes to consider around bake time:
Bake until the top is golden brown: the timing varies based on your oven, baking dish, and berries! The bake time will be different every time depending on those variables. Our recipe testers had bake times between 30 minutes and 1 hour, though for most it was around 50 minutes.
If it’s not golden, keep going! You’re looking for that golden hue. If the oats look pale, keep going.
What people are saying
This strawberry crumble recipe was tested by a few recipe testers (thanks to our Instagram community!). Here’s what we heared:
“Wow! This strawberry crumble is absolutely delicious! I love the touch of orange and the vanilla extract in the filling. Delicious!” -Sarah
“This is SOOOO GOOOD!!! Perfectly crispy on top and the strawberries were set. Love it!” -Katy
Let us know what you think in the comments below! We can’t wait to hear.
What about dietary variations: can you make a gluten free strawberry crisp, or a vegan strawberry crumble? Yes and yes. Here’s what to do:
Use almond flour for gluten free. Almond flour works perfectly as a substitute for flour in a crisp or crumble recipe. In fact, it becomes even crispier than with all purpose!
Use vegan butter or coconut oil for vegan. Vegan butter is a bit closer to a traditional crisp texture. Or you can use coconut oil: it’s also delicious, just a little softer.
Use coconut sugar or another solid sugar substitute. Use your favorite solid sugar. Using maple syrup makes for a softer crisp topping, so we typically steer away from it: but you can use it if desired! It does work well in the filling.
Use more orange zest. For a strawberry orange crumble, double the zest!
What’s the difference between a crisp and crumble, anyway?
Not much! There was originally a difference between a strawberry crisp and a strawberry crumble, but that distinction has faded over time. Today, most people use these terms interchangeably! The original difference between the two was that a crisp had oats, whereas a crumble would not (per The Kitchn). Hence, the crisp was crispier because of the oats! You can use either term for this dessert now: so just pick your favorite!
Toppings for this strawberry crumble
Last up: how to top this strawberry crumble recipe? Let us count the ways. It’s actually extremely delicious without a topping. But you can also add one of the following tasty options to take this strawberry crisp over the top:
6 tablespoons cold salted butter (or coconut oil or vegan butter for vegan)
Instructions
Preheat the oven to 350 degrees Fahrenheit.
Make the filling: Quarter the fresh berries. Or if using frozen, run the berries under warm water for 1 minute in a strainer. Then mix with the filling ingredients in a bowl, then pour the filling into a round 9-inch pie pan, 9 x 9 inch baking dish or 7 x 11 baking dish.
Make the topping: In a medium bowl, mix together the oats, flour, sugar, cinnamon, and kosher salt. Cut the butter into small pieces and then use your hands to mix it into the oats until fully distributed and a crumbly dough forms. It may take a while so be patient; you can also use a pastry cutter if you prefer. (If using coconut oil, it can be room temperature; use the same method to add it.) Pour the crumble on top and smooth it into an even layer with your fingers.
Bake for 45 to 50 minutes until the top is evenly golden brown and the filling is bubbly (this will vary based on your oven and berries: it may be shorter or longer so keep an eye on it). Cool for 30 minutes to 1 hour, then serve warm. You can leave out your crisp on the counter for up to 1 day (covered, at night) so the crisp topping can stay crisp. After 1 day, refrigerate any leftovers.
Notes
*For a very forward orange flavor, use 1/3 to 1/2 teaspoon orange zest.
