RASPBERRY SWIRL FROZEN DESSERT
Rich, creamy and delicious describe this raspberry treat. It's so luscious it's worth the time it takes to make it. -Karen Suderman, Sugar Land, Texas
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 12 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, combine the cracker crumbs, butter and sugar. Press into an 11x7-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.
Nutrition Facts : Calories 217 calories, Fat 9g fat (5g saturated fat), Cholesterol 71mg cholesterol, Sodium 164mg sodium, Carbohydrate 32g carbohydrate (27g sugars, Fiber 1g fiber), Protein 4g protein.
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
FROZEN STRAWBERRY DESSERT
My grandpa gave me many of my grandmother's and great-grandmother's recipes, including this frozen strawberry dessert, along with many wonderful stories about them. -Kate Murphy, Union Bay, British Columbia
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 10 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. In a small bowl, combine the first four ingredients. Place in a 15x10x1-in. baking pan. Bake until golden brown, 18-20 minutes, stirring occasionally; cool on a wire rack. Set aside 1/3 cup for topping; sprinkle remaining nut mixture into a lightly greased 13x9-in. dish., In a large saucepan, combine the egg whites, 1 tablespoon sugar, water and cream of tartar over low heat. With a portable mixer, beat on low speed for 1 minute. Continue beating on low speed until mixture reaches 160°. Pour into a large bowl. Add strawberries, lemon juice and remaining sugar; beat on high for 8 minutes or until light and fluffy., In another large bowl, beat cream until stiff peaks form. Fold into strawberry mixture. Transfer to prepared dish; sprinkle with the reserved nut mixture. Cover and freeze for 6 hours or overnight.
Nutrition Facts : Calories 368 calories, Fat 22g fat (12g saturated fat), Cholesterol 52mg cholesterol, Sodium 94mg sodium, Carbohydrate 42g carbohydrate (31g sugars, Fiber 2g fiber), Protein 4g protein.
SUNNY'S EASY RASPBERRY AND STRAWBERRY DANISHES
Steps:
- Preheat the oven to 375 degrees F.
- For the fruit: Using a mortar and pestle, mini food processor or a sealed plastic bag and a mallet or rolling pin, crush the freeze-dried raspberries and strawberries together to a powder; some little pebbles are ok. Set aside 2 tablespoons for the icing and garnish.
- For the dough: Spray the bottom and sides of an 8-inch square baking dish or 8- or 9-inch round pie pan with cooking spray.
- Unroll the crescent dough out on a sheet of parchment paper. If using dough with perforations, gently pinch the seams to keep them together. Leaving about a 1-inch border on one of the short sides, sprinkle with the remaining fruit mixture, followed by a layer of the granulated sugar and then the brown sugar. Use a box grater or rasp and grate the butter evenly over the top. Starting with the short edge with the filling on it, roll, tucking as you go, towards the short edge with the empty border. Cut into 8 equal rounds and place in the prepared dish. Bake until the tops are golden, 13 to 14 minutes.
- For the icing: While the danishes are baking, in a small bowl, whisk together the confectioners' sugar, 1 tablespoon of the reserved fruit mixture, a pinch of salt and 1 teaspoon of preferred liquid. The icing should be thick like a glaze, but thin enough to pour. If needed, add more liquid.
- Drizzle the icing over the warm danishes. Transfer to plates and sprinkle with the remaining fruit mixture. Serve warm.
FRESH HOMEMADE STRAWBERRY CRISP
This fresh tasting Strawberry Crisp is quick to toss together and uses fresh or frozen strawberries. A simple, easy to prepare summer dessert that can be enjoyed all year round!
Provided by Janelle
Time 55m
Number Of Ingredients 10
Steps:
- Preheat oven to 350*F
- Spray an 9 x 9 inch square pan with non-stick cooking spray.
- In a bowl toss strawberries, 1/4 cup sugar and cornstarch.
- Place berries into prepared pan.
- In a separate bowl, mix flour, oats, 1/3 cup white sugar, brown sugar, cinnamon and salt.
- Add melted butter and mix well.
- Pour oatmeal mixture on top of berries.
- Bake for 35 minutes or until topping is golden and berries are bubbly.
- Serve immediately with a scoop of vanilla ice cream!
Nutrition Facts : Calories 466 calories, Carbohydrate 68 grams carbohydrates, Cholesterol 41 milligrams cholesterol, Fat 17 grams fat, Fiber 5 grams fiber, Protein 5 grams protein, SaturatedFat 10 grams saturated fat, ServingSize 1, Sodium 240 grams sodium, Sugar 38 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 5 grams unsaturated fat
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