RASPBERRY LEMONADE FREEZER PIE
Provided by Ree Drummond : Food Network
Categories dessert
Time 2h20m
Yield 8 servings
Number Of Ingredients 13
Steps:
- For the crust: Place the cookies into the bowl of a food processor fitted with a metal blade. Process the until the cookies become fine crumbs. Add the butter and pulse to combine. Press into an 11-by-2 1/2-inch springform pan and chill in the fridge while you make the filling.
- For the filling: Meanwhile, place the raspberries in a bowl. Smash the raspberries using the back of a fork, then sprinkle with the sugar and set aside.
- Combine the sweetened condensed milk, cream cheese and pudding mix in the bowl of a stand mixer fitted with a whisk attachment. Mix on low until smooth, about 1 minute. Add the lemonade, lemon zest and food coloring and whip on medium-high until thick and fully combined, 2 to 3 minutes. Fold in the macerated raspberries until completely combined.
- Pour into the chilled crust and spread evenly. Freeze for at least 2 hours. (At this point, you can wrap tightly and freeze for up to 2 months.)
- To serve: Remove from freezer and allow to thaw slightly, 5 to 7 minutes. Garnish each slice with fresh raspberries, a lemon zest twist and a little whipped cream.
NO-CHURN RASPBERRY FROZEN YOGURT
No ice cream maker? No problem! This vibrant, three-ingredient frozen yogurt can be prepped well ahead of any summer get-together and doesn't need to be churned to get its smooth texture. Guests won't believe what little time was spent putting together this gorgeous dessert.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 4h30m
Number Of Ingredients 4
Steps:
- Line a 9-by-5-inch loaf pan with plastic wrap, leaving overhang on all sides. In a food processor, blend raspberries, condensed milk, and yogurt until smooth; transfer to prepared pan. Freeze, covered, until firm, at least 4 hours and up to 1 week.
- Lift mixture out of pan using plastic; cut into 1-inch pieces. Return to food processor and blend, scraping down sides as needed, until smooth, 1 to 2 minutes. Return to pan; freeze until scoopable, about 20 minutes. Serve with whipped cream and blueberries.
RASPBERRY CREAM TRIFLE
Here's a dessert that's delicious, simple and inviting. You can vary the flavor by substituting strawberries or peaches (with preserves to match) for the raspberries. -Donna Huitema, Whitby, Ontario
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 14-16 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, beat the milk, water and extract until blended. Add pudding mix; whisk for 2 minutes. Let stand for 2 minutes or until soft-set. Cover and chill until mixture is partially set. Fold in the whipped cream., Place half of the cake cubes in a 2-qt. glass serving bowl. Top with half of the cream mixture. Carefully spread with jam. Sprinkle with 1 cup raspberries. Layer with remaining cake cubes, cream mixture and raspberries. Garnish with chocolate curls and mint.
Nutrition Facts :
RASPBERRY CREAM PIE
I believe this recipe came from an Eagle Brand Condensed Milk can label many years ago. Its a favorite of mine partly because I love raspberries, and partly because its easy to make for a potluck supper. :) Everyone I share it with seems to like it as much as I do. NOTE: Pie needs to chill in refrigerator for 6 hours before...
Provided by Kathie Carr
Categories Pies
Time 15m
Number Of Ingredients 5
Steps:
- 1. In a big mixing bowl, add the sweetened condensed milk and lemonade concentrate. Stir to mix well. Fold in the whipped topping. Spoon 1/2 cup raspberries into the bottom of the crust. Top with the filling mixture. Chill for 6 hours. Top with the remaining raspberries just before serving. Garnish with more whipped topping if desired.
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
NO CHURN LEMON ICE CREAM WITH RASPBERRY SWIRL
Provided by Valerie Bertinelli
Categories dessert
Time 8h25m
Yield 8 servings
Number Of Ingredients 5
Steps:
- Add the raspberries, sugar and 1 teaspoon of water to a small saucepan and heat over medium-low. Use the back of a wooden spoon to slightly break up the raspberries. Cook, stirring regularly, until the raspberries have completely broken up and are saucy, 3 to 4 minutes. Strain mixture over a bowl slightly pressing the pulp to release as much liquid as possible. Discard the pulp and seeds. Cool liquid completely.
- Add the sweetened condensed milk, lemon zest and lemon juice to a large bowl and stir to combine. In a separate large bowl add the heavy cream and whip with a hand mixer until stiff peaks form, about 5 minutes. In batches, delicately fold the whipped cream into the sweetened condensed milk mixture, making sure it's fully incorporated before adding another batch.
- Pour half of the whipped cream mixture into a 9-by-5 loaf pan and spoon 1 1/2 tablespoons of the raspberry sauce over the top. Using a wooden skewer or a chop stick, swirl and slightly stir the raspberry sauce into the whipped cream mixture. Top with the remaining whipped cream mixture and spoon another tablespoon of raspberry sauce on top. Once again, swirl the sauce into the whipped cream mixture. Loosely cover the loaf pan with plastic wrap and place in the freezer. Freeze until solid, 6 to 8 hours, preferably overnight. Scoop into bowls and serve.
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