Best Fruit Recipes for You! | Fresh & Frozen Fruit Recipe Ideas https://therecipecritic.com/fruit-recipes/ Tried and True Recipes for Families | Food Blog Thu, 05 Sep 2024 22:28:10 +0000 en-US hourly 1 https://wordpress.org/?v=6.6.2 https://therecipecritic.com/wp-content/uploads/2019/02/cropped-favicon-32x32.png Best Fruit Recipes for You! | Fresh & Frozen Fruit Recipe Ideas https://therecipecritic.com/fruit-recipes/ 32 32 53477294 No-Bake Fresh Peach Pie https://therecipecritic.com/no-bake-fresh-peach-pie/ https://therecipecritic.com/no-bake-fresh-peach-pie/#respond Sat, 07 Sep 2024 00:00:00 +0000 https://therecipecritic.com/?p=265125 Enjoy juicy, ripe peaches in this No-Bake Fresh Peach Pie. It has a creamy cheesecake filling topped with sweet peaches,…]]>

Enjoy juicy, ripe peaches in this No-Bake Fresh Peach Pie. It has a creamy cheesecake filling topped with sweet peaches, all nestled in a buttery graham cracker crust. It’s so delicious and the best part is that no baking is required!

Side shot of a slice of fresh peach pie being lifted out of the pie pan.

Reasons You’ll Love This Recipe

  • Simple: This fresh peach pie recipe requires just a handful of simple ingredients and only takes 20 minutes to whip up!
  • Delicious Flavors and Textures: The combination of peaches and cream with a buttery graham cracker crust is out of this world!
  • Quick and Easy to Prep: No baking required for this recipe! It’s perfect for a make-ahead summer dessert!

No Bake Peach Pie Ingredients

The ingredients needed to make this no-bake peach pie recipe are simple and minimal. If you’re in a pinch and need to save some time, you can use a store-bought graham cracker crust. However, it won’t have the same rich, buttery crunch. For exact measurements, scroll to the recipe card below.

Graham Cracker Crust

  • Graham Cracker Crumbs: You’ll need 1 ½ cups graham cracker crumbs, which is about 12 whole graham crackers.
  • Granulated Sugar: To sweeten the crust.
  • Salt: Balances the sweet flavor.
  • Salted Butter: Binds the crust together while adding buttery flavor.
Overhead shot of labeled graham cracker crust ingredients.

Cream Filling

  • Cream Cheese: Provides the creamy, tangy base of the filling.
  • Granulated Sugar: To sweeten the filling.
  • Vanilla Extract: Adds a hint of sweet, warm vanilla flavor.
  • Frozen Whipped Topping: Makes the creamy filling light and fluffy.
Overhead shot of labeled cream filling ingredients.

Peach Topping

  • Fresh Peaches: The star of this pie! If you love the flavor of sweet, juicy peaches, you will love this pie!
  • Brown Sugar: Adds sweetness and balances any tart taste from the peaches.
  • Lemon Juice: Brightens the flavor of the peaches.
  • Ground Cinnamon: Enhances the warm, delicious peach flavor.
  • Ground Nutmeg: Adds a warm, cozy flavor to the fresh peaches.
Overhead shot of labeled peach filling ingredients.

How to Make Fresh Peach Pie

Prepping this peach cream cheese pie will take about 20 minutes, and then it needs to set in the fridge for at least 4 hours before serving. It’s a great make-ahead dessert before a summer party!

  1. Mix the Crust Ingredients: Add the graham cracker crumbs, sugar, and salt to a medium bowl and mix. Add the melted butter and mix evenly until the crumbs resemble wet sand.
  2. Press the Crust into the Pie Plate: First, pour the crumb mixture into a 9-inch pie dish. Then, use your hands or a flat-bottomed measuring cup or glass to press the crumbs evenly into the bottom and up the sides of the dish. Set the dish in the refrigerator to chill while you prepare the cream filling.
  3. Mix the Filling: Add the cream cheese, sugar, and vanilla to a large bowl and beat with a hand mixer or a stand mixer fitted with the paddle attachment until combined and smooth. Scrape down the sides and bottom of the bowl.
  4. Add the Whipped Topping: Fold in about ⅓ of the whipped topping to help loosen the cream cheese mixture.
  5. Finish Stirring the Filling: Fold in the remaining whipped topping until completely combined.
  6. Add the Filling to the Crust: Add the cream filling to the chilled pie crust and smooth over the top. Cover the pie and chill in the refrigerator for at least 4 hours.
  7. Make the Peach Mixture: Add the fresh peach slices, brown sugar, lemon juice, and spices to a large bowl.
  8. Top with Peaches and Serve: Toss the peaches until evenly coated and allow them to macerate for at least 20 minutes before topping the chilled pie and serving.
Overhead shot of graham cracker crust mixture in a glass bowl.
Overhead shot of graham cracker crust mixture pressed flat into a pie pan.
Overhead shot of sugar, cream cheese and vanilla in a glass bowl.
Overhead shot of whipped topping being folded in to the fresh peach pie cream cheese filling.
Overhead shot of the cream cheese filling mixed with all of the whipped topping.
Angle shot of someone smoothing out the cream filling into the fresh peach pie crust.
Overhead shot of a bowl of sliced peaches with brown sugar, cinnamon and nutmeg on top.
Overhead shot of the brown sugar, cinnamon, and nutmeg mixed in with the peaches in a glass bowl.

Peach Pie Tips and Variations

This fresh peaches and cream pie is fabulous because it tastes amazing, is easy, and is versatile, too! Here are some simple tips and ways to change it up!

  • Use Homemade Whipped Topping: Instead of the whipped topping, substitute it with homemade whipped cream. To make it, whip 1 1/2 cups of cold heavy whipping cream and 3 tablespoons of powdered sugar to medium-stiff peaks. Then, use this homemade whipped cream in place of the whipped topping as directed in the recipe card.
  • Use Fresh Ripe Peaches: Pick the ripest peaches for this recipe! Ripe peaches are easier to pit, and if you prefer to peel them, the skin tends to pull off much easier at peak ripeness.
  • Tip for Tart Peaches: If your peaches are a little tart, you can remove the lemon juice and up the brown sugar by a tablespoon or two.
  • How to Choose Peaches: When picking peaches for this pie, look for freestone or semi-freestone peaches instead of clingstone. These varieties will be the easiest to pit!
  • Cutting the Peaches: Slice or dice your peaches however you’d like. I love the look of peaches in big slices, but diced peaches are easy to eat.
  • Use a Pre-Made Crust: To make this pie even easier to make, you can substitute a pre-made graham cracker crust!
  • Making Graham Cracker Crumbs: If you want to make your own graham cracker crumbs, you can place 12 whole graham crackers in a large ziplock bag and crush them with a rolling pin until you have a fine crumb, or you can pulverize them into fine crumbs by pulsing the crackers in a food processor or blender.
Overhead shot of the no-bake fresh peach pie.

Making Ahead of Time and Storing Leftovers

This dessert is super convenient because you can make everything ahead of time. Plus, leftovers store well for days!

  • Make Ahead: The peach topping can be made up to 24 hours before. Store in an airtight container in the refrigerator. You can also prepare the crust and cream cheese layer a day in advance, but keep the peaches separate until just before serving.
  • To Freeze: You can make the base of the pie, cover it with 2-3 layers of plastic wrap and aluminum foil, and freeze for up to 3 months. Thaw overnight in the refrigerator, and top with the fresh peaches just before serving. I don’t recommend freezing the pie with the peaches on top.
  • Storing Leftovers: Leftover fresh peach pie can be stored covered in the refrigerator in an airtight container for up to 2 days. If it has not been topped with peaches, the pie can be stored in the refrigerator for up to 5 days.
Angle shot of a plated slice of the no-bake fresh peach pie.

More Fresh Peach-Inspired Recipes

Peaches are my favorite fruit, and I absolutely love peach season! Give me all of the peach recipes! Here are a few of my favorites that I know you and your family will love!

Print

No-Bake Fresh Peach Pie

Enjoy juicy, ripe peaches in this Fresh Peach Pie. It has a creamy cheesecake filling topped with sweet peaches, all nestled in a buttery graham cracker crust. It’s simply delightful, and no baking is required!
Course Dessert
Cuisine American
Keyword Fresh Peach Pie, No Bake Peach Pie, Peach Dessert, peaches and cream pie bars
Prep Time 20 minutes
Chill Time 4 hours
Total Time 4 hours 20 minutes
Servings 8 Slices
Calories 465kcal
Author Alyssa Rivers

Ingredients

Graham Cracker Crust

Cream Filling

Peach Topping

Instructions

Graham Cracker Crust

  • Add the graham cracker crumbs, sugar, and salt to a medium bowl and mix. Add the melted butter and mix evenly until the crumbs resemble wet sand
  • Pour the crumb mixture into a 9-inch pie dish and use your hands or a flat-bottomed measuring cup or glass to press the crumbs evenly into the bottom and up the sides of the dish. Set it in the refrigerator to chill while you prepare the cream filling.

Cream Filling

  • Add the cream cheese, sugar, and vanilla to a large bowl and beat with a hand mixer or a stand mixer fitted with the paddle attachment until combined and smooth. Scrape down the sides and bottom of the bowl.
  • Fold in about ⅓ of the whipped topping to help loosen the cream cheese before folding in the remaining whipped topping. Fold until completely combined.
  • Add the cream filling to the chilled pie crust and smooth over the top. Depending on the depth of your pie dish, you may have a little extra filling. You may discard it or save it to eat on the side plain, with peaches, or with other fruit.
  • Cover the pie with aluminum foil or plastic wrap and chill in the refrigerator for at least 4 hours before serving.

