Frozen Raspberry Cream Squares Recipe

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Frozen Raspberry Cream Squares Recipe

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Everyone who tries the declare it a hit! I also like to use strawberries or blackberries in place of the raspberries.—Roberta Miller, Deming, Washington
MAKES:
9 servings
TOTAL TIME:
Prep: 15 min. + freezing
MAKES:
9 servings
TOTAL TIME:
Prep: 15 min. + freezing

Ingredients

  • 2 cups finely crushed reduced-fat vanilla wafers (about 65 wafers)
  • 1/4 cup butter, melted
  • 2 cups frozen unsweetened raspberries
  • 3/4 cup reduced-fat sour cream
  • 1/2 cup sugar
  • 1 cup fat-free half-and-half

Directions

In a bowl, combine the wafer crumbs and butter. Press half of the crumb mixture into an 8-in. square dish coated with cooking spray. Set remaining crumb mixture aside. Sprinkle berries over crust.
In a bowl, combine sour cream and sugar; gradually stir in half-and-half until smooth. Pour over berries. Sprinkle with remaining crumb mixture. Cover and freeze for 3 hours or until firm. Let stand at room temperature for 15-20 minutes before cutting. Yield: 9 servings.
Originally published as Frozen Raspberry Cream Squares in Country Woman January/February 2004, p36

Nutritional Facts

1 piece: 237 calories, 9g fat (5g saturated fat), 24mg cholesterol, 171mg sodium, 34g carbohydrate (0 sugars, 1g fiber), 3g protein. Diabetic Exchanges: 1-1/2 starch, 1 fruit, 1 fat.

  • 2 cups finely crushed reduced-fat vanilla wafers (about 65 wafers)
  • 1/4 cup butter, melted
  • 2 cups frozen unsweetened raspberries
  • 3/4 cup reduced-fat sour cream
  • 1/2 cup sugar
  • 1 cup fat-free half-and-half
  1. In a bowl, combine the wafer crumbs and butter. Press half of the crumb mixture into an 8-in. square dish coated with cooking spray. Set remaining crumb mixture aside. Sprinkle berries over crust.
  2. In a bowl, combine sour cream and sugar; gradually stir in half-and-half until smooth. Pour over berries. Sprinkle with remaining crumb mixture. Cover and freeze for 3 hours or until firm. Let stand at room temperature for 15-20 minutes before cutting. Yield: 9 servings.
Originally published as Frozen Raspberry Cream Squares in Country Woman January/February 2004, p36

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