Friday, August 31, 2012

Raspberry Swirl Frozen Dessert Recipe


•2/3 cup graham cracker crumbs

•2 tablespoons butter, melted

•5 teaspoons sugar


•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.


Prep: 45 min. Cook: 20 min. + freezing

Yield: 12 Servings

WW PointsPlus 6

Find the original recipe here.

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