“Is stockpiling fruit and vegetables really necessary? Is it worth the time and trouble? Yes. And yes. Raspberries were on sale at my Kroger. (Yes, it is mine!) For $0.99/pint. Those tiny little things are regularly $3.00 a pop. I never buy them...somehow I can't justify spending $3.00 for 3 handfuls of DELICIOUS, SWEET, SUCCULENT raspberries. (I had forgotten how tasty they are!) But, for just $0.99...I'll buy a pint. Or 12. Yep, 12. What on EARTH are you going to do with 12 pints of raspberries that will start to go bad in 2 or 3 days??? Eat them, bake with them, and freeze them. Of course. First we (the kids and I) ate 2 pints. For a snack. We like them that much. Then, I froze 8 pints. Cause I knew that we'd eat them if I didn't get them into the freezer. Right away! I rinsed and let them drain for about 10 minutes. Then placed them on a paper towel to remove excess water. Then I neatly arranged them, gave into my Type-A tendencies and placed them on a baking sheet. Popped them into the freezer for a few hours, then transferred frozen raspberries into freezer baggies. I see Mango Raspberry Smoothies in our future! An antioxidant power punch of a smoothie! Mmmm...don't you want to reach through the screen and munch on a few? Finally for breakfast Saturday morning, I made a Raspberry Coffee Cake, following this Taste of Home recipe but making a few delicious modifications along the way. I almost made Raspberry Baked Oatmeal, but ended up trying this new recipe!”
READY IN:
10mins
SERVES:
8
YIELD:
8 pints
UNITS:
US

Ingredients Nutrition

Directions

  1. Rinse the raspberries and let them drain for about 10 minutes.
  2. Then place them on a paper towel to remove excess water.
  3. Then neatly arrange them and place them on a baking sheet.
  4. Pop them into the freezer for a few hours, then transfer the frozen raspberries into freezer baggies.

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