Peach Topping

  • In a large bowl, combine the sliced peaches with the brown sugar, lemon juice, and spices. Allow the peaches to sit for at least 20 minutes or up to 24 hours before topping the pie and serving.

Nutrition

Calories: 465kcal | Carbohydrates: 54g | Protein: 5g | Fat: 27g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 60mg | Sodium: 389mg | Potassium: 201mg | Fiber: 2g | Sugar: 43g | Vitamin A: 1008IU | Vitamin C: 3mg | Calcium: 72mg | Iron: 1mg
]]> https://therecipecritic.com/no-bake-fresh-peach-pie/feed/ 0 265125 Peach Fluff Salad https://therecipecritic.com/peach-fluff-salad/ https://therecipecritic.com/peach-fluff-salad/#respond Thu, 05 Sep 2024 00:00:00 +0000 https://therecipecritic.com/?p=267239 It’s peach season which means you have to make this Peach Fluff Salad! It’s a creamy, fruity dessert that hits…]]>

It’s peach season which means you have to make this Peach Fluff Salad! It’s a creamy, fruity dessert that hits all the right notes and is packed with fresh peaches!

Reasons You’ll LOVE This Recipe!

  • Easy to Prepare: This recipe doesn’t require any baking or complicated techniques. It’s as simple as mixing, chilling, and enjoying.
  • Perfect for Any Occasion: Whether you’re hosting a summer BBQ, attending a potluck, or just want something special for your family, this peach salad fits the bill. It’s light enough to be a side dish but you can also serve it as a dessert.
  • Kid-Friendly: If you have little ones, they’re going to love this! The mini marshmallows add a fun texture, and the peach flavor is sweet without being overpowering.
  • Customizable: While peaches are the star of the show, you can easily swap them out for other fruits like strawberries or pineapples if you’re feeling adventurous. It’s a versatile recipe that you can tweak to suit your tastes.

Ingredients in Peach Fluff Jello Salad

The ingredients for this salad are simple yet delicious, combining fruity, creamy, and sweet elements. Check out the recipe card at the bottom of the post for all of the exact measurements.

  • Peach Jello: Adds a sweet peach flavor to the dessert.
  • Boiling Water: Dissolves the jello powder.
  • Cold Water: Cools the jello mixture.
  • Instant Vanilla Pudding: Gives the dessert a creamy vanilla flavor.
  • Cream Cheese: Adds a smooth, tangy creaminess.
  • Whipped Topping: Makes the dessert light and fluffy.
  • Mini Marshmallows: Add a chewy texture and extra sweetness.
  • Peaches: Provide juicy, fruity bites throughout the dessert.
A top down shot of all of the ingredients laid out on the counter and individually labeled.

Simple Steps to Making Peach Fluff

It’s as easy as mixing a few ingredients and chilling them in the fridge. In no time, you’ll have a creamy, fruity dessert ready for any occasion.

  1. Combine Jello and Water: In a large bowl, add the jello powder and boiling water. Whisk for a couple of minutes, until the jello is fully dissolved. Stir in the cold water and refrigerate for 20 minutes.
  2. Add Pudding Powder: Stir the vanilla pudding powder into the jello and refrigerate for another 20 minutes, until set.
  3. Combine: Once the jello/pudding mixture has set, mix in the cream cheese and whipped topping until fully combined.
  4. Chill: Fold in the marshmallows and peaches. Cover and chill for at least an hour before serving.
Jello and water in a glass bowl with a whisk.
Vanilla pudding powder mixed with the jello and water.
Whipped cream added to the mixture.
Fresh peaches and marshmallows added into the bowl for the peach fluff salad.

Helpful Tips

Here are some quick tips to make this peach fluff even better! From softening cream cheese to adding a little crunch, these easy changes will make your treat even better.

  • Soften Your Cream Cheese: Make sure that your cream cheese is at room temperature before mixing. Leave it on the counter for up to 2 hours or microwave it for 15-20 seconds to avoid lumps in your dessert.
  • Homemade Whipped Cream Option: If you prefer homemade whipped cream, simply whip 1 1/2 cups of heavy cream to stiff peaks and fold it in instead of the whipped topping. The dessert might be a bit softer, but it will still be delicious!
  • Fresh or Frozen Peaches: You can use either fresh or frozen peaches. For fresh peaches, peel them if you like, or leave the skin on. If using frozen peaches, make sure they are fully thawed and drained before dicing.
  • Add a Crunch: Toss in some toasted slivered almonds for extra texture. The nutty flavor pairs perfectly with the sweet peachy goodness of this dessert!
A close up of a spoonful of fresh peach fluff salad.

How to Store Leftover Peach Fluff Salad

Since peach fluff is a whipped dessert, it’s best enjoyed fresh. You can store leftovers for up to two days, but keep in mind that the longer it sits in the fridge, the more the whipped topping will lose its fluffiness and become runnier.

  • In the Refrigerator: Store any leftovers in an airtight container for up to two days. For the best taste and texture, enjoy it on the day it’s made.
A close up of peach fluff salad on a spoon.

More Delicious Peach Recipes to Try!

Print

Peach Fluff Salad

It's peach season which means you have to make this Peach Fluff Salad! It's a creamy, fruity dessert that hits all the right notes and is packed with fresh peaches!
Course Dessert, Side Dish
Cuisine American
Keyword Jello Salad, Peach Fluff Dessert, Peach Fluff Salad, Peach Jello Fluff
Prep Time 10 minutes
Chill Time 1 hour 40 minutes
Total Time 1 hour 50 minutes
Servings 8 servings
Calories 261kcal
Author Alyssa Rivers

Ingredients

  • 1 (3.4-ounce) box peach jello
  • 1 cup boiling water
  • ½ cup cold water
  • 1 (3.4-ounce) box instant vanilla pudding
  • 4 ounces cream cheese, softened
  • 1 (8-ounce) container whipped topping, thawed
  • 2 ½ cups mini marshmallows
  • 1 ½ cups peaches, diced

Instructions

  • In a large bowl, add the jello powder and boiling water. Whisk for a couple of minutes, until the jello is fully dissolved. Stir in the cold water and refrigerate for 20 minutes.
  • Stir the vanilla pudding powder into the jello and refrigerate for another 20 minutes, until set.
  • Once the jello/pudding mixture has set, mix in the cream cheese and whipped topping until fully combined.
  • Fold in the marshmallows and peaches. Cover and chill for at least an hour before serving.

Nutrition

Calories: 261kcal | Carbohydrates: 44g | Protein: 3g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Cholesterol: 15mg | Sodium: 209mg | Potassium: 86mg | Fiber: 1g | Sugar: 37g | Vitamin A: 305IU | Vitamin C: 1mg | Calcium: 38mg | Iron: 0.2mg
]]> https://therecipecritic.com/peach-fluff-salad/feed/ 0 267239 Raspberry Muffins https://therecipecritic.com/raspberry-muffins/ https://therecipecritic.com/raspberry-muffins/#comments Mon, 12 Aug 2024 00:00:00 +0000 https://therecipecritic.com/?p=260305 These raspberry muffins are moist and delicious, filled with plump fresh raspberries and topped with a sweet, crunchy streusel topping!…]]>

These raspberry muffins are moist and delicious, filled with plump fresh raspberries and topped with a sweet, crunchy streusel topping! They are perfect for a warm breakfast, brunch, or as an after-school or work snack. Your family will be begging for more, so don’t expect them to last long!

Muffins are one of my favorite snacks to keep around for my kids. Whether it’s monkey bread muffins, easy banana muffins, or blueberry muffins, they love coming home from school, heating up a plate, and devouring them!

Side shot of raspberry muffin cut in half sitting on top of a pan of raspberry muffins.

Reasons You’ll Love This Recipe

  • Flavor: These muffins have the perfect balance of tart and sweet with the best crunchy texture on top!
  • Pantry Staples Ingredient List: The ingredients you need are likely already in your pantry. If you have fresh raspberries from your garden, this is the perfect recipe to make use of them!
  • Crowd Pleaser: These raspberry muffins are loved by all, both young and old!
  • Versatility: These muffins are great for breakfast, lunch, or dinner and are perfect for brunches or family gatherings. I’m pretty sure my family loves them as a midnight snack because they always seem to disappear overnight!

Raspberry Muffin Recipe

Back when I was first married, my neighbor made raspberry muffins with a streusel topping. She was nice enough to share them with us and I wanted to recreate that for my kids, so I tweaked the recipe a bit and cam up with something you are going to LOVE!

By adding buttermilk and almond extract, I turned it into something truly special. The results were amazing! You should totally bake these while your kids are at school, so when they come home and take that first bite, you’ll see the pure joy on their faces!

What Ingredients Do I Need to Make Raspberry Muffins?

You will most likely already have all of the ingredients needed for this recipe. However, if you don’t have buttermilk, don’t worry—simply follow my instructions to make buttermilk at home. Additionally, be sure to scroll to the bottom of the post for the exact measurements of the remaining ingredients.

