LAYERED RASPBERRY DREAM
A light and tasty dessert that is perfect for summer gatherings. You can substitute different fruits as well!
Provided by MommaBear
Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes
Time 3h30m
Yield 12
Number Of Ingredients 12
Steps:
- Combine graham cracker crumbs, brown sugar, and cinnamon in a bowl; stir in melted butter. Set aside 1/2 cup of graham cracker mixture; press remaining mixture into a 9x13-inch dish. Chill crust until firm, about 30 minutes.
- Beat cream cheese, confectioners' sugar, and 1 teaspoon vanilla extract together in a bowl until soft and fluffy. Spread cream cheese mixture over graham cracker crust and chill until firm, about 30 more minutes.
- Whisk raspberry gelatin and boiling water together in a separate large bowl until gelatin has dissolved; stir in lemon juice. Gently fold frozen raspberries into warm gelatin; cold raspberries will cause gelatin to begin to set. Spread raspberry mixture over cream cheese layer in pan.
- Spread whipped topping over raspberries and sprinkle dessert with reserved crumb topping. Chill at least 2 more hours.
Nutrition Facts : Calories 351.1 calories, Carbohydrate 41.5 g, Cholesterol 40.9 mg, Fat 20 g, Fiber 2.2 g, Protein 3.4 g, SaturatedFat 13.2 g, Sodium 207 mg, Sugar 34.1 g
RASPBERRY LOAF CAKE
Perfect with a morning cuppa, this cake is light and moist with delicate ripples of raspberry.
Provided by Hadia
Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes
Time 1h15m
Yield 10
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease an 8x4-inch loaf tin with soft margarine and set aside.
- Cream superfine sugar and butter together with a paddle attachment of a free-standing electric mixer on medium-high speed until light and fluffy.
- Whisk eggs and vanilla extract together in a separate bowl until just mixed; do not over-whisk. Beat gradually into the butter mixture until well incorporated. Sift in flour and baking powder, bit by bit, folding after each addition. Set batter aside.
- Puree raspberries, confectioners' sugar, and lemon juice in a food processor until smooth. Strain through a fine-mesh sieve into a bowl. Separate half of the cake mix into a different bowl and stir the coulis through.
- Put alternating dollops of the raspberry and vanilla batters into the prepared loaf tin using a small ice cream scoop. Swirl both sets of dollops together slightly using the blunt end of a skewer.
- Bake in the preheated oven until the top of the cake is golden brown and risen and a toothpick inserted into the center comes out clean, about 40 minutes. Let cool in the tin for 5 to 10 minutes. Run a table knife around the edges of the tin and remove the cake, leaving to cool completely on a wire rack.
Nutrition Facts : Calories 311.4 calories, Carbohydrate 39.4 g, Cholesterol 92.4 mg, Fat 15.9 g, Fiber 1.4 g, Protein 3.9 g, SaturatedFat 9.3 g, Sodium 318.8 mg, Sugar 25.5 g
RASPBERRY LAYERED DESSERT
This recipe is from justberryrecipes .com. Time to prepare does not include time for the crust to cool.
Provided by Lavender Lynn
Categories Dessert
Time 42m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Mix butter, 2 T sugar and flour. Press into a 9 x 13 pan. Bake at 325 degrees F for 12 minutes. Cool.
- Mix together cream cheese, powdered sugar, then add Cool Whip and pour over crust.
- Dissolve jello and 1/2 C sugar in 2 C boiling water. When dissolved, add frozen raspberries. Pour over cream cheese layer and chill.
LAYERED PEACH RASPBERRY JELL-O LOAF
We combined our favorite summer fruit in an easy, gorgeous JELL-O dessert. Crown it with COOL WHIP and sprinkles for a party-worthy presentation.
Provided by My Food and Family
Categories Recipes
Time 9h15m
Yield 12 servings
Number Of Ingredients 8
Steps:
- Add 3/4 cup boiling water to raspberry gelatin mix in medium bowl; stir 2 min. until completely dissolved. Add 1-1/2 cups ice cubes; stir until slightly thickened. Remove any unmelted ice. Stir in raspberries. Pour into 8x4-inch loaf pan sprayed with cooking spray. Refrigerate 1 hour or until firm.
- Add remaining boiling water to peach gelatin mix in medium bowl; stir 2 min. until completely dissolved. Add remaining ice cubes; stir until slightly thickened. Remove any unmelted ice. Stir in puréed peaches; pour over raspberry gelatin. Refrigerate 8 hours or until firm.
- Unmold onto plate. Top with COOL WHIP and sprinkles.
Nutrition Facts : Calories 100, Fat 2 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 55 mg, Carbohydrate 20 g, Fiber 1 g, Sugar 18 g, Protein 1 g
RASPBERRY LEMON LOAF
Carol Dodds of Aurora, Ontario shares this easy-to-prepare quick bread flavored with tangy lemon peel and fresh rasp berries. The loaf is refreshing as a snack, at breakfast...or any time of day.
Provided by Taste of Home
Time 1h15m
Yield 1 loaf (12 slices).
Number Of Ingredients 11
Steps:
- In a large bowl, combine the dry ingredients. In another bowl, whisk together the egg, egg whites, yogurt, oil and lemon zest. Add to the dry ingredients just until moistened. Fold in the raspberries., Transfer to an 8x4-in. loaf pan coated with cooking spray. Bake at 350° for 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
Nutrition Facts : Calories 176 calories, Fat 6g fat (1g saturated fat), Cholesterol 50mg cholesterol, Sodium 218mg sodium, Carbohydrate 26g carbohydrate, Fiber 1g fiber), Protein 4g protein.
RASPBERRY-LEMON LAYER LOAF
A layer of raspberry jam separates two layers of delicate lemon bread--this is great slathered with butter or cream cheese, or a simple glaze.
Provided by JamesDeansGirl
Categories Quick Breads
Time 1h10m
Yield 10-12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 325*F.
- Grease and flour a 9x5x3" loaf pan.
- In a larger bowl, cream together the butter and sugar; blend well.
- Blend in the eggs.
- In another bowl, sift together the flour, baking powder, and salt; gradually add to the butter mixture alternately with the milk.
- Blend well; stir in the lemon juice and zest.
- Pour 1/2 the batter into the prepared pan; carefully spread the jam over the top.
- Pour the remaining batter over the jam, being careful not to disturb it.
- Bake at 325*F.
- for 50 minutes, or until a toothpick inserted in the center comes out clean.
- Cool for 10 minutes in the pan on a wire rack; intvert and cool completely.
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EASY RASPBERRY CAKE MADE FROM SCRATCH - ALSO THE …
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5/5 (64)Calories 235 per servingCategory Dessert
- Preheat oven to 350°F / 175°C. Line the bottom and the sides of a 9" (23cm) springform pan with parchment paper. Set aside.
- In a large mixing bowl with a stand or handheld mixer fitted with a whisk or paddle attachment, beat butter and sugar until creamy for about 2-3 minutes. Add 1 egg at the time and mix until incorporated. Add sour cream and vanilla* and stir to combine. Alternately add dry ingredients and milk, beginning and ending with dry ingredients. Stir just until combined. Set aside.
- Place raspberries and 2 tbsp flour in a bowl and stir with a spoon to combine until the raspberries are fully covered with flour.
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