Raspberry Swirl Frozen Dessert Recipes

Steps:

• In a small bowl, combine the cracker crumbs, butter and sugar. Press into an 11x7-in. 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° 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°. Transfer to a small bowl; beat on high until soft peaks form. , In a large bowl, beat cream cheese until smooth. Gradually beat in egg yolk mixture. Fold in whipped topping, then egg white mixture. Drain raspberries, reserving 3 tablespoons juice. In a small bowl, crush half of berries with 1 tablespoon juice. Set remaining berries and juice aside., Spread a third of cream cheese mixture over crust; spoon half of crushed berry mixture over the top. Repeat layers. Cut through with a knife to swirl raspberries., Top with remaining cream cheese mixture. Sprinkle with reserved berries and drizzle with remaining juice. Cover and freeze for 5 hours or until firm. Remove from the freezer 15 minutes before cutting.

Steps:

• * In a small bowl, combine the cracker crumbs, butter and sugar. * Press into an 11-in. x 7-in. 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° 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°. *Transfer to a small bowl; beat on high until soft peaks form. * In a large bowl, beat cream cheese until smooth. * Gradually beat in egg yolk mixture. * Fold in whipped topping, then egg white mixture. * Drain raspberries, reserving 3 tablespoons juice. * In a small bowl, crush half of berries with 1 tablespoon juice. * Set remaining berries and juice aside. * Spread a third of cream cheese mixture over crust; spoon half of crushed berry mixture over the top. Repeat layers. * Cut through with a knife to swirl raspberries. * Top with remaining cream cheese mixture. * Sprinkle with reserved berries and drizzle with remaining juice. * Cover and freeze for 5 hours or until firm. * Remove from the freezer 15 minutes before cutting.

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.

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.

Steps:

• In medium bowl, mix crust ingredients; reserve 1/4 cup for topping. Press remaining in 13x9-inch pan to make crust. Refrigerate 15 minutes.
• Spread chocolate fudge sauce over crust. Spoon vanilla ice cream over chocolate. Place spoonfuls of sherbet randomly over ice cream; swirl gently into ice cream. Top with raspberries; press gently into sherbet. Spread whipped topping on top; top with reserved crumbs. Cover; freeze 6 hours or overnight.
• Let stand at room temperature 10 to 15 minutes before serving.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Thoroughly grease a 7x11x2 inch baking pan, and set aside.
• Stir together the graham cracker crumbs, melted butter, and sugar in a bowl until well blended. Press the mixture into the bottom of the prepared pan.
• Bake the graham cracker crust in preheated oven until golden, about 8 minutes.
• In a separate bowl, beat the egg yolks on high speed until thick and lemon colored. Add the softened cream cheese, sugar, and salt. Beginning on low speed and increasing to high, beat until smooth.
• Place the egg whites in a large bowl, and beat until stiff peaks form. Gently fold the egg whites into the cream cheese mixture.
• Place the heavy cream in a bowl, and beat until stiff. Gently fold the whipped cream into the cream cheese mixture.
• Place the raspberries in a blender. Cover, and blend on low speed until berries soften. Swirl half the berries into the cream cheese mixture. Spread the cream cheese mixture evenly over the crust.
• Spoon the remaining raspberries on top of the cream cheese mixture. Use a knife to swirl the berries into the cream cheese, making a red and white swirl pattern.
• Cover the pan tightly with foil or freezer wrap. Place in freezer for at least 3 hours. When ready to serve, let stand 30 minutes before cutting into squares.

Steps:

• Combine coconut and margarine; press firmly on bottom and up side of 8- or 9-inch springform pan. Chill.
• In blender container, blend raspberries until smooth. In small saucepan, combine raspberries and cornstarch; cook and stir until mixture thickens. Cool to room temperature.
• Meanwhile, in small saucepan, sprinkle gelatin over water; let stand 1 minute.
• Over low heat; stir until gelatin dissolves; set aside.
• In large bowl, combine sweetened condensed milk, sour cream, liqueur and gelatin; mix well.
• Fold in whipped cream. Chill 10 minutes or until mixture mounds slightly.
• Spread half the gelatin mixture into prepared pan; top with half the raspberry mixture in small amounts.
• Repeat layering.
• With table knife or metal spatula; swirl raspberry mixture through gelatin mixture.
• Chill 6 hours or until set.
• Remove side of springform pan.
• Refrigerate leftovers.

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.

Steps:

• In a food processor purée the thawed raspberries with the syrup, force the mixture through a fine sieve into a heavy saucepan, pressing hard on the solids, and boil the raspberry purée, stirring occasionally, until it is reduced to about 1 cup. Let the raspberry purée cool and chill it.
• In a metal bowl beat together the eggs, the sugar, and the honey, set the bowl over a saucepan of simmering water, and beat the mixture until it is pale, thickened, and registers 160°F. on a candy thermometer. Beat the mixture set over a large bowl of ice and cold water until it is cold, in another bowl beat the cream until is just holds stiff peaks, and fold the cream and the walnuts into the egg mixture gently but thoroughly. Spoon the raspberry purée and the egg mixture decoratively into 6-ounce glasses, make swirls with a wooden skewer, and freeze the parfaits, covered, overnight. The parfaits may be made 2 days in advance and kept covered and frozen. Let the parfaits stand for 15 minutes before serving. Arrange the chocolate curls and the fresh raspberries decoratively on the parfaits.