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Frozen Raspberry Cream Squares

 Frozen Raspberry Cream Squares
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
9 ServingsPrep: 15 min. + freezing


  • 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


  • 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.
Nutritional Facts: One serving equals 237 calories, 9 g fat (5 g saturated fat), 24 mg cholesterol, 171 mg sodium, 34 g carbohydrate, 1 g fiber, 3 g protein. Diabetic Exchanges: 1-1/2 starch, 1 fruit, 1 fat.

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Frozen Raspberry Cream Squares (continued)

Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.