70 Sweet and Tasty Fresh Raspberry Recipes

From the Recipe Creator: This Moscow mule cake is my favorite cake I’ve ever made from scratch. It’s so moist and flavorful, and it reminds me of my favorite cocktail. —Becky Hardin, St. Peters, Missouri

From the Recipe Creator: We turned one of our favorite smoothies into a smoothie bowl and topped it with even more fresh fruit and a few toasted almonds for a little crunch. —Taste of Home Test Kitchen, Milwaukee, Wisconsin

From the Recipe Creator: Because I love tiramisu, I came up with this deliciously refreshing twist on the traditional coffee-flavored Italian dessert. Fresh softened berries star with crisp ladyfinger cookies and mascarpone cheese. Serve it from a glass bowl or in clear dishes to show off the luscious layers.
—Najmussahar Ahmed, Ypsilanti, Michigan

From the Recipe Creator: My husband came home from a work meeting that had served pork with a spicy blueberry salsa. He was amazed at how tasty it was, so I came up with my own rendition without seeing or tasting what he had. It took several tries, but this is the delicious result. —Angie Phillips, Tarzana, California

From the Recipe Creator: This slightly sweet berry puff pancake is filled with fruit and has a custardy texture that puffs up beautifully when baked. It makes an easy yet impressive breakfast. —Jessi Smith, Fort Myers, Florida

From the Recipe Creator: This recipe is delicious with either frozen or fresh-picked raspberries. That means you can make it year-round. One bite of raspberry pie will instantly turn winter to summer. —Julie Price, Nashville, Tennessee

From the Recipe Creator: Give ordinary coleslaw a "berry" tangy twist. It's sure to get raves at your next picnic or potluck. —Deborah Biggs, Omaha, Nebraska

From the Recipe Creator: Any day is special when Mom makes one of her French toast recipes, like this do-ahead baked version. —Jill Baughman, New York, New York

From the Recipe Creator: Layered icebox cakes are so fun because they look impressive but couldn't be easier. Fresh raspberries make this one really special. Use Anna's Ginger Thins to get the scalloped edges, or regular gingersnaps if those are not available. —Elisabeth Larsen, Pleasant Grove, Utah

From the Recipe Creator: I've given a fresh summery twist to the classic blueberry buckle everyone loves by replacing the blueberries for raspberries (my favorite) and adding sweet and tart lemon curd. This berry buckle cake recipe tastes great with vanilla ice cream! —Jenna Fleming, Lowville, New York

From the Recipe Creator: Juicy berries, crisp sugar snap peas and crunchy pecans complement the lime-marinated chicken in this pretty salad. The homemade sweet-sour dressing is simply delicious. —Rebekah Radewahn, Wauwatosa, Wisconsin

From the Recipe Creator: I’ve made many cheesecakes and enjoy them all, but they’re usually time-consuming. When I first tried this recipe, my husband said it was better than the baked ones, and that was a big plus for me! —Joyce Mummau, Baltimore, Maryland

From the Recipe Creator: This Berry Trifle is a delicious salute to summer! I usually serve it during the summer when fresh berries are bountiful, but you can also prepare it with frozen cherries and light cherry pie filling during cooler months. —Brenda Paine, North Syracuse, New York

From the Recipe Creator: Fresh from the oven, these attractive, delicious muffins make a great accompaniment to any breakfast or brunch. I usually double the recipe because they seem to disappear the minute I set them out. —Marie Herr, Berea, Ohio

From the Recipe Creator: I put the ingredients in the slow cooker crock the night before, refrigerate it, then pop the crock into the slow cooker in the morning. You can use regular milk or half-and-half, include your favorite jam, and substitute almond extract instead of vanilla. —Teri Rasey, Cadillac, Michigan

From the Recipe Creator: Here's a delightful way to enjoy summertime fruits. If you're short on one of the berries, just make up the amount with one of the other fruits in the pie. —Elaine Moody, Clever, Missouri

