Raspberry Swirl Frozen Dessert Recipe
- 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
- 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.
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.
Reviews for Raspberry Swirl Frozen Dessert
"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."
"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."
"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!"
"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."
"Very good, I may try to take more caloriesout next time."
"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!"
"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"
"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."
"I have made this several time, I use the fresh raspberries off of my vines, I have also made this several times using fresh strawberries, and it turns out wonderful each time.As far as the berries on top still being frozen when served, I don't put the berries on top of it until ready to serve, so they are not frozen,Also someone said that it took 90 minutes for the egg whites to form peaks! 90 minutes? they stood there for an hour and a half beating egg whites? That's Odd!"
"This is incredible!!!it takes some effort but is very worth it. Reminds me of the white chocolate raspberry truffle cheesecake at the cheesecake factory"
"This desert was delicious and my grandchildren loved it."
"can you substitute frozen strawberries for the rasberries?"
"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?"
"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."
"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!"
"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."
"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."
"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!"
"its delicious! i make extra crust in a tupperware contaier and crumble it over top, then drizzle with melted chocolate. AMAZING!"
"It may take a little work, but I think the tase is well worth the effort!! This one is a keeper!"
"Although this tasted delicious, it's way too much work. One pan for this, another pan for that, plus a bowl... not to mention all the ingredients, who has cream of tartar in their cupboard?"
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"Can you use Splenda instead of the sugar to decrease carbohydrates? Ck"
"I was also Wondering if I could lighten the fat content by using part egg whites instead of all yolks , or will it not work then ? Vali"
"Did anyone make a variation on this dessert reducing the saturated fat and cholesterol? - possibly a different base?Thanks"