LYOFOOD – Organic Raspberry Powder

FEATURES

• Powder, Organic, Vegan, Gluten free, Lactose free
• Kcal per meal: 163
• Net weight: 50 g
• Ready quantity: 50 g
• Best before: 2 years after production date
• Produced in Poland

PREPARATION

INGREDIENTS

100% freeze-dried organic raspberries

To make 50 g of our freeze-dried organic raspberry powder, its used 400 g of fresh raspberries.

ALLERGENS

None

FEW TIPS HOW TO USE IT

RASPBERRY SHAKE * BY KIERAN CREEVE

INGREDIENTS
3 tbsp LYO raspberry powder, 125 ml coconut milk, 125 ml water, 1 tbsp whey protein powder, 1 tbsp agave syrup

METHOD

Mix all powders with water into a paste. Add the agave syrup & coconut milk. Shake or stir until smooth.

BREAKFAST SHAKE

INGREDIENTS
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.

METHOD
Add all ingrédients to a blender. Bend until smooth. Pur into a tall glas and enjoy!

OAT MUFFINS

INGREDIENTS
1 tbsp LYO raspberry powder, 100 g oat flour, 250 ml milk, 250 ml water, 2 tsp stevia or sugar

METHOD
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.

STRAWBERRY & RASPBERRY PORRIDGE WITH CHIA SEEDS

INGREDIENTS

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!

VANILLA CUPCAKES WITH LYO RASPBERRY POWDER AND MASCARPONE CREAM*BY AGA

INGREDIENTS

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.

LITTLE MERINGUES WITH RASPBERRY LYO POWDERS AND MASCARPONE CREAM* BY AGA 

INGREDIENTS
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.

METHOD

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.

AVERAGE NUTRITIONAL VALUES

per 100 g product

VITAMINES AND MINERALS

per 100 g product