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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 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.
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!
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!
Absolutely!
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.
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.
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!
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