RASPBERRY CREAM CRUMBLE
Provided by Food Network
Categories dessert
Time 3h20m
Yield one 9-inch pie
Number Of Ingredients 12
Steps:
- For the filling: Preheat oven to 350 degrees F.
- Whisk the eggs in a large bowl until light and lemon colored. Whisk in the sour cream and vanilla, then continue to whisk until smooth and creamy. Add the sugar, flour and salt and whisk until smooth and thoroughly incorporated.
- For the crumble topping: Add sugar, flour and butter to a large bowl or to the bowl of a stand mixer. Work the butter through using your hands or the mixer until the mixture is a coarse crumble. (If you squeeze a handful it should stick together but break apart easily.)
- For the pie: Fill the pie shell with the raspberries and slowly pour the custard on top. Spread the crumble over the whole surface. Bake until edges of the pie start to rise, the crumble topping is golden brown and the middle no longer jiggles when moved, about 1 hour. Let to cool completely before serving. Serve at room temperature with dollops of fresh whipped cream.
RASPBERRY CREAM PIE
Provided by Ree Drummond : Food Network
Categories dessert
Time 2h45m
Yield 12 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F.
- To make the crust, crush the cookies in a food processor (or smash in a ziptop bag with a rolling pin). Stir in the melted butter until combined. Pour into a regular pie pan and press the crumbs all over the pan and up the sides. Bake just long enough for it to set, 3 to 4 minutes. Let cool completely.
- Put the raspberries on a plate or in an empty pan. Smash them with a fork, then sprinkle on the sugar. Stir together and allow to sit for 15 minutes.
- In the bowl of an electric mixer, combine the raspberry yogurt with the instant vanilla pudding mix (just the powder itself). Beat on low until combined, about 1 minute. Pour in the heavy cream and whip on low for 30 seconds. Stop the mixer and scrape down the bowl with a rubber spatula. Turn the mixer on medium-high speed and beat until thick, about 2 minutes.
- Turn off the mixer, then fold in the raspberries until just combined. Pour into the cooled crust and spread evenly. Freeze until very firm, about 2 hours. Cut into slices and top each slice with cookie crumbs, dollops of whipped cream and extra raspberries.
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-CREAM LAYER CAKE
Pretty pink whipped cream is an irresistible filling and frosting in this delicate raspberry layer cake that comes together in just one hour. It's a light and cheerful dessert to serve at a baby shower, birthday party, or on Mother's Day.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 1h
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees. Lightly butter two 9-inch round cake pans (2 inches deep). Line bottoms with parchment paper; butter parchment. Divide batter between pans, firmly tap on a flat surface to remove air bubbles, and smooth tops.
- Bake until cakes are golden and puffed and a toothpick inserted in center comes out with a few moist crumbs attached, about 30 minutes, rotating pans halfway through. Let cakes cool in pans on wire racks 10 minutes. Run a knife around edges, then invert; remove parchment. Invert cakes again and let cool completely on racks.
- In a medium bowl, gently mash 1 cup raspberries with a fork. Stir in 1 cup whole raspberries. In a large bowl, using an electric mixer, beat cream and confectioners' sugar on high until soft peaks form, 1 minute. With a rubber spatula, gently fold raspberries into whipped cream. Place 1 cake on a cake stand or serving plate. Spread raspberry cream on top, leaving a 1/4-inch border. Top with other cake, press gently, and finish with remaining raspberry cream. Serve immediately.
Nutrition Facts : Calories 534 g, Fat 33 g, Fiber 1 g, Protein 8 g, SaturatedFat 20 g
RASPBERRY CREAM PIE
Inspired by the cream pies at Briermere farms in Long Island, NY. This pie has a tender, flaky crust. Filled with a fluffy sweet cream and topped with a tart raspberry jam. The perfect way to end a summer meal.
