FROZEN RASPBERRY DESSERT
Serve this sweetheart of a dessert, with a speedy crushed-cookie crust and orange liqueur and frozen raspberry cream filling.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h10m
Yield 12
Number Of Ingredients 11
Steps:
- Heat oven to 375°F. In small bowl, mix crust ingredients. Press firmly in bottom of ungreased 8-inch springform pan. Bake 8 to 10 minutes. Cool completely, about 30 minutes.
- In large bowl, beat sweetened condensed milk, lemon juice and liqueur with electric mixer on medium speed until smooth. Add raspberries; beat on low speed until well blended. Fold in whipped cream and red food color. Pour over crust. Freeze at least 2 hours or until firm.
- Just before serving, let stand at room temperature about 15 minutes. Garnish with sweetened whipped cream and chocolate hearts. Store dessert in freezer.
Nutrition Facts : Calories 300, Carbohydrate 32 g, Cholesterol 45 mg, Fat 3 1/2, Fiber 2 g, Protein 4 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 110 mg, Sugar 27 g, TransFat 1/2 g
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.
EASY THREE INGREDIENT RASPBERRY DESSERT
This is one of my favorite raspberry desserts - it only takes minutes to make but you need to make it in advance. You can use any size glass for the dessert. Make sure you use full fat Greek yogurt or another plain yogurt with plenty of fat content. It's a dessert after all.
Provided by vewohl
Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes
Time P1DT10m
Yield 8
Number Of Ingredients 3
Steps:
- Distribute frozen raspberries amongst 8 small glasses. Add 2 to 3 tablespoons of Greek yogurt to each glass and sprinkle a thick layer of brown sugar over each. Refrigerate uncovered for 24 hours so sugar crystallizes.
Nutrition Facts : Calories 168.8 calories, Carbohydrate 20.6 g, Cholesterol 16.9 mg, Fat 7.5 g, Fiber 1.1 g, Protein 5.1 g, SaturatedFat 3.8 g, Sodium 53.2 mg, Sugar 18.5 g
QUICK FROZEN RASPBERRY DESSERT WITH STRAWBERRIES
Provided by Food Network
Time 20m
Yield 2 servings
Number Of Ingredients 4
Steps:
- Place frozen berries (unthawed) with orange juice and liqueur in food processor. If you are ready to serve, then fold fresh strawberries into this and serve in glasses. If you make this in advance, transfer mix to a metal bowl and freeze until ready to eat; you don't want this rock hard; if it is, reprocess in processor, then fold into berries.
COOL WHIP FROZEN RASPBERRY DESSERT
Cool off and top off a wonderful eating experience with this recipe for COOL WHIP Frozen Raspberry Dessert.
Provided by My Food and Family
Categories Home
Time 1h20m
Yield 12 servings
Number Of Ingredients 4
Steps:
- Microwave 1/2 cup COOL WHIP and chocolate in microwaveable bowl on HIGH 1 min. or until chocolate is almost melted; stir until chocolate is completely melted and mixture is well blended. Cool 10 min., stirring occasionally.
- Process chocolate mixture, remaining COOL WHIP, berries and milk in food processor until smooth. Spoon into freezer container.
- Freeze 1 hour or until firm enough to scoop.
Nutrition Facts : Calories 90, Fat 4.5 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 0 mg, Sodium 10 mg, Carbohydrate 14 g, Fiber 1 g, Sugar 10 g, Protein 1 g
RASPBERRY SWIRL FROZEN DESSERT
From Taste of Home's Healthy Cooking Magazine Aug/Sept. 2008. Originally submitted by Karen Suderman off Sugar Land, Texas. Magazine description - "Rich, creamy and delicious! That's how our tasty panel described this delectible raspberry treat" Note that the cook time doesn't include freezing!
Provided by Shelby Jo
Categories Frozen Desserts
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- In a small bowl, combine the cracker crumbs, butter, and sugar. Press onto bottom of an 11 x 7 dish coated with cooking spray. Cover and refrigerate for at least 15 minutes.
- Meanwhile, for filling, in a small heavy saucepan, combine the egg yolks, 1/4 cup water, 1/2 cup sugar, and salt. Cook and stir over low heat until mixture reaches 160 degrees or is thick enough to coat the back of a metal spoon. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Set aside.
- In a small heavy saucepan over low heat combine the egg whites, cream of tartar, and remaining water and sugar. With a portable mixer, beat on low speed until mixture reaches 160 degrees. Transfer to a small mixing bowl and beat on high until soft peaks form.
- In large mixing bowl beat cream cheese until smooth, gradually beat in the egg yolk mixture. Fold in whipped topping, then egg white mixture.
- Drain raspberries, reserving 3 tablespoons of juice. In a small bowl, crush half of the berries with 1 tablespoon of juice. Set remaining berries and juice aside.
- Spread a third of the cream cheese mixture over crust; spoon half of the crushed raspberry mixture over the top. Repeat layers. Cut through with knife to swirl raspberries.
- Top with remaining cream cheese mixture. Sprinkle reserved berries and drizzle with remaining juice. Cover and freeze for 5 hours or until firm. Remove from freezer 15 minutes before cutting.
Nutrition Facts : Calories 202.3, Fat 7.3, SaturatedFat 4.1, Cholesterol 61.9, Sodium 175.1, Carbohydrate 31.3, Fiber 1.2, Sugar 27.6, Protein 3.8
FROZEN RASPBERRY DESSERT
I got this recipe from my MIL. It is a nice dessert for a bridal or baby shower. Freezing times vary, so plan ahead of time.
Provided by Lubie
Categories Pie
Time 40m
Yield 1 serving(s)
Number Of Ingredients 10
Steps:
- PREHEAT oven to 350 degrees F.
- Prepare crust first.
- Mix all ingredients and spread into a 9x13 inch pan.
- Put in oven for 15 minutes (STIRRING every 5 minutes).
- Cool.
- Prepare filling.
- Break up frozen raspberries and then add egg whites, sugar, lemon juice and vanilla.
- Beat until mixture is light and fluffy.
- Whip 1/2 pint whipping cream on the side and fold into raspberry mixture.
- Remove 1/3 of crust mixture and set aside.
- Pour raspberry mixture over crust and sprinkle remaining crust over the top.
- Freeze overnight.
- Take out of freezer a few minutes before serving in order to let it thaw a bit.
QUICK AND EASY RASPBERRY DESSERT
Get a cool treat in minutes with our Quick and Easy Raspberry Dessert recipe! Raspberries, gelatin and whipped topping make up this easy raspberry dessert.
Provided by My Food and Family
Categories Home
Time 25m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Add boiling water to gelatin mix in medium bowl; stir 2 min. until completely dissolved. Add raspberries; stir until gelatin starts to thicken.
- Pour 1/2 cup gelatin mixture into separate medium bowl. Add COOL WHIP; whisk just until blended. Spoon into dessert cups; top with remaining gelatin mixture.
- Refrigerate 15 min. or until firm.
Nutrition Facts : Calories 160, Fat 4 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 0 mg, Sodium 80 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 3 g
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