This raspberry martini is a vibrant red cocktail full of berry flavor! Treat yourself with this beautiful sweet drink. Here’s a sweet cocktail with a vibrant color: the Raspberry Martini! This drink is stunning and full of bright berry flavor: from first sip, you’ll be sold! The sweet tart, lightly floral flavor of raspberry is beautifully pure, thanks to homemade raspberry syrup. This cocktail is perfect for a romantic dinner, girls night, Valentine’s Day, or really any occasion that needs a red drink. It’s on the sweeter side, but the zing of fresh lemon balances it perfectly. A few more sweet cocktails? Try the Chocolate Martini or Classic Mudslide. What’s in a raspberry martini? The raspberry martini is one in a long list of flavored vodka martinis. This family of drinks has almost nothing in common with the Classic Martini…except the glass! The classic martini stars ultra-dry gin and vermouth, and has a bitter burn on the finish. Vodka martinis became popular in the 1990’s, and they’re every flavor of sweet and fruity: think cucumber, watermelon, or chocolate. Some vodka martinis have official definitions set by the International Bartender’s Association, like the lemon drop martini and espresso martini. All other […]
This raspberry martini is a vibrant red cocktail full of berry flavor! Treat yourself with this beautiful sweet drink.
Here’s a sweet cocktail with a vibrant color: the Raspberry Martini! This drink is stunning and full of bright berry flavor: from first sip, you’ll be sold! The sweet tart, lightly floral flavor of raspberry is beautifully pure, thanks to homemade raspberry syrup. This cocktail is perfect for a romantic dinner, girls night, Valentine’s Day, or really any occasion that needs a red drink. It’s on the sweeter side, but the zing of fresh lemon balances it perfectly.
The raspberry martini is one in a long list of flavored vodka martinis. This family of drinks has almost nothing in common with the Classic Martini…except the glass! The classic martini stars ultra-dry gin and vermouth, and has a bitter burn on the finish. Vodka martinis became popular in the 1990’s, and they’re every flavor of sweet and fruity: think cucumber, watermelon, or chocolate.
Some vodka martinis have official definitions set by the International Bartender’s Association, like the lemon drop martini and espresso martini. All other vodka martini recipes are up to the mixologist, so the ingredients vary. Here’s what’s in our spin on a raspberry martini cocktail:
Vodka
Cranberry juice (not sweetened*)
Lemon juice
Raspberry syrup (homemade is best, or use purchased)
It’s best with homemade raspberry syrup!
This raspberry martini cocktail gets its beautifully sweet flavor from raspberry syrup! We highly recommend making the fresh syrup because it has the best, pure berry flavor. Note that you’ll need to make it in advance: but it only takes 10 minutes of hands on time. Mix up a batch and have it ready to go for shaking up the drink. Here are the basic steps:
Melt sugar: Place 1 cup sugar and 1/2 cup water in a saucepan over medium heat. Cook about 1 minute until the sugar dissolves.
Add berries and simmer: Add 1/2 cup fresh raspberries and cook until the berries break down, about 5 to 6 minutes, turning the heat to low when it starts to boil. Break down the berries with a spatula as needed. Once fully liquid, strain into a jar using a fine mesh sieve and a spatula.
Cool: Allow to cool, then store refrigerated for up to 3 weeks.
Don’t have time to make raspberry syrup? You can find it at your local liquor store, or online. It’s best with this homemade syrup, but store-bought works in a pinch.
Find unsweetened cranberry juice
The only other thing to note about ingredients: this raspberry cocktail recipe uses 100% unsweetened cranberry juice. It’s easy to find at your local grocery these days, but be careful when you’re picking it out from the shelf. There are several different types of cranberry juice you’ll see:
Sweetened cranberry juice or cranberry juice cocktail has added sugars and sometimes high-fructose corn syrup as sweetener. We prefer…
100% cranberry juiceis preferred here! The benefits of this type? The color is brighter and you can sweeten your drink to taste.
What if all you can find is sweetened cranberry juice? Easy. Just use only 1/2 ounce of the raspberry syrup instead of 3/4 ounce. Then you can adjust the flavors by adding more raspberry syrup to taste.
How to make a raspberry martini: basic steps
Got all your ingredients? Let’s make this raspberry cocktail! Here are the basic steps (or jump to the recipe):
Shake: Add all ingredients to a cocktail shaker. Add 2 handfuls ice and shake until cold. Don’t have a cocktail shaker? Use a mason jar with top.
Strain: Strain into a martini glass. Garnish with a few more fresh raspberries to be fancy.
