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Raspberry Swirl Recipe

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This recipe for Raspberry Swirl, by , is from The Lefa L. Seran SNF Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Dianna Fitzgerald
Added: Thursday, January 12, 2006


3/4 cup graham cracker crumbs
3 tbsp melted butter
2 tbsp sugar
3 eggs, separated
1 (8 oz.) pkg cream cheese
1 cup sugar
1/8 tsp salt
1 cup heavy cream
1 pkg (10 oz.) frozen raspberries, partially thawed

Thoroughly combine graham cracker crumbs, melted butter and 2 tbsp sugar. Lightly press mixture into well-greased 7x11x1 1/2 inch pan. Bake at 375 for about 8 minutes. Cool thoroughly.
Beat egg yolks until thick. Add cream cheese, sugar and salt; beat until smooth and light. Beat egg whites until stiff peaks form. In separate bowl, whip cream until stiff. Fold egg whites and cream into cream cheese mixture.
In a mixer or blender, crush raspberries to pulp. Gently swirl half of fruit pulp through cheese filling and spread mixture into crust. Spoon remaining puree over top; swirl with a knife. Freeze, then cover and return to freezer. Makes 6-8 servings.




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