Raspberry Swirl Frozen Dessert Recipe

Reviewed on Apr. 29, 2013 by Marcedag

Not a keeper with my family. Frozen raspberries do not stand up well after thawing. Although I personally didn't mind the flavor, the overall finished product did not taste like the picture that attracted me. It looks more like a delicious ice cream parfait, but in reality the raspberries are still frozen while the remaining ingredients are somewhat soft (even after freezing for 4-1/2 hours). Won't make again, especially for the amount of time involved in making it.

Reviewed on Apr. 12, 2013 by marian08

I haven't made this yet. I read the review where it took 90 minutes to whip egg whites. Someone actually stood there whipping egg whites for 90 minutes? You have to have a squeaky clean bowl to whip egg whites. Glass or stainless steel. No plastic as grease sticks to plastic no matter how much you wash it. Cold egg whites whip better than warm whites and be sure you are using a different bowl to whip the whites. Be sure it is CLEAN and not a speck of yolks are in the whites. If there is just a speck of yolks in with the whites, the whites will not whip. I've been baking for over 50 years but I have not tried this recipe yet. You also don't put the raspberries on top until you are ready to serve. That's why they were frozen. You don't put them on and then freeze. I"m sure strawberries would work just as well as raspberries in fact someone reviewed this and had used strawberries.

Reviewed on Jan. 01, 2013 by JBellar

Very good, I may try to take more calories

out next time.

Reviewed on Oct. 09, 2012 by Missy_me

I think I did something wrong during the process. I made this with my roommate last week and ours ended up tasting like egg? The recipe is not very suitable for beginning home-cooks, not all ingredients are easy to obtain, such as cream of tartar and the graham cracker crumbs. We used substitute cookies, but it didn't form a solid crust in the fridge.

We will make this again, but when we have more experience in cooking. This was a bit difficult and the pile of dishes was huge!

Reviewed on Sep. 14, 2012 by djdotty

I think it would help to not cook the egg whites and not add water to the egg whites, they will whip a lot faster without the water, I plan on making this recipe for a group of friends this weekend, sounds amazing! Dotty

Reviewed on Sep. 03, 2012 by vonoepen

this dessert is worth every minute it takes to make - it is soooo delicious. The only things I did differently: used 9x13 pan and made l-l/2 of the recipe, also did not boil the egg whites - just whipped them.

Reviewed on Aug. 31, 2012 by menicki

I have made this several time, I use the fresh raspberries off of my vines, I have also made this several times using fresh strawberries, and it turns out wonderful each time.

As far as the berries on top still being frozen when served, I don't put the berries on top of it until ready to serve, so they are not frozen,

Also someone said that it took 90 minutes for the egg whites to form peaks! 90 minutes? they stood there for an hour and a half beating egg whites? That's Odd!

Reviewed on May. 20, 2012 by me_chelle68

This is incredible!!!it takes some effort but is very worth it. Reminds me of the white chocolate raspberry truffle cheesecake at the cheesecake factory

Reviewed on Sep. 13, 2011 by BrendaHouston

This desert was delicious and my grandchildren loved it.

Reviewed on Aug. 23, 2011 by pammyrk

can you substitute frozen strawberries for the rasberries?

Reviewed on Aug. 17, 2011 by Jmsb526

This was very delicious. And despite all of the effort involved in making it, I will definitely make it again. I was a bit puzzled by the whole raspberries that are scattered on top, however. They seem to stay frozen well after the 15-minute thaw time, so my guests are biting into frozen whole raspberries, which is something I would rather avoid next time. Should this be stored in the refrigerator rather than freezing, perhaps? Or would it melt too quickly?

Reviewed on Aug. 03, 2011 by newhousewife10

This was completely delicious and my guests loved it, but it took a couple hours to make. It was just too time-consuming. I don't understand why the egg whites get boiled and then whipped??? It took 90 minutes in a mixer for the boiled egg whites to form peaks. I just think the cream cheese flavor mixed with raspberries can be achieved with a much simpler recipe. This was great, but too complicated.

Reviewed on Jun. 16, 2011 by bakergirlmd

Note about the amount of chocolate crumb crust from my earlier post: Use 1 1/2 sleeves of the two boxes, pulse in a food processor, then add the melted butter and sugar. Press into the 9x13 pan and proceed as ususal.

