I don’t like the taste of cooked raspberries, but I have a ton of raspberry plants. Here’s a few things I have tried this year:
Raspberry yogourt, just mixed some plain greek yogourt with strawberries
Raspberry sorbet, this one didn’t go well, spent all day beating the sorbet every hour only for it to freeze solid during the night.
Pectin raspberry jam using some pectin packet from the store
Raspberry salad dressing! Probably my favourite. Pass the raspberries through a sieve to remove the seeds, then mix with an acid, either lemon or balsamic vinegar. Add some good quality olive oil, a bit of dijon mustard, and it is delicious.
I did another salad dressing similar to the previous one, but with goat cheese mixed in. It tasted great, but it turned the whole thing bubble pink, which was honestly quite off putting on a salad.
Some sort of raspberry mousse by mounting leftover egg whites from making mayonnaise into stiff peaks and then beating raspberries into it
As a more serious suggestion, you could make sorbet if you have a food processor or blender! It’s super simple and how I use up leftover fresh fruit after making freezer jam.
Puree fruit, add sugar as desired, freeze on a cookie sheet, re-puree, then freeze permanently.