  • All-purpose flour: Gives the muffins a light, tender crumb and provides structure.
  • Granulated Sugar: Adds sweetness to balance the tart raspberries.
  • Baking Powder: Works as a leavening agent, which causes the muffins to rise.
  • Salt: Enhances all of the flavors in the muffins.
  • Vegetable Oil: Adds some fat which makes the muffins moist and tender.
  • Egg: Works as a binder and gives the muffin structure.
  • Buttermilk: Adds moisture and gives the muffins a sweet, tangy flavor that complements the raspberries and balances out the sweetness.
  • Vanilla Extract: Gives a warm aromatic flavor and scent.
  • Almond Extract: This takes the flavor profile to another level!
  • Raspberries: The star of the show! They add moisture and texture. You can use fresh or frozen raspberries!
Overhead shot of labeled muffin ingredients.

Streusel Topping

  • Granulated Sugar: Adds sweetness and a caramelized crunch that makes this one of my all-time favorite muffin recipes!
  • All Purpose Flour: Binds the butter and sugar and also helps keep the form during baking.
  • Unsalted Butter: Adds rich flavor and helps bind the ingredients together.
  • Salt: The perfect complement to the sweet sugar!
Overhead shot of labeled streusel ingredients.

How Do I Make Raspberry Muffins with Streusel Topping

Preparing these muffins for the oven only takes 15 minutes! Combine the dry and wet ingredients, fold in the raspberries, and they’re ready to go in the oven!

  1. Prep: Start by preheating the oven to 375 degrees Fahrenheit. Then spray a muffin pan with pan spray or line it with muffin liners. Set aside.
  2. Combine: In a large bowl, start by whisking together the dry ingredients. Then, add all the wet ingredients except the raspberries and mix until combined. Fold in the raspberries by hand.
  3. Streusel: Prepare the streusel by mixing the sugar, flour, butter, and salt until fully combined.
  4. Fill Pan: Scoop the batter into the muffin pan until each well is filled ⅔ of the way full.
  5. Distribute streusel: Sprinkle the streusel evenly over the top of the muffins. Bake for 25-28 minutes, or until the tops are golden brown and a toothpick comes out clean from the center. Let the muffins cool completely before serving.
Overhead shot of dry ingredients in a glass bowl.
Whisk together the dry ingredients.
Overhead shot of wet and dry ingredients mixed in a glass bowl.
Mix in all the wet ingredients, except the raspberries.
Overhead shot of raspberries folded into the muffin batter.
Fold in the raspberries.
Angle shot of someone sprinkling streusel over muffin batter in muffin tin.
Fill the muffin wells 2/3 of the way full and top with streusel. Bake.

Tips and Variations for Making Bakery Quality Muffins at Home

Follow these simple instructions to help your raspberry muffins turn out just the way they do at any bakery, or better! I also share some ideas for ways to switch things up!

  • Pan Spray: If you are using a muffin pan without paper liners, it’s wise to use a pan spray with flour in it to prevent sticking. Otherwise, you can spray the pan with regular pan spray, then dust each well generously with flour, tapping out the excess for an even coating.
  • Frozen or Fresh berries? You can use frozen raspberries instead of fresh. Don’t thaw them. Toss the frozen raspberries in ¼ cup of the dry ingredients reserved from the bowl before you mix in the wet ingredients. Fold in the frozen raspberries and the ¼ cup of dry ingredients into the batter just until evenly incorporated in the muffin batter.
  • Mini Muffin Tin: You can make these muffins as mini muffins! Use mini muffin liners, or spray a mini muffin pan well with pan spray as directed in the tip above. Fill ⅔ of the way full with batter, and then sprinkle a teaspoon of streusel on top. Bake for 10-13 minutes or until a toothpick comes out clean.
  • Variations: Feeling creative? Try adding in some white chocolate chips, blackberries, or lemon zest.
Overhead shot of baked raspberry muffins in muffin tin.

How to Properly Store Raspberry Muffins

If you are lucky enough to have leftover muffins, then follow the steps below. Additionally, I recommend freezing a second batch to have muffins on hand when you need a quick, delicious snack!

  • At Room Temperature: They can be stored in a container on the counter for up to 5 days.
  • In the Refrigerator: Leftover raspberry muffins can be stored in an airtight container in the refrigerator for up to 8 days.
  • In the Freezer: You can freeze baked muffins for up to 6 months. Thaw at room temperature by leaving the muffins in an airtight container on the counter for a few hours.
Close up shot of raspberry muffins broken up on top of muffin tin.

More Mouth-Watering Muffin Recipes

Why are muffins so appealing? They’re perfect for a quick breakfast on the go, a warm after-school snack, or even a dessert or late-night treat. Here are some of my favorites that your kids will love too!

Print

Raspberry Muffins

These raspberry muffins are moist and delicious, filled with plump fresh raspberries and topped with a sweet, crunchy streusel topping! They are perfect for a warm breakfast, brunch, or as an after-school or work snack.
Course Breakfast
Cuisine American
Keyword Fresh Raspberry Muffins, raspberry muffins, Raspberry Streusel Muffins
Prep Time 15 minutes
Cook Time 28 minutes
Total Time 43 minutes
Servings 12 muffins
Calories 224kcal
Author Alyssa Rivers

Ingredients

Muffins

Streusel Topping

Instructions

  • Preheat the oven to 375 degrees Fahrenheit. Spray a muffin pan with pan spray, or line it with muffin liners. Set aside.
  • In a large bowl, whisk together the dry ingredients. Add in all the wet ingredients except the raspberries and mix until combined. Fold in the raspberries by hand.
  • Prepare the streusel by mixing the sugar, flour, butter, and salt until fully combined.
  • Scoop the batter into the muffin pan until each well is filled ⅔ of the way full.
  • Sprinkle the streusel evenly over the top of the muffins. Bake for 25-28 minutes, or until the tops are golden brown and a toothpick comes out clean from the center.
  • Let the muffins cool completely before serving.

Nutrition

Calories: 224kcal | Carbohydrates: 33g | Protein: 3g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 20mg | Sodium: 121mg | Potassium: 111mg | Fiber: 1g | Sugar: 18g | Vitamin A: 103IU | Vitamin C: 3mg | Calcium: 45mg | Iron: 1mg
]]> https://therecipecritic.com/raspberry-muffins/feed/ 2 260305 Creamy Tuscan Dip (Marry Me Dip) https://therecipecritic.com/creamy-tuscan-dip/ https://therecipecritic.com/creamy-tuscan-dip/#comments Sat, 10 Aug 2024 12:00:00 +0000 https://therecipecritic.com/?p=262045 There’s a new appetizer in town, and this creamy Tuscan dip won everyone’s hearts! The combination of cheeses, garlic, spinach,…]]>

There’s a new appetizer in town, and this creamy Tuscan dip won everyone’s hearts! The combination of cheeses, garlic, spinach, and sun-dried tomatoes creates an addicting dip you’ll want to bring to all of your gatherings!

If you’ve been around here a while, you know that I love creamy Tuscan flavors! Try my Creamy Tuscan Garlic Chicken, this Creamy Tuscan Sausage Pasta, or this popular Creamy Tuscan Garlic Shrimp!

Close top view of creamy Tuscan dip in a blue skillet with a crostini dipping in.

Reasons to Love This Dip!

  • It’s Addicting: You won’t be able to stop dipping when you taste this irresistible dip!
  • Bursting With Flavor: This dip has the tastiest flavor combinations and textures. Every delicious bite keeps you wanting more!
  • A Crowd-Pleaser: This will be the first appetizer to disappear at your next party. It will instantly be a crowd favorite!

What is Marry Me Dip?

Creamy Tuscan dip has the same irresistible flavors that my “Marry Me” recipes have! That’s why I also call this, “Marry Me Dip.” Melty cheeses, garlic, sun-dried tomatoes, and spinach…it doesn’t get better than that. I knew I had to create a dip using these flavor combinations and you will LOVE it! Serve this dip with crostini, crackers, or veggies, and you’ll have the BEST appetizer at the table.

This easy, crowd-pleasing dip is served warm and bubbly from the oven. Everyone loves a warm appetizer for dipping! Bring this homemade cheese sauce, this popular crack chicken dip, or my easy crab dip to your next party!

Ingredients For Creamy Tuscan Dip

This creamy tuscan dip comes together easily and I love making it ahead of time before a party or a game. Gather all of the ingredients to have on hand when you’re ready to make it! See the recipe card at the bottom of the post for exact measurements.

  • Cream Cheese: Softened cream cream cheese blends the best!
  • Sour Cream: Adds a tangy element to the dip.
  • Mozzarella Cheese and Parmesan Cheese: The best combination of cheeses that melt perfectly when baked.
  • Garlic: Fresh minced garlic is best because it adds so much flavor.
  • Garlic Powder: An extra kick of garlic flavor never hurts.
  • Italian Seasoning: The perfect seasoning to compliment the Italian flavors in this dip.
  • Salt: Season to balance the flavors.
  • Sun-Dried Tomatoes: Jarred sun-dried tomatoes drained and chopped.
  • Spinach: I use frozen spinach that has been thawed and drained, but you can use fresh chopped spinach if you prefer.
Ingredients listed to make creamy Tuscan dip.

Let’s Make Creamy Tuscan Dip

This easy creamy Tuscan dip comes together in minutes! Mix the ingredients all in the same bowl, then spread it into a baking dish or oven-safe skillet to bake! Follow my step-by-step instructions below.

