Raspberry Iced Tea

4 qts. water
1 pkg (12 oz) frozen unsweetened raspberries
1-1/2 c Splenda or 3/4 c stevia
10 individual tea bags
1/4 c lemon juice
Raspberry Ice cubes (see below)

In a Dutch oven, bring waster to a boil. Remove from the heat; stir in the sugar
until dissolved. Add the raspberries, tea bags and lemon juice. Cover and steep for 3 minutes. Strain; discard berries and tea bags. Cool. Serve over ice. Yield: 4 qts.

Raspberry Ice Cubes: Gently rinse the fresh berries. Then place three berries in each section of an ice cube tray. Fill each section of the tray with the Raspberry Tea. Freeze the trays several hours or overnight.

Serves 16

Berries a la mode

Place 2 c berries, such as raspberries, blueberries or strawberries, in a baking dish. Sprinkle with 1/8 t cinnamon and 1/3 c low-fat granola. Bake at 350 F until fruit is bubbling, about 30 minutes. Top each serving with 1/2 c fat-free vanilla ice cream.

Marinated Fruit Salad

Marinade: 1/2 c honey
1/4 c water
1/4 c lemon juice
1/4 c orange juice

Fruit for salad:
2 c raspberries
2 c black berries
2 nectarines, sliced
2 c halved strawberries
1 c blueberries

Combine honey and water in small saucepan and bring to a boil over high heat. Reduce heat and simmer 5 minutes, stirring occasionally. Add lemon and orange juices and cool completely.

Place all the fruit in large bowl and pour the cooled marinade over all. Cover and refrigerate at least 2 hours before serving. Serves 8

Raspberry Vinegar

4 qts raspberries
2 qts cider vinegar
stevia

Crush 2 qts of raspberries, pour vinegar over them. Let stand 2 days. Strain, and pour the juice over the other 2 qts berries. Let stand for another 2 days. Strain and measure. Add 1 cup of stevia for each pint. Boil five minutes; skim, bottle and seal. Use two T to a tumbler of water. Refreshing drink or use on salads.