RASPBERRY DELIGHT
Fresh raspberries are the star in this no-bake dessert.
Provided by Kathy
Categories Dessert
Time 15m
Number Of Ingredients 5
Steps:
- Place graham crackers in a zip top bag. Crush crackers with a rolling pin or the bottom of a pan.
- Place graham crackers on the bottom of an 8 x 8 square pan. Reserve 2 tablespoons of cracker crumbs for the top.
- Place heavy whipping cream in a bowl. Whip with an electric mixer until soft peaks are formed. Mix in sugar and vanilla.
- Gently fold in 4 cups of raspberries.
- Place whipped cream and raspberries on top of graham crackers.
- Place remaining berries on top. Sprinkle with remaining graham crackers.
- Cover and refrigerate for at least 2 hours.
Nutrition Facts : Calories 198 kcal, Carbohydrate 20 g, Protein 2 g, Fat 12 g, SaturatedFat 7 g, Cholesterol 40 mg, Sodium 81 mg, Fiber 5 g, Sugar 8 g, ServingSize 1 serving
RASPBERRY DELIGHTS
Steps:
- To make the marshmallow cream. In a small saucepan, combine 1/2 cup of water with sugar and corn syrup, bring to a boil for 5 minutes. In a standing mixer, whip egg whites until they form a soft peak and add the lemon juice. Leaving mixer on high, add the boiling syrup in 3 parts to the egg whites. In a small bowl, dissolve the gelatin with remaining 1/4 cup of water. Add the dissolved gelatin to the mixer, and leave to mix for 3 to 5 minutes. Cover with plastic wrap and set aside.
- To make the tuile. Preheat oven to 350 degrees F.
- In the standing mixer, add the confectioners' sugar, flour, ground ginger, egg whites and milk and mix together well. Let batter set for 30 minutes. Using a sturdy plastic disposable plate, cut out a decorative shape in center. On a baking sheet, lined with a silpat or parchment paper, fill the stencil with a thin layer of batter. Remove the stencil, repeat with remaining batter and bake until golden, about 10 minutes. When tuiles are cool enough to handle, but still hot, wrap them loosely around the handle of a wooden spoon. When cool remove shell, melt some semisweet chocolate and dip the ends of the tuile shell in it.
- Using a biscuit cutter, cut 2 rounds of sponge cake. Place 1 sponge cake round on the bottom of a plate. Spread raspberry marmalade on the sponge cake and place raspberries on top. Put the marshmallow cream in a bag with a # 5 star tip. Make a circle on top of the raspberries. Now repeat the sponge cake series again with the raspberry marmalade spread. Place another layer of fresh raspberries and finish off with marshmallow cream topping. Get a nice raspberry and roll it in super fine sugar. Place it on the center with a mint leaf. Serve with tuiles.
RASPBERRY CREAM PIE
Provided by Ree Drummond : Food Network
Categories dessert
Time 2h45m
Yield 12 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F.
- To make the crust, crush the cookies in a food processor (or smash in a ziptop bag with a rolling pin). Stir in the melted butter until combined. Pour into a regular pie pan and press the crumbs all over the pan and up the sides. Bake just long enough for it to set, 3 to 4 minutes. Let cool completely.
- Put the raspberries on a plate or in an empty pan. Smash them with a fork, then sprinkle on the sugar. Stir together and allow to sit for 15 minutes.
- In the bowl of an electric mixer, combine the raspberry yogurt with the instant vanilla pudding mix (just the powder itself). Beat on low until combined, about 1 minute. Pour in the heavy cream and whip on low for 30 seconds. Stop the mixer and scrape down the bowl with a rubber spatula. Turn the mixer on medium-high speed and beat until thick, about 2 minutes.
- Turn off the mixer, then fold in the raspberries until just combined. Pour into the cooled crust and spread evenly. Freeze until very firm, about 2 hours. Cut into slices and top each slice with cookie crumbs, dollops of whipped cream and extra raspberries.
STRAWBERRY DELIGHT PIE
Fresh strawberries in glaze crown a fluffy cream cheese/whipped topping filling in a graham cracker crust. Top each slice with a dollop of whipped cream or whipped topping.
Provided by 1PICKLELOVER
Categories Desserts Pies Fruit Pie Recipes Strawberry Pie Recipes
Time 1h10m
Yield 8
Number Of Ingredients 7
Steps:
- Beat cream cheese, confectioners' sugar, and lemon juice together in a bowl with an electric mixer on low speed. Add whipped topping and beat until filling is well-combined. Spoon filling into graham cracker crust.
