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.
HOMEMADE RASPBERRY MARSHMALLOWS
Provided by Molly Yeh
Categories dessert
Time 1h30m
Yield 16 large marshmallows or 64 small
Number Of Ingredients 11
Steps:
- In a small bowl, combine the raspberry powder, confectioners' sugar and cornstarch. Coat an 8-inch square or 9-inch square baking dish with cooking spray and dust the bottom and sides with half of the confectioners' sugar mixture. Pour any excess mixture back into the bowl.
- In the bowl of a stand mixer fitted with a whisk attachment, combine 1/2 cup water, the vanilla extract and almond extract. Sprinkle the gelatin over the liquid.
- In a small saucepan, stir together the granulated sugar, corn syrup, salt and the remaining 1/4 cup of water. Clip on a candy thermometer. Heat the mixture over medium-high heat until it reaches 240 degrees F and then immediately remove from the heat and transfer to the mixer.
- Turn the mixer on low and drizzle the sugar mixture in a slow and steady stream down the side of the bowl. Once the entire mixture is in, gradually increase the speed to high and mix until lukewarm and fluffy, 7 to 10 minutes. While the mixer is running, grease a rubber spatula and have that standing by the mixer, as well as the prepared pan.
- Using your greased spatula, immediately scrape the mixture into your pan and spread it out evenly as best you can with the spatula. Dust the top with about half of the remaining confectioners' sugar mixture and then, if needed, you can use your hands to further flatten and even out the mixture. Let sit for 1 hour. Cut into squares and then dust the edges of the squares with the remaining confectioners' sugar mixture.
REFRESHING RASPBERRY MARSHMALLOW SQUARES. MMM!
A gorgeous red ribbon between a white shortbread base and a melted marshmallow top. What more could you ask for? These are VERY GOOD! You won't be able to keep your hands off of these! (A company's coming recipe)
Provided by Chef Decadent1
Categories Dessert
Time 35m
Yield 9 squares, 9 serving(s)
Number Of Ingredients 9
Steps:
- Crust: Mix flour, butter and sugar until crumbly. Press into ungreased 9x9 inch pan. Bake at 325° oven for 15 minute.
- Filling: Stir gelatin and water together until dissolved. Add raspberries. Mix together. Chill until syrupy. Pour over crumbs. Chill.
- Melt marshmallows in milk on top of double boiler. Cool.
- Whip cream until stiff. *( I use Cool Whip or Dream Whip). Fold into cooled marshmallow mixture. Spread over raspberry jelly. Cut into 9 servings.
Nutrition Facts : Calories 415.3, Fat 20.6, SaturatedFat 8.2, Cholesterol 38.1, Sodium 200, Carbohydrate 56, Fiber 2.5, Sugar 35.6, Protein 4
RASPBERRY MARSHMALLOWS
Provided by Food Network
Categories dessert
Time 1h50m
Yield 80 marshmallows
Number Of Ingredients 11
Steps:
- Combine the sugar, water, and corn syrup in a saucepan fitted with a candy thermometer. Bring to a boil and cook to "soft ball" stage, about 235 degrees F.
- Meanwhile, in a standing mixer fitted with the whisk attachment, whip the egg whites until soft peaks form.
- In a small bowl, sprinkle the gelatin over the 2 tablespoons water and let dissolve.
- When the syrup reaches 235 degrees F, remove it from the heat, add the gelatin, and mix. Pour the syrup into the whipped egg whites. Add the vanilla and continue whipping until stiff. Add the powdered dried raspberries to turn it pink.
- Spread the mixture onto a parchment-lined 8-inch square cake pan that's been lightly dusted with cornstarch. The parchment paper should come all the way up the sides of the pan. The marshmallow layer should be about 1-inch thick. Let cool, then cut into 1-inch squares, dipping your knife in cornstarch, if necessary, and toss in cornstarch lightly to keep them from sticking to each other. Skewer them and dip into your favorite dessert fondue.
RASPBERRY REFRESHER
This recipe explodes with raspberry flavor! It's a wonderful summertime treat.-Doreen Patterson, Qualicum Beach, British Columbia
Provided by Taste of Home
Time 30m
Yield 14 servings (about 3-1/2 quarts).
Number Of Ingredients 5
Steps:
- In a large saucepan, crush the berries. Stir in sugar, vinegar and 1/2 cup water. Bring to a boil; reduce heat. Simmer, uncovered, for 20 minutes. Strain to remove seeds; refrigerate. Just before serving, stir in ginger ale and remaining water. Serve over ice.
Nutrition Facts : Calories 169 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 11mg sodium, Carbohydrate 43g carbohydrate (38g sugars, Fiber 5g fiber), Protein 1g protein.
MARSHMALLOW RASPBERRY PIE
Talk about scrumptious summer desserts - this one is colorful, cool and sweet. Fresh raspberries are my favorite fruit, and pie's my favorite dessert...so this is the perfect combination for me! I think you'll enjoy it, too. -Deanna Richter, Elmore, Minnesota
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Combine crust ingredients. Press into a 9-in. pie plate; chill., Meanwhile, heat marshmallows and milk in a saucepan over low until smooth. Cool. Fold in cream and food coloring if desired. Spoon half into the crust. Top with half the raspberries. Repeat layers. Chill until firm, about 3 hours.
Nutrition Facts : Calories 310 calories, Fat 17g fat (10g saturated fat), Cholesterol 49mg cholesterol, Sodium 195mg sodium, Carbohydrate 39g carbohydrate (22g sugars, Fiber 3g fiber), Protein 3g protein.
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