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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
This recipe is:
Healthy
Diabetic Friendly
Nutritional 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.
Originally published as Raspberry Swirl Frozen Dessert in Healthy Cooking August/September 2008, p29
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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 caloriesout next time.
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!
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!
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?
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