CREAMY RASPBERRY DESSERT
Do-ahead and delicious, this dessert is a favorite because of its pretty color, creamy texture and terrific flavor. A light, no-bake filling makes it easy. Try garnishing with fresh berries and sprigs of mint. -Julianne Johnson, Grove City, Minnesota
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 10 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the crumbs, 3 tablespoons sugar and butter. Press onto the bottom of a 9-in. springform pan. Bake at 350° for 10 minutes. Cool. , Meanwhile, for filling, drain raspberries, reserving the juice. Set berries aside. In a small saucepan, combine the juice, cold water and gelatin. Let stand for 5 minutes. , Cook and stir over low heat until gelatin is dissolved. Remove from the heat; cool for 10 minutes. , In a small bowl, beat cream cheese and sugar until smooth. Add berries and gelatin mixture; beat on low until thoroughly blended. Chill until partially set. Watch carefully, as mixture will set up quickly. , Gently fold in whipped cream. Spoon into the crust. Chill for 6 hours or overnight. , Just before serving, run knife around edge of pan to loosen. Remove sides of pan. Top with fresh raspberries and mint.
Nutrition Facts : Calories 305 calories, Fat 22g fat (13g saturated fat), Cholesterol 70mg cholesterol, Sodium 175mg sodium, Carbohydrate 24g carbohydrate (17g sugars, Fiber 1g fiber), Protein 4g protein.
RASPBERRY CREAM DESSERT
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.
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 2 servings.
Number Of Ingredients 5
Steps:
- 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.
Nutrition Facts : Calories 859 calories, Fat 62g fat (39g saturated fat), Cholesterol 206mg cholesterol, Sodium 360mg sodium, Carbohydrate 70g carbohydrate (56g sugars, Fiber 6g fiber), Protein 11g protein.
CREAMY RASPBERRY DESSERT
Another great dessert using raspberries. My best friend made this for dinner last night and i had to have the recipe so she gave me her taste of home magazine and i copied it down. Cook time has chill time added in.
Provided by lilypad722
Categories Gelatin
Time 6h50m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- Combine crumbs, 3 tablespoons sugar and butter.
- Press into the bottom of an 8-in. or 9-in. springform pan.
- Bake at 350° for 10 minutes. Cool.
- Meanwhile, for filling, drain raspberries and reserve juice. Set berries aside.
- In a small saucepan, combine juice, cold water and gelatin. Let stand for 5 minutes.
- Cook and stir over low heat until gelatin dissolves. Remove from the heat; cool for 10 minutes.
- In a mixing bowl, beat cream cheese and sugar until blended.
- Add berries and gelatin mixture; beat on low until thoroughly blended.
- Chill until partially set.
- Watch carefully, as mixture will set up quickly. By hand, gently fold in whipped cream.
- Spoon into the crust. Chill for 6 hours or overnight.
- Just before serving, run knife around edge of pan to loosen. Remove sides of pan. Top with fresh raspberries and whipped cream.
Nutrition Facts : Calories 348.2, Fat 22.2, SaturatedFat 13.5, Cholesterol 69.8, Sodium 176.6, Carbohydrate 28.9, Fiber 1.5, Sugar 22.6, Protein 10.2
CREAMY RASPBERRY JELL-O DESSERT
When you're entertaining a crowd, a luscious but quick-to-make dessert is a must. To try: this creamy JELL-O dessert topped with fresh raspberries.
Provided by My Food and Family
Categories Home
Time 4h10m
Yield 12 servings
Number Of Ingredients 4
Steps:
- Add boiling water to gelatin mix in large bowl; stir 2 min. until completely dissolved. Stir in milk.
- Pour into 9-inch round pan sprayed with cooking spray.
- Refrigerate 4 hours or until firm. Unmold onto plate before serving. Top with raspberries.
Nutrition Facts : Calories 110, Fat 2.5 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 80 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 3 g
RASPBERRY WHIPPED CREAM
Make this raspberry whipped cream to go atop any one of our delicious desserts, like our Flourless Chocolate Cake.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 2 1/2 cups
Number Of Ingredients 4
Steps:
- Place raspberries in the bowl of a food processor; process until smooth. Pass through a fine strainer; discard seeds. Sweeten with sugar, if desired.
- Combine cream, 1 tablespoon sugar, and vanilla in a large bowl; whisk together until soft peaks form. Gently fold in raspberry puree to form swirls.
FROZEN RASPBERRY DESSERT
Serve this sweetheart of a dessert, with a speedy crushed-cookie crust and orange liqueur and frozen raspberry cream filling.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h10m
Yield 12
Number Of Ingredients 11
Steps:
- Heat oven to 375°F. In small bowl, mix crust ingredients. Press firmly in bottom of ungreased 8-inch springform pan. Bake 8 to 10 minutes. Cool completely, about 30 minutes.
- In large bowl, beat sweetened condensed milk, lemon juice and liqueur with electric mixer on medium speed until smooth. Add raspberries; beat on low speed until well blended. Fold in whipped cream and red food color. Pour over crust. Freeze at least 2 hours or until firm.
- Just before serving, let stand at room temperature about 15 minutes. Garnish with sweetened whipped cream and chocolate hearts. Store dessert in freezer.
Nutrition Facts : Calories 300, Carbohydrate 32 g, Cholesterol 45 mg, Fat 3 1/2, Fiber 2 g, Protein 4 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 110 mg, Sugar 27 g, TransFat 1/2 g
RASPBERRY CREAM DESSERT
This is a very elegant yet totally simple and delicious. I had this at a friend's house and she gave me the recipe out of a Taste of Home magazine. Try it you'll like it. Cook time is chill time.
Provided by lilypad722
Categories Frozen Desserts
Time 4h10m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- In a small mixing bowl, beat the 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 nonstick 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.
Nutrition Facts : Calories 859, Fat 61.8, SaturatedFat 38.6, Cholesterol 206.2, Sodium 360.1, Carbohydrate 70.4, Fiber 6.3, Sugar 56.1, Protein 10.8
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