More red cocktails!
This raspberry martini is a stunning naturally red cocktail: and there are lots more where that comes from! Cranberry, pomegranate, strawberry, and blood orange also make for brilliantly bright red drinks. Here are a few more favorites:
A Big Little Recipe has the smallest-possible ingredient list and big everything else—flavor, creativity, wow factor. Psst: We don’t count water, salt, black pepper, and certain fats (specifically, 1/2 cup or less of olive oil, vegetable oil, and butte…
A Big Little Recipe has the smallest-possible ingredient list and big everything else—flavor, creativity, wow factor. Psst: We don't count water, salt, black pepper, and certain fats (specifically, 1/2 cup or less of olive oil, vegetable oil, and butter), since we're guessing you have those covered. Today, we’re celebrating summer berries.
There’s no shortage of ways to revel in summer berries—jam, jam bars, shortcake, not-so-short cake, I could go on—and yet, on the sunniest, swampiest of August afternoons, I gravitate toward whatever requires the least amount of thought.
These lemon blueberry pancakes are light and fluffy, with just the right citrus zing and sweet bursts of berries! Serve with blueberry compote. Here’s a breakfast that’s the best way to make Saturday morning even more special: lemon blueberry pancakes! These are quite the treat: tender and fluffy, with just the right citrus zing! Each bite has a sweet pop of purple blueberry. Top it off with tangy sweet blueberry compote and it’s all you can do not to scream Wow! on your first bite (we did). This recipe was inspired by a haul of blueberries we picked in Michigan, and it’s every bit as good as it looks. You can also use frozen berries if you don’t have a fresh stash. Here’s what to do! Ingredients for the best lemon blueberry pancakes This lemon blueberry pancakes recipe is based on our fluffy Greek yogurt pancakes. Because who needs buttermilk! We always have Greek yogurt in the refrigerator, so prefer using that to buttermilk. Greek yogurt pancakes get just as tangy and creamy! There’s enough lemon to peak through with a tangy citrus zing. Here’s what you’ll need for these pancakes: All purpose flour: you can also use half and […]
These lemon blueberry pancakes are light and fluffy, with just the right citrus zing and sweet bursts of berries! Serve with blueberry compote.
Here’s a breakfast that’s the best way to make Saturday morning even more special: lemon blueberry pancakes! These are quite the treat: tender and fluffy, with just the right citrus zing! Each bite has a sweet pop of purple blueberry. Top it off with tangy sweet blueberry compote and it’s all you can do not to scream Wow! on your first bite (we did). This recipe was inspired by a haul of blueberries we picked in Michigan, and it’s every bit as good as it looks. You can also use frozen berries if you don’t have a fresh stash. Here’s what to do!
Ingredients for the best lemon blueberry pancakes
This lemon blueberry pancakes recipe is based on our fluffy Greek yogurt pancakes. Because who needs buttermilk! We always have Greek yogurt in the refrigerator, so prefer using that to buttermilk. Greek yogurt pancakes get just as tangy and creamy! There’s enough lemon to peak through with a tangy citrus zing. Here’s what you’ll need for these pancakes:
All purpose flour: you can also use half and half all purpose and whole wheat flour: you may need a splash of extra milk
Baking powder, sugar and salt
Egg
Milk
Greek yogurt
Lemon juice and zest
Neutral oil like grapeseed, organic canola oil, or organic vegetable oil
Blueberries: fresh or frozen
How to add berries to pancakes: the secret!
Here’s the biggest mistake people make with blueberry pancakes: they add the blueberries to the pancake batter. What’s wrong with that? Well, there’s a better way to add berries to pancakes. How should you add berries to pancakes?
Pour the batter onto the griddle, then place the blueberries on top of each pancake. Why?
This makes for even blueberry distribution! Place the berries in the batter itself and it makes lumpy pancakes and uneven distribution. You’ll thank us later.
