RASPBERRY DREAM DESSERT
Make and share this Raspberry Dream Dessert recipe from Food.com.
Provided by jan007
Categories Dessert
Time 8h20m
Yield 1 13x9 inch oblong dish, 24 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven 375' degrees F.
- Mix sugar and graham cracker crumbs together, pour melted butter over crumbs, mix well; Press into bottom of 9"x13" oblong baking dish; bake for 8-10 minutes til lightly browned.
- Cool, Chill before filling.
- Beat cream cheese with sugar, milk and vanilla til smooth.
- Fold in half (1 8oz. tub) whipped topping.
- Set aside.
- Dissolve jello in boiling water, Put frozen raspberries in 1 1/2 Qt.
- mixing bowl, pour dissolved jello over and toss gently to coat all.
- To assemble: Top chilled crust with half cream cheese mixture, then half raspberry-jello mixture, spread with remaining 1/2 cream cheese mixture; top with remaining raspberry mixture; Spread remaining 8 oz.
- tub whipped topping over all.
- Chill 6-8 hours or over night.
RASPBERRY-STUFFED FRENCH TOAST
Steps:
- Warm 6 serving plates in the oven at 200 degrees.
- Slice the bread into 12 pieces. In a bowl, whisk the eggs until foamy. Add the milk, cream, salt, vanilla and granulated sugar and whisk to blend. Pour into a sheet pan with sides. Arrange the bread slices in the pan in a single layer and let soak. Meanwhile, using a sharp knife, cut the cream cheese into 12 thin slices. Heat a large skillet or griddle over medium-high heat. Add about 1 tablespoon of butter and melt until foamy. Working in 2 batches if necessary, arrange the soaked bread slices in the skillet. Cook until lightly brown, about 3 minutes. Lay 2 slices of cream cheese on top then place 1/6 of the raspberries on top of the cheese. Place another slice of soaked bread on top and press firmly with the back of a spatula. Turn the "sandwich" over and brown on the other side, about 3 minutes more. Transfer to warmed serving plates.
- Coulis: In a large bowl puree defrosted raspberries. Stir in confectioners' sugar and lemon juice to taste. Through a fine sieve into a serving bowl, strain raspberries.
RASPBERRY CREAM CHEESE BARS
In Madison, Wisconsin, Lisa Corroo makes the most of an effortless oat mixture to form the crunchy crust and crumbly topping for these sweet bars. You can choose any flavor of preserves to suit your family's tastes.
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 2-1/2 dozen.
Number Of Ingredients 12
Steps:
- In a bowl, cream the butter and brown sugar. Combine the oats, flour, baking soda and salt; add to creamed mixture and mix well. Press three-fourths of the mixture into a greased 13-in. x 9-in. baking pan. Bake at 350° for 11-13 minutes or until set and edges just begin to brown., Meanwhile, in a small bowl, beat cream cheese and sugar. Add eggs and vanilla; mix well. Spread over crust. Drop preserves by spoonfuls over cream cheese mixture; carefully spread evenly. Combine almonds and remaining oat mixture; sprinkle over preserves., Bake for 25-30 minutes or until set and edges are golden brown. Cool before cutting. Store in the refrigerator.
Nutrition Facts :
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
RASPBERRY CREAM CHEESE MUFFINS
Make and share this Raspberry Cream Cheese Muffins recipe from Food.com.
Provided by Stacyia Monroe
Categories Breads
Time 45m
Yield 18 serving(s)
Number Of Ingredients 12
Steps:
- Lightly grease eighteen 2 1/2-inch muffin cups or line with paper baking cups; set aside. In a medium mixing bowl stir together flour, brown sugar, baking powder, cinnamon, baking soda, and salt. Using a pastry blender, cut in cream cheese till the mixture resembles crumbs about the size of a pea. In a small mixing bowl combine eggs, milk, melted butter or margarine, and vanilla. Add all at once to flour mixture. Stir just till moistened. (The batter will be lumpy.).
- Fold in fresh or frozen raspberries. Spoon into the prepared muffin cups, filling each two-thirds full. Bake in a preheated 400° oven about 20 minutes, or till golden brown. Remove from pans; cool slightly on racks. If desired, sprinkle lightly with powdered sugar.
Nutrition Facts : Calories 203.6, Fat 11.4, SaturatedFat 6.9, Cholesterol 56.1, Sodium 189.7, Carbohydrate 21.5, Fiber 1, Sugar 9.1, Protein 4.3
RASPBERRY CREAM CHEESE BREAD
I can't wait to try this! It won the Grand Prize in the Mayfest baking contest here in Indiana.... It sounds soooo good!! Prep time does not include time needed to let the bread rise...
Provided by Courtly
Categories Yeast Breads
Time 55m
Yield 1 braid
Number Of Ingredients 14
Steps:
- In mixing bow, dissolve yeast in warm water.
- Let stand for 5 minutes.
- Add butter, sugar, eggs, salt and 1 cup of flour.
- Mix well.
- Add enough remaining flour to form a soft dough.
