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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 29 25
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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

Ingredients

  • 2/3 cup graham cracker crumbs
  • 2 tablespoons butter, melted
  • 5 teaspoons sugar
  • FILLING:
  • 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 fat.

Directions

  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


Reviews for Raspberry Swirl Frozen Dessert

AVERAGE RATING
(25)
RATING DISTRIBUTION
5 Star
 (17)
4 Star
 (2)
3 Star
 (2)
2 Star
 (4)
1 Star
 (0)
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MY REVIEW
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."

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

"fantastic"

MY REVIEW
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."

MY REVIEW
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!"

MY REVIEW
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."

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

"Very good, I may try to take more calories

out next time."

MY REVIEW
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!"

MY REVIEW
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"

MY REVIEW
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."

MY REVIEW
menicki User ID: 87508 168105
Reviewed Aug. 31, 2012

"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!"

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