FROZEN RASPBERRY DESSERT
Serve this sweetheart of a dessert, with a speedy crushed-cookie crust and orange liqueur and frozen raspberry cream filling.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h10m
Yield 12
Number Of Ingredients 11
Steps:
- Heat oven to 375°F. In small bowl, mix crust ingredients. Press firmly in bottom of ungreased 8-inch springform pan. Bake 8 to 10 minutes. Cool completely, about 30 minutes.
- In large bowl, beat sweetened condensed milk, lemon juice and liqueur with electric mixer on medium speed until smooth. Add raspberries; beat on low speed until well blended. Fold in whipped cream and red food color. Pour over crust. Freeze at least 2 hours or until firm.
- Just before serving, let stand at room temperature about 15 minutes. Garnish with sweetened whipped cream and chocolate hearts. Store dessert in freezer.
Nutrition Facts : Calories 300, Carbohydrate 32 g, Cholesterol 45 mg, Fat 3 1/2, Fiber 2 g, Protein 4 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 110 mg, Sugar 27 g, TransFat 1/2 g
RASPBERRY ICEBOX DESSERT
After tasting this dessert at a church social, I just had to track down the recipe. I was thrilled to learn how easy it is to make. With its smooth pudding layer and colorful berry topping, it's a hit with everyone who tries it. -Magdalene Dyck, Burns Lake, British Columbia
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 12-15 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the gelatin and water; stir until gelatin and water; stir until gelatin is dissolved. Fold in the raspberries. Refrigerate for 1 hour or until syrupy., In a small bowl, combine the cracker crumbs, brown sugar and butter. Press into a greased 13-in. x 9-in. dish. , In a large bowl, whisk milk and pudding mix on for 2 minutes. Let stand for 2 minutes or until soft-set., In another bowl, beat cream cheese until smooth. Gradually add pudding. Spread over crust. Spoon gelatin mixture over the top. Chill until set. Refrigerate leftovers.
Nutrition Facts : Calories 239 calories, Fat 13g fat (8g saturated fat), Cholesterol 36mg cholesterol, Sodium 291mg sodium, Carbohydrate 27g carbohydrate (18g sugars, Fiber 2g fiber), Protein 4g protein.
FROZEN RASPBERRY SWIRL CHEESECAKE SQUARES
This frozen raspberry-cream cheese dessert is spectacular and can be made ahead since it is served frozen.
Provided by LMLSCA
Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes
Time 3h25m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Thoroughly grease a 7x11x2 inch baking pan, and set aside.
- Stir together the graham cracker crumbs, melted butter, and sugar in a bowl until well blended. Press the mixture into the bottom of the prepared pan.
- Bake the graham cracker crust in preheated oven until golden, about 8 minutes.
- In a separate bowl, beat the egg yolks on high speed until thick and lemon colored. Add the softened cream cheese, sugar, and salt. Beginning on low speed and increasing to high, beat until smooth.
- Place the egg whites in a large bowl, and beat until stiff peaks form. Gently fold the egg whites into the cream cheese mixture.
- Place the heavy cream in a bowl, and beat until stiff. Gently fold the whipped cream into the cream cheese mixture.
- Place the raspberries in a blender. Cover, and blend on low speed until berries soften. Swirl half the berries into the cream cheese mixture. Spread the cream cheese mixture evenly over the crust.
- Spoon the remaining raspberries on top of the cream cheese mixture. Use a knife to swirl the berries into the cream cheese, making a red and white swirl pattern.
- Cover the pan tightly with foil or freezer wrap. Place in freezer for at least 3 hours. When ready to serve, let stand 30 minutes before cutting into squares.
Nutrition Facts : Calories 450.1 calories, Carbohydrate 46.7 g, Cholesterol 152.8 mg, Fat 27.8 g, Fiber 1.8 g, Protein 5.9 g, SaturatedFat 16.4 g, Sodium 235.4 mg, Sugar 40.1 g
RASPBERRY SWIRL FROZEN DESSERT
From Taste of Home's Healthy Cooking Magazine Aug/Sept. 2008. Originally submitted by Karen Suderman off Sugar Land, Texas. Magazine description - "Rich, creamy and delicious! That's how our tasty panel described this delectible raspberry treat" Note that the cook time doesn't include freezing!
Provided by Shelby Jo
Categories Frozen Desserts
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- In a small bowl, combine the cracker crumbs, butter, and sugar. Press onto bottom of an 11 x 7 dish coated with cooking spray. Cover and refrigerate for at least 15 minutes.
- Meanwhile, for filling, in a small heavy saucepan, combine the egg yolks, 1/4 cup water, 1/2 cup sugar, and salt. Cook and stir over low heat until mixture reaches 160 degrees or is thick enough to coat the back of a metal spoon. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Set aside.
- In a small heavy saucepan over low heat combine the egg whites, cream of tartar, and remaining water and sugar. With a portable mixer, beat on low speed until mixture reaches 160 degrees. Transfer to a small mixing bowl and beat on high until soft peaks form.
