FROZEN RASPBERRY SHORTCAKE SQUARES
Reduced-fat pound cake cubes are folded into whipped topping, frozen raspberry yogurt and raspberry gelatin for a fabulous frozen dessert.
Provided by My Food and Family
Categories Dairy
Time 3h10m
Yield 12 servings
Number Of Ingredients 4
Steps:
- Whisk yogurt and dry gelatin mix in large bowl until blended. Stir in COOL WHIP. Add cake cubes; mix lightly.
- Pour into 8-inch square pan.
- Freeze 3 hours or until firm.
Nutrition Facts : Calories 170, Fat 6 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 160 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 3 g
RASPBERRY SHORTBREAD
The most amazing shortbread cookies I have ever made!!! The secret is the grated, frozen dough - and the raspberry filling really sends it over the top.
Provided by evelynathens
Categories Bar Cookie
Time 55m
Yield 12-16 bars or wedges
Number Of Ingredients 8
Steps:
- In a mixer fitted with a paddle attachment (or using a hand mixer), cream the butter until soft and fluffy.
- Add the egg yolks and mix well.
- In a medium bowl, stir together the granulated sugar, flour, baking powder, and salt.
- Add to the butter/egg yolk mixture and mix just until incorporated and the dough starts to come together.
- Turn the dough out onto a floured work surface and form into 2 balls.
- Wrap each ball in plastic wrap and freeze at least 2 hours or overnight, or for as long as a month.
- Preheat the oven to 350F.
- Remove 1 ball of dough from the freezer and coarsely grate the frozen dough into the bottom of a 9 by 13 inch baking pan or a 10 inch tart pan with a removable bottom.
- Make sure the surface is covered evenly with shreds of dough; gently press down on dough to compact slightly.
- With a spoon or spatula, spread the jam over the surface, to within 1/2-inch of the edge all the way around.
- Remove the remaining dough from the freezer and coarsely grate it over the entire surface.
- Bake until light golden brown, 30 to 40 minutes.
- As soon as the shortbread comes out of the oven, dust with confectioners sugar.
- Cool on a wire rack, then cut in the pan with a serrated knife.
Nutrition Facts : Calories 662.3, Fat 32.5, SaturatedFat 20, Cholesterol 136.7, Sodium 391.3, Carbohydrate 88.9, Fiber 1.4, Sugar 51.2, Protein 5.5
LYDIA'S AUSTRIAN RASPBERRY SHORTBREAD
Steps:
- In a mixer fitted with a paddle attachment (or using a hand mixer), cream the butter until soft and fluffy. Add the egg yolks and mix well.
- In a medium bowl, stir together the granulated sugar, flour, baking powder, and salt. Add to the butter/egg yolk mixture and mix just until incorporated and the dough starts to come together. Turn the dough out onto a floured work surface and form into 2 balls. Wrap each ball in plastic wrap and freeze at least 2 hours or overnight, or as long as a month.
- Preheat the oven to 350 degrees F.
- Remove 1 ball of dough from the freezer and coarsely grate the frozen dough into the bottom of a 9 by 12-inch baking pan or a 10-inch tart pan with a removable bottom. Make sure the surface is covered evenly with shreds of dough. With a spoon or spatula, spread the jam over the surface, to within 1/2-inch of the edge all the way around. Remove the remaining dough from the freezer and coarsely grate it over the entire surface. Bake until light golden brown, 30 to 40 minutes. As soon as the shortbread comes out of the oven, dust with confectioners' sugar. Cool on a wire rack, then cut in the pan with a serrated knife.
FROZEN PEACH SHORTCAKE SQUARES
Pound cake cubes are blended into an ice cream mixture, frozen, and served with fresh peach slices and raspberries.
Provided by Cool Whip
Categories Trusted Brands: Recipes and Tips
Time 3h10m
Yield 12
Number Of Ingredients 7
Steps:
- Stir whipped topping, ice cream and dry gelatin in large bowl until well blended. Stir in cake cubes. Spoon into 8-inch square pan.
- Freeze 3 hours or until firm.
- Drizzle with raspberry preserves. Cut into squares. Top each square with 1 peach slice and 1 raspberry. Store leftover dessert in freezer.
RASPBERRY AND STRAWBERRY SHORTCAKE
BENEDICTINE NUNS
Provided by Food Network
Categories dessert
Time 45m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Thaw the frozen raspberries, if using.
- Preheat the oven to 450 degrees F.
- Sift the flour, almonds, salt and cinnamon into a bowl and rub in the butter, mix in the sugar. Add the beaten egg and milk to make a scone-like dough. Divide the dough in 2 and gently shape each half to fit into greased 8-inch sandwich tins. Bake in the preheated oven for 10 to 15 minutes.
- Remove from the oven and cool on a wire rack. When cold spread one of the layers with raspberry jam, then generously with the double cream and raspberries. Sprinkle raspberries with icing sugar, cover with the second layer and top with more cream. Decorate with a few raspberries. Best eaten when fresh.
