EASY RASPBERRY DELIGHT
This light, airy Raspberry Delight is a 4-ingredients, 5-minute quick and creamy fruit salad (or dessert). Perfect for your next summer potluck.
Provided by Amy from My Recipe Treasures
Categories Salads
Time 1h5m
Number Of Ingredients 4
Steps:
- In a medium size bowl, mix whipped topping, yogurt and pudding together.
- Fold in raspberries.
- Sprinkle raspberries on top as garnish, optional.
RASPBERRY DELIGHTS
These attractive bars have a rich buttery crust holding the sweet jam topping. They're a big favorite on my Christmas cookie trays.
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 3 dozen.
Number Of Ingredients 6
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Beat in egg yolks. Gradually add flour and mix well. Stir in the pecans. , Spread half into a lightly greased 13-in. x 9-in. baking pan. Top with jam. Drop remaining dough by teaspoonfuls over jam. , Bake at 350° for 25-30 minutes or until top is golden brown. Cool on a wire rack. Cut into bars.
Nutrition Facts :
RASPBERRY MARSHMALLOW DELIGHT
This is one of our family's favorite desserts. It has a tangy, unique flavor. After a hard day of working on the farm, this fruity treat is most welcome.
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 12-16 servings.
Number Of Ingredients 11
Steps:
- Combine crumbs and butter; press into a greased 13-in. x 9-in. baking dish. Bake at 350° for 10 minutes. Cool. , In a large saucepan over medium heat, stir marshmallows and milk until marshmallows are melted. Cool to room temperature. Fold in whipped topping; spread over crust. , In a large saucepan, bring raspberries, 1 cup water, sugar and lemon juice to a boil. Combine cornstarch and remaining water; stir to raspberry mixture. Boil for 2 minutes, stirring constantly. Cool to room temperature. Spread over marshmallow layer. , Chill until firm, about 4 hours. Garnish with whipped cream and raspberries if desired.
Nutrition Facts : Calories 227 calories, Fat 6g fat (5g saturated fat), Cholesterol 10mg cholesterol, Sodium 87mg sodium, Carbohydrate 41g carbohydrate (26g sugars, Fiber 1g fiber), Protein 2g protein.
RASPBERRY DELIGHT
Refreshing dessert, fit for company but easy enough to make for a family dinner. Prep time includes refrigeration for the jello to start to set, I'm guessing it takes around 20 minutes or so. I prefer this recipe with fresh raspberries, but frozen works just as well. The serving size is also an estimate, I used a lasagna pan to make it in and it served 13 last Thanksgiving - it really depends how big you cut the squares.
Provided by Minxkat1
Categories Dessert
Time 1h
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Melt 1/4 cup butter in saucepan, add graham cracker crumbs, reserving 3/4 cup of crumbs for garnish.
- Press mixture into rectangular pan.
- Bake for 10 minutes at 350 F.
- Cool.
- Place contents of two jello boxes in bowl, add 2 1/2 cup hot water.
- Dissolve and add one box of frozen raspberries, or 2 cups of fresh.
- Let set until spreading consistancy (soft gel) then pour over graham crust.
- Dissolve marshmallows in milk over low heat, remove and cool.
- Whip 1 cup whipping cream and fold into cooled marshmallow mixture.
- Blend well.
- Pour over jello section and cover with remaining graham cracker crumbs.
- Chill until ready to serve.
RASPBERRY PEACH DELIGHT
A friend gave me this recipe years ago. She used all sugar-free, low-fat ingredients to make it suitable for diabetics. I lost the recipe but a JAP friend found it in a magazine. My original version is only slightly different. This tastes like a wonderful, light summery dessert and no one will know it's a diabetic dessert.
Provided by Penny Peeler
Categories Other Desserts
Time 20m
Number Of Ingredients 9
Steps:
- 1. Arrange cake cubes in a 13-in. x 9-in. dish.
- 2. Mix gelatin with hot water until dissolved, then add cold water. Mix well and pour immediately over cake cubes.
- 3. Arrange peaches over gelatin.
- 4. In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Spoon over peaches.
- 5. Top with Cool Whip.
- 6. Cover and refrigerate for at least 2 hours before cutting.
- 7. Top with fresh raspberries or peach slices.
- 8. Variations I have tried: Substitute sugar-free strawberry gelatin for the raspberry, use fresh sliced strawberries instead of the peaches, and top the Cool Whip with fresh blueberries for a colorful and delicious Fourth of July dessert.