Use fresh or frozen berries: you don’t even need to thaw
Got loads of fresh blueberries for these lemon blueberry pancakes? Perfect! Fresh berries are our favorite for adding to blueberry pancakes. But guess what? Frozen are just as good!
Here’s a question: do you need to thaw frozen blueberries for pancakes? Good news: no! There’s no need to thaw frozen berries because they defrost as part of the cooking process. Defrosting blueberries can be a messy business, and once they’re thawed they can make purple streaks in baked goods and pancakes. So just pop them in frozen: it works like a charm!
Variations on lemon blueberry pancakes
Want a vegan variation on these lemon blueberry pancakes recipe? Here’s what to do to make it plant-based:
Substitute almond milk for the milk AND Greek yogurt. Use 1 cup almond milk total, then add a few more splashes to get to a pourable consistency.
Use a flax egg for the egg. A flax egg is simply flax seed plus water, combined to form a gel that’s used in vegan baking. It acts as a binder just like a real egg.
Or, go to Vegan Blueberry Pancakes and add 2 tablespoons lemon juice and 2 teaspoons lemon zest.
Topping ideas for lemon blueberry pancakes
These lemon blueberry pancakes are stunners! Of all of our pancake recipes, they’re one of our favorites because they’re so unique and fresh. Step them up by topping them with even more incredible flavors. Here are some of our favorite topping ideas:
Maple syrup: The easiest basic topping is maple syrup: and it’s oh so good.
Compote (highly recommended!): This Blueberry Compote we made to go especially with these pancakes! It’s lightly sweetened with maple syrup and full of berry flavor.
Sauce: Or try this Blueberry Sauce: it’s even sweeter and thicker!
Nut butter: Nut butter is great for pancakes because it makes a filling breakfast by adding a hit of plant-based protein. Try Almond Butter, Cashew Butter, Peanut Butter
In a medium bowl, whisk together the flour, baking powder, sugar, and salt.
In a separate bowl, whisk the egg, then whisk in the milk, Greek yogurt, lemon juice, lemon zest, and neutral oil.
Stir the wet ingredients into the dry ingredients. If the batter is too thick, stir in another splash of milk (the consistency of each yogurt brand varies).
Lightly butter a skillet and wipe off extra grease with a paper towel. Heat the skillet to medium low heat. Pour the batter into small circles, then place blueberries into the top of each pancake. Cook the pancakes until the bubbles pop on the top and the bottoms are golden. Then flip them and cook until done. Repeat with the remaining batter.
Here’s how to make the perfect raspberry smoothie! It’s got the best sweet tart flavor, frosty texture, and vibrant color. Here’s one of the very best smoothie recipes out there…this perfect raspberry smoothie! This beautiful puree has it all: the best sweet tart flavor, creamy frosty texture, and stunning brilliant color. This one was an instant favorite in our house! It’s one of the most refreshing smoothies you’ll find. It doubles as a treat: like our creamy peach smoothie, it’s the perfect ending to a summer meal. Here’s how to make it: with a few variations! Ingredients in this raspberry smoothie Sure, you can throw raspberries in a blender with milk and ice. But want the perfect raspberry smoothie? Each one of these components are optimized to perfection. Here’s what you need: Frozen raspberries: For the best icy texture, we recommend using frozen raspberries. If you’ve got fresh berries from the farmers market, consider freezing them (this is also a great way to preserve them). Or, see our variation below with fresh berries. Banana: A banana amps up the sweetness and adds a beautiful creaminess. Greek yogurt: Yogurt adds creaminess and a bit of protein. (For plant-based, see below.) Water […]
Here’s how to make the perfect raspberry smoothie! It’s got the best sweet tart flavor, frosty texture, and vibrant color.
Here’s one of the very best smoothie recipes out there…this perfect raspberry smoothie! This beautiful puree has it all: the best sweet tart flavor, creamy frosty texture, and stunning brilliant color. This one was an instant favorite in our house! It’s one of the most refreshing smoothies you’ll find. It doubles as a treat: like our creamy peach smoothie, it’s the perfect ending to a summer meal. Here’s how to make it: with a few variations!
