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Give me your best raspberry desserts....please.

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Fresh raspberries usually get get eaten right off the bushes at my house, but if we do have extra, I like this simple tart filled with raspberries. Or these raspberry lemon muffins:


2 cups flour

½ cup sugar

1 tsp. baking powder

1 tsp. baking soda

½ tsp. salt

2 eggs, lightly beaten

1 cup (8 oz.) lemon yogurt

¼ cup margarine, melted and cooled

1 tsp. vanilla

1½ cups fresh or frozen raspberries



In a bowl, combine dry ingredients. Combine eggs, yogurt, margarine, and vanilla; mix well. Stir into dry ingredients just until moistened. Fold in raspberries. Fill greased or paper-lined muffin cups ¾ full. Bake at 400° for 18-20 minutes or until muffins test done. Makes 1 dozen.

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