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Raspberry Swirl Frozen Dessert Recipe

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This recipe for Raspberry Swirl Frozen Dessert, by , is from Aelred and Rita Wagner Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Wil Wagner
Added: Friday, June 27, 2008


2/3 cup graham cracker crumbs
2 tablespoons butter, melted
5 teaspoons sugar
3 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 Cool Whip® whipped topping
1 package (10 ounces) frozen sweetened raspberries, thawed

In a small bowl, combine the cracker crumbs, butter and sugar. Press onto the bottom of an 11-in. x 7-in. x 2-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 mixing bowl; beat on high until soft peaks form.
In a large mixing 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.

Number Of Servings:
Number Of Servings:
Personal Notes:
Personal Notes:
Nutrition Facts
One serving: 1 piece Calories: 217 Fat: 9 g Saturated Fat: 5 g Cholesterol: 71 mg Sodium: 164 mg Carbohydrate: 32 g Fiber: 1 g Protein: 4 g Diabetic Exchange: 2 starch, 1-1/2 fat.

I got this recipe from www.tasteofhome.com Cooking Healthy




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