FROZEN STRAWBERRY SHORTCAKE SQUARES
This easy frozen dessert features a creamy strawberry filling sandwiched between crispy layers of sweet-and-salty walnut crumble. It's the perfect treat for a hot summer day!
Provided by Isabelle Boucher
Time 4h25m
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a 9x13 inch baking dish with plastic wrap.
- In a small mixing bowl, stir together the flour, brown sugar, walnuts and melted butter. Crumble onto a baking sheet, and bake in preheated oven for 20-25 minutes or until toasted and browned, stirring occasionally to break up clumps and brown evenly.
- While the crumble is baking start on the filling. Finely chop the strawberries. In a small bowl, combine the chopped strawberries with 1/2 cup sugar and lemon juice. Set aside to macerate for 15 minutes.
- Whip the egg whites to a soft peak. Gradually add the remaining 1/2 cup sugar, continuing to beat as you go, until you have stiff peaks.
- In a separate bowl, whip the cream until stiff peaks form. Gently fold in the egg whites and macerated strawberries.
- Sprinkle 2/3 of the walnut crumble over the bottom of the prepared baking dish. Spoon the filling onto the crumble, and smooth out into an even layer. Top with the remaining crumble.
- Freeze for at least 4 hours or until firm, then cut into squares and serve. Squares will keep for at least 2-3 days in the freezer, covered with plastic wrap.
FROZEN RASPBERRY SHORTCAKE SQUARES
Provided by My Food and Family
Categories Home
Time 3h10m
Yield Makes 12 servings, one square each.
Number Of Ingredients 4
Steps:
- Mix whipped topping, yogurt and dry gelatin mix in large bowl with wire whisk until well blended. Add cake cubes; stir gently until evenly coated.
- Spoon into 8-inch square pan.
- Freeze 3 hours or until firm. Cut into 12 squares to serve. Store leftover dessert in freezer.
Nutrition Facts : Calories 180, Fat 6 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 170 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 3 g
FROZEN RASPBERRY SHORTCAKE SQUARES
How to make Frozen Raspberry Shortcake Squares
Provided by @MakeItYours
Number Of Ingredients 4
Steps:
- WHISK yogurt and dry gelatin mix in large bowl until well blended. Stir in COOL WHIP. Add cake cubes; mix lightly.
- POUR into 8-inch square pan.
- FREEZE 3 hours or until firm.
FROZEN RASPBERRY SHORTCAKE SQUARES
Reduced-fat pound cake cubes are folded into whipped topping, frozen raspberry yogurt and raspberry gelatin for a fabulous frozen dessert.
Provided by Allrecipes Member
Time 3h10m
Yield 12
Number Of Ingredients 4
Steps:
- Beat yogurt and dry gelatin mix in large bowl with wire whisk until well blended. Gently stir in whipped topping. Add cake cubes; mix lightly.
- Spoon into 8-inch square pan.
- Freeze 3 hours or until firm. Cut into 12 squares to serve. Store leftover dessert in freezer.
Nutrition Facts : Calories 153.5 calories, Carbohydrate 30.1 g, Cholesterol 0 mg, Fat 2.4 g, Fiber 0.6 g, Protein 3 g, SaturatedFat 2.1 g, Sodium 130.1 mg, Sugar 15.4 g
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RASPBERRY CRUMBLE SHORTCAKE | FOOD TO LOVE
From foodtolove.co.nz
Cuisine AustralianCategory Morning Tea, Afternoon TeaServings 16Total Time 50 mins
- Using an electric beater, beat butter and icing sugar together until pale and creamy. Sift in flour with cinnamon and a pinch of salt. Add walnuts and stir gently until a crumble mixture forms.
- Reserve 1 cup of crumble mixture. Press remaining crumble into base of prepared pan and top with raspberries. Sprinkle with reserved crumble mixture and bake for 35 minutes or until pale golden. Cool in pan for 10 minutes before removing. Dust with icing sugar, cut and serve.
RASPBERRY SHORTCAKE RECIPE - GOOD FOOD
From goodfood.com.au
Servings 6Total Time 1 hr 30 minsCategory Dessert
- To make the pastry, sift the flour and icing sugar into a large bowl. Using your fingertips, rub in the butter until the mixture resembles fine breadcrumbs. Add the egg yolk, vanilla extract and enough of the iced water to make the ingredients come together, then mix to a dough with a flat-bladed knife, using a cutting action. Turn out onto a lightly floured work surface and gather together into a ball. Flatten slightly, wrap in plastic wrap and refrigerate for 30 minutes.
- Preheat the oven to 180°C (350°F/Gas 4). Roll out the pastry to fit six small 5 x 10 cm (2 x 4 inch) fluted loose-based flan (tart) tins and trim the edge. Prick all over with a fork and refrigerate for 20 minutes.
- Line the pastry with baking paper and spread a layer of baking beads or uncooked rice evenly over the paper. Bake for 15–20 minutes, or until golden. Remove the paper and beads and bake for another 15 minutes. Cool on a wire rack.
- To make the topping, set aside 500 g (1 lb 2 oz/4 cups) raspberries and mash the rest with the icing sugar. Spread the mashed raspberries over the shortcake just before serving.
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