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| Raspberry Limeade | |
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Ready in about minutes or less!
- 2 cups raspberries, divided
- 3 1/2 cups water, divided
- 3/4 cup granulated sugar, or to taste
- 1 cup fresh lime juice
- Mint sprigs for garnish
| | In a blender or food processor purée 1 cup of the raspberries with 1 cup of the water and force the purée through a fine sieve set over a pitcher, pressing hard on the solids. Add the remaining 1 cup raspberries, the remaining 2 1/2 cups water, the sugar and the lime juice and stir the mixture until the sugar is dissolved.
Divide the limeade among tall glasses filled with ice cubes and garnish each drink with some of the mint sprigs.
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| Blueberry Stuffed French Toast | |
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Ready in about minutes or less!
- cooking spray
- 6 eggs
- 1 tsp. grated orange zest
- 2/3 cup orange juice
- 3 T sugar, divided
- pinch salt
- 1 cup fresh or frozen blueberries (thawed and drained, if frozen)
- 8 slices (1 1/4 inch think) Italian or French bread
- 1/3 cup sliced almonds
| | Pre-heat oven to 400°F. Spray a large baking sheet with cooking spray.
In a medium bowl, beat eggs, zest, juice, 2 tablespoons sugar and salt until well blended. Pour into a 13" X 9" X 2" inch baking pan and set aside.
In a small bowl combine blueberries and the remaining tablespoon of sugar. Set aside.
With the tip of a sharp knife, cut a 1 1/2" wide pocket in the side of each slice of bread. Fill pockets with reserved blueberry mixture, dividing evenly. Place filled slices in egg mixture. Let stand, turning once, until egg mixture is absorbed, about 5 minutes per side. Arrange bread on prepared baking sheet and sprinkle with almonds. Bake until golden brown, about 15 minutes, turning slices after 10 minutes.
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