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Category: Frozen Desserts
Prep Time: Cook Time: Total Time:
2/3 cup graham cracker crumbs
2 tbsp butter, melted
5 tsp sugar
FILLING:
3 eggs, separated
1/4 cup plus 1 tbsp water, divided
1 cup sugar, divided
1/8 tsp salt
1/8 tsp cream of tartar
1 (8 oz) package cream cheese
1-1/2 cups whipped topping
1 (10 oz) package 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 degrees. Transfer to a small mixing bowl; beat on high until soft peaks form.
In a large mixing bowl, beat cream cheese until smooth. Gradually beat in egg yolk mixture. Fold in whipped topping, then egg white mixture. Drain raspberries, reserving 3 tbsp juice. In a small bowl, crush half of berries with 1 tbsp 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.
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RASPBERRY SWIRL FROZEN DESSERT
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Category: Frozen Desserts
Prep Time: Cook Time: Total Time:
2/3 cup graham cracker crumbs
2 tbsp butter, melted
5 tsp sugar
FILLING:
3 eggs, separated
1/4 cup plus 1 tbsp water, divided
1 cup sugar, divided
1/8 tsp salt
1/8 tsp cream of tartar
1 (8 oz) package cream cheese
1-1/2 cups whipped topping
1 (10 oz) package 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 degrees. Transfer to a small mixing bowl; beat on high until soft peaks form.
In a large mixing bowl, beat cream cheese until smooth. Gradually beat in egg yolk mixture. Fold in whipped topping, then egg white mixture. Drain raspberries, reserving 3 tbsp juice. In a small bowl, crush half of berries with 1 tbsp 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.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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