This Memorial Day, enjoy the raspberry-filled taste of the unofficial beginning of summer. This is the time when most people break out the grills, indulge in frozen cocktails and relax with friends on the deck. Make sure you and your guests enjoy these raspberry recipes!

Raspberry Swirl Cupcakes
Ingredients:
1 cup butter
1 ½ cup agave
4 eggs
1 ½ cup flour, all-purpose
¾ cup flour, whole-wheat
2 tsp. baking powder
1 cup raspberries
½ lemon
For Frosting:
1 cup raspberries, juiced
1 cup sugar
¼ cup butter
Directions:
Juice the lemon, reserve ½ the pulp and juice. Juice the raspberries, reserve ½ the pulp and juice. Sift together flour and baking powder. Beat together eggs, agave, reserved lemon pulp and lemon juice. Then add to dry mixture. Stir to incorporate. Split batter roughly in half. Set half aside. Add raspberry pulp and juice to the other half and stir to combine. Carefully swirl together the two batter and spoon into baking cups. Bake in 350°F oven for approximately 25 minutes. For frosting, in a mixer, whip the butter and the sugar together slowly adding the juice.

Raspberry Vinaigrette
Ingredients:
½ cup raspberry juice
1 tbsp. raspberry pulp
¼ cup raspberry vinegar
¾ cup olive oil
sea salt & freshly ground black pepper to taste
Directions:
Mix all ingredients well. Serve over your favorite green.

Raspberry Almond Cookies
Ingredients:
2 cups strawberries (hulled)
2 rhubarb stalks (leaves removed)
1 orange (peeled)
½ cup agave
1 cup whole-wheat flour
1 cup all-purpose flour
¾ cup vegetarian butter substitute
1 tsp. sea salt
3 tbsp. water
¼ lemon
Directions:
Juice all the fruits. Mix the pulp with the agave and half of the juice. Mix the flours, butter substitute, salt and cold water to make the pie crust. Roll out the pie crust into ¼ inch thick round. Place the pulp mixture in the middle and pull the pie crust edge towards the middle. Place in a 350°F oven for 20 minutes or until golden. Cool and serve.