Ingredients in this raspberry smoothie
Sure, you can throw raspberries in a blender with milk and ice. But want the perfect raspberry smoothie? Each one of these components are optimized to perfection. Here’s what you need:
Frozen raspberries: For the best icy texture, we recommend using frozen raspberries. If you’ve got fresh berries from the farmers market, consider freezing them (this is also a great way to preserve them). Or, see our variation below with fresh berries.
Banana: A banana amps up the sweetness and adds a beautiful creaminess.
Greek yogurt: Yogurt adds creaminess and a bit of protein. (For plant-based, see below.)
Water and milk: Using part water helps to intensify the pink flavor.
Maple syrup or honey: Add a little sweetener for just the right pop.
Ice: Ice adds the final frothy texture.
Variations: vegan or fresh berries
Want a vegan smoothie? We’ve got a few variations on this recipe. This one uses fresh berries and a frozen banana, so you can use all the beauty of fresh berries. Here’s what to do to make a vegan version of this smoothie:
Option 1: Substitute 1/2 banana for the Greek yogurt, or use vegan yogurt.
Option 2: Use fresh berries! Blend together 2 cups fresh raspberries, 1 frozen banana, 1/2 cup oat milk, 1 tablespoon maple syrup, and 1 cup ice.
Add protein to this raspberry smoothie
Want to add even more protein to this raspberry smoothie? Here are a few ideas:
Use more Greek yogurt: Yogurt adds quite a bit of protein. Use 1/2 cup instead of 1/4 cup Greek yogurt. Note that the color will be lighter and less vibrant.
Add cashew butter or almond butter. A cashew flavor or almond flavor goes well with raspberries. Use about 1 tablespoon, 2 for a stronger flavor. This addition also dulls the flavor a bit.
The vegan variation with fresh berries
Flavor variations!
This raspberry smoothie tastes amazing as is. But if you’d like it mix it up even more, we’ve got answers! Here are some ideas for ways to make it even tastier:
Mint or basil. Add a few fresh mint or basil leaves for an herbaceous spin.
Coconut. Throw in a handful of coconut to the mix (or toasted coconut).
Ginger. Add 1/2 teaspoon grated ginger to the mix for a spicy brightness.
Mango or pineapple. Substitute 1 cup of the frozen raspberries for 1 cup frozen mango or pineapple. This will vary the color a bit as well.
Smoothie storage
Smoothies are best eaten immediately. But this raspberry smoothie can last for 1 day refrigerated, stored in a sealed container or a mason jar with the lid on. If it starts to separate, simply shake it up before drinking!
This raspberry smoothie recipe is…
Vegetarian, vegan, plant-based, dairy-free, and gluten-free.
Here’s how to make the perfect raspberry smoothie! It’s got the best sweet tart flavor, frosty texture, and vibrant color.
Ingredients
2 cups frozen raspberries
1 banana (room temperature)
1/4 cup Greek yogurt*
1/2 cup water
1/2 cup milk (or almond milk or oat milk)
1 tablespoon maple syrup or honey
1/2 cup ice
For the garnish: Frozen raspberry, mint leaf
Instructions
Place all ingredients in a blender, breaking the banana into pieces. Blend until creamy, stopping and scraping down the sides as necessary. If desired, garnish with a frozen raspberry and mint leaf. Serve immediately or store in a covered jar in the refrigerator for 1 day.
Notes
*Vegan Variation with fresh berries: Blend 2 cups fresh raspberries, 1 frozen banana, 1/2 cup oat milk, 1 tablespoon maple syrup, and 1 cup ice.
Summer hasn’t really started until you make a triple berry salad. This beauty is loaded with lots of my favorite ingredients, tastes incredible and is perfect for your 4th of July weekend. Even if you’re just hanging out at home! Remember when I shared the blueberry summer salad and told you that I already had […]
Summer hasn’t really started until you make a triple berry salad.
This beauty is loaded with lots of my favorite ingredients, tastes incredible and is perfect for your 4th of July weekend.
