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A couple of weeks ago I had recipes using strawberries. Today it's about another red berry...the raspberry. When I pick berries (at our daughters home...no charge there) I am reminded of when I was a teenager and had to go out and pick berries, in our raspberry patch, with cake pans in arm to pick (and eat) this round, red berry. Why cake pans rather than a bucket? So the bottom berries wouldn't get squashed! When she has "put up" enough jam and sauce to last until the next year, she sold them. We had regular customers who had their orders in almost before the season started. Mom sold the berries by the pint in (at that time) wooden boxes and asked if they'd bring the container back. They always did! The part I didn't like about picking was the mosquitos. We picked in the early morning hours to beat the heat and long sleeved shirts and jeans were a must, along with the good ole stinky 6-12 lotion smeared on our ankles and neck. Thank goodness for the sprays we have today.

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Let's do some delicious raspberry recipes.

FROZEN RASPBERRY SQUARES

2 c. crushed vanilla wafers

1/4 c. butter or margarine, melted

1 qt. vanilla ice cream, softened (don't let it melt!)

1 c. "lite" reduced-fat sour cream (can use regular if you wish)

1 T. grated lemon peel

2 c. fresh raspberries

In a small bowl, combine wafers and butter. Press half of the mixture on the bottom of an 8-inch square baking pan. In a large bowl gently stir together ice cream, sour cream and lemon peel. Gently fold in raspberries. Carefully spoon over crust, smoothing top.

Sprinkle with remaining crumbs.

Cover and freeze at least 4 hours or until firm. To serve, remove from freezer and let sit for about 15 minutes before cutting. Cut into squares. Makes 9 servings. Note: If you wish, garnish the top with a few fresh berries and a spring of mint. Also you can use an 8-inch round baking pan and cut the pieces pie-shaped. And, you can make this a week or so ahead of time. Be sure to cover tightly with foil and slip into a plastic zip bag.

You're all set to serve a delicious dessert when friends stop by!

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LEMONY-RASPBERRY DIP

1-1/2 c. fresh or frozen raspberries defrosted and drained if frozen (see note)

1/3 c. sugar or light honey

1-8 oz. package low-fat cream cheese, softened

1-1/2 T. lemon juice

Freshly cut fruit for dipping (your choice...pineapple, peach, nectarines, pears and apple wedges)

In a blender or food processor, combine all ingredients except fresh fruit. Process or blend until almost smooth. Transfer to a pretty serving fish. Refrigerate at least an hour.

Serve, in the middle of a large plate of fruit. Note: If using frozen berries, make sure they are unsweetened (buy the package of "loose" berries) save the juice that accumulates during the defrosting time and use it for another use...like adding it to lemonade.

Makes about 2 c.

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FRESH RASPBERRY PIE

1/4 c. sugar

1 T. cornstarch

1 c. water

1 package sugar-free gelatin

4 c. fresh raspberries

1 8-inch graham cracker crust

1/2 c. "lite" whipped topping

In a saucepan, combine sugar and cornstarch. Add water and bring to a boil, stirring constantly. Cook and stir for 2 minutes. Remove from heat; stir in gelatin until dissolved. Cool for 15 minutes. Put raspberries in the crust; slowly pour gelatin mixture over berries. Refrigerate until set, about 3 hours. Garnish with whipped topping. You can use "real cream", whipped if you wish.

Makes 6 servings.

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TFD: It has always seemed to me that hearty laughter is a good way to jog internally without having to go outdoors!

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