Best 6 Raspberry Balls Recipes

RASPBERRY FUDGE BALLS

Steps:

• In a microwave, melt chocolate chips; stir until smooth. Cool slightly. , In a small bowl, beat the cream cheese and melted chocolate until smooth and blended. Stir in the wafer crumbs and jam. Refrigerate for 4 hours or until firm. Shape into 1-in. balls; roll in almonds. Store in an airtight container in the refrigerator.

RASPBERRY COCONUT BALLS

Steps:

• Mix wafer crumbs and 1-1/3 cups coconut. Stir in milk and extracts. In a shallow bowl, combine sugar and remaining coconut. Shape dough into 1-in. balls; roll in coconut mixture. Refrigerate in airtight containers.

RASPBERRY FUDGE BALLS

Steps:

• In a microwave or heavy saucepan,melt chocolate chips,stir until smooth.
• Cool slightly.
• In a mixing bowl beat the cream cheese and melted chocolate until smooth.
• Stir in the wafer crumbs and jam.
• Referigerate for 4 hours or until firm.
• Shape into 1 inch balls,roll in almonds.
• Store in airtight container in the refrigerator.

CHAMPAGNE MELON SOUP WITH RASPBERRY ICE BALLS

Steps:

• In a blender, combine raspberries with 4 tablespoons water. Purée until smooth. Line a strainer with cheesecloth, and set over a bowl. Pour in purée, and twist cloth to squeeze out purée. Stir in 4 teaspoons of sugar, or to taste. Spoon mixture into an ice cube tray that makes round balls or another decorative shape. Freeze until firm.
• Cut honeydew melon in half, and remove seeds. Using a melon baller, remove flesh from melon to within 3/4 inch of peel. Set aside melon balls. Using a large spoon, scrape out and reserve remaining flesh. Discard peels.
• Cut cantaloupe in half, using a straight cut or saw toothed design. Remove seeds. Using a melon baller, remove flesh to within 1/4 inch of peel; reserve any extra flesh. Cut off bottoms of cantaloupes, so they stand securely. In a large bowl, mix honeydew and cantaloupe melon balls with lemon juice. Place an equal amount of melon balls in each melon half, and refrigerate.
• In a blender, purée any honeydew or cantaloupe flesh that has not been shaped into balls. Press through a fine strainer, and add 2 teaspoons of sugar. Refrigerate if desired.
• To serve, spoon 2 tablespoons of melon purée over melon balls in each cantaloupe half. Allow to sit at room temperature for 30 minutes. Meanwhile, cut mint leaves into very thin strips, and dust lightly with sugar. Arrange 4 raspberry balls in each melon half, and sprinkle with mint. Set each melon half in soup bowl. At the table, pour Champagne directly into cantaloupe halves, and allow to fizz out and over cantaloupes.

RASPBERRY FUDGE BALLS

Steps:

• 1. In a microwave, melt chocolate chips; stir until smooth. Cool slightly.
• 2. In a small bowl, beat cream cheese and melted chocolate until smooth and blended. Stir in wafer crumbs and jam. Refrigerate for 4 hours or until firm. Shape into 1 - in. balls; roll in almonds. Store in airtight container in the refrigerator.

RASPBERRY BALLS

Steps:

• 1. 1.Mix first 4 ingredients. 2.Roll into small balls. 3.roll to coat in the small package of jello. 4.refrigerate in an air-tight container. 5.Enjoy! Tip... wet hands for rolling to help control the sticking