Even if you’re just hanging out at home!
Remember when I shared the blueberry summer salad and told you that I already had made a berry salad for summer that I loved? Well here we are!
This is it.
The blueberry summer salad is definitely more of a side salad and one that can be a summer house salad to essentially go with anything.
This triple berry salad is more of an entree salad. One that is filling and satisfying with more hearty ingredients. Works for dinner tonight if you wish.
With that being said, it’s still definitely a salad that you could take to a picnic! Or a gathering with friends. Like one big potluck salad, if you will.
There’s something about the strawberry + blueberry combo that is just so good. So wonderfully summery. I find that with those two berries, blackberries, raspberries or even cherries work.
And let’s talk about those chickpeas!
Cinnamon crunch chickpeas to be exact. One of my favorite things ever ever ever.
I prep roasted chickpeas nearly every week. They are a staple on a lot of my salads. These ones are cinnamon-y with a slight hint of heat. They are super crisp and delish and add incredible texture to the salad. They also add satiety, making this a great salad for dinner too!
The chickpeas, combined with the avocado and sunflower seeds (hello, more crunch) add so much to this bowl.
Now… what to drizzle on top?
One of my favorite dressings to make is a shallot vinaigrette. I have lots of them here on the blog. And I usually prefer using a shallot dressing over adding raw onion to my salads. You may think they are the same thing, but they totally aren’t!
In the vinaigrette, the shallots marinate a bit and get softer, losing some of the tangy, spicy bite. They almost turn into pickled onions, which you know I adore.
This triple berry salad is topped with cinnamon crunch chickpeas and the most delicious shallot vinaigrette. Perfect for summer!
Course Salad
Cuisine American
Prep Time 15minutes
Cook Time 30minutes
Total Time 45minutes
Servings 4to 6 people
Author How Sweet Eats
Ingredients
cinnamon crunch chickpeas
114 ounce can chickpeas, drained and rinsed
1teaspoonolive oil
½teaspooncinnamon
½teaspoonsalt
pinchcayenne pepper
salad
8 to 10cupsspring greens
1cupsliced strawberries
1cupblueberries
1cupblackberries
1avocado,thinly sliced
¼cuproasted sunflower seeds
shallot vinaigrette
2tablespoonsred wine vinegar
1 1/2tablespoonshoney
1teaspoondijon mustard
1shallot diced
1garlic clove minced
pinchsalt and pepper
1/3cupolive oil
Instructions
cinnamon crunch chickpeas
Preheat the oven to 425 degrees F.
Pat the chickpeas completely dry with a paper towel. Place them on a baking sheet and toss with the olive oil, cinnamon, salt and cayenne. Roast for 25 to 30 minutes, tossing once or twice during cook time.
salad
To assemble the salad, season the greens with a pinch of salt and pepper. Toss in the berries and the avocado. Drizzle on the dressing and toss the salad a few times. Top with the crunchy chickpeas and sunflower seeds. Serve!
shallot vinaigrette
Whisk together the vinegar, honey, mustard, shallot, garlic, salt and pepper. Whisk in the olive oil until emulsified. This keeps great in the fridge for a few days!
Berries: can’t live with ’em, can’t live without ’em. Like many coveted objects, berries are both precious and frustrating, expensive and fragile. What is more maddening than splurging on vivid, juicy berries at the market only to find that your fruity…
Berries: can't live with 'em, can't live without 'em. Like many coveted objects, berries are both precious and frustrating, expensive and fragile. What is more maddening than splurging on vivid, juicy berries at the market only to find that your fruity jewels have turned to mush—or worse, have been overtaken by dreaded mold—when you return to them for a mid-week treat?
Don't despair just yet: This berry horror story does not have to be your destiny. The culprits behind berry mold are the evil, microscopic mold spores waiting to make a home of the friendly, moist skin of your gorgeous berries. Fortunately, there is a simple way to kill off the mold spores and bacteria that find your berries as delicious as you do.
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