Kick off raspberry season with a tasty treat. Not only will these delicious cups be in fashion at your next patriotic celebration, they also pack a healthy dose of fiber as well as manganese and vitamin C.
(Makes 8 servings)
- 1 pie crust
- 1 pint raspberries
- 1 jar (6-ounce) currant jelly
Make pastry, using all or part whole-wheat pastry flour as desired. Roll out between sheets of wax paper to 1/8-inch thick. Gently remove top sheet and cut pastry into 8 2 1/2-inch circles using fluted cookie cutter. Cut through paper.
Lightly oil backs of small muffin tins set and drape pastry circles on backs of muffin tins. Press pastry close to tins.
Bake 15 minutes at 400 F. Let cool.
Turn pastry cups right side up on dessert plate. Fill with raspberries.
Heat jelly, whisking until smooth. Spoon jelly over raspberries. Serve plain or with whipped topping.
This recipe is from The Saturday Evening Post Fiber & Bran Better Health Cookbook by Cory SerVaas, M.D., Charlotte Turgeon, and Fred Birmingham. To order a copy of this cookbook, visit store.sepstore.org/cookbooks.html.