Save on Pinterest

Raspberry Swirl Frozen Dessert

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


  • 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


  • In a small bowl, combine the cracker crumbs, butter and sugar. Press into an 11x7-in. dish coated with cooking spray. Cover and refrigerate for at least 15 minutes.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
Nutrition 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.

Recommended Video


Click stars to rate
Average Rating:
  • ljsmiles
    May 2, 2017

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

  • CliveClive
    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
    Jan 25, 2015


  • stephrae
    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
    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
    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.

  • lottieda
    Apr 26, 2013

    No comment left

  • palm1350
    Apr 12, 2013

    No comment left

  • JBellar
    Jan 1, 2013

    Very good, I may try to take more caloriesout next time.

  • Missy_me
    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!