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Frozen Pistachio Dessert with Raspberry Sauce Recipe
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Frozen Pistachio Dessert with Raspberry Sauce Recipe

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4.5 26 27
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Raspberry sauce brings bright flavor and a touch of holiday color to this cool and creamy treat, while pistachios add a lick of saltiness. It'll melt any resistance to dessert! Suzette Jury - Keene, California
TOTAL TIME: Prep: 35 min. + freezing
MAKES:12 servings
TOTAL TIME: Prep: 35 min. + freezing
MAKES: 12 servings

Ingredients

  • 1-1/2 cups crushed vanilla wafers (about 45 wafers)
  • 1/4 cup finely chopped pistachios
  • 1/4 cup reduced-fat butter, melted
  • 1-1/4 cups fat-free milk
  • 1 package (1 ounce) sugar-free instant pistachio pudding mix
  • 6 ounces reduced-fat cream cheese
  • 1 carton (8 ounces) frozen fat-free whipped topping, thawed, divided
  • 1 package (12 ounces) frozen unsweetened raspberries, thawed
  • 2 tablespoons sugar
  • 2 tablespoons orange liqueur or orange juice
  • 2 tablespoons chopped pistachios

Nutritional Facts

214 calories: 1 each, 9g fat (4g saturated fat), 18mg cholesterol, 268mg sodium, 28g carbohydrate (14g sugars, 2g fiber), 4g protein Diabetic Exchanges: 2 starch, 2 fat.

Directions

  1. In a small bowl, combine the wafers, finely chopped pistachios and butter. Press onto the bottom of a 9-in. springform pan coated with cooking spray. Place pan on a baking sheet. Bake at 350° for 10 minutes or until lightly browned. Cool on a wire rack.
  2. Meanwhile, in a small bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. In a large bowl, beat cream cheese until smooth. Beat in the pudding.
  3. Set aside 3/4 cup whipped topping for garnish; fold remaining whipped topping into cream cheese mixture. Pour filling over crust. Freeze for 5 hours or overnight. Cover and refrigerate remaining whipped topping.
  4. For sauce, place the raspberries, sugar and liqueur in a food processor. Cover and process for 1-2 minutes or until smooth. Strain and discard seeds and pulp. Refrigerate until serving.
  5. Remove dessert from the freezer 15 minutes before serving. Remove sides of pan. Garnish with chopped pistachios and remaining whipped topping. Serve with sauce. Yield: 12 servings.
Editor's Note: This recipe was tested with Land O'Lakes light stick butter.
Originally published as Frozen Pistachio Dessert with Raspberry Sauce in Healthy Cooking December/January 2009, p42


Reviews for Frozen Pistachio Dessert with Raspberry Sauce

AVERAGE RATING
(27)
RATING DISTRIBUTION
5 Star
 (21)
4 Star
 (4)
3 Star
 (1)
2 Star
 (0)
1 Star
 (1)
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MY REVIEW
plewis8288@gmail.com
Reviewed Dec. 5, 2014

"This was yummy! I didn't get around to making the raspberry sauce but nobody missed it. Will definitely make the sauce next time."

MY REVIEW
hchambers
Reviewed Nov. 28, 2014

"Excellent dessert! I used the full 8oz of cream cheese. The sauce really makes this delicious and any leftover can be used on ice cream sundaes."

MY REVIEW
lawright01
Reviewed May. 6, 2010

"My family loved this dessert. The raspberry sauce was good but time consuming. We had a lot leftover but it's good on ice cream etc. I'll definitely make it again."

MY REVIEW
grannygourmet
Reviewed Apr. 27, 2010

"Light, refreshing and delicious! I thought the raspberry sauce was a nice addition, adding a little tartness to the sweetness; however, my husband preferred it without the sauce. Definitely a repeat at our house!"

MY REVIEW
3samoyed
Reviewed Apr. 1, 2010

"Lots of compliments. Used the full 8 oz. cream cheese, substituted raspberry liqueur for the orange in the sauce. The dessert is good-with the sauce it is exceptional"

MY REVIEW
wayfarercn
Reviewed Mar. 19, 2010

"I was pleasantly surprized at how well this dessert was. The raspberry sauce with liquir was a great hit with co-workers"

MY REVIEW
cherlmarc
Reviewed Mar. 18, 2010

"I made this for St. Patty's day and everyone loved it!! All the men had 2 pieces. I used shortbread cookie crumbs instead and had to use walnuts because I couldn't find pistachios at either supermarket I went to. I also used all 8 oz. of cream cheese. I also didn't strain the raspberry sauce in one dish and did in the other. Everyone preferred the unstrained sauce. I took it out of the freezer 1/2 hr. before serving and it was much easier to cut and plate."

MY REVIEW
vora26
Reviewed Mar. 18, 2010

"I made it for St, Patty's Day and my husband really enjoyed it and my neighbor too. It was refreshing..and easy to make. They loved the crust..I want to make it for Easter to share with family members. Thanks.

rmeb63"

MY REVIEW
STttW
Reviewed Mar. 18, 2010

"My husband thought this was an excellent dessert. I found it a little disappointing, considering all that was done to prepare it."

MY REVIEW
lytningbug44
Reviewed Mar. 18, 2010

"My family loved it! My husband just found out he is (pre)diabetic so by changing up the recipe just a little more, I could serve him dessert without the guilt and blowing his readings way out! I cheated and bought a low fat graham craker crust, used Splenda instead of sugar and skipped the pistachios (only because I didn't have any). Planning on making for Easter!"

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