First photo of the cream cheese and sour cream mixed in a bowl.
Second photo of the seasonings and cheeses added to the bowl.
Third photo of the spinach and sun-dried tomatoes added to the bowl.
Fourth photo of the dip spread into a skillet before baking.
  1. Preheat Oven/ Mix Cream Cheese and Sour Cream: Preheat the oven to 375 degrees Fahrenheit. Spray a 1-quart baking dish or oven-safe skillet with non-stick cooking spray then set aside. Cream together the cream cheese and sour cream.
  2. Add Seasonings and Cheeses: Add the garlic, garlic powder, salt, mozzarella cheese, parmesan cheese, and Italian seasoning.
  3. Fold in Spinach and Sun-Dried Tomatoes: Fold in the sun-dried tomatoes and spinach until combined.
  4. Bake and Serve: Spread the mixture evenly into the prepared baking dish. Bake for 15-20 minutes or until it is heated throughout and bubbly. Serve warm with sliced bread, a baguette, or crackers.

Variations

There’s a reason why this dip is also known as “Marry Me Dip!” Everyone will love you for making it and they’ll ask you for the recipe! Here are some variations to making this dip just the way you like it!

  • Add-Ins: Add 1/4 cup of crumbled bacon, marinated artichoke hearts, chopped mushrooms, or sliced black olives. These all would be delicious additions to the creamy Tuscan dip and add a yummy texture.
  • Dipping Ideas: We love crostini because it adds a crunchy texture, but a sliced baguette is just as good! This creamy Tuscan dip is also delicious with fresh veggies, crackers, or bagel chips. The possibilites are endess
  • Warming Tip: To keep this Tuscan dip warm, add it to a slow cooker on warm and stir it occasionally.
Top view of creamy Tuscan dip in a skillet with crostini scattered on a wood board.

Leftover Creamy Tuscan Dip

Making creamy Tuscan dip is so quick and easy to make and makes the best leftovers. It’s also great to make ahead then store it until you’re ready to rewarm it for your party!

  • In the Refrigerator: After baking creamy Tuscan dip, allow it to cool completely. Cover tightly with plastic wrap, or store it in an airtight container in the refrigerator. It will last for about 2-3 days.
  • To Reheat: There are a few ways to reheat leftovers. The easiest option is to reheat it in the microwave or on the stovetop until warmed through. Just stir it occasionally until it is warm to the touch. You can also warm it in the oven at 350 degrees Fahrenheit in an oven-safe dish. Reheat it until it is bubbly hot!
Close view of crostini dipping into a the dip with a cheese pull.

Make My Favorite Hot Dips!

Print

Creamy Tuscan Dip

There's a new appetizer in town, and this creamy Tuscan dip won everyone's hearts! The combination of cheeses, garlic, spinach, and sun-dried tomatoes creates an addicting dip you’ll want to bring to all of your gatherings!
Course Appetizer
Prep Time 10 minutes
Total Time 10 minutes
Servings 6 people
Calories 335kcal
Author Alyssa Rivers

Ingredients

Instructions

  • Preheat the oven to 375 degrees Fahrenheit. Spray a 1-quart baking dish with non-stick cooking spray and set aside.
  • In a medium-sized bowl add the cream cheese and sour cream. Mix with a hand mixer and blend until smooth.
  • Add the garlic, garlic powder, salt, mozzarella cheese, parmesan cheese, and Italian seasoning.
  • Fold in the sun-dried tomatoes and spinach until combined.
  • Spread the mixture evenly into the prepared baking dish. Bake for 15-20 minutes or until it is heated throughout and bubbly.
  • Serve warm with sliced bread, a baguette, or crackers.

Nutrition

Calories: 335kcal | Carbohydrates: 9g | Protein: 15g | Fat: 27g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 81mg | Sodium: 638mg | Potassium: 492mg | Fiber: 2g | Sugar: 5g | Vitamin A: 3.661IU | Vitamin C: 11mg | Calcium: 399mg | Iron: 2mg
]]> https://therecipecritic.com/creamy-tuscan-dip/feed/ 4 262045 Tomato Toast https://therecipecritic.com/tomato-toast/ https://therecipecritic.com/tomato-toast/#respond Sat, 10 Aug 2024 00:00:00 +0000 https://therecipecritic.com/?p=263145 Vibrant Tomato Toast has sweet, juicy tomatoes, garlic, creamy ricotta, and fresh basil layered on a crusty slice of toasted bread. It’s…]]>

Vibrant Tomato Toast has sweet, juicy tomatoes, garlic, creamy ricotta, and fresh basil layered on a crusty slice of toasted bread. It’s delicious and savory with hints of sweetness. Serve it for breakfast, brunch, as an appetizer, or light lunch for the perfect way to use up summer produce.

If your garden is bursting with tomatoes like mine, you probably need ideas for using them. This delicious cherry tomato sauce is perfect for pasta; you’ll love the flavor of these grilled tomatoes and don’t miss this roasted tomato salsa!

Side shot of someone drizzling olive oil over tomato toast.

Reasons You’ll Love This Recipe

  • Quick and Easy: Once your bread is toasted, tomato toast is ready in no time! 
  • Minimal Ingredients: You only need five ingredients, and they’re all really simple.
  • Fresh Flavor: The use of fresh ingredients like tomatoes and basil makes this recipe super flavorful! One bite and you’ll be hooked!

Tomato Toast Recipe

This tomato toast recipe delivers summer flavors and is super easy to prepare. It’s great as a snack, for breakfast, or a light lunch. It’s so fresh and delicious!

If you grow tomatoes and/or basil in your garden, this is the perfect recipe for you! But don’t worry if you’re not—it’s easy to enjoy tomato toast all year long. As soon as you taste the incredible blend of crusty bread, creamy ricotta, and juicy tomatoes, you’ll be obsessed!

Ingredients You’ll Need

The great thing about this tomato toast recipe is that it has such a short ingredient list. Fresh tomatoes combined with the creamy ricotta and toasted garlic-infused bread are beyond amazing! Exact measurements can be found in the recipe card below.

  • Bread: I like to use slices of artisan bread or other crusty bread, like baguette or sourdough.
  • Olive Oil: Toasting your bread with extra virgin olive oil gives it a nice golden crust. 
  • Garlic: For buttery garlic flavor.
  • Ricotta Cheese: Any type works! Use low-fat, nonfat, or full-fat, depending on your preference.
  • Tomatoes: You can use cherry tomatoes, grape tomatoes, or any large ripe tomatoes.
  • Salt and Black Pepper: To taste!
  • Fresh Basil: Thinly sliced fresh herbs sprinkled over the top add flavor and freshness.
Overhead shot of labeled ingredients.

How to Make Tomato Toast

You’ll have this delicious toast ready to enjoy in less than 30 minutes! Here’s how it comes together:

  1. Toast the Bread: Brush the slices of bread generously with olive oil. You can toast them in an air fryer or toaster oven at 380 degrees Fahrenheit for 3-4 minutes, in the oven at 400 degrees Fahrenheit for 8-10 minutes, or in a large skillet over medium-high heat for 8-10 minutes. Flip the bread halfway through regardless of the toasting method. Remove to a plate or cooling rack once toasted to your preference. 
  2. Rub the Garlic on the Toast: Remove the skin from 1-2 cloves of garlic and rub the cloves over the surface of each slice of toast while it is still warm. The more you rub the garlic, the stronger and sharper the garlic flavor will be. 
  3. Add Ricotta and Tomatoes: Once the toast has cooled, layer the other ingredients. Spread a generous amount of ricotta on each slice. Top with your tomatoes, a light drizzle of olive oil, a few cracks of flakey or coarse sea salt and pepper, and some of the basil. 
  4. Serve: Cut each piece of toast in half, if desired, and enjoy immediately.
Overhead shot of someone brushing olive oil on slices of bread.
Brush bread with olive oil and toast.
Overhead shot of someone rubbing garlic clove on top of toasted bread.
Rub a garlic clove on the warm toast.
Overhead shot of someone spreading ricotta over toasted bread.
Spread ricotta on the toast.
Overhead shot of toasted bread with ricotta and sliced tomatoes on top.
Top with sliced tomatoes and additional toppings.

Tips and Variations

Tomato toast is one of the easiest things to make, but here are my top tips to ensure it turns out perfect every time!

  • What Bread to Use: Use the bread you love! I love crusty artisan or sourdough bread, but this tomato toast would be delicious on focaccia, ciabatta, or even sandwich bread.
  • Make it Toasty: Toast the toast as much as you like! It doesn’t have to be super toasty and crunchy if you want it to be easier to bite into. Keep a close eye on the bread as it toast so it doesn’t overcook.
  • What Tomatoes to Use: The best tomatoes for this are garden tomatoes, especially heirloom varieties. You can use small tomatoes and slice them in half, or you can use big tomatoes cut into slices. For easier eating, you can dice any variety of tomatoes into small pieces.
  • Extra Ingredients: To add some flare to your tomato toast, add diced avocado, chives, or green onions, fresh mozzarella cheese, a drizzle of balsamic reduction, or some lemon or lime juice over the top.
  • Protein: Need to reach your protein goal? You could add a couple of fried eggs, some deli turkey slices, or replace the ricotta with cottage cheese.
  • Roast the Tomatoes: Roasted tomatoes take this recipe one step further! Toss the sliced tomatoes in a small amount of olive oil and sprinkle with salt and pepper before spreading evenly on a parchment-lined baking sheet. Roast at 400 degrees Fahrenheit for 20-25 minutes, or until the tomatoes are blistered. Let them cool until they are cool enough to handle without burning yourself before topping your toast with them.
Overhead shot of plated tomato toast.