From the Recipe Creator: Here's a concentrate that allows you to enjoy a refreshing summer beverage any time of year. Sweet raspberries balance the tartness from lemons. —Taste of Home Test Kitchen, Milwaukee, Wisconsin

From the Recipe Creator: Here’s a delectable dessert that’s simple but feels upscale. With its fresh raspberries and Nutella-covered homemade pastry crust, you and your guests won’t be able to get enough. —Christina Seremetis, Rockland, Massachusetts

From the Recipe Creator: Here's a simple, satisfying treat that's perfect when you have company for brunch. It's elegant enough that you can even serve it for dessert at other meals.—Taste of Home Test Kitchen, Milwaukee, Wisconsin.

From the Recipe Creator: Healthy, fast and easy! This bread is a favorite of mine when prep time is tight and I have small amounts of different kinds of berries to use up. — Jennifer Coduto, Kent, Ohio

From the Recipe Creator: Breakfast is my husband’s favorite meal of the day. I use our homegrown blueberries in this sweet morning treat. —Cecilia Morgan, Milwaukie, Oregon

From the Recipe Creator: "When our garden produces an abundance of raspberries, we know it's time to make this fruity frozen dessert," reports Diana Leskauskas of Chatham, New Jersey. "It's super in the summertime...and a treat throughout the year made with frozen raspberries." —Diana Leskauskas, Chatham, New Jersey

From the Recipe Creator: Here’s a lovely dessert that your guests will think is almost too pretty to eat! I love the graceful heart shape of the raspberry meringue. —Mary Lou Wayman, Salt Lake City, Utah

From the Recipe Creator: These delightful yogurt sundaes are an easy way to add fruit and calcium to your diet. Berries star in the dish, which I enjoy as a simple breakfast or healthy dessert for two. —Edie DeSpain, Logan, Utah

From the Recipe Creator: A bumper crop of rhubarb and mint from my garden inspired me to create this thirst-quenching pick-me-up. Raspberries deepen the tea's vibrant red color, making the drinks a pretty addition to your table. —Laurie Bock, Lynden, Washington

From the Recipe Creator: To make these cute tarts more quickly, add the filling to store-bought phyllo tart shells. —Sarah Gilbert, Beaverton, Oregon

From the Recipe Creator: I combined several recipes to come up with this one. It's very versatile. Sometimes I use other fruits depending on what is available or on hand. —Edna Woodard, Fredericksburg, Texas

From the Recipe Creator: One secret to a lighter, fluffier cheesecake? Use the foaming power of eggs. When you beat egg whites to stiff peaks and gently fold them into the cream cheese mixture, the eggs add more volume and lightness because of trapped air. This light, fluffy cheesecake is a family favorite. —Brittney Segobiano, Geneseo, Illinois

From the Recipe Creator: When my jam won a first-place pink ribbon at our local county fair, I was overjoyed but it's not the highest compliment that recipe has received. Two girlfriends that I share it with tell me if they don't hide the jam from their husbands and children, they'll devour an entire jarful at just a sitting! —Patricia Larsen, Leslieville, Alberta

From the Recipe Creator: I gave this sweet-savory chicken salad a little zip with Chinese five-spice powder, which tastes a bit like pumpkin pie spice. Sprinkle some on roasted carrots for an awesome meal. —Lisa Renshaw, Kansas City, Missouri

From the Recipe Creator: A friend brought this delicious, down-home dessert to church and was kind enough to give out the recipe. Everyone enjoyed it so much and just showered her with compliments! It’s especially wonderful served warm or with a dollop of creamy whipped topping. —Mary Ann Dell, Phoenixville, Pennsylvania

From the Recipe Creator: Both kids and grown-ups will enjoy the creamy filling and sweet syrup that flavor these French toast sandwiches. Vary the recipe by substituting fresh blueberries and strawberries and the corresponding jam. —Monica & Lisa Hannahan, Dayton, Ohio