- Stir strawberries and glaze together in a bowl until berries are coated; lay berries over pie filling. Refrigerate pie until chilled, at least 1 hour.
Nutrition Facts : Calories 270.9 calories, Carbohydrate 38.1 g, Cholesterol 15.9 mg, Fat 10.4 g, Fiber 1.2 g, Protein 4.2 g, SaturatedFat 4.3 g, Sodium 235.7 mg, Sugar 22.8 g
LAYERED RASPBERRY DREAM
A light and tasty dessert that is perfect for summer gatherings. You can substitute different fruits as well!
Provided by MommaBear
Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes
Time 3h30m
Yield 12
Number Of Ingredients 12
Steps:
- Combine graham cracker crumbs, brown sugar, and cinnamon in a bowl; stir in melted butter. Set aside 1/2 cup of graham cracker mixture; press remaining mixture into a 9x13-inch dish. Chill crust until firm, about 30 minutes.
- Beat cream cheese, confectioners' sugar, and 1 teaspoon vanilla extract together in a bowl until soft and fluffy. Spread cream cheese mixture over graham cracker crust and chill until firm, about 30 more minutes.
- Whisk raspberry gelatin and boiling water together in a separate large bowl until gelatin has dissolved; stir in lemon juice. Gently fold frozen raspberries into warm gelatin; cold raspberries will cause gelatin to begin to set. Spread raspberry mixture over cream cheese layer in pan.
- Spread whipped topping over raspberries and sprinkle dessert with reserved crumb topping. Chill at least 2 more hours.
Nutrition Facts : Calories 351.1 calories, Carbohydrate 41.5 g, Cholesterol 40.9 mg, Fat 20 g, Fiber 2.2 g, Protein 3.4 g, SaturatedFat 13.2 g, Sodium 207 mg, Sugar 34.1 g
RASPBERRY DELIGHTS
These attractive bars have a rich buttery crust holding the sweet jam topping. They're a big favorite on my Christmas cookie trays.
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 3 dozen.
Number Of Ingredients 6
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Beat in egg yolks. Gradually add flour and mix well. Stir in the pecans. , Spread half into a lightly greased 13-in. x 9-in. baking pan. Top with jam. Drop remaining dough by teaspoonfuls over jam. , Bake at 350° for 25-30 minutes or until top is golden brown. Cool on a wire rack. Cut into bars.
Nutrition Facts :
EASY RASPBERRY CREAM PIE RECIPE BY TASTY
Here's what you need: graham cracker, butter, raspberry, whipped cream, powdered sugar
Provided by Susan Vannah
Yield 4 servings
Number Of Ingredients 5
Steps:
- Spray pan with cooking spray.
- In a bowl, combine fine graham cracker crumbs and butter. Press into pan. Put in oven for 5 to 10 minutes on 375°F. That will be your pie crust. Set aside.
- Now, in a medium bowl, mash berries. Combine with whipped cream and powdered sugar.
- Fill pie crust with mixture and refrigerate for 3-4 hours. Serve and enjoy!
Nutrition Facts : Calories 556 calories, Carbohydrate 52 grams, Fat 37 grams, Fiber 2 grams, Protein 5 grams, Sugar 19 grams
FROZEN RASPBERRY DELIGHT
Ice cream desserts needn't be fussy. This one's a snap, with berries blended with ice cream and sorbet then chilled in a crushed-cookie crust.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 6h30m
Yield 20
Number Of Ingredients 8
Steps:
- In medium bowl, mix crust ingredients; reserve 1/4 cup for topping. Press remaining in 13x9-inch pan to make crust. Refrigerate 15 minutes.
- Spread chocolate fudge sauce over crust. Spoon vanilla ice cream over chocolate. Place spoonfuls of sherbet randomly over ice cream; swirl gently into ice cream. Top with raspberries; press gently into sherbet. Spread whipped topping on top; top with reserved crumbs. Cover; freeze 6 hours or overnight.
- Let stand at room temperature 10 to 15 minutes before serving.
Nutrition Facts : Fat 2, ServingSize 1 Serving, TransFat 1/2 g
RASPBERRY MARSHMALLOW DELIGHT
This is one of our family's favorite desserts. It has a tangy, unique flavor. After a hard day of working on the farm, this fruity treat is most welcome.
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 12-16 servings.