- Turn onto a floured surface and knead until smooth and elastic.
- Place in greased bowl, turning once to grease top.
- Cover and let rise in warm place until doubled in size; 45 minutes.
- Meanwhile combine cream cheese, sugar, lemon juice and vanilla extract.
- Set aside.
- On a floured surface, roll dough into a 15 x 9 inch rectangle.
- Place on a greased baking sheet.
- Spread cream cheese filling lengthwise down center third of dough.
- Spread the raspberry pie filling on top.
- On each long side, cut 1 inch wide strips, 3 inches into center.
- Starting at one end, fold alternating strips at an angle across filling; seal ends.
- Cover and let rise for 20 minutes.
- Bake at 350 for 25-30 minutes or until golden brown.
- Cool if desired.
- Combine icing ingredients and drizzle over braid.
Nutrition Facts : Calories 2581.9, Fat 133.8, SaturatedFat 81.1, Cholesterol 583, Sodium 1379.9, Carbohydrate 289.8, Fiber 12.4, Sugar 83.3, Protein 60.1
RASPBERRY CREAM CHEESE FLUFFY FROSTING
Creamy, Light and Airy nicely flavored of raspberries.No you are not limited to one flavor play and enjoy!
Provided by Rita1652
Categories Dessert
Time 10m
Yield 16 serving(s)
Number Of Ingredients 7
Steps:
- In a food processor beat cream cheese, butter, and shortening till light and airy. Add preserves and Chambord and pulse till blended.
- Adding the sugar till the cosistancy is where you want. Adding more for decorating and less to make a smooth and creamy frosting or glaze if you prefer.
- Add food coloring if wanted.
RASPBERRY CREAM CHEESE COFFEE CAKE
This is one of my favorite coffeecakes. It is pretty and it taste wonderful! Warm the jam slightly and it will spread easier. Using the sour cream and milk mixture makes it even more tender.
Provided by Marg CaymanDesigns
Categories Breads
Time 1h10m
Yield 8-12 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F.
- In a large bowl, combine flour and 3/4 cup sugar. Using pastry blender, cut in butter until mixture resembles coarse crumbs. Reserve 1 cup of crumbs.
- To remaining crumb mixture, add baking powder, baking soda, salt, sour cream, almond extract, and 1 egg. Blend well.
- Spread batter over bottom and 1 1/2 inches up sides of greased and floured 9 inch springform pan. Batter should be about 1/4 inch thick on sides.
- In a small bowl, combine cream cheese, 1/4 cup sugar, and 1 egg. Blend well.
- Pour in batter lined pan.
- Spoon jam over cream cheese mixture. In a small bowl, combine reserved crumbs and sliced almonds. Sprinkle over jam.
- Bake for 45 to 55 minutes.
Nutrition Facts : Calories 635.5, Fat 34.2, SaturatedFat 19.4, Cholesterol 134.7, Sodium 462.8, Carbohydrate 75.1, Fiber 1.6, Sugar 41.5, Protein 8.2
RASPBERRY CREAM CHEESE PIE
I originally started with my Blueberry Cream Cheese Pie, then decided to try it with raspberries when they came into season. YUM! I might even like this one better? You could probably get away with using a premade graham cracker crust recipe for this one, though I'm a sucker for good pie crust. Try my All Butter Pie Crust (Pastry) recipe!
Provided by Battle in Seattle
Categories Pie
Time 50m
Yield 1 pie, 8-10 serving(s)
Number Of Ingredients 10
Steps:
- In a small mixing bowl, beat soft cream cheese, confectioner's sugar and vanilla until smooth. Mix in half of whipped cream until thoroughly combined, then fold in remaining cream very gently. Spread evenly into pie shell. (You may refrigerate while cooking berries.).
- In a large saucepan, combine the sugar, cornstarch, water and lemon juice with a whisk until smooth. Stir in raspberries.
- Bring to a simmer over medium heat; cook and stir berries for 2 minutes or until thickened. Then, in a mesh strainer set over a medium bowl, press berries into strainer, separating seeds from filling. (If you'd like, as I did--keep about a tablespoon of seeds in the filling for texture/appearance.) Cool to room temperature, then spread over cream cheese layer.
- Refrigerate until serving. Filling will thicken as it sets--don't try to cut into it without letting it completely cool!
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NO BAKE RASPBERRY CREAM DREAM BARS - 365 DAYS OF BAKING
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5/5 (4)Total Time 7 hrsCategory DessertCalories 477 per serving
- Line an 8 X 8-inch baking pan with parchment, so that you can easily remove the bars to evenly slice and serve.
- Into a 2-cup measuring glass, mix the raspberry gelatin with 3/4 cup boiling water. Stir until dissolved. Add the 3/4 cup cold water and stir. Place into refrigerator until completely cooled, but not set - about 10 minutes.
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- In a mixing bowl, beat another 8 ounces of cream cheese, the confectioners' sugar, and vanilla together until smooth and creamy. With a rubber spatula, fold in one cup of the Cool Whip.
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