From the Recipe Creator: Slab pie is a pastry baked in a jelly-roll pan and cut into slabs like a bar cookie—or a pie bar, if you will. My grandfather was a professional baker and served pieces of slab pie to his customers back in the day. Here is my spin, featuring rhubarb and gorgeous red raspberries. —Jeanne Ambrose, Milwaukee, Wisconsin

From the Recipe Creator: Orange and lemon beautifully complement the raspberry flavor in this dense cake. Add a dusting of confectioners’ sugar for a pretty finishing touch. —Pat Harlow, Cataldo, Idaho

From the Recipe Creator: Golden whirligigs with a tart lemon flavor float on a ruby raspberry sauce in this delectable dessert. I love serving it to guests. My children also like it made with blackberries. —Vicki Ayres, Wappingers Falls, New York

From the Recipe Creator: I created a bright spinach salad with raspberries for a big family dinner. Even those who don’t normally like spinach change their minds after the first bite. —Robert Aucelluzzo, Simi Valley, California

From the Recipe Creator: This recipe explodes with raspberry flavor! It’s a wonderful summertime treat.—Doreen Patterson, Qualicum Beach, British Columbia

From the Recipe Creator: To give these fresh, fruity bars even more crunch, add a sprinkling of nuts to the yummy crumb topping. Everyone will want to indulge. —Leanna M. Thorne, Lakewood, Colorado

From the Recipe Creator: Pork served with a luscious raspberry glaze is fancy enough for company. We bring it to the table with wild rice pilaf and steamed veggies. —Trisha Kruse, Eagle, Idaho

From the Recipe Creator: Nothing says summer like an ice pop. Kids and adults alike love this fruit-filled version. —Sharon Guinta, Stamford, Connecticut

From the Recipe Creator: This tasty, wholesome coffee cake is loaded with fresh berries. It's perfect for those with a sweet tooth. —Heather O'Neill, Troy, Ohio

From the Recipe Creator: For snappy salad that draws a crowd, I do a wonderful combo of spinach, berries and oniony things. Raise your fork for this one. —Aysha Schurman, Ammon, Idaho

From the Recipe Creator: Just when I thought nothing could beat the specialness of creme brulee, I created this decadent version that stars rich chocolate and sweet raspberries. Cracking through the top reveals a smooth and rich custard that everyone enjoys. —Jan Valdez, Chicago, Illinois

From the Recipe Creator: I was raised in a home where stacks of freshly cooked pancakes were the norm every Sunday morning. I keep the tradition alive, making pancakes with almond milk, ricotta and raspberries. —Anita Archibald, Richmond Hill, Ontario

From the Recipe Creator: I've been making this recipe for years. Whenever my family has a summer get-together, everyone requests it. The nectarines and berries look beautiful together, and the topping is the perfect accent. —Mindee Myers, Lincoln, Nebraska

From the Recipe Creator: Raspberries are abundant at our summer home nearby Aziscohos Lake. So I developed this recipe to share the bounty with our guests. The pretty crumb-topped cake's fruity flavor really shines through. —Marian Cummings, West Paris, Maine

From the Recipe Creator: While developing a treat for my bingo group, I asked my husband for ideas. He suggested a fruity bar. This berry bar is lightly sweet and so easy. —Nancy Phillips, Portland, Maine

From the Recipe Creator: Nature's candy abounds in the berry-filled salad. The slightly tart dressing contrasts deliciously with the sweet in-season fruit. —Betty Lise Anderson, Gahanna, Ohio

From the Recipe Creator: This raspberry mousse recipe guarantees a creamy, smooth finale to any summer meal. —Taste of Home Test Kitchen

From the Recipe Creator: One of my favorite bakeries makes this scrumptious tart that uses fall and summer fruit, so I created my own version. I like to serve it warm with whipped cream or ice cream and with a cup of coffee on a cool autumn night. —Sarah Knoblock, Hyde Park, Indiana

From the Recipe Creator: I have so much mint growing in my yard that I add it to almost everything. What a revelation it was when it went in my raspberry jam—the mint really wakes up the raspberry flavor.—Laurie Bock, Lynden, Washington