How to Store Leftover Tomato Toast

  • Prepare in Advance: The toast can be prepared in advance, up to gently rubbing the garlic on it. Store the prepared toast in an airtight container for up to 3 days before serving. The toast will soften as it sits since the garlic adds moisture. If you want the toast to stay crisp, skip rubbing the garlic until you are just about to assemble the toast. Gently warm the toast in the oven at 350 degrees Fahrenheit, or in a skillet over medium heat for 1-2 minutes.
  • Eat fresh: Once the tomato toast has been fully assembled, it should be consumed within an hour or two. The longer the ricotta and tomatoes sit on the toast, the softer it will become.
Angle close up of plated tomato toast with a bite taken out of it.

More Ways to Use Tomatoes

Tomatoes are so delicious this time of year, and there’s absolutely nothing better than a garden-fresh tomato! If you have a bounty of garden tomatoes to enjoy, you may be looking for new and unique ways to use them. Here are some of my favorite tomato recipes that you must try!

Print

Tomato Toast

Vibrant Tomato Toast with sweet, juicy tomatoes, garlic, creamy ricotta and fresh basil, all layered on a crusty slice of toasted bread. It’s so delicious and savory with hints of sweetness. Serve for breakfast, brunch, as an appetizer or light lunch for the perfect way to use up summer produce.
Course Breakfast, brunch, Snack
Cuisine American
Keyword bruschetta, how to use garden tomatoes, ricotta toast, tomato recipes, Tomato Toast
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 servings
Calories 275kcal
Author Alyssa Rivers

Ingredients

Instructions

  • Brush the slices of bread generously with olive oil. You can toast them in an air fryer at 380 degrees Fahrenheit for 3-4 minutes, in the oven at 400 degrees Fahrenheit for 8-10 minutes, or in a large skillet over medium-high heat for 8-10 minutes. Flip the bread halfway through, regardless of the toasting method. Remove to a plate or cooling rack once toasted to your preference.
  • Remove the skin from 1-2 cloves of garlic and then, while the toast is still warm, rub the cloves over the surface of each slice of toast. The more you rub the garlic, the stronger and sharper the garlic flavor will be.
  • Once the toast has cooled, spread a generous amount of ricotta on each slice. Top with your tomatoes, a light drizzle of olive oil, a few cracks of flakey salt and pepper, and some of the basil.
  • Cut each piece of toast in half, if desired, and enjoy immediately.

Nutrition

Calories: 275kcal | Carbohydrates: 12g | Protein: 9g | Fat: 22g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Cholesterol: 32mg | Sodium: 84mg | Potassium: 590mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1459IU | Vitamin C: 55mg | Calcium: 159mg | Iron: 2mg
]]> https://therecipecritic.com/tomato-toast/feed/ 0 263145 Peach Lemonade https://therecipecritic.com/peach-lemonade/ https://therecipecritic.com/peach-lemonade/#respond Thu, 01 Aug 2024 12:00:00 +0000 https://therecipecritic.com/?p=261897 This is the absolute BEST fresh peach lemonade recipe! Sweet juicy peaches combined with tart, tangy lemons make the most…]]>

This is the absolute BEST fresh peach lemonade recipe! Sweet juicy peaches combined with tart, tangy lemons make the most refreshing drink. You will want to have a pitcher of this in your fridge throughout the peach season!

Peaches are my favorite fruit, and it’s hard for me to wait until fall to get the best fresh peaches! When I do, I load up and make all the peach recipes! My favorites besides this lemonade include this homemade peach pie, my fresh peach smoothie, and my favorite peach salsa.

Side shot of mason jar with fresh peach lemonade with sprig of mint and garnished with a wedge of lemon.

Reasons You’ll Love This Recipe

  • Perfect for peach season: This simple but refreshing drink is the perfect way to use those fresh peaches during peach season. If you have canned or frozen peaches, you could make it year-round.
  • Simple: This recipe is easy to make and takes less than 20 minutes.
  • Versatile: This lemonade isn’t just for drinking! You could add it to cocktails, use it as a smoothie base, or freeze it into popsicles for a fun twist.

Fresh Peach Lemonade Recipe Ingredients

Fresh peach lemonade combines sweet peaches and tart lemons for a perfectly balanced drink that’s incredibly refreshing. Scroll to the recipe card for exact measurements.

  • Fresh Peaches: Peaches are the perfect juicy fruit for this lemonade’s base. Their sweetness balances out the lemons’ tartness.
  • Granulated Sugar: Adds sweetness and brings out the flavor of the peaches and lemons.
  • Water: Gives the lemonade the right consistency making it a refreshing beverage.
  • Fresh Lemon Juice: Fresh lemons make such a difference in the taste of this peach lemonade.
  • Ice: Cools everything down and makes it so mouthwatering and thirst-quenching!
  • Fresh Peach & Lemon Slices for Garnish: I am a sucker for a beautiful presentation! Get out some cute county fair glasses, fun straws, slice up some lemons and peaches, and toss everything together!
Overhead shot of labeled ingredients.

How to Make Peach Lemonade

Making fresh, homemade peach lemonade takes less than 20 minutes and is 100% worth it! The fresh peaches and tart lemons combine for a perfect marriage of summer sweetness.

  1. Prep: Wash the peaches and remove the pits. You can peel the skin, but I like leaving it on for this syrup. Then dice the peaches.
  2. Simmer: Add the peaches, sugar, and ½ cup of water to a saucepan and cook over medium. Cook the peaches for about 7-8 minutes, or until they are soft and syrupy and the sugar has dissolved and is bubbling.
  3. Puree: Remove the pan from the heat and very carefully pour the peach mixture into a blender or a food processor. Place the lid on and cover it with a clean kitchen towel before blending until it is smooth. You can strain out the solids if you would like by using a spoon or spatula to press the syrup through a fine mesh strainer. Cover the syrup and let it cool to room temperature, or chill it in the refrigerator until you are ready to use it.
  4. Serve: When you are ready to serve the lemonade, combine the peach syrup, lemon juice, 4 cups of cold water, and ice in a pitcher. Stir to combine. If desired, add slices of lemons and peaches for garnish.
overhead shot of peaches with sugar and water in
Overhead shot of mixture boiling in a pot.
Overhead shot of peach mixture in a blender.
Overhead shot of blended peach mixture.

Perfect Peach Lemonade Tips

I want this to be the best peach lemonade you’ve ever had! To do that please follow these tips and variations to have it turn out just the way you like it!

  • Quick Ripenning Hack: Ripen your peaches quicker by placing them stem-side down inside a paper bag and closing it. Check them in a day or two. The trapped ethylene gas will speed up the ripening!
  • Substitutions: You may substitute half the diced peaches for strawberries or raspberries to make peach-strawberry or raspberry syrup. 
  • Sweetness Scale: If you find your lemonade a bit too sweet or your peaches are especially ripe, you might want to cut back on the sugar to just ½–¾ cup instead of the full cup. This adjustment allows you to customize the sweetness to your preference.
  • Frozen or Canned Substitutes: You may replace the fresh peaches with 10-ounces of canned or frozen peaches if you want to make this and fresh peaches are unavailable. 
  • Under-Ripe Peaches: You can still use under-ripe peaches for this recipe. Cooking the peaches for the syrup will help bring out the sweetness. If the flesh won’t release from the pit, cut around the pit as well as you can before dicing it up and adding it to the saucepan. 
  • Fresh Lemons: Use fresh lemons! Fresh lemons will make a world of difference in flavor for lemonade.
  • Adult Drink: Add a little rum, vodka or bourbon to make this a refreshing adult drink!
  • Flavor Variations: To give it a different flavor, you can add fresh mint, rosemary, berries, ginger, basil or vanilla.
Side shot of pitcher of lemonade with someone stirring with a wooden spoon.

Leftover Lemonade Instructions

You will love having this peach lemonade in your fridge to pull out when you are in the mood for something sweet and refreshing.

  • Make in Advance: The peach syrup can be made up to a week in advance. Keep it in an airtight container in the refrigerator or freeze in a freezer bag for up to 3 months. 
  • Fridge: Once the lemonade has been mixed, it can be kept for 5 to 7 days in the refrigerator.
Side shot of Peach lemonade in a glass pitcher with a wooden spoon sticking.

More Fun Summer Drinks to Try

For me, exploring new drink recipes is a fun way to stay cool and hydrated. Whether you’re in the mood for something classic or want to try something new, there’s a drink here for you!

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Peach Lemonade

This is the absolute BEST fresh peach lemonade recipe! Sweet juicy peaches combined with tart, tangy lemons make the most refreshing drink.
Course Beverage
Cuisine American
Keyword fresh lemonade, peach strawberry lemonade, peach syrup
Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings 6 servings
Calories 169kcal
Author Alyssa Rivers

Ingredients

Instructions

  • Wash the peaches and remove the pits. You can remove the skin, but I like leaving it on for this syrup. Dice the peaches.
  • Add the peaches, sugar and ½ cup of water to a saucepan and cook over medium until the peaches are soft and syrupy, and the sugar has all dissolved and is bubbling, about 7-8 minutes.
  • Remove the pan from the heat and very carefully transfer the mixture to a blender or a food processor. Place the lid on and cover with a clean kitchen towel before blending until smooth. You can strain out the solids if you would like by using a spoon or spatula to press the syrup through a fine mesh sieve. Cover the syrup and let it cool to room temperature or chill it in the refrigerator until you are ready to use it.
  • When you are ready to serve the lemonade, combine the peach syrup, lemon juice, 4 cups of cold water, and ice in a pitcher. Stir to combine. Add slices of lemons and peaches for garnish, if desired.

