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Lynsey Lou's

Enjoying Life One Bite at a Time!

Raspberries

Mixed Berry Salad with Honey Lime Dressing

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Fresh, sweet berries tossed together in a sweet and tart dressing. This mixed berry fruit salad with honey lime dressing is bright, colorful and bursting with sweet refreshing flavors. Perfect as a side with your breakfast, a brunch, on a piece of pound cake or with a simple dollop of homemade whipped cream.

Mixed berry salad

I adore fresh fruit. It’s truly hard to beat a sweet, juicy strawberry or biting into a tart blackberry and feeling the seeds crunch between your teeth. I love fruit and it truly is nature’s candy.

Mixed berry fruit salad

On the weekends when I cook a big breakfast, I try to always have some sort of fresh fruit on the table. Sometimes it’s simply some fresh strawberries or whatever fruit I have on hand. But when I have a few different berries in my fridge I can’t help but throw together a simple fruit salad. Not only do I love the sweet, refreshing flavors of all the berries, it’s also a great way to lighten up the meal a bit.

The combination of mixed berries with a light dressing of agave nectar and citrus juice has long been a go to for me. It’s simple, easy to make and yields big and refreshing flavor.

While this salad is perfect to serve along side breakfast or brunch, it would also be a great way to finish up a spring or summer lunch or dinner. This fruit salad would also be amazing on a delicious homemade pound cake.

Mixed berry salad

The combination of these berries are truly amazing, but this salad can be customized with whatever fruits you have on hand.

Mixed Berry Salad with Honey Lime Dressing

Mixed Berry Salad with Honey Lime Dressing

Yield: 6 Servingsj
Prep Time: 10 minutes
Total Time: 10 minutes

Fresh, sweet berries tossed in a delicious lime dressing. This mixed berry salad is bright, colorful and bursting with sweet, refreshing flavors.

Ingredients

For the dressing-

  • 1/4 Cup agave nectar*
  • 2-3 Tbsp fresh lime juice
  • 2 Tbsp fresh mint, chopped

Fruit-

  • 1/2 Pint blackberries
  • 1 Pint raspberries
  • 1 Pint blueberries
  • 1 Pint of strawberries, hulled and sliced

Instructions

  1. Combine all the dressing ingredients in a small bowl and whisk to combine.
  2. Combine all fruit in a medium bowl, gently stir to mix.
  3. Pour dressing over the fruit and gently stir to coat.
  4. Garnish with additional mint, if desired.
  5. Refrigerate until ready to serve.

Notes

*Honey will work in place of agave nectar.

Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 118Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 3mgCarbohydrates: 29gFiber: 7gSugar: 18gProtein: 2g

Nutrition is gathered and calculated based on the ingredients used by Nutritionix. Nutrition can vary for a recipe based on numerous factors such as precision of the measurements, brands of products, freshness of ingredients or the source of the nutritional data.

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© All text and images (C) Lynsey Lou's
Cuisine: American / Category: Fruit
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White Chocolate Raspberry Scones

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White chocolate raspberry scones are loaded with fresh, tart raspberries and bits of creamy white chocolate. The perfect marriage of flavors in a deliciously flaky scone.

White Chocolate Raspberry Scones

When it comes to breakfast pastries I believe the lines truly blur as to whether the classification is breakfast or dessert. Honestly, I’m totally okay with that!

Breakfast is one of those meals, that in my opinion, rules need not apply. Calories are not counted and cookies are completely acceptable. Breakfast pastries are truly a weakness of mine, and I’m particularly fond of scones.

White Chocolate Raspberry Scones

I’m not sure what it is about the simple scone, but it tops my list of morning carb options. Flaky, butter and tender scones are amazing. Schmear a bit of butter on the, add a spoon of jam or lemon curd and my-oh-my I’m a happy camper.

Over the years I’ve made several variations of scones, both sweet and savory. The latest flavor combination is that of juicy, sweet raspberries and creamy white chocolate. Pair these delectable pastries with a cup of hot coffee and your breakfast game perfection.

White Chocolate Raspberry Scones

These scones go a bit further. I’ve sprinkled them with a little raw sugar which give them that little added crunch that is very reminiscent of those in a bakery or the store. A drizzle of white chocolate dresses them up a bit and enhances the flavor that much more.

As with most baked goods, these are their best shortly after coming out of the oven. However, I wouldn’t discourage baking a batch (or two) at the beginning of the week and starting your morning with one or two of these!

White Chocolate Raspberry Scones

I love these scones slightly warmed and as is. Although, I believe they would be delicious with a pat of butter or even some lemon curd.

White Chocolate Raspberry Scones

Rasbperry White Chocolate Scones

Yield: 8 Scones
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Flaky, buttery scones loaded with fresh, tart raspberries and bits of creamy white chocolate. Perfect with your morning cup of coffee or your afternoon tea!

Ingredients

  • 2 Cups Flour
  • 1/3 Cup Sugar
  • 1 Tbsp Baking Powder
  • 1/2 Tsp Salt
  • 2 Tsp orange zest
  • 1/2 Cup (1 stick) Unsalted butter, cubed
  • 1/2 Cup Greek Yogurt*
  • 1 Egg
  • 1 Tsp Vanilla
  • 1 1/2 Cups Fresh raspberries
  • 1/3 Cup White chocolate
  • 1/4 Cup White Chocolate, for drizzling
  • 1/4 Cup Heavy Cream
  • 2 Tbsp Sugar in the Raw

Instructions

  1. Preheat oven to 400. Line a baking sheet with parchment paper, set aside.
  2. In a medium bowl combine flour, sugar, baking powder, salt and orange zest. Whisk to combine, set aside.
  3. In another bowl combine yogurt, egg and vanilla and whisk to combine. Set aside.
  4. Place the cubed butter in the flour mixture. Using a pastry blender, or fork, cut the butter in the flour mixture until incorporated, or until there are small clumps of flour and butter.*
  5. Add the yogurt mixture and fold the ingredients together.
  6. Turn dough out on a floured surface and knead about 10-15 times, until dough sticks together. Be sure not to overwork the dough as you don't want to melt the butter.
  7. Roll the dough out in the shape of a rectangle that is approximately 16 inches in length.
  8. Sprinkle the raspberries over half of the rectangle, followed by the white chocolate. Fold the empty end of the dough on the raspberry filled end. Gently press the edges to seal.
  9. Cut dough in 8 triangles. Place on the prepared baking sheet, brush with heavy cream and sprinkle raw sugar over the tops. Place in the preheated oven and bake 15-20 minutes, until the tops begin to turn golden brown. Remove from oven and allow to cool completely.
  10. Once cooled, melt additional white chocolate and drizzle over the scones.
  11. Store scones in a sealed container in the refrigerator.

Notes

*Regular plain or vanilla yogurt will work in place of the Greek yogurt. Sour cream would also be a great substitute.

*The butter does not have to be completely incorporated, but it should be at least pea sized bits. The clumps of butter will help yield a flaky scone after baking.

Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 286Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 37mgSodium: 363mgCarbohydrates: 46gFiber: 2gSugar: 20gProtein: 7g

Nutrition is gathered and calculated based on the ingredients used by Nutritionix. Nutrition can vary for a recipe based on numerous factors such as precision of the measurements, brands of products, freshness of ingredients or the source of the nutritional data.

Did you make this recipe?

Tag @lynseylous on Instagram and hashtag it #lynseylous

© All text and images (C) Lynsey Lou's
Cuisine: American / Category: Breakfast
This post may contain affiliate links. We may earn a small portion of revenue, at no added cost to you, if you purchase an item using a provided link. Thank you!