Sunday, October 18, 2009

Raspberry Swirl Frozen Dessert

Raspberry Swirl Frozen Dessert

This is a pic of my half eaten piece....there is a better lookin pic on the taste of home website:)
Raspberry Swirl Frozen Dessert

I got this recipe off of the Taste of Home website. It is DE-licious! It was kinda a pain in the butt to make because it has so many lil steps. But it was really good so I will probably make it again. I kept it covered in the freezer and it lasted for dessert for more than one meal. :) I also felt that the bottom crust was too thin when I was making it. But when I ate it, I thought it was just perfect. Give this recipe a try if you have time:) It is very refreshing and delish.

Here is the link
www.tasteofhome.com/recipes/Raspberry-Swirl-Frozen-Dessert

And here is what is on the link

INGREDIENTS:
CRUST:
2/3 cup graham cracker crumbs
2 tablespoons butter, melted
5 teaspoons sugar
FILLING:
3 eggs, separated
1/4 cup plus 1 tablespoon water, divided
1 cup sugar, divided
1/8 teaspoon salt
1/8 teaspoon cream of tartar
1 package (8 ounces) reduced-fat cream cheese
1-1/2 cups reduced-fat whipped topping
1 package (10 ounces) frozen sweetened raspberries, thawed

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. Yield: 12 servings.


I covered and froze overnight.
I also used honey nut cream cheese cause that is what I had.

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