RAY BERRIES RECIPES

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YOGURT AND FRUIT PARFAITS RECIPE | RACHAEL RAY | FOOD NETWORK



Yogurt and Fruit Parfaits Recipe | Rachael Ray | Food Network image

Provided by Rachael Ray : Food Network

Categories     dessert

Total Time 5 minutes

Prep Time 5 minutes

Yield 4 servings

Number Of Ingredients 4

3 cups vanilla nonfat yogurt
1 cup fresh or defrosted frozen strawberries in juice
1 pint fresh blackberries, raspberries or blueberries
1 cup good quality granola

Steps:

  • Layer 1/3 cup vanilla yogurt into the bottom each of 4 tall glasses. Combine defrosted strawberries and juice with fresh berries. Alternate layers of fruit and granola with yogurt until glasses are filled to the top. Serve parfaits immediately to keep granola crunchy.

Nutrition Facts : Calories 233 calorie, FatContent 3 grams, SaturatedFatContent 0 grams, CholesterolContent 4 milligrams, SodiumContent 124 milligrams, CarbohydrateContent 42 grams, FiberContent 6 grams, ProteinContent 11 grams, SugarContent 27 grams

RACHAEL'S RED CABBAGE SOUP | RECIPE - RACHAEL RAY SHOW



Rachael's Red Cabbage Soup | Recipe - Rachael Ray Show image

An apple and a whole host of fragrant spices layer on the flavor in this good-for-you vegetarian soup.

Provided by Rachael Ray

Number Of Ingredients 38

2 tablespoons extra-virgin olive oil (EVOO)
2 tablesoons butter
1 large carrot
peeled and chopped
1 parsnip
peeled and chopped
3 ribs celery with leafy tops
chopped
1 leek
quartered lengthwise
cleaned and chopped
1 large firm apple
such as Honeycrisp or Gala
peeled and diced
Salt and pepper
½ teaspoon whole allspice
1 teaspoon juniper berries
1 teaspoon cumin
ground or seed
1 teaspoon celery seed
1 teaspoon caraway
seed or ground
1 teaspoon paprika
palmful
2 large fresh bay leaves
1 small red cabbage
quartered
cored and very thinly sliced
2 tablespoons light-brown sugar
such as Domino's Pourable
2 tablespoons sherry or cider vinegar
1 quart vegetable stock or chicken stock
1 cup tomato sauce from one 8-ounce
1 cup passata from a 24-ounce jar
Fresh dill
parsley and chives
about ½ cup combined
Crème fraiche or sour cream

Steps:

  • Heat a large Dutch oven over medium-high heat with EVOO, 2 turns of the pan, and melt the butter into oil
  • Add carrot, parsnip, celery, leek, and apple, and season with salt and pepper, allspice, juniper, cumin, celery seed, caraway, paprika, and bay leaves
  • Partially cover the pot and sweat the vegetables 8-10 minutes, stirring occasionally
  • Add cabbage, stir and cook down 15 minutes more
  • Add sugar and vinegar, stir to combine
  • Add stock and tomatoes and bring to a boil, reduce heat and simmer 1 hour, adding water as necessary to keep soup loose
  • To serve, stir dill, parsley and chive into soup and top with crème fraiche or sour cream

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