RASPBERRY LEMONADE FREEZER PIE
Provided by Ree Drummond : Food Network
Categories dessert
Time 2h20m
Yield 8 servings
Number Of Ingredients 13
Steps:
- For the crust: Place the cookies into the bowl of a food processor fitted with a metal blade. Process the until the cookies become fine crumbs. Add the butter and pulse to combine. Press into an 11-by-2 1/2-inch springform pan and chill in the fridge while you make the filling.
- For the filling: Meanwhile, place the raspberries in a bowl. Smash the raspberries using the back of a fork, then sprinkle with the sugar and set aside.
- Combine the sweetened condensed milk, cream cheese and pudding mix in the bowl of a stand mixer fitted with a whisk attachment. Mix on low until smooth, about 1 minute. Add the lemonade, lemon zest and food coloring and whip on medium-high until thick and fully combined, 2 to 3 minutes. Fold in the macerated raspberries until completely combined.
- Pour into the chilled crust and spread evenly. Freeze for at least 2 hours. (At this point, you can wrap tightly and freeze for up to 2 months.)
- To serve: Remove from freezer and allow to thaw slightly, 5 to 7 minutes. Garnish each slice with fresh raspberries, a lemon zest twist and a little whipped cream.
RASPBERRY STREUSEL MUFFINS
With a touch of cinnamon, these muffins are great as a breakfast treat or a tasty dessert.
Provided by Food Network
Time 40m
Yield 1 dozen muffins
Number Of Ingredients 13
Steps:
- HEAT oven to 375 degrees F. Coat 12 muffin cups with no-stick cooking spray.
- COMBINE 1 3/4 cups flour, baking powder, salt and lemon peel in large bowl. Make a well in center of mixture. Stir together sweetened condensed milk, egg, melted butter and milk. Add to dry ingredients, stirring just until moistened. Fold in raspberries. Spoon batter into prepared pan, filling cups two-thirds full.
- COMBINE remaining 1/4 cup flour, sugar and cinnamon. Cut in 2 tablespoons butter with a pastry blender or 2 knives until mixture resembles coarse crumbs. Sprinkle evenly over batter.
- BAKE 18 to 20 minutes or until golden brown. Remove from pans immediately.
- One cup frozen raspberries may be used instead of fresh. Thaw, rinse and drain. Pat dry with paper towels.
RASPBERRIES AND SWEETENED CONDENSED MILK
Whenever my brother and I ask anyone if they want this for desert, they are like "excuse me", and our jaws drop. Tthey have never had this before. It is an all-time classic, easy desert in our family.
Provided by Perfect Pixie
Categories Dessert
Time 2m
Yield 2 serving(s)
Number Of Ingredients 2
Steps:
- Divide raspberries into two bowls.
- Drizzle with condensed milk.
- Serve.
Nutrition Facts : Calories 653.9, Fat 17, SaturatedFat 10.3, Cholesterol 63.8, Sodium 239.1, Carbohydrate 113.9, Fiber 6.5, Sugar 106.4, Protein 16
BERRIES WITH CONDENSED MILK
This is a very simple dessert that I accidently made..One Sunday, I wanted to eat something sweet right after our lunch...So, I took whatever at hand and came up with this...tell you what, it turned out delecious...
Provided by tamarindy
Categories Frozen Desserts
Time 5m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- In individual glass bowls, put your thawed berries. I took two bowls, as I was making it for me and My husband.
- Crumble the cookies over the berries.
- Drizzle the condensed milk over it. Dont put too much condensed milk, otherwise you will lose the taste of berries and cookies.
- Enjoy this simple, no-time, divine dessert -- .
Nutrition Facts : Calories 98.9, Fat 1.8, SaturatedFat 1, Cholesterol 6.4, Sodium 26, Carbohydrate 20.3, Fiber 2.3, Sugar 15.2, Protein 2
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