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 DELIGHTS
Steps:
- To make the marshmallow cream. In a small saucepan, combine 1/2 cup of water with sugar and corn syrup, bring to a boil for 5 minutes. In a standing mixer, whip egg whites until they form a soft peak and add the lemon juice. Leaving mixer on high, add the boiling syrup in 3 parts to the egg whites. In a small bowl, dissolve the gelatin with remaining 1/4 cup of water. Add the dissolved gelatin to the mixer, and leave to mix for 3 to 5 minutes. Cover with plastic wrap and set aside.
- To make the tuile. Preheat oven to 350 degrees F.
- In the standing mixer, add the confectioners' sugar, flour, ground ginger, egg whites and milk and mix together well. Let batter set for 30 minutes. Using a sturdy plastic disposable plate, cut out a decorative shape in center. On a baking sheet, lined with a silpat or parchment paper, fill the stencil with a thin layer of batter. Remove the stencil, repeat with remaining batter and bake until golden, about 10 minutes. When tuiles are cool enough to handle, but still hot, wrap them loosely around the handle of a wooden spoon. When cool remove shell, melt some semisweet chocolate and dip the ends of the tuile shell in it.
- Using a biscuit cutter, cut 2 rounds of sponge cake. Place 1 sponge cake round on the bottom of a plate. Spread raspberry marmalade on the sponge cake and place raspberries on top. Put the marshmallow cream in a bag with a # 5 star tip. Make a circle on top of the raspberries. Now repeat the sponge cake series again with the raspberry marmalade spread. Place another layer of fresh raspberries and finish off with marshmallow cream topping. Get a nice raspberry and roll it in super fine sugar. Place it on the center with a mint leaf. Serve with tuiles.
RASPBERRY DELIGHT
It simply melts in your mouth - the raspberries give a luxurious texture and flavor and its so easy. I do a sugar free version by using diabetic ice cream
Provided by JoyfulCook
Categories Frozen Desserts
Time P1DT15m
Yield 10 slices, 10 serving(s)
Number Of Ingredients 3
Steps:
- Melt the ice cream slightly in a large bowl stir occasionally until it's like really thick cream.
- Add the raspberries and fold in carefully. Put in a jelly mold so you can turn it out later. put back into the freezer overnight.
- Turn out onto a serving plate decorate with either fruit or chocolate and immediately put back into the freezer as during your decoration. It will start to melt a bit around the edges.
- Serve and enjoy!
Nutrition Facts : Calories 12.8, Fat 0.2, Sodium 0.2, Carbohydrate 2.9, Fiber 1.6, Sugar 1.1, Protein 0.3
RASPBERRY ICE CREAM DELIGHT
This gorgeous make-ahead dessert is a light, refreshing ending to a summer meal. I first made it for my aunt's 85th birthday dinner and everyone loved it! -Nancy Whitford, Edwards, New York
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 15 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the wafer crumbs, sugar and butter; set aside 1/4 cup. Press the remaining crumb mixture into a 13-in. x 9-in. dish. Cover and freeze 15 minutes. , Place hot fudge topping in a microwave-safe bowl; cover and microwave on high for 15-20 seconds. Spread over crust. , Spoon ice cream over fudge layer. Place spoonfuls of sherbet over ice cream; cut through sherbet with a knife to swirl. Top with raspberries. Spread with whipped topping; sprinkle with reserved crumb mixture. , Cover and freeze for 2-3 hours or overnight. Remove from the freezer 15 minutes before serving.
Nutrition Facts : Calories 342 calories, Fat 14g fat (9g saturated fat), Cholesterol 28mg cholesterol, Sodium 192mg sodium, Carbohydrate 50g carbohydrate (27g sugars, Fiber 2g fiber), Protein 4g protein.
FROZEN RASPBERRY DELIGHT
Ice cream desserts needn't be fussy. This one's a snap, with berries blended with ice cream and sorbet then chilled in a crushed-cookie crust.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 6h30m
Yield 20
Number Of Ingredients 8
Steps:
- In medium bowl, mix crust ingredients; reserve 1/4 cup for topping. Press remaining in 13x9-inch pan to make crust. Refrigerate 15 minutes.
- Spread chocolate fudge sauce over crust. Spoon vanilla ice cream over chocolate. Place spoonfuls of sherbet randomly over ice cream; swirl gently into ice cream. Top with raspberries; press gently into sherbet. Spread whipped topping on top; top with reserved crumbs. Cover; freeze 6 hours or overnight.
- Let stand at room temperature 10 to 15 minutes before serving.
Nutrition Facts : Fat 2, ServingSize 1 Serving, TransFat 1/2 g
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