Back when we embarked on a Shaved Ice Business (which seems like thousands of years ago), the favorite flavor many kids chose was “Blue Razz.” Those were the early days of our healthy eating journey when I was learning more about the nastiness of artificial colors and flavors. I just couldn’t get over the fact that fun and gimmicky names really did market themselves well, even if they didn’t make sense. After all, raspberries aren’t blue.
I’m such a boring, practical mom type.
Me: Children, why would you want to eat something that isn’t true to its name?? Raspberries aren’t blue, you know.
Children: Maybe because we’re kids and it’s FUN!!?!?!!!!
Me: Fine. Turn your tongue, lips, and teeth blue. Rot your insides. I don’t even care.
None of these words were actually spoken out loud.
All of this is irrelevant to what I’m about to share, but it did occur to me as I was playing with this recipe that indeed, we were creating a Blue Razz Salad. But instead of a fake blue with a freak flavor, we’re using real blueberries and actual raspberries. Who knew real food could turn out something so fun and trendy? (We all knew this. None of this shocks us. We already know that real food tastes good and that actual fruit is very pretty.)
Blue Raspberry Salad
- ¾ cup fresh or frozen blueberries
- ¾ cup fresh or frozen raspberries
- 2 cups heavy whipping cream
- ½ teaspoon vanilla extract
- Sweetener of choice (I used 10ish drops of stevia)
- Make a blueberry "syrup" by cooking blueberries in a small saucepan on low until they have cooked down and thickened. (Add a little sugar or honey to this if you like.)
- In another saucepan, make a raspberry "syrup" in the same way. Both fruits take 10-15 minutes to cook down and thicken. Stir occasionally.
- If you want your salad to be creamy, blend the cooked fruits until smooth. If you don't mind chunks of fruit, leave the cooked fruit as-is.
- In the meantime, whip cream, vanilla, and sweetener until thick.
- Fold thickened fruit into the whipped cream until just mixed.
- Cover and chill salad for at least 2 hours before serving.
I find this salad to be perfectly sweet because of the fruit and stevia (read more about stevia here), but we all know I’m the one who likes unsweet tea and barely sweet treats. Therefore, if you find that you would like this to be sweeter than it is, simply add a few teaspoons of sugar or honey to your fruit while it is cooking.
Now I invite you to make and eat what tastes delicious and will not make your mouth look like you are turning into a Smurf.
Bethany W says
I’m actually really thankful you posted this simple recipe. My health journey is currently very similar to yours (just lost grains – sniff) and sadly nuts as well. Which means I can’t have my coconut-oil-cocoa-powder-honey-and-almond-butter frozen fudge treats.
But I think I’m going to make these with coconut oil, berries, and coconut cream (instead of cream) and make myself some frozen berry fudge. Yum. Thanks!
Why can’t you cook the fruits together? #lazymom #hatesdishes
Why didn’t I think of that?? If the colors stayed separate and swirled in this salad, I’d say keep them separate. But they really don’t. So one pan it is!!
That’s what I did–I’m a rebel like that. I added just a tiny bit of honey to the fruit to balance the flavors and all five of us loved it. My kids declared it better than ice cream!