From the first taste of this powder you'll feel in love. Perfect for making delicious smoothies, drinks, for baking and cooking. Get inspired, get creative!
To make 50g of our freeze-dried organic raspberry powder
we use 400g of fresh raspberries
|Nutrition facts||100g||pouch 50g||1 tbsp 15ml|
|Calories||1265 kJ / 303 kcal||633 kJ / 152 kcal||76 kJ / 18 kcal|
|Fat||4 g||2,18 g||0,26 g|
|of which saturates||0,1 g||0,07 g||0,01 g|
|Carbohydrate||36 g||18,23 g||2,19 g|
|of which sugars||30 g||14,81 g||1,78 g|
|Fibre||44 g||21,78 g||2,61 g|
|Protein||8 g||4,02 g||0,48 g|
|Salt||0,02 g||0,01 g||0,00 g|
|Reference daily intake||1 pkg / 50g||% RDI in 1 package||1 tbsp 15ml||% RDI in 1 tbsp|
|Vitamin A (μg)||800||7||0,84%||1||0%|
|Vitamin E (mg)||12||2,915||24,292%||0,35||3%|
|Vitamin K (μg)||75||26||35%||3||4%|
|Vitamin C (mg)||80||88||109,71%||11||13%|
|Vitamin B6 (mg)||1||0,19||13,21%||0,02||2%|
|Folic acid (μg)||200||70||35,18%||8||4%|
3 tbsp LYO raspberry powder, 125 ml coconut milk, 125 ml water, 1 tbsp whey protein powder, 1 tbsp agave syrup
Mix all powders with water into a paste. Add the agave syrup & coconut milk. Shake or stir until smooth.
1 tbsp LYO strawberry powder, 1 tbsp LYO blueberry powder, 1 tbsp LYO raspberry powder, 230 ml milk, 100 ml water, 2 tbsp oats, 1 tsp honey, 1/2 tsp turmeric, 1/2 tsp cinnamon.
Add all ingrédients to a blender. Bend until smooth. Pur into a tall glas and enjoy!
1 tbsp LYO raspberry powder, 100 g oat flour, 250 ml milk, 250 ml water, 2 tsp stevia or sugar
Mix oat flour with boiled milk and water until smooth in a food processor. Mix ½ of oat mass with raspberry powder. Put into muffin cups ½ normal oat mass and ½ raspberry oat mass. Bake at 160 degrees C for 20 minutes. The tops should be browned and a toothpick inserted in the center should come out clean.
1 tbsp LYO strawberry powder, 1 tbsp LYO raspberry powder, 50 g oats, 250 ml milk, 1 tsp chia seeds, 1/2 banana, 2 tsp honey, LYO strawberry slices
Soak oats in boiling water. Put oats in a pan with milk and simmer for 10 minutes, stirring from time to time. Add honey and stir, then divide porridge in 3 parts. Mix 1/3 with strawberry powder and put into a glass jar. Put cut banana on top, and than next part of oats. Mix last part with raspberry powder. Decorate with strawberry slice, ENJOY!
For vanilla cupcakes: 2 1/3 cups all purpose flour, 2 1/2 tsp baking powder, 1/2 tsp salt, 200g butter or margarine (softened), 1 cup sugar, 3 eggs, 1 vanilla (seeds of 1 vanilla) or vanilla flavor, 2/3 cup milk
For mascarpone cream: 2 tbsp LYO raspberry powder, 250g mascarpone cheese, 250 ml whipped cream 36%, 2 tbsp powdered sugar. For decorations: LYO Wild Berry Mix
All ingredients should be in room temperature. Preheat oven to 175C. Place paper baking cup in each of 12 regular-size muffin cups. In medium bowl, mix flour, salt and baking powder. Set aside.In mixer, beat butter on medium speed. Gradually add sugar, about 1/4 cup a time, beating well after each addition and scraping bowl occasionally. Beat 2 minutes longer. Add eggs, one a time, beating well after each addition. Beat in vanilla. On low speed, alternately add flour mixture, about 1/3 of mixture at a time, and milk, about 1/2 at a time, beating just until blended. Fill the muffin tins with prepared cake, filling each about 2/3 full. Bake for 20-25 min. Cool the cupcakes before putting the cream. Pour into mixer bowl whipping cream, LYO Raspberry Powder, powdered sugar and mascarpone cheese. Shortly mix on low speed, then increase the speed and mix until receive thick cream. But not to long, be careful that the cream does not blighted. Apply the cream to a piping bag and decorate your cupcakes. Sprinkle LYO fruits on cream.
For meringues: 5 large egg whites, 250g super fine caster sugar, 1tsp white vinegar or lemon juice, 1 tsp potato flour, 1/2 tsp salt.
For cream: LYO raspberry powder, 250g mascarpone cheese, 250ml whipped cream 36%, 2tbsp powdered sugar. For decoration: LYO strawberries or LYO Wild Berry Mix.
On baking paper, draw a 10cm circles, leaving several cm spacing between them. Place it on flat baking tray. Preheat oven to 180C. In mixer bowl beat egg whites with salt until stiff. Gradually add sugar, one tablespoon at a time. Beat whites to the formation of rigid, shiny foam. Add white vinegar or lemon juice and potato flour and beat shortly. The mass of meringue expound on the selected paper circles, slightly align. Put baking tray with meringues to the oven. After 2 minutes reduce the temperature to 140C and bake for 40 minutes. Meringues should be slightly golden brown, they can slightly crack, but the touch should be dry and crisp. Turn off the oven, open the door a little and leave to cool for several hours or overnight. Pour into mixer bowl whipping cream, LYO Raspberry Powder, powdered sugar and mascarpone cheese. Shortly mix on low speed, then increase the speed and mix until receive thick cream. But not to long, be careful that the cream does not blighted. Apply the cream to a piping bag and decorate your meringues. Sprinkle LYO fruits on cream.
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