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​This recipe comes from one of our newsletters. Newsletters are a benefit of membership with the Hopkins Historical Society. Learn more here:

membership information

​The Sweet Red Raspberry

The sweet red raspberry with its explosion of flavor is brimming with high nutrition, fiber and anti-oxidants.

​According to the United States Department of Agriculture, one cup of raspberries contains only 64 calories, 14.7 grams of
carbohydrates, and less than a gram of fat.

Over half the recommended daily intake of Vitamin C can be
found in one cup of raspberries, along with many other important vitamins and minerals.

Here are some ways to incorporate raspberries into your diet:

​
 Top yogurt and cereal with fresh raspberries
 Top whole-grain pancakes or waffles with raspberries.
 Add frozen raspberries to a smoothie.
 Add raspberries to any salad.
 Stuff raspberries with dark chocolate chips for a sweet treat – our personal favorite!​
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If you are feeling adventurous and would like a genuine taste of old world baking, here is Mrs. Frank Brokl’s recipe for Bublanina (Raspberry Cake) as published in the Minneapolis Star, July 24, 1974.

Bublanina (Raspberry Cake)

Picture
3 eggs
1 cup sugar
1 cup dairy sour cream
1 teaspoon soda
¼ teaspoon salt
1 and 3/4 cup flour
1 to 1-1/2 pints of raspberries, washed and well drained

Beat the eggs, sour cream, 1/2 cup of the sugar, soda, and salt together well. Add flour and beat
again. Pour batter into well-greased 9x13 inch pan. Spread well-drained raspberries on top of batter
and sprinkle with remaining 1/2 cup sugar. Bake at 350 degrees for 1/2 hour.

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