Nutrition

Calories: 169kcal | Carbohydrates: 44g | Protein: 1g | Fat: 0.4g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 19mg | Potassium: 134mg | Fiber: 1g | Sugar: 41g | Vitamin A: 247IU | Vitamin C: 19mg | Calcium: 11mg | Iron: 0.3mg
]]> https://therecipecritic.com/peach-lemonade/feed/ 0 261897 One-Pan Lemon Chicken Orzo https://therecipecritic.com/lemon-chicken-orzo/ https://therecipecritic.com/lemon-chicken-orzo/#comments Sun, 28 Jul 2024 12:00:00 +0000 https://therecipecritic.com/?p=261390 One-Pan Lemon Chicken Orzo is a comforting, well-rounded meal! Tender, juicy chicken pieces are joined with orzo pasta in a…]]>

One-Pan Lemon Chicken Orzo is a comforting, well-rounded meal! Tender, juicy chicken pieces are joined with orzo pasta in a bright lemon sauce, resulting in melt-in-your-mouth deliciousness! Your whole family will adore this tasty dinner!

This one-pan meal comes together so quickly! If you’re looking for more easy recipes with less mess, try these One-Pan Fajita Chicken and Veggies, One-Pan Southwest Blackened Cajun Chicken with Rice or this Chili Lime Chicken and Rice.

Overhead shot of one-pan lemon chicken orzo, with a wooden spoon and lemon slices as garnish.

Reasons This Recipe is AMAZING

When you have a busy schedule and need a hearty, crowd-pleasing meal, this is the recipe to turn to. It comes together quickly, doesn’t make much mess, and tastes amazing!

  • Easy to Prep: This is ready to be cooked in less than 10 minutes with very little chopping, perfect for busy days!
  • Comforting Flavors: Tender chicken with creamy orzo pasta with an incredible lemon flavor makes for a deliciously satisfying meal.
  • Minimal Cleanup: One-pan cooking means less mess and fewer dishes to wash.

Lemon Chicken Orzo

Lemon chicken orzo is one of those dinners that you’ll want to make on repeat. To begin with, it’s really easy to make; it is all made in one pan. Additionally, it has the best textures and flavors. You will love the vibrant yet savory lemon flavor as well as the creaminess of the orzo (without any heavy cream!) combined with juicy pieces of chicken. As a result, this dish is a favorite with my family. Overall, it’s total comfort food without being overly heavy!

Ingredients in This One-Pan Dish

This lemon chicken orzo recipe takes simple ingredients and transforms them into a bright and savory masterpiece. From well-seasoned chicken pieces to hearty orzo and a sauce that bursts with citrusy goodness, each component makes this one-pan meal taste absolutely incredible. The exact measurements are in the recipe card.

  • Boneless Skinless Chicken Breasts: Cut into pieces, these provide the main protein for the dish.
  • Seasoning: The chicken is coated in basil, oregano, paprika, salt, and pepper for a delicious flavor.
  • Olive Oil: For searing the chicken.
  • Butter: To sauté the shallots and garlic and toast the orzo.
  • Shallots: Milder and sweeter than regular yellow or white onions, minced shallots work great in this recipe so as not to overwhelm the other flavors.
  • Garlic: For extra savory flavor.
  • Orzo Pasta: The base of this chicken dinner is orzo. You can find this short-cut pasta in the pasta aisle of your local grocery store.
  • Chicken Broth: Helps cook the orzo and gives it a more robust flavor.
  • Lemon: Lemon juice and lemon zest add the perfect amount of acidity, brightness, and fresh flavor!
  • Fresh Baby Spinach: Adds color and nutrients.
  • Shredded Parmesan Cheese: To garnish the finished recipe and add salty cheesiness.
Overhead shot of labeled ingredients.

How to Make One-Pan Lemon Chicken Orzo

This recipe is perfect for busy weeknights because it requires minimal hands-on time and allows you to cook everything conveniently in one pan. As it all simmers together, the flavors meld into a delightful, melt-in-your-mouth dish that everyone will love.

  1. Prep the Chicken: Cube the chicken breasts into about 1 ½ inch to 2-inch pieces. Evenly coat the chicken with basil, oregano, paprika, salt and pepper.
  2. Cook the Chicken: Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5-7 minutes. It should be mostly cooked through. Remove the chicken from the skillet.
  3. Cook the Pasta: Add the butter, shallot, and garlic to the skillet and sauté for 2 minutes. Add the orzo to the skillet, constantly stirring and tossing, until you get an even, light golden brown toast.
  4. Continue to Cook: Pour in the chicken broth, lemon juice, and lemon zest. Reduce the heat to medium and stir occasionally to evenly cook the orzo without letting it stick to the skillet.
  5. Add the Chicken and Spinach: Once you cook the orzo through, add the chicken and spinach to the skillet. Stir the mixture and continue cooking until the spinach wilts and the chicken is completely cooked through.
  6. Garnish and Serve: Garnish with lemon slices and parmesan cheese and enjoy!
Angle shot of pieces of seasoned chicken being seared in a pan.
Season and cook the chicken.
Angle shot of orzo pasta being browned in a pan.
Brown the shallot, garlic, and orzo.
Angle shot of orzo pasta with liquid and lemon zest in a pan.
Add the chicken broth, lemon juice, and zest then reduce the liquids.
Angle shot of cooked chicken and baby spinach added to pan.
Add the cooked chicken, spinach, and cheese.

Tips and Tricks

These helpful tips will ensure you achieve a wonderful one-pan lemon chicken orzo every time!

  • Cut Consistently: When cutting the chicken into small pieces, aim for uniform sizes. This way, they’ll cook at the same rate.
  • Adding Liquid: The liquid amount might seem like a lot, but the pasta will soak it all up. If the liquid is completely absorbed and it still needs more moisture, add more chicken broth, a few tablespoons at a time. 
  • Sautéing Garlic and Orzo: When sautéing the onion and garlic, be sure to stir continually to keep the garlic from burning. The same goes for the orzo. You want it lightly toasted, but don’t let it burn.
Close up shot of chicken lemon orzo with wooden spoon.

Storing Leftover Lemon Chicken Orzo

Orzo makes great leftovers, especially for lunch the next day. Here is how to store it:

  • In the Refrigerator: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Overhead shot of plated dish garnished with lemon slice and a side of green beans.

More One-Pan Chicken Dinners

If you’re looking for more easy, one-pan chicken dinners, we’ve got you covered! Here are some of my favorite chicken recipes that cook up quickly and my family will gladly eat. They’re all so simple, yet so tasty!

Print

Lemon Chicken Orzo

One-Pan Lemon Chicken Orzo is a comforting, well-rounded meal! Tender, juicy chicken pieces are joined with orzo pasta in a bright lemon sauce, resulting in melt-in-your-mouth deliciousness! Your whole family will adore this tasty dinner!
Course Main Course
Cuisine American
Keyword lemon chicken orzo, one pan recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 6 people
Calories 258kcal
Author Alyssa Rivers

Ingredients

Instructions

  • Cube the chicken breasts into about 1 ½ inch to 2-inch pieces. Evenly coat the chicken with basil, oregano, paprika, salt and pepper.
  • Heat the olive oil in a large skillet over medium high heat. Add the chicken to the skillet and cook for 5-7 minutes, the chicken should be mostly cooked through. Remove the chicken from the skillet.
  • Add the butter, shallot, and garlic to the skillet and sauté for 2 minutes. Add the orzo to the skillet, continually stir, and toss until evenly toasted and light golden brown.
  • Pour in the chicken broth, lemon juice and lemon zest. Reduce the heat to medium and stir occasionally to evenly cook the orzo without letting it stick to the skillet.
  • Once the orzo is cooked through, add the chicken and spinach to the skillet. Stir and continue to cook until the spinach is wilted and the chicken is completely cooked through.
  • Garnish with lemon slices and parmesan cheese, and enjoy!

Nutrition

Calories: 258kcal | Carbohydrates: 13g | Protein: 27g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 80mg | Sodium: 980mg | Potassium: 572mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1.207IU | Vitamin C: 8mg | Calcium: 44mg | Iron: 2mg
]]> https://therecipecritic.com/lemon-chicken-orzo/feed/ 7 261390 Tropical Smoothie https://therecipecritic.com/tropical-smoothie/ https://therecipecritic.com/tropical-smoothie/#respond Sat, 20 Jul 2024 12:00:00 +0000 https://therecipecritic.com/?p=260033 This refreshing tropical smoothie is bursting with tropical fruit flavors, making it the perfect treat for a hot day. Sip…]]>

This refreshing tropical smoothie is bursting with tropical fruit flavors, making it the perfect treat for a hot day. Sip it, and you’ll feel like you’re lounging on the beach, enjoying a drink freshly served by the cabana boy!

When I drink this smoothie, it reminds me of being at a resort, sipping on pina coladas, and eating chips, salsa, and guacamole! It really doesn’t get better than that!

Side shot of glass of tropical smoothie with wedge of pineapple on the rim of the glass.

Why You’ll Love This Recipe

This tropical smoothie is easily changed to suit your tastes. It is also a great way to get your vitamins and fiber in for the day. It’s healthy and can be made quickly, what more could you ask for?

  • Versatility: This smoothie is great for adding chia seeds, protein powder, and other ingredients that fit your dietary needs.
  • Quick & Easy: Grab your ingredients, throw them in a blender, and your smoothie is ready to go!
  • Healthy: Because the fruit used in this smoothie is sweet, you don’t need added sugar. You also get many health benefits from the fruits you use.

