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By using our free meal planner (and the rest of spoonacular.com) you have to agree that you and only you are responsible for anything that happens to you because of something you have read on this site or have bought/cooked/eaten because of this site. After all, the only person who controls what you put in your mouth is you, right?

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Raspberry Sliced

 
One serving costs about $0.55

$0.55 per serving

4 people like this recipe

4 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

8 vegetarian,lacto ovo vegetarian side dish
spoonacular Score:18%

Spoonacular Score: 18%

 

Raspberry Sliced takes approximately approximately 45 minutes from beginning to end. For 55 cents per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 4g of protein, 11g of fat, and a total of 211 calories. This recipe serves 8. 4 people were impressed by this recipe. Not a lot of people really liked this side dish. A mixture of raspberries, salt, sugar, and a handful of other ingredients are all it takes to make this recipe so yummy. It is brought to you by Foodista. It is a good option if you're following a lacto ovo vegetarian diet. Overall, this recipe earns a not so amazing spoonacular score of 15%. Similar recipes are Raspberry Sorbet with Sliced Kiwis, Apricot-Raspberry Pavlovas with Sliced Almonds, and Sliced Cucumbers.

Ingredients

Servings:
4.23 oz
4.23 oz fresh raspberries
fresh raspberries
2.82 oz
2.82 oz butter
butter
2.82 oz
2.82 oz sugar
sugar
4.94 oz
4.94 oz eggs
eggs
3 tsps
3 tsps lemon juice
lemon juice
1 tsp
1 tsp lemon zest
lemon zest
1 tsp
1 tsp vanilla extract
vanilla extract
2 Tbsps
2 Tbsps sour cream
sour cream
4.23 oz
4.23 oz plain flour
plain flour
1 tsp
1 tsp baking powder
baking powder
0.13 tsps
0.13 tsps salt
salt
2.12 oz
2.12 oz fresh milk
fresh milk
4.23 oz fresh raspberries
4.23 oz
fresh raspberries
2.82 oz butter
2.82 oz
butter
2.82 oz sugar
2.82 oz
sugar
4.94 oz eggs
4.94 oz
eggs
3 tsps lemon juice
3 tsps
lemon juice
1 tsp lemon zest
1 tsp
lemon zest
1 tsp vanilla extract
1 tsp
vanilla extract
2 Tbsps sour cream
2 Tbsps
sour cream
4.23 oz plain flour
4.23 oz
plain flour
1 tsp baking powder
1 tsp
baking powder
0.13 tsps salt
0.13 tsps
salt
2.12 oz fresh milk
2.12 oz
fresh milk

Equipment

mixing bowl
mixing bowl
cake form
cake form
skewers
skewers
sieve
sieve
oven
oven
mixing bowl
mixing bowl
cake form
cake form
skewers
skewers
sieve
sieve
oven
oven


Instructions

Line a 7 inch (7 x 7 x 2) square cake pan all sides up, set aside Sieve flour, baking powder and salt together, add lemon zest into and mix them well, set aside. In a mixing bowl, cream butter and sugar until light and fluffy, add 2 tbsp natural yoghurt or sour cream, mix well. Add eggs, one at a time. Stir in lemon juice and vanilla extract until well blended. Add flour mixture and milk alternately into creamed mixture, beating well after each addition. Gently fold in the raspberries into the creamed mixture, mix well and pour into the prepared cake pan. Bake at preheated oven 180C for about 30 minutes or when skewer inserted into cake and comes out clean. Remove cake from oven and set to cool for 10 minutes then unmould, leave to cool completely. Cut cake into 8 or 12 equal slices and dust some icing sugar or snow powder on top .

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $0.55
Ingredient
120 grams fresh raspberries
80 grams butter
80 grams sugar
140 grams eggs
3 teaspoons lemon juice
1 teaspoon lemon zest
1 teaspoon vanilla extract
2 tablespoons sour cream
120 grams plain flour
1 teaspoon baking powder
60 grams fresh milk
Price
$1.80
$0.69
$0.11
$0.76
$0.10
$0.17
$0.31
$0.16
$0.16
$0.04
$0.08
$4.38

Tips

Health Tips

  • If you can, choose grassfed butter for a better nutritional profile—more vitamins, a favorable omega 3/6 ratio, etc.

  • You can easily swap half of the white flour in most recipes for whole wheat flour to add some fiber and protein. It does result in a heavier dough, so for cookies, cakes, etc., you might try swapping in whole wheat pastry flour.

  • If you're trying to cut back on sugar, consider replacing some of the sugar in this recipe with a sweetener like Stevia or Splenda. If you're against these kinds of sweeteners, start reducing the amount of real sugar you use until your tastebuds adjust.

  • Studies have shown people who drink full fat milk are thinner than those who drink low-fat or fat-free milk instead. Keep that in mind before you decide to swap. If you want to go dairy free, however, you can replace milk with unsweetened soy milk in most recipes.

  • get more health tips

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • Butter's incredible flavor has made it an extremely popular cooking fat, but it is important to know that butter has the lowest smoke point of almost any cooking fat. This means butter literally starts to smoke at a lower temperature than most other fats between 250-350 degrees Fahrenheit. So while butter is great for cooking at lower temperatures, you should probably use canola oil, coconut oil, or another oil with a higher smoke point for frying and other high temperature cooking.

  • If you find that you're always missing lemon zest, purchase lemon extract and substitute a 1/2 teaspoon extract for every tablespoon zest.

  • If you've had your baking powder for awhile, make sure it's still going to work by mixing it with a little water. If it doesn't fizz, you need to replace it.

  • The average fresh lemon contains between 2 to 3 tablespoons of lemon juice (just in case you are substituting bottled lemon juice).

  • get more cooking tips

Green Tips

  • Since pesticide residue is most likely to be stored in the skin/rind, it might be advisable to buy organic lemons if you're using them for zest.

  • To avoid antibiotics, hormones, and other nasties in your milk, choose organic whenever possible. If you can't afford organic, look for milk labeled hormone and antibiotic free. It is often less expensive.

Disclaimer

Nutritional Information

Quickview
210 Calories
4g Protein
10g Total Fat
24g Carbs
1% Health Score
Limit These
Calories
210
11%

Fat
10g
17%

  Saturated Fat
6g
39%

Carbohydrates
24g
8%

  Sugar
11g
13%

Cholesterol
88mg
30%

Sodium
139mg
6%

Get Enough Of These
Protein
4g
9%

Selenium
11µg
16%

Phosphorus
110mg
11%

Vitamin B2
0.18mg
11%

Manganese
0.21mg
11%

Folate
40µg
10%

Vitamin B1
0.14mg
9%

Vitamin A
380IU
8%

Iron
1mg
7%

Vitamin C
5mg
6%

Calcium
57mg
6%

Fiber
1g
6%

Vitamin B3
1mg
5%

Vitamin B5
0.44mg
4%

Potassium
145mg
4%

Vitamin D
0.61µg
4%

Vitamin E
0.58mg
4%

Vitamin B12
0.21µg
4%

Zinc
0.45mg
3%

Magnesium
10mg
3%

Copper
0.05mg
3%

Vitamin B6
0.05mg
3%

Vitamin K
2µg
2%

covered percent of daily need

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