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
HEAVENLY RASPBERRY DESSERT
Light-tasting and delicious! My mother's famous dessert recipe has completed many holiday meals and makes a stunning summery cake. This works beautifully with strawberries as well.
Provided by Jody
Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes
Time 2h30m
Yield 10
Number Of Ingredients 5
Steps:
- Butter a 9-inch tube pan. Break angel food cake into chunks; set aside.
- Stir raspberry gelatin and boiling water together in a bowl until gelatin is dissolved; place gelatin in the refrigerator to cool slightly, about 10 minutes. Stir raspberries with syrup into gelatin.
- Beat cream in a chilled glass or metal bowl with an electric mixer until soft peaks form; fold whipped cream into raspberry mixture.
- Pour about 1/4 cup of raspberry mixture into prepared pan. Place 1/3 of cake chunks into pan; pour 1/3 of remaining raspberry mixture over cake. Repeat layering with remaining ingredients, ending with the raspberry mixture. Chill in refrigerator until firm, about 2 hours.
- To remove from pan, center a serving plate over tube pan; invert.
Nutrition Facts : Calories 356.8 calories, Carbohydrate 46.6 g, Cholesterol 65.2 mg, Fat 18 g, Fiber 2.4 g, Protein 4.8 g, SaturatedFat 11 g, Sodium 335.2 mg, Sugar 23.8 g
RASPBERRY WHIPPED CREAM
Make this raspberry whipped cream to go atop any one of our delicious desserts, like our Flourless Chocolate Cake.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 2 1/2 cups
Number Of Ingredients 4
Steps:
- Place raspberries in the bowl of a food processor; process until smooth. Pass through a fine strainer; discard seeds. Sweeten with sugar, if desired.
- Combine cream, 1 tablespoon sugar, and vanilla in a large bowl; whisk together until soft peaks form. Gently fold in raspberry puree to form swirls.
FRESH-RASPBERRY GELATIN AND WHIPPED CREAM
Spoon dollops ofwhipped cream onto poolsoftartraspberry gelatinfor a refreshing dessert.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 9
Steps:
- Place a medium saucepan over high heat. Add sugar, the water, and mint, and bring to a boil. Reduce heat to medium; simmer 2 minutes, swirling pan to dissolve sugar. Strain mixture through a fine mesh sieve into a small bowl; discard mint.
- Combine grape juice, lime juice, and gelatin in a medium heatproof bowl set over a pan of simmering water, and stir until gelatin is dissolved. Remove bowl from heat; add mint syrup and berries, stirring with a wooden spoon to break some berries into pieces. Divide mixture among four 6-ounce ramekins. Cover with plastic; refrigerate until firm, at least 4 hours and up to 2 days.
- Just before serving, place heavy cream in the bowl of an electric mixer fitted with the whisk attachment; beat on medium speed until soft peaks form, 3 to 4 minutes. Add confectioners' sugar, and continue beating until soft peaks return, 1 to 2 minutes. To serve, spoon a dollop of whipped cream onto each serving.
CREAMY RASPBERRY DESSERT
Do-ahead and delicious, this dessert is a favorite because of its pretty color, creamy texture and terrific flavor. A light, no-bake filling makes it easy. Try garnishing with fresh berries and sprigs of mint. -Julianne Johnson, Grove City, Minnesota
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 10 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the crumbs, 3 tablespoons sugar and butter. Press onto the bottom of a 9-in. springform pan. Bake at 350° for 10 minutes. Cool. , Meanwhile, for filling, drain raspberries, reserving the juice. Set berries aside. In a small saucepan, combine the juice, cold water and gelatin. Let stand for 5 minutes. , Cook and stir over low heat until gelatin is dissolved. Remove from the heat; cool for 10 minutes. , In a small bowl, beat cream cheese and sugar until smooth. Add berries and gelatin mixture; beat on low until thoroughly blended. Chill until partially set. Watch carefully, as mixture will set up quickly. , Gently fold in whipped cream. Spoon into the crust. Chill for 6 hours or overnight. , Just before serving, run knife around edge of pan to loosen. Remove sides of pan. Top with fresh raspberries and mint.
Nutrition Facts : Calories 305 calories, Fat 22g fat (13g saturated fat), Cholesterol 70mg cholesterol, Sodium 175mg sodium, Carbohydrate 24g carbohydrate (17g sugars, Fiber 1g fiber), Protein 4g protein.
RASPBERRY CREAM GELATIN
From Marguerite Shaeffer comes this pretty pink gelatin mold bursting with raspberry flavor. "If you like, garnish it with more berries and a dollop of light whipped topping," she urges from her Sewell, New Jersey kitchen.
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 10 servings.
Number Of Ingredients 5
Steps:
- Drain raspberries, reserving syrup; set berries aside. In a bowl, dissolve gelatin in boiling water. Stir in the lemon juice and reserved raspberry syrup. Refrigerate until partially set. Add milk. Beat on high speed until thickened, about 4 minutes. Fold in reserved raspberries. Pour into a 2-qt. bowl. Refrigerate until set.
Nutrition Facts : Calories 72 calories, Fat 0 fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 36mg sodium, Carbohydrate 17g carbohydrate, Fiber 1g fiber), Protein 2g protein.
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RASPBERRY WHIPPED CREAM (FOR FROSTING AND MORE)
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- In a small pot, combine the raspberries and 1/3 cup sugar. Cook over medium-high heat, stirring occasionally, until the raspberries have broken down most of the way and the syrup has thickened slightly, about 10 minutes.
- Push the syrup through a fine-mesh strainer to remove seeds. You'll inevitably lose a fair amount of the beautiful red pulp to a fine-mesh strainer, but keep pushing and stirring as long as you can stand it to extract as much as possible. You can do this step up to a few days in advance and keep the strained syrup in the fridge. Either way, be sure to let the syrup cool completely before proceeding. (You can set the bowl with the syrup over a bowl of ice to speed the process if you like.)
- As close to serving time as feasible, beat the heavy cream just shy of the soft peak stage with an electric mixer. Add the remaining 1/3 cup sugar and beat to incorporate. Pour in the raspberry syrup and beat just a touch more. You can finish the mixing by hand to make sure it's well-mixed without overbeating.
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- Prepare the jello by heating 2 cups of water in the microwave for 4-5 minutes until boiling. Stir in the powdered gelatin until dissolved, then add the remaining 2 cups of cold water and stir. Place in the fridge for 30-60 minutes until thickened and syrupy.
- Crush the Nilla Wafers into fine crumbs using a food processor, blender, or by hand with a rolling pin and heavy duty ziploc bag. Set aside 1/2 cup of the crumbs and pat the remaining crumbs into the bottom of a 9x13-inch pan.
- Whisk 1 and 1/2 cups of the powdered sugar, melted butter, and 1/4 cup of the cream in a medium bowl until thick but drizzly. If the mixture is too thick to drizzle add a little additional cream, one tablespoon at a time. Drizzle this over the Nilla Wafer crumbs. It's okay for some of the crumbs to peek through and there is no need to spread the creamy layer to the edges.
- Sprinkle the raspberries evenly over the creamy layer, reserving your best looking raspberries for decorating the top of the dessert when it's done.
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