- In large mixing bowl beat cream cheese until smooth, gradually beat in the egg yolk mixture. Fold in whipped topping, then egg white mixture.
- Drain raspberries, reserving 3 tablespoons of juice. In a small bowl, crush half of the berries with 1 tablespoon of juice. Set remaining berries and juice aside.
- Spread a third of the cream cheese mixture over crust; spoon half of the crushed raspberry mixture over the top. Repeat layers. Cut through with knife to swirl raspberries.
- Top with remaining cream cheese mixture. Sprinkle reserved berries and drizzle with remaining juice. Cover and freeze for 5 hours or until firm. Remove from freezer 15 minutes before cutting.
Nutrition Facts : Calories 202.3, Fat 7.3, SaturatedFat 4.1, Cholesterol 61.9, Sodium 175.1, Carbohydrate 31.3, Fiber 1.2, Sugar 27.6, Protein 3.8
RASPBERRY SWIRL DESSERT
This dessert is a little different than the other Raspberry Swirls on here because of the coconut base.
Provided by carolinafan
Categories Cheesecake
Time 6h30m
Yield 10-12 serving(s)
Number Of Ingredients 10
Steps:
- Combine coconut and margarine; press firmly on bottom and up side of 8- or 9-inch springform pan. Chill.
- In blender container, blend raspberries until smooth. In small saucepan, combine raspberries and cornstarch; cook and stir until mixture thickens. Cool to room temperature.
- Meanwhile, in small saucepan, sprinkle gelatin over water; let stand 1 minute.
- Over low heat; stir until gelatin dissolves; set aside.
- In large bowl, combine sweetened condensed milk, sour cream, liqueur and gelatin; mix well.
- Fold in whipped cream. Chill 10 minutes or until mixture mounds slightly.
- Spread half the gelatin mixture into prepared pan; top with half the raspberry mixture in small amounts.
- Repeat layering.
- With table knife or metal spatula; swirl raspberry mixture through gelatin mixture.
- Chill 6 hours or until set.
- Remove side of springform pan.
- Refrigerate leftovers.
Nutrition Facts : Calories 443.4, Fat 29.8, SaturatedFat 17.5, Cholesterol 56.6, Sodium 195.6, Carbohydrate 41, Fiber 2.1, Sugar 36.4, Protein 5.9
RASPBERRY SWIRL FROZEN DESSERT RECIPE - (4.5/5)
Provided by TrayH
Number Of Ingredients 13
Steps:
- * In a small bowl, combine the cracker crumbs, butter and sugar. * Press into an 11-in. x 7-in. dish coated with cooking spray. Cover and refrigerate for at least 15 minutes. * Meanwhile, for filling, in a small heavy saucepan, combine the egg yolks, 1/4 cup water, 1/2 cup sugar and salt. * Cook and stir over low heat until mixture reaches 160° or is thick enough to coat the back of a metal spoon. * Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Set aside. * In a small heavy saucepan over low heat, combine the egg whites, cream of tartar and remaining water and sugar. * With a portable mixer, beat on low speed until mixture reaches 160°. *Transfer to a small bowl; beat on high until soft peaks form. * In a large bowl, beat cream cheese until smooth. * Gradually beat in egg yolk mixture. * Fold in whipped topping, then egg white mixture. * Drain raspberries, reserving 3 tablespoons juice. * In a small bowl, crush half of berries with 1 tablespoon juice. * Set remaining berries and juice aside. * Spread a third of cream cheese mixture over crust; spoon half of crushed berry mixture over the top. Repeat layers. * Cut through with a knife to swirl raspberries. * Top with remaining cream cheese mixture. * Sprinkle with reserved berries and drizzle with remaining juice. * Cover and freeze for 5 hours or until firm. * Remove from the freezer 15 minutes before cutting.
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- In a small bowl, combine the cracker crumbs, butter and sugar. Press into an 11-in. x 7-in. dish coated with cooking spray. Cover and refrigerate for at least 15 minutes.
- Meanwhile, for filling, in a small heavy saucepan, combine the egg yolks, 1/4 cup water, 1/2 cup sugar and salt. Cook and stir over low heat until mixture reaches 160° or is thick enough to coat the back of a metal spoon.
- In a small heavy saucepan over low heat, combine the egg whites, cream of tartar and remaining water and sugar. With a portable mixer, beat on low speed until mixture reaches 160°.
- In a large bowl, beat cream cheese until smooth. Gradually beat in egg yolk mixture. Fold in whipped topping, then egg white mixture. Drain raspberries, reserving 3 tablespoons juice.
- Spread a third of cream cheese mixture over crust; spoon half of crushed berry mixture over the top. Repeat layers. Cut through with a knife to swirl raspberries.
- Top with remaining cream cheese mixture. Sprinkle with reserved berries and drizzle with remaining juice. Cover and freeze for 5 hours or until firm. Remove from the freezer 15 minutes before cutting.
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