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Raspberry Swirl Frozen Dessert

Rich, creamy and delicious describe this raspberry treat. It's so luscious it's worth the time it takes to make it. —Karen Suderman, Sugar Land, Texas

12 ServingsPrep: 45 min. Cook: 20 min. + freezing

Ingredients

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

Directions

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

2 of 2

Raspberry Swirl Frozen Dessert (continued)

Directions (continued)

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.

Nutrition Facts: 1 piece equals 217 calories, 9 g fat (5 g saturated fat), 71 mg cholesterol, 164 mg sodium, 32 g carbohydrate, 1 g fiber, 4 g protein. Diabetic Exchanges: 2 starch, 1-1/2 fat.