RASPBERRIES 'N SNOW
This has been our Chrstmas day dessert for many years. Loved by everyone. I have been asked for this recipe every year when someone new spends christmas day with us. Enjoy
Provided by Jennifer Dawn
Categories Dessert
Time 20m
Yield 8-10 serving(s)
Number Of Ingredients 6
Steps:
- Beat cream cheese until fluffy. Fold in whipped cream / cool whip.
- Sprinkle reserved raspberry juice over cake squares (you want them moistened, but not soggy).
- In a trifle bowl or glass bowl, place a layer of the moistened cake on the bottom, followed by 1/3 of the cream cheese mixture. Then a layer of 1/2 of the raspberries, pushing the raspberries against the sides of the bowl.
- Top with grated choclate.
- Then another layer of cake, followed by 1/3 of the cream cheese mixture and then the remaining raspberries, again pushing the berries against the side of the bowl.
- Placing the remaining 1/3 cream mixture on the top followed by grated chocolate.
- Chill for several hours.
- Enjoy.
Nutrition Facts : Calories 438.9, Fat 30.9, SaturatedFat 17.9, Cholesterol 86, Sodium 233.1, Carbohydrate 39.9, Fiber 4.7, Sugar 32.7, Protein 6
RASPBERRY SNOW BARS
A light, airy raspberry bar cookie that melts in your mouth. (Believe I originally found this recipe on a can of Crisco many years ago.)
Provided by sheluvsmexico
Categories Dessert
Time 1h5m
Yield 24 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- Cream Crisco, salt and 1/4 cup of the sugar until fluffy.
- Blend in almond extract, egg yolks.
- Mix in flour. (Flour should be sifted before measuring.).
- Pat dough into ungreased 13" x 9" x 2" pan.
- Bake 15 minutes.
- Spread hot crust with preserves; top with cocunut.
- Beat egg whites until foamy; gradually beat in the remaining 1/2 cup of sugar until stiff peaks form.
- Spread egg-white mixture over coconut.
- Bake 25 minutes.
- Cool completely on rack.
- Cut into 2 dozen bars.
Nutrition Facts : Calories 160.5, Fat 7.4, SaturatedFat 2.6, Cholesterol 15.5, Sodium 39.7, Carbohydrate 22.4, Fiber 0.5, Sugar 13.4, Protein 1.4
STRAWBERRY SNOW
You'll want an avalanche of this delicious snow. This recipe was given to me by a friend, Anne. It was a highlight of the menu for my oldest daughter's 21st birthday. Very easy and quick to make. For those who use imperial measure, 500 grams is just over a pound. Please see the note at the bottom.
Provided by Leggy Peggy
Categories Dessert
Time 15m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Puree strawberries in a food processor or blender.
- Combine strawberry puree, egg whites and sugar in a bowl and beat until stiff and glossy.
- Add vanilla to cream, and whip mixture until peaks form.
- Gently fold cream mixture into strawberry mixture.
- Spoon into a serving bowl and garnish with strawberry slices and mint (if desired).
- Cover with plastic wrap and refrigerate until you are ready to serve.
- This can be made a day ahead. Good luck keeping everyone else in the house out of it.
- Note: A recent reviewer had trouble getting the mixture to set like a pudding. I should have stated that this recipe does not work if you beat the egg whites separately. The strawberry puree, egg whites and sugar need to be beaten together for this to work properly. I know this only because I tried it the other way once by mistake.
Nutrition Facts : Calories 127.2, Fat 5.7, SaturatedFat 3.4, Cholesterol 20.4, Sodium 20.2, Carbohydrate 18.5, Fiber 1.4, Sugar 16.1, Protein 1.7
CHERRIES IN THE SNOW
Make and share this Cherries in the Snow recipe from Food.com.
Provided by jenjie
Categories Dessert
Time P1D
Yield 18 serving(s)
Number Of Ingredients 7
Steps:
- Cut angel food cake into small cubes. Set aside.
- Beat cream cheese.
- Gradually add milk, confectioner's sugar and vanilla. Mix well.
- Fold in cool whip.
- Layer in punch bowl: cream cheese mixture, cake, cherries. Repeat.
- Refrigerate overnight.
Nutrition Facts : Calories 421.4, Fat 17.3, SaturatedFat 12.1, Cholesterol 29.7, Sodium 265.1, Carbohydrate 62.9, Fiber 0.6, Sugar 27, Protein 4.5
BERRIES IN THE SNOW
Custard topped with poached meringue, sprinkled with raspberries and drizzled with crispy caramel. You can prepare custard and meringues up to a day ahead storring custard, meringues and berries separately in airtight containers in the refrigerator.
Provided by SharleneW
Categories Dessert
Time 2h30m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- In a 2 to 3-quart pan, mix 1/3 cup sugar and cornstarch. Add milk and egg yolks; whisk until smooth. Whisk over high heat and mixture boils At once,next pan in ice water; stir often until cool, about 9 minutes. Stir in kirsch (or vanilla).
- Meanwhile, in a deep bowl, with mixer on high speed, whip egg whites with cream of tartar until foamy. Continuing to beat, gradually add 2/3 cup sugar, 1 tablespoon at a time, and beat until mixture holds stiff,m glossy peaks, about 6 minutes total.
- In a deep, 10- to 12-inch frying pan over high heat, bring about 1 1/2 inches of water to a boil; reduce heat to medium. Using a large spoon, scoop up about an eighth of the meringue at a time and push from spoon into simmering water. Fill pan with scoops of meringue without letting them touch each other (they will expand slightly). Cook until bottoms of meringues are firm to touch, about 1 minute. Turn over and cook until firm to touch on the other side, about 1 minute longer. With a slotted spoon, lift meringues from water, drain briefly, and set slightly apart in a rimmed pan or dish. Repeat to cook remaining meringues (they shrink slightly as they cool).
- Spoon the custard equally into dessert bowls. Add a poached meringue to each bowl and sprinkle with raspberries.
- Place remaining 1/2 cup sugar in an 8- to 10-inch frying pan over high heat. Shake and tilt pan often until sugar is melted and amber-colored, 3 to 4 minutes. At once, spoon the hot caramel over meringues; don't let it touch the bowls. Caramel immediatelyl becomes crisp and brittle, but softens and begins to melt after standing.
- For crisp caramel, serve immediately; for softer caramel, cover and chill up to 1 hour.
Nutrition Facts : Calories 253.5, Fat 5.4, SaturatedFat 2.5, Cholesterol 103.7, Sodium 73.8, Carbohydrate 46.8, Fiber 2, Sugar 38.9, Protein 6
PINEAPPLE SNOW
A very light desert that everyone enjoys. This is my kids favourite and they are making it now that they are married.
Provided by Nan in Ontario
Categories Dessert
Time 20m
Yield 1 9x13 pan, 16 serving(s)
Number Of Ingredients 7
Steps:
- Mix above three ingredients and put in a 13 x 9 pan (save some to sprinkle on top).
- Drain pineapple well.
- Heat juice and add enough hot water to make 1 cup liquid.
- Pour over jello and dissolve well.
- Add sugar.
- Stir well and let cool.
- Whip chilled milk until thick.
- Add jello mixture and whip again.
- Add crushed pineapple.
- Pour over graham wafer base and cover with remaining crumbs.
- Chill several hours or overnight.
Nutrition Facts : Calories 206.5, Fat 8.8, SaturatedFat 5, Cholesterol 22.6, Sodium 152.8, Carbohydrate 30.2, Fiber 0.6, Sugar 22.1, Protein 3.1
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