RASPBERRY-BLUEBERRY SNOW CONES
Categories Fruit Dessert No-Cook Frozen Dessert Blueberry Raspberry Summer Gourmet Fat Free Kidney Friendly Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 7
Steps:
- Coarsely mash 1 1/2 cups raspberries and 2 cups blueberries with sugar and water in a 2- to 3-quart heavy saucepan using a potato masher. Bring to a boil, stirring, then boil, uncovered, stirring occasionally, 3 minutes. Transfer to a blender and purée until almost smooth, about 1 minute (use caution when blending hot liquids). Pour berry mixture through a fine-mesh sieve into a bowl, pressing lightly on and then discarding solids. Cool syrup, uncovered, then chill, its surface loosely covered with plastic wrap, until cold, about 1 hour.
- For each serving, spoon 3 tablespoons syrup over 1 cup lightly packed shaved ice and top with 1/4 cup of remaining mixed berries. Serve immediately.
SNOWY RASPBERRY GELATIN MOLD
This mold is always on our holiday table. The raspberry layer makes an attractive base for the creamy cream cheese layer. -Lily Julow, Lawrenceville, Georgia
Provided by Taste of Home
Categories Desserts Lunch Side Dishes
Time 30m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, sprinkle unflavored gelatin over cold water; let stand for 1 minute. In a small saucepan, combine half-and-half and sugar. Cook and stir just until mixture comes to a simmer. Remove from the heat; stir into gelatin until dissolved. , In a large bowl, beat cream cheese until smooth. Fold in gelatin mixture. Stir in vanilla. Pour into a 6-cup mold coated with cooking spray. Refrigerate until set but not firm, about 45 minutes., In a small bowl, dissolve raspberry gelatin in boiling water. Stir in raspberries until blended. Carefully spoon over cream cheese layer. Cover and refrigerate at least 4 hours. , Unmold onto a serving plate; garnish with fresh berries if desired.
Nutrition Facts : Calories 267 calories, Fat 13g fat (8g saturated fat), Cholesterol 46mg cholesterol, Sodium 125mg sodium, Carbohydrate 33g carbohydrate (30g sugars, Fiber 2g fiber), Protein 5g protein.
RASPBERRY SNOW BARS
A light, airy raspberry bar cookie that melts in your mouth. (Believe I originally found this recipe on a can of Crisco many years ago.)
Provided by sheluvsmexico
Categories Dessert
Time 1h5m
Yield 24 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- Cream Crisco, salt and 1/4 cup of the sugar until fluffy.
- Blend in almond extract, egg yolks.
- Mix in flour. (Flour should be sifted before measuring.).
- Pat dough into ungreased 13" x 9" x 2" pan.
- Bake 15 minutes.
- Spread hot crust with preserves; top with cocunut.
- Beat egg whites until foamy; gradually beat in the remaining 1/2 cup of sugar until stiff peaks form.
- Spread egg-white mixture over coconut.
- Bake 25 minutes.
- Cool completely on rack.
- Cut into 2 dozen bars.
Nutrition Facts : Calories 160.5, Fat 7.4, SaturatedFat 2.6, Cholesterol 15.5, Sodium 39.7, Carbohydrate 22.4, Fiber 0.5, Sugar 13.4, Protein 1.4
RASPBERRY SNOW CONE SYRUP
Provided by Taste of Home
Time 10m
Yield x cups.
Number Of Ingredients 4
Steps:
- In a small saucepan, combine sugar and water. Cook and stir over medium heat until sugar is dissolved; remove from heat. Stir in Kool-Aid and lemon juice; cool. Cover and store in the refrigerator up to 2 weeks.
Nutrition Facts : Calories 49 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 13g carbohydrate (13g sugars, Fiber 0 fiber), Protein 0 protein.
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