Raspberry Swirl Frozen Dessert Recipe
Raspberry Swirl Frozen Dessert Recipe photo by Taste of Home
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Raspberry Swirl Frozen Dessert Recipe

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4.5 30 26
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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
TOTAL TIME: Prep: 45 min. Cook: 20 min. + freezing
MAKES:12 servings
TOTAL TIME: Prep: 45 min. Cook: 20 min. + freezing
MAKES: 12 servings


  • 2/3 cup graham cracker crumbs
  • 2 tablespoons butter, melted
  • 5 teaspoons sugar
  • 3 large eggs, separated
  • 1/4 cup plus 1 tablespoon water, divided
  • 1 cup sugar, divided
  • 1/8 teaspoon salt
  • 1/8 teaspoon cream of tartar
  • 1 package (8 ounces) reduced-fat cream cheese
  • 1-1/2 cups reduced-fat whipped topping
  • 1 package (10 ounces) frozen sweetened raspberries, thawed

Nutritional Facts

1 piece: 217 calories, 9g fat (5g saturated fat), 71mg cholesterol, 164mg sodium, 32g carbohydrate (27g sugars, 1g fiber), 4g protein. Diabetic Exchanges: 2 starch, 1-1/2 fat.


  1. In a small bowl, combine the cracker crumbs, butter and sugar. Press into an 11-in. x 7-in. dish coated with cooking spray. Cover and refrigerate for at least 15 minutes.
  2. Meanwhile, for filling, in a small heavy saucepan, combine the egg yolks, 1/4 cup water, 1/2 cup sugar and salt. Cook and stir over low heat until mixture reaches 160° or is thick enough to coat the back of a metal spoon. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Set aside.
  3. In a small heavy saucepan over low heat, combine the egg whites, cream of tartar and remaining water and sugar. With a portable mixer, beat on low speed until mixture reaches 160°. Transfer to a small bowl; beat on high until soft peaks form.
  4. In a large bowl, beat cream cheese until smooth. Gradually beat in egg yolk mixture. Fold in whipped topping, then egg white mixture. Drain raspberries, reserving 3 tablespoons juice. In a small bowl, crush half of berries with 1 tablespoon juice. Set remaining berries and juice aside.
  5. Spread a third of cream cheese mixture over crust; spoon half of crushed berry mixture over the top. Repeat layers. Cut through with a knife to swirl raspberries.
  6. Top with remaining cream cheese mixture. Sprinkle with reserved berries and drizzle with remaining juice. Cover and freeze for 5 hours or until firm. Remove from the freezer 15 minutes before cutting. Yield: 12 servings.
Originally published as Raspberry Swirl Frozen Dessert in Healthy Cooking August/September 2008, p29

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ljsmiles User ID: 6663112 265424
Reviewed May. 2, 2017

"We love this dessert, worth very minute it took to make it."

CliveClive User ID: 8362796 225942
Reviewed May. 5, 2015

"Way, way, way too much trouble. The recipe looks easy enough, but it took forever to cook the yolks, then the whites. I think just mixing the raspberries with vanilla ice cream or frozen yogurt would have nearly the same effect in a fraction of the time. Would have been nice if the recipe had indicated how much time the hands on prep took."

crankyankee User ID: 7233510 218764
Reviewed Jan. 25, 2015


stephrae User ID: 6656051 96269
Reviewed Nov. 18, 2014

"I also did not heat the egg whites and it turned out great. I will make again and may try blueberry's or strawberry's next time."

Notty User ID: 3166873 96266
Reviewed Dec. 24, 2013

"Not sure I'd make this again. I didn't find that the egg whites got fluffy when they were cooked. I couldn't believe how many dishes I had to use to make this. Not a good one!"

Marcedag User ID: 6319329 78284
Reviewed Apr. 29, 2013

"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."

JBellar User ID: 5184373 154299
Reviewed Jan. 1, 2013

"Very good, I may try to take more calories

out next time."

Missy_me User ID: 6898571 208972
Reviewed Oct. 9, 2012

"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!"

djdotty User ID: 6861447 96264
Reviewed Sep. 14, 2012

"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"

vonoepen User ID: 4967300 78274
Reviewed Sep. 3, 2012

"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."

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