Reviewed on Jun. 16, 2011 by bakergirlmd

A few suggestions to change this recipe:

A chocolate crust would work better with the raspberries. Graham crackers are so-so in taste if you're going to spend the time to make this dessert!

Change your pan size to 9x13; who serves a dessert in a 11x7 pan, anyway? You will need to double the recipe to accommodate the change in pan size.

To make the chocolate crust, buy 2 boxes the Nabisco Chocolate Wafer Cookies (you'll find them in the cookie aisle). Use 1 1/2 of the 2 boxes and pulse in a food processor to get fine crumbs (you should get about 2 cups). Add 2 1/2 tbs EACH of melted butter and sugar. Press into sprayed 9x13 pan.

Invest in a stand mixer if all you have is a hand-held. Makes life so much easier and your investment will pay off (trust me!).

Don't be daunted by having to make two components on the stove. If you don't have a thermometer, the recipe works fine if you follow the cooking instructions.

A word about low-fat/no-fat products: generally, this means HIGHER CALORIES! Manufacturers have to take out something but replace it with something else...and that usually means higher-fat/higher calories. If you're concerned about this, use half of each product so that texture/taste is not affected. The same thing with sugar/Splenda. Good luck!

Reviewed on Jun. 16, 2011 by bakergirlmd

Absolutely!

Reviewed on Jun. 16, 2011 by bakergirlmd

I think this is a good recipe, with a few changes: If you want to change up the crust, use the Nabisco Wafer Cookies. They are a bit pricey (you'll find them in the cookie aisle), but raspberries and chocolate seem to go better together! Second, I don't know how many people own a 11x7 pan; if you're serving it to a crowd, why not use a 9x13 instead?! I would change the "crumb" mixture to 1 cup chocolate grahams (pulsed in a food processor), add 2 1/2 tbs melted butter and 2 1/2 tbs sugar and press into the bottom of a greased pan.

Also, don't be intimidated by cooking two components on the stove. Not everyone owns a thermometer, so follow the recipe and cook until you can coat the back of a spoon. Your best investment would be a stand mixer; however, I have a portable that is probably over 20 years old that I use in a pinch.

Last, please consider this with regard to using lo-fat or reduced-fat ingredients: check the difference between these and full-fat. Often, the lower-cal version is more carbs/sugar because the calories have got to come out somewhere...hence, added fat! Most often these ingredients affect the taste/texture, and Splenda is downright awful as a sugar substitute unless it's cut with regular sugar.

Reviewed on Mar. 29, 2011 by Michie3

As a novice cook I found this recipe to be more than a bit daunting. I stuck with it though and the results could not have been more delectable! This is a wonderfully creamy desert that has a richness to it that betrays the healthier ingredients, it was hard to believe there was no heavy whipping cream!

While a difficult desert to make, I think I will have to make it again and again regardless. It is just THAT good.

Reviewed on Jan. 22, 2011 by shariel

This dessert tastes wonderful but it's pretty time consuming to make. Plan ahead and make it the day BEFORE you want to serve it. It's definitely worth the time!

Reviewed on Nov. 15, 2010 by E.Curboy

its delicious! i make extra crust in a tupperware contaier and crumble it over top, then drizzle with melted chocolate. AMAZING!

Reviewed on Apr. 05, 2010 by Mom_of_One

It may take a little work, but I think the tase is well worth the effort!! This one is a keeper!

Reviewed on Mar. 10, 2010 by lstraube

Although this tasted delicious, it's way too much work. One pan for this, another pan for that, plus a bowl... not to mention all the ingredients, who has cream of tartar in their cupboard?

Reviewed on Sep. 03, 2009 by 4boyzmom

4boyzmom

 

4boyzmom

 

Reviewed on Sep. 03, 2009 by 4boyzmom

Reviewed on Sep. 02, 2009 by 4boyzmom

Can you use Splenda instead of the sugar to decrease carbohydrates? Ck

Reviewed on Jan. 06, 2009 by Valerie B

I was also Wondering if I could lighten the fat content by using part egg whites instead of all yolks , or will it not work then ? Vali

Reviewed on Jul. 13, 2008 by grandmajane1

Did anyone make a variation on this dessert reducing the saturated fat and cholesterol? - possibly a different base?

Thanks