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</lcrust
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.
Pastry made with part white flour is lighter and more delicate than that made with all whole-wheat pastry flour. If you prefer to use all whole-wheat flour, sift it twice. Save the particles of bran left in the sifter and add to flour that is to be used for making bread.
- 1 cup whole-wheat pastry flour plus 1 cup unbleached white flour OR 2 cups whole-wheat pastry flour, sifted twice
- 1 teaspoon salt
- 2/3 cup margarine (cold)
- 3 tablespoons (approximate) ice water
Combine flours and salt in mixing bowl and stir until blended. Add margarine and cut in, using pastry blender or two knives, until there are no lumps larger than small peas.
Add just enough ice water to make mixture hold together in ball.
Roll half at a time into circle large enough to line or cover 9-inch pie pan. Use white flour on pastry board and roller, or roll between sheets of waxed paper.
(To bake unfilled pie shell, preheat oven to 425 F. With tines of fork, prick bottom and sides of crust in numerous places. Bake 12 to 14 minutes, until lightly browned.)
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.