Provided by The Sweet and Sour Baker
Categories Desserts Pies No-Bake Pie Recipes
Time 3h5m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Roll out pie crust and gently lay inside a 9-inch pie dish. Lightly press the dough into the corners and sides of the dish to help prevent shrinkage. Prick the bottom of the pie crust a few times with a fork. Line the bottom with foil or parchment and fill with dried beans or pie weights.
- Bake in the preheated oven for 20 minutes. Remove lining and beans or weights and continue baking until crust is golden brown, about 15 minutes more. Let cool completely.
- Meanwhile, whisk sugar and cornstarch together in a medium saucepan. Stir in raspberries, water, and lemon juice. Bring to a boil, stirring constantly. Boil until thickened, about 5 minutes. Remove from heat; stir in butter and vanilla extract. Set aside to cool.
- Pour heavy cream into the bowl of a stand mixer fitted with the whisk attachment. Beat on medium speed until stiff peaks form. Transfer to another bowl.
- Combine cream cheese, powdered sugar, and vanilla extract in the stand mixer bowl. Switch to the paddle attachment and beat until well combined, about 2 minutes. Fold in whipped cream and sour cream until evenly incorporated.
- Spread cream filling into the cooled pie crust. Top with the cooled raspberry topping. Refrigerate pie until thoroughly chilled, 2 hours to overnight.
Nutrition Facts : Calories 505.1 calories, Carbohydrate 35.6 g, Cholesterol 102.1 mg, Fat 38.2 g, Fiber 1.9 g, Protein 5.4 g, SaturatedFat 21.1 g, Sodium 235.7 mg, Sugar 19.8 g
EASY RASPBERRY CREAM PIE RECIPE BY TASTY
Here's what you need: graham cracker, butter, raspberry, whipped cream, powdered sugar
Provided by Susan Vannah
Yield 4 servings
Number Of Ingredients 5
Steps:
- Spray pan with cooking spray.
- In a bowl, combine fine graham cracker crumbs and butter. Press into pan. Put in oven for 5 to 10 minutes on 375°F. That will be your pie crust. Set aside.
- Now, in a medium bowl, mash berries. Combine with whipped cream and powdered sugar.
- Fill pie crust with mixture and refrigerate for 3-4 hours. Serve and enjoy!
Nutrition Facts : Calories 556 calories, Carbohydrate 52 grams, Fat 37 grams, Fiber 2 grams, Protein 5 grams, Sugar 19 grams
RUSSIAN CREAM
What a pretty parfait! Layered with fresh raspberries, it's a summertime treat. I'm a veterinarian. My husband, Jim, and I share cooking duties for our family. -Barbara Ulrich, Newark Valley, New York
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Bring to a boil; cook and stir until gelatin is dissolved. Remove from the heat; set aside. , In another saucepan, heat whipping cream and sugar over medium heat until sugar is dissolved and mixture is lukewarm. Remove from the heat; stir in gelatin mixture until completely dissolved. Cover and refrigerate until slightly thickened, about 30 minutes., Stir in sour cream and vanilla. In each of four parfait glasses, place a scant 1/4 cupful of cream mixture; top each with a rounded tablespoonful of raspberries. Repeat layers. Top each with scant 1/4 cup of cream mixture. , Cover and refrigerate for 3 hours or until set. Just before serving, garnish with fresh raspberries and mint if desired.
Nutrition Facts : Calories 544 calories, Fat 32g fat (20g saturated fat), Cholesterol 119mg cholesterol, Sodium 46mg sodium, Carbohydrate 60g carbohydrate (55g sugars, Fiber 3g fiber), Protein 5g protein.
CRUSHED RASPBERRY CREAMS
Barney Desmazery's tasty berry dessert is both creamy and low in fat - no cooking needed
Provided by Barney Desmazery
Categories Dessert, Dinner, Lunch, Treat
Time 15m
Number Of Ingredients 5
Steps:
- In a small bowl stir a sprinkling of the sugar in with the raspberries, crushing them very slightly as you stir, but still leaving them more or less whole. In a separate bowl fold the crème fraîche and yogurt together with the remaining sugar and the meringue pieces.
