RASPBERRY DELIGHTS
These attractive bars have a rich buttery crust holding the sweet jam topping. They're a big favorite on my Christmas cookie trays.
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 3 dozen.
Number Of Ingredients 6
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Beat in egg yolks. Gradually add flour and mix well. Stir in the pecans. , Spread half into a lightly greased 13-in. x 9-in. baking pan. Top with jam. Drop remaining dough by teaspoonfuls over jam. , Bake at 350° for 25-30 minutes or until top is golden brown. Cool on a wire rack. Cut into bars.
Nutrition Facts :
RASPBERRY DELIGHTS
Steps:
- To make the marshmallow cream. In a small saucepan, combine 1/2 cup of water with sugar and corn syrup, bring to a boil for 5 minutes. In a standing mixer, whip egg whites until they form a soft peak and add the lemon juice. Leaving mixer on high, add the boiling syrup in 3 parts to the egg whites. In a small bowl, dissolve the gelatin with remaining 1/4 cup of water. Add the dissolved gelatin to the mixer, and leave to mix for 3 to 5 minutes. Cover with plastic wrap and set aside.
- To make the tuile. Preheat oven to 350 degrees F.
- In the standing mixer, add the confectioners' sugar, flour, ground ginger, egg whites and milk and mix together well. Let batter set for 30 minutes. Using a sturdy plastic disposable plate, cut out a decorative shape in center. On a baking sheet, lined with a silpat or parchment paper, fill the stencil with a thin layer of batter. Remove the stencil, repeat with remaining batter and bake until golden, about 10 minutes. When tuiles are cool enough to handle, but still hot, wrap them loosely around the handle of a wooden spoon. When cool remove shell, melt some semisweet chocolate and dip the ends of the tuile shell in it.
- Using a biscuit cutter, cut 2 rounds of sponge cake. Place 1 sponge cake round on the bottom of a plate. Spread raspberry marmalade on the sponge cake and place raspberries on top. Put the marshmallow cream in a bag with a # 5 star tip. Make a circle on top of the raspberries. Now repeat the sponge cake series again with the raspberry marmalade spread. Place another layer of fresh raspberries and finish off with marshmallow cream topping. Get a nice raspberry and roll it in super fine sugar. Place it on the center with a mint leaf. Serve with tuiles.
RASPBERRY PEACH DELIGHT
"This light dessert is a snap to make using prepared angel food cake," says Alice Reed of Penfield, New York. "I sometimes layer it in a glass trifle bowl and top it with fresh raspberries for an elegant party dish."
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 15 servings.
Number Of Ingredients 8
Steps:
- Arrange cake cubes in a 13-in. x 9-in. dish. , In a small bowl, dissolve gelatin in boiling water; stir in cold water. Pour over cake. Arrange peaches over gelatin. , In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Spoon over peaches. Top with whipped topping. Cover and refrigerate for at least 2 hours before cutting.
Nutrition Facts : Calories 133 calories, Fat 2g fat (2g saturated fat), Cholesterol 1mg cholesterol, Sodium 260mg sodium, Carbohydrate 24g carbohydrate, Fiber 0 fiber), Protein 3g protein.
COOL AND CREAMY RASPBERRY DELIGHT
I knew that this cool, fruit and creamy dessert was a winner the first time I tasted it. I confirmed that fact a few summers ago when I entered the recipe in a contest at work-it won first place. Co-workers still call to request it. -Mary Olson, Albany, Oregon
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 12-16 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 300° In a large bowl, mix flour and sugar; cut in butter until crumbly. Press onto bottom of an ungreased 13x9-in. pan. Bake until set, 20-25 minutes (crust will not brown). Cool completely on a wire rack., Beat first four filling ingredients until smooth. Fold in whipped topping; spread over crust. , For topping, add boiling water to gelatin; stir 2 minutes to completely dissolve. Add raspberries; stir until blended. Refrigerate until mixture begins to thicken, about 20 minutes. Spoon over filling. Refrigerate until set. If desired, serve with additional whipped topping.
Nutrition Facts : Calories 435 calories, Fat 20g fat (13g saturated fat), Cholesterol 50mg cholesterol, Sodium 233mg sodium, Carbohydrate 58g carbohydrate (38g sugars, Fiber 3g fiber), Protein 5g protein.
WHIPPED RASPBERRY DELIGHT
A smooth blend of Gevalia® Cold Brew Concentrate, chocolate, and raspberry flavors to treat yourself on a hot day.
Provided by Chef Mo
Categories Drinks Recipes Shakes and Floats Recipes
Time 5m
Yield 1
Number Of Ingredients 5
Steps:
- Place cold brew concentrate, milk, red raspberry syrup, chocolate syrup, and frozen whipped topping in a blender. Cover and blend until smooth, about 10 seconds.
- Pour into a glass and enjoy!
Nutrition Facts : Calories 306.1 calories, Carbohydrate 63.7 g, Cholesterol 6.5 mg, Fat 4.2 g, Fiber 1 g, Protein 3.5 g, SaturatedFat 3.4 g, Sodium 77 mg, Sugar 50 g
RASPBERRY DELITE
Make and share this Raspberry Delite recipe from Food.com.
Provided by startnover
Categories Cheesecake
Time 40m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Mix ingredients for crust and press into a cookie sheet Bake 375° for 20 minutes or till golden brown (set aside).
- For layer 1 Mix powdered sugar and cream cheese till smooth and fold in dream whip (set aside).