Tropical Smoothie Recipe Ingredients

Fresh, simple ingredients make this tropical smoothie something you can have any time. I love being able to divide out the ingredients as a meal prep for individual smoothie servings. Scroll to the recipe card below for exact measurements.

  • Frozen pineapple: Adds a sweet tangy flavor and gives the smoothie a thick frothy texture.
  • Frozen mango: Gives a sweet tropical flavor and helps provide a creamy texture.
  • Banana: Provides a lot of sweetness and a creamy smooth texture.
  • Coconut meat, fresh or frozen: This gives the smoothie its tropical flavor and adds a chewy texture.
  • Coconut milk: Adds to the tropical flavor and provides a rich, creamy smoothness to the texture of the smoothie.
  • Pineapple juice: Balances out the creaminess and sweetness by adding a tangy, tart flavor.
Overhead shot of labeled smoothie ingredients.

Simple Tropical Smoothie Instructions

This smoothie comes together so quickly and easily, your kids will love to help make this fun recipe.

  1. Blend: Add all the ingredients to a blender and blend until smooth.
  2. Serve: Pour into two glasses and serve immediately.
Overhead shot of blender with ingredients dumped into it.
Add all the ingredients to a blender.
Overhead shot of blended up tropical smoothie ingredients.
Blend until smooth.

Smoothie Prep Made Easy

Craving a delicious smoothie but short on time? You can’t make this tropical smoothie in advance, but you can still simplify your mornings by following the steps below.

  • Measure the frozen ingredients into freezer bags and place them in the freezer.
  • When the craving hits, dump the contents into the blender, add the liquid, and blend away!
Overhead shot looking down at the top of two glasses next to pineapple wedges, cut up mango and half of a coconut.

Customize Your Perfect Smoothie

This tropical smoothie is a great snack, especially on a hot day! You can customize this to fit your tastes and dietary needs!

  • Preferences: If you don’t like one of the fruits in this recipe, you may replace it with more of the other ingredients.
  • Consistency: Sometimes, smoothies require a little more liquid to achieve a nice, drinkable consistency. If the smoothie seems too thick or if you prefer your smoothies thinner, add pineapple juice until you reach your preferred consistency.
  • Fruit Substitutions: For variations on this smoothie, try swapping out portions of the fruit in the recipe card for other fruits. Some great additions would be strawberries, guava, dragon fruit, kiwi, passion fruit, or oranges.
  • Protein Version: For added protein, coconut milk can be substituted with plain or vanilla Greek yogurt, or you can add your favorite vanilla protein powder!
  • Nutrient add-ins: A small handful of chia seeds, flax seeds, and fresh spinach would provide a nice power boost of fiber and other nutrients for those looking for a little more in their smoothies.
Angle shot of someone picking up the glass of tropical smoothie with wedge of pineapple in it.

More Mouthwatering Smoothie Recipes

When the weather heats up, the last thing I want to do is turn on the oven or stovetop. That’s when smoothies become my go-to solution. Here are some of my favorite smoothie ideas for a refreshing and satisfying treat.

Print

Tropical Smoothie

This refreshing tropical smoothie is bursting with tropical fruit flavors, making it the perfect treat for a hot day. Sip it, and you'll feel like you're lounging on the beach, enjoying a drink freshly served by the cabana boy!
Course Beverage
Cuisine American, hawaiian
Keyword breakfast drink, Coconut pineapple smoothie, Easy smoothie, tropical beverage
Prep Time 5 minutes
Total Time 5 minutes
Servings 2 servings
Calories 318kcal
Author Alyssa Rivers

Ingredients

  • 1 cup frozen pineapple
  • 1 cup frozen mango
  • ⅔ of a banana, about ½ cup sliced
  • ½ cup coconut meat, fresh or frozen
  • ½ cup coconut milk
  • 6 ounces pineapple juice

Instructions

  • Add all the ingredients to a blender and blend until smooth.
  • Pour into two glasses and serve immediately.

Nutrition

Calories: 318kcal | Carbohydrates: 39g | Protein: 3g | Fat: 19g | Saturated Fat: 17g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Sodium: 15mg | Potassium: 536mg | Fiber: 4g | Sugar: 29g | Vitamin A: 945IU | Vitamin C: 79mg | Calcium: 44mg | Iron: 3mg
]]> https://therecipecritic.com/tropical-smoothie/feed/ 0 260033 Baked Huli Huli Chicken https://therecipecritic.com/baked-huli-huli-chicken/ https://therecipecritic.com/baked-huli-huli-chicken/#comments Thu, 11 Jul 2024 12:00:00 +0000 https://therecipecritic.com/?p=261534 Baked Huli Huli chicken is a tried and true recipe now made in the oven! Tender chicken baked in a…]]>

Baked Huli Huli chicken is a tried and true recipe now made in the oven! Tender chicken baked in a sweet and savory sauce. This easy one-pan dinner is full of Hawaiian-inspired flavors!

Huli Huli chicken has been a favorite recipe on the blog for years! It all started with this delicious grilled version then followed by my easy crockpot version. Serve it on some rice with sweet grilled pineapple and your family will be in heaven!

Top view of baked Huli Huli chicken in a baking dish.

Reasons to Make Baked Huli Huli Chicken

  • One Pan Dinner: Who doesn’t love a one pan dinner? Less clean up and easy to serve.
  • Family Favorite: Huli Huli chicken is family favorite recipe and this baked version might be the best one yet!
  • Easy: It only takes 10 minutes to prep making this SO easy to assemble.

Baked Huli Huli Chicken

I am so excited to share this baked Huli Huli chicken recipe with you! I had a follower tell me that my Huli Huli Chicken recipe was their favorite, but they didn’t have a grill. So I knew I had to develop this baked version and it turned out even better than I imagined! The oven slowly bakes the chicken in the famous Huli Huli sauce and caramelizes to perfection. The chicken turns out just as tender and it’s bursting with sweet and tangy flavors. You’ll also love that it’s made in one-pan making the assembly and cleanup a breeze!

Everyone goes crazy over the tropical flavors in this dish! It’s the perfect balance of sweet and savory. For more tropical recipes, try my Hawaiian fried rice, grilled Hawaiian skewers, or this pineapple fluff for dessert.

Ingredients You’ll Need

It only takes a handful of simple ingredients to make the marinade for this baked Huli Huli chicken. Everyone will love its signature mouthwatering flavor. Exact measurements can be found below in the recipe card.

  • Pineapple Juice: Adds a tangy and subtly sweet flavor to the Huli Huli chicken marinade. Feel free to use sweetened or unsweetened pineapple juice, either will work! I often use the juice from the canned pineapple rings.
  • Soy Sauce: Adds depth and richness to the sauce, giving the chicken that savory and slightly salty goodness.
  • Brown Sugar: To sweeten and caramelize the sauce as it bakes.
  • Ketchup: This classic and versatile condiment adds a tomato flavor and a touch of acidity to the sauce. A lot of tasty Hawaiian recipes call for ketchup.
  • Ground Ginger: Ginger adds a zesty and slightly spicy kick to the dish.
  • Minced Garlic: Fresh garlic is a must because it’s a flavor powerhouse!
  • Boneless, Skinless Chicken Thighs: The star of the show! The marinade works its magic, infusing the chicken with its sweet, tangy, and savory flavor. You can also use boneless skinless chicken breasts if you prefer.
  • Cornstarch: Cornstarch is the thickening agent that helps create a luscious, glossy sauce for your crockpot huli huli chicken. Don’t skip adding it in!
  • Pineapple Rings: Canned pineapple rings are easy and ready to use.
  • Green Onion: Sliced for garnish and color!
Ingredients labeled to make baked Huli Huli chicken.

How to Make Baked Huli Huli Chicken

Ready to make this easy one-pan dinner? Let’s get started! It’s so simple, that you’ll want to whip up this chicken dish all the time.

  1. Preheat the Oven: Preheat the oven to 375 degrees Fahrenheit.
  2. Add the Chicken to the Baking Dish: Place the chicken thighs in a single layer into a 13×9-inch baking dish. 
  3. Make the Sauce: In a medium saucepan, whisk together your pineapple juice, soy sauce, brown sugar, ketchup, ginger, garlic, and cornstarch. Heat over medium heat until it starts to thicken. Remove from the heat and reserve 1/4 cup of the marinade for later.
  4. Pour the Sauce Over the Chicken: Pour the remaining sauce mixture over the top of chicken thighs.
  5. Bake: Bake in the preheated oven for 35-40 minutes or until the chicken reaches 165 degrees Fahrenheit.
  6. Add the Pineapple Slices and Brush on the Reserved Marinade: Arrange the pineapple slices on top of the chicken. Brush the reserved marinade on top of the pineapple rings and chicken thighs.
  7. Broil: Adjust the oven to broil then broil the chicken for 3-5 minutes. Watch it closely and remove it once the chicken is golden and caramelized.
  8. Serve: Enjoy the chicken thighs whole or shredded over rice. Garnish with green onion and enjoy!
First photo of the sauce in a saucepan.
Make the sauce and reserve 1/4 cup for later.
Second photo of the chicken thighs in the pan.
Place the chicken thighs in the baking dish.
Third photo of the sauce pouring over the chicken.
Pour the sauce over the chicken and bake.
Fourth photo of the pineapple placed on top of the chicken and the sauce basting on top.
Layer on the pineapple rings and brush with reserved sauce. Broil until caramelized.

