The winter way to enjoy raspberries

When fresh raspberries are out of season, there's still an easy way to satisfy a craving for the flavorful fruit.

from the January 23, 2008 edition

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Zing! It was my mom's raspberry pie, come to life! The raspberries, the glaze, in a single-serving portion, with no pie crust to make! It was so easy, and so right.

Is this treat a regional obsession, or is it for everyone? Maybe you have to have grown up on raspberries to love it. Maybe you have to have participated in a family pie ceremony to truly understand.

Or maybe one bite of raspberry pie could change your winter into summer.

Winter Raspberries

2 cups frozen whole raspberries

1/3 to 1/2 cup low-sugar red raspberry preserves

Divide the berries between two bowls. Let sit on the kitchen counter until the berries are two-thirds defrosted – still cold and maybe containing some ice crystals, but not completely thawed.

Spoon half the preserves over each serving. Microwave on 50 percent power for 1 minute. (The dessert should be room temperature or slightly warm, but not hot.) Stir and serve immediately.

Chocolate Raspberry Cheesecake Pie

6 ounces cream cheese, softened

1 can (14 ounces) sweetened condensed milk

1 egg

3 tablespoons lemon juice

1 teaspoon vanilla

1 cup raspberries, fresh or frozen

1 chocolate cookie crumb pie crust

2 ounces semisweet chocolate

1/4 cup heavy cream

Preheat oven to 350 degrees F.

In a medium mixing bowl, use an electric mixer to beat cream cheese until light. Gradually mix in sweetened condensed milk, then egg, lemon juice, and vanilla, and beat until smooth.

Evenly spread raspberries on bottom of pie crust (no need to thaw frozen berries). Then pour the cream cheese mixture over the berries.

Bake 30 to 35 minutes or until center looks set. Cool to room temperature.

In a small saucepan, melt chocolate in heavy cream over low heat, stirring constantly until thickened and smooth. Pour over cheesecake and refrigerate.

Makes 8 servings.

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