Let’s talk raspberries.
I don’t know much but what I do know is that these bushes have a plethora of berries on them.
Don’t you love the word “plethora”? I do – it’s one of those words Mrs. Gray made me learn in high school English class and it’s one of my favorite. Plethora, plethora, plethora. It’s a mouthful but it sounds so much more sophisticated than “a lot of berries” or “a boat load of berries”. A girl needs a little bit of class in her life.
These raspberry bushes are not ours. They are our neighbors but my kids get to pick them for a summer job. It’s great for me. I get to go along and pick my own. So for about 2 weeks out of the summer, we have raspberries coming out the ying yang – in a good way.
The bushes this year have so many berries on them that you think you have them all picked in one area only to turn around and pick another pint off the same few bushes you just thought you got done with about 15 minutes ago.
Now if I were a raspberry – this is where I would want to grow – in the shade under a leaf. That would be the life.
The process for my kids to pick these berries goes something like this.
- Get proper attire on – i.e. – do I have my iPod, water, bug spray, sun bathing clothes and work boots. The work boots are not required but yet – very fashionable, dontcha think?
- Throw a raspberry at mom because I don’t want my picture taken. Isn’t he just the cutest thing? I know. I’m biased but he’s still pretty darn cute.
- Pick the berries one by one and inspect each one to make sure it doesn’t have bugs on it or bad spots.
- Put it in the container and repeat until the pint is full.
Since it’s been so hot here, I didn’t want to turn the oven on to make something with them yesterday so instead I made a quick easy no bake raspberry cheesecake parfait.
Just crush up some graham crackers and add a little bit of melted butter and sugar. Place in the bottom of your containers. Next comes the cheesecake pudding. Make it up like the normal recipe, let it set for about a minute or two and then pour half over the graham cracker crumbs. Then layer it with some raspberries.
Now pour the remaining pudding over the raspberries, top with a little bit of crackers and a few more raspberries as garnish. Refrigerate for about 30 minutes and they are all set to eat.
What would you make with a plethora of fresh raspberries?
No Bake Raspberry Cheesecake Parfaits
Yield: 4 servings
Prep Time: 10 minutes
Total Time: 40 minutes
• 1 1/4 cup graham crackers – crushed
• 2 tablespoons butter – melted
• 1 tablespoon sugar
• 1 – 1 ounce package cheesecake pudding
• 2 cups milk
• 1 pint fresh raspberries
1. Combine the graham crackers, sugar and melted butter in a bowl until well mixed. Put about ¼ cup of mixture into each container and tap down with the bottom of a cup to make sure it is packed down.
2. Mix up the cheesecake pudding with the milk as directed. Let set for a minute or two and then pour ¼ cup into each container over the graham cracker crust.
3. Place a layer or raspberries over the pudding.
4. Pour the remaining pudding over the layer of raspberries.
5. Top the pudding with a little bit more graham crackers and a few extra berries as garnish.
6. Put in fridge for at least 30 minutes to let everything set. Keep cold until ready to serve.