- Divide the raspberries among four small glasses, top with the creamy meringue mixture. The raspberry pots can be eaten straight away or will keep in the fridge for up to 4 hours.
Nutrition Facts : Calories 214 calories, Fat 8 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 25 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 0.23 milligram of sodium
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.
RASPBERRY CREAM BARS
I found this recipe while surfing the web, in a moment of madness, and found this raspberrydelicious recipe. Cake mix, raspberries and cream cheese in wonderful bar recipe. Yes the raspberry preserves are listed twice.
Provided by mandabears
Categories Bar Cookie
Time 40m
Yield 36 bars
Number Of Ingredients 9
Steps:
- Preheat oven to 350°.
- CRUST: Mix cake mix and butter until crumbly.
- Reserve 1 cup of crumb mixture.
- Press remaining crumb mixture into 13x9 pan.
- Spread 1 cup raspberry preserves over crust.
- It spreads easier if you heat it slightly in a microwave.
- FILLING: Blend cream cheese, flour, sugar, vanilla extract and egg until well blended.
- Fold in 1/4 cup raspberry preserves.
- Spread carefully over crust.
- Sprinkle reserved crumb mixture over filling.
- Bake 30-40 minutes until golden brown.
- Cool in pan before cutting into bars.
RASPBERRY CREAM DRESSING
Make and share this Raspberry Cream Dressing recipe from Food.com.
Provided by Merlot
Categories Salad Dressings
Time 15m
Yield 1 2/3 cups
Number Of Ingredients 5
Steps:
- Place raspberries in a blender and process until smooth.
- Pour through a strainer into a bowl and press the mixture with the back of a spoon against the sides of the strainer to squeeze out liquid.
- Discard seeds.
- Combine the raspberry puree, olive oil,& remaining ingredients, whisking until smooth.
- Chill.
RASPBERRY CREAM
I HAVE a passion for trying new recipes, the kind that bring joy to my eyes as well as my stomach! I discovered this recipe over 40 years ago. It's a very refreshing summer dessert. If you need a great-looking, tasty treat to end a meal, this is it! -Christl Bennett, Burlington, Kentucky
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 2 servings.
Number Of Ingredients 5
Steps:
- In a bowl, dissolve gelatin in boiling water. Stir in raspberries and ice cream until blended. Spoon into two dessert dishes. Cover and refrigerate for at least 1 hour. Garnish with whipped cream.
Nutrition Facts : Calories 433 calories, Fat 7g fat (4g saturated fat), Cholesterol 29mg cholesterol, Sodium 151mg sodium, Carbohydrate 89g carbohydrate (79g sugars, Fiber 6g fiber), Protein 7g protein.
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RASPBERRY FOOL (QUICK RASPBERRIES AND CREAM)
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4/5 (19)Total Time 15 minsCategory DessertCalories 331 per serving
- Puree 1 ½ cups of the Driscoll's raspberries in a food processor or blender with the 2 tablespoons of granulated sugar.
- In a large bowl, add the cream, confectioners sugar and vanilla extract. Mix with an electric hand mixer or whisk by hand until stiff peaks form.
- With a rubber spatula, gently fold in ¾ of the pureed raspberries into the whipped cream mixture, leaving visible swirls. Gently fold in the rest of the puree but be careful not to overmix. Spoon the fool into 4-6 glass cups or small bowls. Top with additional raspberries and serve.
RASPBERRIES AND CREAM – A COUPLE COOKS
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Reviews 13Servings 4Cuisine AmericanCategory Dessert
- Place the raspberries in a small bowl; sprinkle them with the granulated sugar and stir to combine. Let the berries sit while making the whipped cream.
- Combine the whipping cream, powdered sugar, and vanilla extract in the chilled bowl. With a large whisk, whip the cream by moving the whisk back and forth quickly (try not to whisk in a circular motion). Whip to your desired thickness. (Tip: Place the bowl in the sink to whip the cream so that it is a bit lower than a table, which makes the whisking motion easier.)
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