Baked Huli Huli Chicken Tips

Follow these tips below to make the BEST baked Huli Huli Chicken! Your family will love it so much that they’ll want you to make it every week.

  • Chicken: Chicken thighs are a must because they have the most flavor, but boneless skinless chicken tenders or breasts also work great.
  • Arrange: Lay the chicken thighs as flat as possible to ensure even cooking.
  • Add Some Heat: Add 1-2 teaspoons sriracha sauce to add a little heat if you like it spicy!
  • Broil: Don’t skip this step! Caramelizing the top of the chicken and pineapple gives it that signature huli huli chicken texture.
  • Serve: Enjoy the chicken whole or shredded! It’s delicious served with a side of rice or on a bun as a sandwich.
Close view of baked Huli Huli chicken with green onion on top.

Storing Leftovers

This baked huli huli chicken makes great leftovers for lunch or dinner throughout the week! The chicken thighs stay tender and tasty as it bakes in the delicious huli huli sauce.

  • In the Refrigerator: Allow your chicken to cool completely, then transfer it to an airtight container. As long as you keep it in the fridge, it should stay good for 3-5 days.
  • To Reheat: Place the leftover chicken in the microwave then reheat until warmed through.
Top view of the chicken sliced and plated with rice.

More Sweet Chicken Recipes

Print

Baked Huli Huli Chicken

Baked Huli Huli chicken is a tried and true recipe now made in the oven! Tender chicken baked in a sweet and savory sauce. This easy one-pan dinner is full of Hawaiian-inspired flavors!
Course Dinner
Keyword baked huli huli chicken
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 6 people
Calories 325kcal
Author Alyssa Rivers

Ingredients

Instructions

  • Preheat the oven to 375 degrees Fahrenheit.
  • Place the chicken thighs in a single layer into a 13×9-inch baking dish.
  • In a medium saucepan, whisk together your pineapple juice, soy sauce, brown sugar, ketchup, ginger, garlic, and cornstarch. Heat over medium heat until it starts to thicken. Remove from the heat and reserve 1/4 cup of the marinade for later.
  • Pour the remaining sauce mixture over the top of chicken thighs.
  • Bake in the preheated oven for 35-40 minutes or until the chicken reaches 165 degrees Fahrenheit.
  • Arrange the pineapple slices on top of the chicken. Brush the reserved marinade on top of the pineapple rings and chicken thighs.
  • Adjust the oven to broil and broil the chicken for 3-5 minutes. Watch it closely and remove once the chicken is golden and caramelized.
  • Enjoy the chicken thighs whole or shredded over rice. Garnish with green onion and enjoy!

Video

Nutrition

Calories: 325kcal | Carbohydrates: 25g | Protein: 38g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 180mg | Sodium: 780mg | Potassium: 619mg | Fiber: 1g | Sugar: 21g | Vitamin A: 113IU | Vitamin C: 8mg | Calcium: 41mg | Iron: 2mg
]]> https://therecipecritic.com/baked-huli-huli-chicken/feed/ 2 261534 Raspberry Fluff Salad https://therecipecritic.com/raspberry-fluff-salad/ https://therecipecritic.com/raspberry-fluff-salad/#comments Mon, 01 Jul 2024 12:00:00 +0000 https://therecipecritic.com/?p=260182 Fresh and fruity Raspberry Fluff Salad is a sweet and creamy side or dessert with a mix of raspberries, vanilla…]]>

Fresh and fruity Raspberry Fluff Salad is a sweet and creamy side or dessert with a mix of raspberries, vanilla yogurt and Cool Whip. Made with just 4 ingredients in 5 minutes, it’s SO easy to make and perfect for potlucks and picnics!

If you love the rich, jam-like sweetness of raspberries, chances are you’ll be a fan of these other desserts: lemon raspberry cake, raspberry pretzel salad and raspberry pie!

The top view of a raspberry fluff salad.

Reasons You Will LOVE This Recipe

  • Quick & Easy: Creamy fruit salads like this raspberry fluff salad can be made in a matter of minutes. Plus, you only need 4 easy-to-find ingredients and about 5 minutes!
  • So Delicious: The combination of sweet, tart raspberries, creamy vanilla yogurt and sweet, fluffy Cool Whip is absolutely heavenly.
  • Great for Any Season: Of course, this is perfect for serving during summer celebrations, but because frozen raspberries are recommended, you can make this anytime of year.

What is Raspberry Fluff?

Whether you serve this raspberry fluff salad as a side dish or dessert, it’s sure to be a hit! Sweet and simple and bursting with fruity raspberry, vanilla pudding and Cool Whip flavors, you will have a new favorite dessert salad after you try this recipe! The yogurt gives the mixture a smooth, creamy consistency while the Cool Whip keeps it light and fluffy. Make this for your next potluck, BBQ or party and just wait for all of the rave reviews to come pouring in!

Ingredients You’ll Need

You only need 4 simple ingredients to make this creamy and light raspberry fluff recipe. It can be whipped up in a moment’s notice and is great for feeding a crowd! Exact measurements can be found below in the recipe card.

  • Vanilla Yogurt: The creaminess of the yogurt combines wonderfully with the pudding powder and whipped topping to make a light and sweet filling.
  • Instant Pudding: This adds rich vanilla flavor to the fruit salad while maintaining a fluffy texture.
  • Cool Whip: Make sure the Cool Whip is thawed, so that it mixes up nice and fluffy!
  • Frozen Raspberries: Adds the most delicious sweet, tart flavor to the salad.
Top view of ingredients on the counter with labels.

How to Make Raspberry Fluff

Get ready for the easiest, tastiest fruit salad ever! Simply stir together the ingredients and then let this chill in the fridge until you’re ready to serve it!

  1. Add the Yogurt: Empty the container of yogurt into a large bowl.
  2. Combine with Pudding Mix: Add the instant pudding powder and whisk until smooth removing any lumps.
  3. Add the Cool Whip: Fold in the Cool Whip until combined.
  4. Stir in the Frozen Raspberries: The more you stir the more the berries melt and turn the fluff a pretty pink color.
  5. Serve: Enjoy right away or chill until ready to serve! The mixture will thicken as it chills.
Yogurt and pudding powder added to a glass bowl
Add the yogurt and pudding powder to a large bowl.
Mixture being whisked into a bowl.
Whisk until smooth.
Cool whip being folded into the raspberry fluff salad mixture.
Fold in the cool-whip.
Raspberries added to the raspberry fluff salad mixture.
Fold in the raspberries and chill until serving.

Raspberry Fluff Variations

Fruit salads are super versatile and there are lots of ways that you can change this raspberry fluff to make it your own. Here are some options:

  • Yogurt: Switch up the yogurt and use plain or Greek yogurt. I love the vanilla yogurt in this recipe because it adds more vanilla flavor!
  • Fruit: If you don’t like raspberries then use frozen blueberries or blackberries. Frozen fruit is best because it melts and the juices add flavor and color!
  • Instant Pudding Powder: Make sure the pudding powder is instant! Switch up the flavor and use cheesecake pudding powder instead!
  • Sugar-Free Option: Make this entire salad sugar-free! I like to use sugar-free vanilla Greek yogurt, sugar-free vanilla instant pudding, and sugar-free Cool Whip! And it’s still sweet and delicious…no one will ever know!
The top view of all of the ingredients mixed together in a glass bowl.

Storing Leftovers

This raspberry fluff salad makes perfect leftovers because it thickens as it chills! Place any leftover salad in an airtight container and store it in your refrigerator. It will keep for about 2-3 days, if it lasts that long!

A close up side view of a scoop of raspberry fluff salad with a gold spoon.

More Fruit Salads

Cold and creamy fruit salads scream summer! I love to serve some type of delicious, refreshing fruit salad as a sweet side dish for any potluck, picnic or cookout. They are always a welcome contrast among the meats and other more savory dishes. Here are some of our tried and true favorites that I know you will love too!

Print

Raspberry Fluff Salad

Fresh and fruity Raspberry Fluff Salad is a sweet and creamy side or dessert with a mix of raspberries, vanilla yogurt and Cool Whip. Made with just 4 ingredients in 5 minutes, it's SO easy to make and perfect for potlucks and picnics!
Course Dessert, Side Dish
Cuisine American
Keyword raspberry fluff, raspberry fluff salad
Prep Time 5 minutes
Total Time 5 minutes
Servings 8 people
Calories 229kcal
Author Alyssa Rivers

Ingredients

  • 32 ounces vanilla yogurt, I prefer light yogurt
  • 5.1 ounces vanilla instant pudding powder
  • 8 ounces Cool-Whip, thawed
  • 12 ounces frozen raspberries

Instructions

  • Empty the container of yogurt into a large bowl.
  • Add the instant pudding powder and whisk until smooth removing any lumps.
  • Fold in the Cool-Whip until combined.
  • Stir in the frozen raspberries. The more you stir the more the berries melt and turn the fluff apretty pink color.
  • Serve right away or chill until ready to serve! The mixture will thicken as it chills.

Nutrition

Calories: 229kcal | Carbohydrates: 45g | Protein: 7g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Cholesterol: 10mg | Sodium: 210mg | Potassium: 347mg | Fiber: 3g | Sugar: 36g | Vitamin A: 112IU | Vitamin C: 12mg | Calcium: 236mg | Iron: 0.4mg
]]> https://therecipecritic.com/raspberry-fluff-salad/feed/ 5 260182