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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Raspberry Swirl Recipe

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This recipe for Raspberry Swirl is from Cooking With Lizzie, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
¾ c. graham cracker crumbs
3 T. melted butter
2 T. sugar
3 eggs, separated
1 8 oz. pkg. cream cheese
1 c. sugar
⅛ t. salt
1 c. heavy cream
1 10 oz. pkg. frozen raspberries, partially thawed
Directions:
Directions:
Preheat oven to 375º. Thoroughly combine crumbs, melted butter and 2 T. sugar. Lightly press mixture into well greased 11x7 inch pan. Bake about 8 minutes. Cool completely. Beat egg yolks until thick. Add cream cheese, sugar and salt. Beat until smooth and light. Beat egg whites until stiff peak forms. Whip the cream until stiff and fold with egg whites into cream cheese mixture. In a mixer or blender, crush raspberries to a pulp. Gently swirl half of the fruit pulp through cheese filling and spread mixture onto the crust. Spoon remaining puree over top and swirl with a knife. Freeze, then cover and return to freezer. Makes 6-8 servings.

 

 

 

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