Raspberry Cream Dessert Recipe

3.5 2 3
Raspberry Cream Dessert Recipe
Raspberry Cream Dessert Recipe photo by Taste of Home
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Raspberry Cream Dessert Recipe

Read Reviews
3.5 2 3
Publisher Photo
This creamy and elegant dessert from Marie Guthmiller of Mobridge, South Dakota turns any meal for two into something special. It's rich and light, with a sweet raspberry sauce and a sprinkling of berries.
MAKES:
2 servings
TOTAL TIME:
Prep: 10 min. + chilling Cook: 10 min. + cooling
MAKES:
2 servings
TOTAL TIME:
Prep: 10 min. + chilling Cook: 10 min. + cooling

Ingredients

  • 1 package (8 ounces) cream cheese, softened
  • 1/4 cup sugar
  • 1/2 cup heavy whipping cream, whipped
  • 1 package (10 ounces) frozen sweetened raspberries, thawed
  • 1 tablespoon cornstarch

Directions

In a small bowl, beat cream cheese and sugar until smooth. Gradually fold in whipped cream. Pipe mixture into two dessert dishes or spoon into two 4-in. springform pans coated with cooking spray. Refrigerate for 4 hours or until set.
Drain raspberries, reserving juice; set berries aside. Add enough water to the juice to measure 3/4 cup. In a small saucepan, combine cornstarch and juice mixture until smooth. Bring to a boil over medium heat; cook and stir for 1-2 minutes or until thickened. Cool slightly.
Stir in reserved raspberries. Cover and refrigerate until chilled. Serve with cream dessert. Yield: 2 servings.
Editor's Note: If using frozen raspberries, use without thawing to avoid discoloring the batter.
Originally published as Raspberry Cream Dessert in Taste of Home June/July 2004, p49

Nutritional Facts

1 each: 859 calories, 62g fat (39g saturated fat), 206mg cholesterol, 360mg sodium, 70g carbohydrate (56g sugars, 6g fiber), 11g protein.

  • 1 package (8 ounces) cream cheese, softened
  • 1/4 cup sugar
  • 1/2 cup heavy whipping cream, whipped
  • 1 package (10 ounces) frozen sweetened raspberries, thawed
  • 1 tablespoon cornstarch
  1. In a small bowl, beat cream cheese and sugar until smooth. Gradually fold in whipped cream. Pipe mixture into two dessert dishes or spoon into two 4-in. springform pans coated with cooking spray. Refrigerate for 4 hours or until set.
  2. Drain raspberries, reserving juice; set berries aside. Add enough water to the juice to measure 3/4 cup. In a small saucepan, combine cornstarch and juice mixture until smooth. Bring to a boil over medium heat; cook and stir for 1-2 minutes or until thickened. Cool slightly.
  3. Stir in reserved raspberries. Cover and refrigerate until chilled. Serve with cream dessert. Yield: 2 servings.
Editor's Note: If using frozen raspberries, use without thawing to avoid discoloring the batter.
Originally published as Raspberry Cream Dessert in Taste of Home June/July 2004, p49

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MY REVIEW
CMoore78 User ID: 4688861 223265
Reviewed Mar. 21, 2015

"I'm so tired of recipes getting low ratings without trying them because it's not in YOUR diet! Just because you're on a diet doesn't mean I am! THIS WAS REALLY GREAT!!! If you want it lighter, I can see at least 3 ways to do that."

MY REVIEW
cdsouth User ID: 3912781 68429
Reviewed Jul. 14, 2010

"At 859 calories and 62 grams of fat per serving, I can't even bring myself to try this recipe. Maybe we need a lightened up version of this one!"

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