From the Recipe Creator: There’s no shortage of fresh peaches and raspberries where I live. I use the fruit I grow to bake up this sweet and special fruit tart.— Mary Ann Rempel, Southold, New York

From the Recipe Creator: A little bit sweet, a little bit tart and topped off with golden sugar-kissed biscuits, this cobbler is summer perfection. —Taste of Home Test Kitchen

From the Recipe Creator: These bright and tangy parfaits start the day on a healthy note, but they're also sweet enough to double as dessert. —Crystal Schlueter, Babbitt, Minnesota

From the Recipe Creator: The best way to cool down on a warm day is with a chilled fruit salad. Serve this one for breakfast, brunch or dessert. Yogurt and coconut milk make the creamy dressing even more decadent. Wait until just before serving to garnish the salad. Otherwise the toasted coconut will get soggy. —Carrie Hirsch, Hilton Head Island, South Carolina

From the Recipe Creator: Don't be "intimidated" by the recipe directions for this coffee cake—it really isn't difficult to make. Try it sometime as a nice brunch item. Don't limit it to that, though...it's also a delicious dessert.—Shirley Boyken, Mesa, Arizona

From the Recipe Creator: These rich, custardy chocolate 'pots' are the sweetest treat! I love the ease of using a slow cooker water bath for gentle heating—no need for the oven. They're a simple, make-ahead dessert, perfect for any occasion, any time of year. —Sarah Farmer, Waukesha, Wisconsin

From the Recipe Creator: One of my mother's friends used to bring this over at the holidays, and it never lasted long. With tangy raspberry filling, tender cake and crunchy topping, it has become a favorite at our house. —Amy Mitchell, Sabetha, Kansas

From the Recipe Creator: My mother-in-law and I dreamed up this jam after we'd been picking blueberries one day. She wondered if blueberries, raspberries and strawberries would taste good together. So she made a test batch—and we quickly learned that they definitely did! Then I came up with my own version of the jam. I preserve everything from our garden! —Karen Maerkle, Baltic, Connecticut

From the Recipe Creator: After tasting this pie at my sister-in-law's house, I had to get the recipe. A dreamy cream cheese filling separates the tangy raspberry layer from the chocolate topping. Garnish with fresh berries for an extra-special presentation. —Ruth Bartel, Morris, Manitoba

From the Recipe Creator: Back where I grew up in Wisconsin, people have been baking this German treat for generations. We love it for breakfast or as a special dessert. It's no fuss to fix and impressive to serve. —Virginia Arndt, Sequim, Washington

From the Recipe Creator: It's well worth the effort to whip up this creamy fruit tart bursting with juicy berries. A friend gave me the recipe, and it always receives rave reviews at gatherings. —Susan Terzakis, Andover, Massachusetts

From the Recipe Creator: We love to eat turkey, and on hot summer days, here's how we get our fix. For golden-brown turkey, broil for a few minutes before serving. —Margaret Bracher, Robertsdale, Alabama

From the Recipe Creator: With an abundant crop of fresh raspberries from the backyard, it's no wonder why I rely on this dessert for a tasty, no-fuss frozen dessert. —Karen Bailey, Golden, Colorado

From the Recipe Creator: Making pie for a crowd may seem impossible, but not when you turn to this crowd-pleasing recipe! The sweet-tart raspberry filling pairs well with a flaky homemade pastry. —Taste of Home Test Kitchen

From the Recipe Creator: This pretty raspberry pie was practically a staple at our house during the late summer. Our family had raspberry bushes, so we always have pie with fresh raspberry filling. —Emily Dennis, Hancock, Michigan

From the Recipe Creator: Since my husband is a livestock truck driver, he often starts work early in the morning. This pear crisp recipe will keep him going until breakfast. Our two boys love to have it for dessert and in their school lunches. —Joanne Korevaar, Burgessville, Ontario

From the Recipe Creator: I love making and enjoying this jam, but I usually end up giving most of it away! It's always a well-received gift. —LaVonne Van Hoff, Rockwell City, Iowa