- For layer 2 Mix prepared danish dessert w/ frozen raspberries while it is still warm.
- Break up crust and press 1/2 of it into 9 by 13 pan.
- Spread cream cheese mixture carefully over crust and then spread raspberries over that.
- Sprinkle w/ remaining crust and refrigerate till served.
Nutrition Facts : Calories 483.9, Fat 30.4, SaturatedFat 9.9, Cholesterol 20.8, Sodium 321.7, Carbohydrate 49.1, Fiber 2.8, Sugar 28.7, Protein 6.2
RASPBERRY DELIGHT
It simply melts in your mouth - the raspberries give a luxurious texture and flavor and its so easy. I do a sugar free version by using diabetic ice cream
Provided by JoyfulCook
Categories Frozen Desserts
Time P1DT15m
Yield 10 slices, 10 serving(s)
Number Of Ingredients 3
Steps:
- Melt the ice cream slightly in a large bowl stir occasionally until it's like really thick cream.
- Add the raspberries and fold in carefully. Put in a jelly mold so you can turn it out later. put back into the freezer overnight.
- Turn out onto a serving plate decorate with either fruit or chocolate and immediately put back into the freezer as during your decoration. It will start to melt a bit around the edges.
- Serve and enjoy!
Nutrition Facts : Calories 12.8, Fat 0.2, Sodium 0.2, Carbohydrate 2.9, Fiber 1.6, Sugar 1.1, Protein 0.3
RASPBERRY DELIGHT
Refreshing dessert, fit for company but easy enough to make for a family dinner. Prep time includes refrigeration for the jello to start to set, I'm guessing it takes around 20 minutes or so. I prefer this recipe with fresh raspberries, but frozen works just as well. The serving size is also an estimate, I used a lasagna pan to make it in and it served 13 last Thanksgiving - it really depends how big you cut the squares.
Provided by Minxkat1
Categories Dessert
Time 1h
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Melt 1/4 cup butter in saucepan, add graham cracker crumbs, reserving 3/4 cup of crumbs for garnish.
- Press mixture into rectangular pan.
- Bake for 10 minutes at 350 F.
- Cool.
- Place contents of two jello boxes in bowl, add 2 1/2 cup hot water.
- Dissolve and add one box of frozen raspberries, or 2 cups of fresh.
- Let set until spreading consistancy (soft gel) then pour over graham crust.
- Dissolve marshmallows in milk over low heat, remove and cool.
- Whip 1 cup whipping cream and fold into cooled marshmallow mixture.
- Blend well.
- Pour over jello section and cover with remaining graham cracker crumbs.
- Chill until ready to serve.
FROZEN RASPBERRY DELIGHT
Light and refreshing, here's a dessert created with busy holiday hostesses in mind. It's easy, lovely, serves a crowd and can be made days ahead for convenience. -Nora Schuffenhauer, River Edge, New Jersey
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 12-15 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the cookie crumbs, butter and sugar. Press into an ungreased 13-in. x 9-in. dish. Refrigerate for 15 minutes. Carefully spread hot fudge topping over the crust. Spread ice cream evenly over topping. Spread raspberry sherbet over ice cream; swirl gently. Top with whipped topping. Cover and freeze for 8 hours or overnight., Remove from the freezer 10-15 minutes before serving. Garnish with mint and raspberries if desired. Cut into squares.
Nutrition Facts : Calories 385 calories, Fat 15g fat (9g saturated fat), Cholesterol 34mg cholesterol, Sodium 188mg sodium, Carbohydrate 59g carbohydrate (34g sugars, Fiber 1g fiber), Protein 5g protein.
FROZEN RASPBERRY DELIGHT
From the local paper. It sounds delicious! Looking forward to trying it soon. Cook time is freezing time.
Provided by WI Cheesehead
Categories Frozen Desserts
Time 6h30m
Yield 20 serving(s)
Number Of Ingredients 8
Steps:
- To make crust: In medium bowl, combine crushed chocolate wafers, margarine and sugar; mix well.
- Set aside 1/4 C of the mixture and press remaining mixture onto bottom of 9x13-inch pan. Refrigerate for 15 minutes.
- Carefully spread chocolate fudge sauce over crust, using tip of a rounded knife and being careful not to pull up crust.
- Cut slightly softened ice cream into slices and place them over the fudge, cutting pieces to fit.
- Place spoonfuls of sherbet randomly over ice cream and gently swirl into the ice cream.
- If the ice cream mixture starts to get too soft, set pan in freezer until it firms up slightly.
- Top with raspberries, gently pressing them into the ice cream mixture, then cover with whipped topping, bringing it to the edges of the pan.
- Garnish with reserved chocolate crumbs, cover, and freeze 6 hours or overnight.
- Let stand at room temperature about 10 minutes before serving.
- Note: For easy prep, buy a half gallon of ice cream and cut it in half. Freeze one half to use in other desserts. Let the other half soften just enough to cut it into slices. If desired, 1 quart of ice cream can be used. Soften, then evenly spread over fudge.
Nutrition Facts : Calories 290, Fat 9.8, SaturatedFat 4.1, Cholesterol 8.1, Sodium 213.9, Carbohydrate 47.9, Fiber 3.1, Sugar 33, Protein 3.8
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- Place graham crackers on the bottom of an 8 x 8 square pan. Reserve 2 tablespoons of cracker crumbs for the top.
- Place heavy whipping cream in a bowl. Whip with an electric mixer until soft peaks are formed. Mix in sugar and vanilla.
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