Fresh Raspberry Cream bars are special because they use fresh raspberries. Unlike other fruit desserts that use canned or frozen fruit, these bars use fresh raspberries that are bursting with flavor. This means that every bite is filled with juicy, sweet raspberry goodness that is impossible to resist. And because the bars are made with real fruit, they are also packed with nutrients and antioxidants that are great for your health.
But it’s not just the raspberries that make these bars so delicious. The creamy filling is made with a combination of yogurt, sour cream, whipped cream, and sugar, which creates a rich and indulgent flavor that is simply irresistible. And the buttery graham cracker crust is the perfect complement to the tangy raspberry filling, adding a crunch and texture that will leave you wanting more.
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SIS Tip – Simple Is Smart
So what can you do if you can’t find raspberry-flavored Greek yogurt in your local grocery market? After all, it can be hard to find at times.
Use some super-strength raspberry flavor and add a few drops of red food coloring to give it that lovely raspberry pink color.
Neuro-Nutrition Nugget
Raspberries are not only delicious but also packed with essential nutrients and antioxidants that can do wonders for your brain health. These tiny berries are rich in flavonoids, which are plant-based compounds that have been found to improve brain function and protect against cognitive decline. In fact, studies have shown that consuming a diet rich in flavonoids can lead to better cognitive performance, improved memory, and reduced risk of dementia.
One of the key flavonoids found in raspberries is anthocyanin, which is responsible for the fruit’s vibrant red color. Anthocyanins have been shown to improve brain function by increasing blood flow to the brain, reducing inflammation, and protecting against oxidative stress.
In addition, raspberries are also high in vitamin C, which is another powerful antioxidant that can help protect brain cells from damage. But that’s not all; raspberries are also a great source of fiber, which is essential for maintaining healthy gut bacteria. Recent studies have shown that there is a strong gut-brain connection, and having a healthy gut microbiome can lead to improved brain function and better mental health.
Raspberries also contain folate, which is a B-vitamin that has been linked to improved cognitive function and reduced risk of depression. So, whether you enjoy raspberries as a snack or add them to your smoothies and salads, you can rest assured that you are doing your brain a favor.
These little berries are a nutritional powerhouse that can boost brain function, protect against cognitive decline, and improve overall mental health. So, if you want to keep your brain sharp and healthy, make sure to add some raspberries to your diet today!
Ingredients for Fresh Raspberry Cream Bars
Graham Cracker Crust:
Graham Crackers: You can use either graham cracker crumbs or crush up enough graham crackers to make 1 1/2 cups of crumbs.
Melted Butter: I use salted butter.
Granulated Sugar: I used white sugar.
Filling:
Fresh Raspberries: Use organic fresh raspberries.
Raspberry-Flavored Greek Yogurt: If you can’t find raspberry-flavored Greek yogurt, use vanilla-flavored Greek yogurt and add the optional raspberry flavor concentrate.
Sour Cream: Use full fat, don’t use reduced fat or the dessert may not set up completely.
Whipping Cream: Use either whipping cream or heavy cream.
Unflavored Gelatin: This is the thickening agent.
Granulated Sugar: You can substitute the equivalent Agave or Honey for the sugar.
Water: The gelatin is dissolved in the tap water.
Optional Raspberry Flavor Concentrate: Use for unflavored or vanilla-flavored yogurt, or kick up the raspberry-flavored yogurt. A little goes a long way, so use it sparingly.
Optional Red Food Coloring:
Step by Step Instructions:
Made the Graham Cracker Crust
- Add the sugar and melted butter to the graham cracker crumbs. Mix. Save 2 Tbsp. of the crumbs to sprinkle on the top.
- Put mixture into a 9 X 9-inch pan. Press into the bottom of the pan.
- Bake 350℉ (180℃) for 4 minutes.
- Set aside to cool. Let the mixture cool to room temperatures.
- Don’t bake the crust if you are pressed for time. The recipe is delicious with an unbaked crust.
Make the Filling
- In a small saucepan, add the water, gelatin, and sugar. Heat on medium until the sugar and gelatin are dissolved. Set aside to cool.
- Stir together the sour cream and yogurt. Add the raspberry flavor and optional red food coloring.
- Slowly add the water, gelatin, and sugar mixture. Whisk in.
- Put in the fridge to chill for 30 minutes to let it start to firm up.
- Whip the cream into soft peaks and fold it into the yogurt and sour cream mixture.
- Stir in the fresh Raspberries. Add the filling to the cooled graham cracker crust in the 9 X 9-inch pan.
- Sprinkle the rest of the graham cracker crumbs on top.
- Chill for 8 hours or overnight.
- Cut and Serve.
- Store covered in the refrigerator for up to 3 days.
- Freeze in an airtight container for up to 4 months. Let it defrost enough to cut it into bars and serve frozen.
For more raspberry recipes: This Pistachio Raspberry Poke Cake is a pistachio cake infused with raspberries. For a hot summer day the Red, White, and blueberry pie will cool you off.
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Equipment
- 1 9 X 9-inch baking pan
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- To see the ingredient amounts in metric units, click the blue METRIC:" button between the ingredients and the instructions for this recipe.
Ingredients
Graham Cracker Crust
- 1½ cups graham cracker crumbs
- 6 Tbsp melted butter
- ½ cup granulated sugar
Filling
- 2 cups Fresh Raspberries
- 1 cup Raspberry Greek Yogurt
- 1 cup Sour Cream
- ½ cup Whipping Cream
- ½ tsp. vanilla
- 1 - 2 pkg unflavored gelatin (see notes)
- ⅔ cup granulated sugar
- ¾ cup water
- ¼ tsp Raspberry Flavor Concentrate(optinal)
- 2 drops red food coloring
Instructions
Made the Graham Cracker Crust
- Add the sugar and melted butter to the graham cracker crumbs. Mix. Save 2 Tbsp. of the crumbs to sprinkle on the top.
- Put mixture into a 9 X 9-inch pan. Press into the bottom of the pan.
- Bake 350℉ (180℃) for 4 minutes.
- Set aside to cool.
Make the Filling
- In a small saucepan, add the water and sugar. Sprinkle the gelatin on top of the water and let it "bloom" or sit undisturbed for 15 minutes. Heat on medium-low until the sugar and gelatin are dissolved. Set aside to cool.
- Stir together the sour cream and yogurt. Add the raspberry flavor and optional red food coloring.
- Slowly add the water, cooled gelatin, and sugar mixture. Whisk in. The mixture will be runny. That is ok. It will firm up as it cools.
- Put in the fridge to chill for 30 minutes to let it start to firm up.
- Whip the cream into soft peaks, add the vanilla and beat in. Fold the whipped cream into the chilled yogurt and sour cream mixture.
- Stir in the fresh Raspberries. Add the filling to the cooled graham cracker crust in the 9 X 9-inch pan.
- Sprinkle the rest of the graham cracker crumbs on top. (2 tbsp)
- Chill for 8 hours or overnight.
- Cut and Serve.
- Store covered in the refrigerator for up to 3 days.
- Do not freeze, as the gelatin become liquid when it's defrosted after being frozen.
Video
Notes
Nutrition