Number Of Ingredients 11
Steps:
- Combine crumbs and butter; press into a greased 13-in. x 9-in. baking dish. Bake at 350° for 10 minutes. Cool. , In a large saucepan over medium heat, stir marshmallows and milk until marshmallows are melted. Cool to room temperature. Fold in whipped topping; spread over crust. , In a large saucepan, bring raspberries, 1 cup water, sugar and lemon juice to a boil. Combine cornstarch and remaining water; stir to raspberry mixture. Boil for 2 minutes, stirring constantly. Cool to room temperature. Spread over marshmallow layer. , Chill until firm, about 4 hours. Garnish with whipped cream and raspberries if desired.
Nutrition Facts : Calories 227 calories, Fat 6g fat (5g saturated fat), Cholesterol 10mg cholesterol, Sodium 87mg sodium, Carbohydrate 41g carbohydrate (26g sugars, Fiber 1g fiber), Protein 2g protein.
WHIPPED RASPBERRY DELIGHT
A smooth blend of Gevalia® Cold Brew Concentrate, chocolate, and raspberry flavors to treat yourself on a hot day.
Provided by Chef Mo
Categories Drinks Recipes Shakes and Floats Recipes
Time 5m
Yield 1
Number Of Ingredients 5
Steps:
- Place cold brew concentrate, milk, red raspberry syrup, chocolate syrup, and frozen whipped topping in a blender. Cover and blend until smooth, about 10 seconds.
- Pour into a glass and enjoy!
Nutrition Facts : Calories 306.1 calories, Carbohydrate 63.7 g, Cholesterol 6.5 mg, Fat 4.2 g, Fiber 1 g, Protein 3.5 g, SaturatedFat 3.4 g, Sodium 77 mg, Sugar 50 g
HEAVENLY RASPBERRY DESSERT
Light-tasting and delicious! My mother's famous dessert recipe has completed many holiday meals and makes a stunning summery cake. This works beautifully with strawberries as well.
Provided by Jody
Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes
Time 2h30m
Yield 10
Number Of Ingredients 5
Steps:
- Butter a 9-inch tube pan. Break angel food cake into chunks; set aside.
- Stir raspberry gelatin and boiling water together in a bowl until gelatin is dissolved; place gelatin in the refrigerator to cool slightly, about 10 minutes. Stir raspberries with syrup into gelatin.
- Beat cream in a chilled glass or metal bowl with an electric mixer until soft peaks form; fold whipped cream into raspberry mixture.
- Pour about 1/4 cup of raspberry mixture into prepared pan. Place 1/3 of cake chunks into pan; pour 1/3 of remaining raspberry mixture over cake. Repeat layering with remaining ingredients, ending with the raspberry mixture. Chill in refrigerator until firm, about 2 hours.
- To remove from pan, center a serving plate over tube pan; invert.
Nutrition Facts : Calories 356.8 calories, Carbohydrate 46.6 g, Cholesterol 65.2 mg, Fat 18 g, Fiber 2.4 g, Protein 4.8 g, SaturatedFat 11 g, Sodium 335.2 mg, Sugar 23.8 g
COOL AND CREAMY RASPBERRY DELIGHT
I knew that this cool, fruit and creamy dessert was a winner the first time I tasted it. I confirmed that fact a few summers ago when I entered the recipe in a contest at work-it won first place. Co-workers still call to request it. -Mary Olson, Albany, Oregon
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 12-16 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 300° In a large bowl, mix flour and sugar; cut in butter until crumbly. Press onto bottom of an ungreased 13x9-in. pan. Bake until set, 20-25 minutes (crust will not brown). Cool completely on a wire rack., Beat first four filling ingredients until smooth. Fold in whipped topping; spread over crust. , For topping, add boiling water to gelatin; stir 2 minutes to completely dissolve. Add raspberries; stir until blended. Refrigerate until mixture begins to thicken, about 20 minutes. Spoon over filling. Refrigerate until set. If desired, serve with additional whipped topping.
Nutrition Facts : Calories 435 calories, Fat 20g fat (13g saturated fat), Cholesterol 50mg cholesterol, Sodium 233mg sodium, Carbohydrate 58g carbohydrate (38g sugars, Fiber 3g fiber), Protein 5g protein.
CHOCOLATE-RASPBERRY DELIGHT PIE
Steps:
- To prepare the filling, in a medium saucepan, whisk together the sugar, cornstarch, and salt. Whisk in the milk and egg yolks until they are well combined. Place the mixture over medium heat, constantly whisking and scraping the sides of the pan. When the cream starts to bubble and thicken, add the butter, 1 tablespoon at a time. When all the butter is mixed in, add the vanilla. Finally, add the chocolate a little at a time, giving each addition of chocolate the chance to melt into the filling before adding more. When the chocolate has smoothly melted and the cream thickens, remove the saucepan from the heat and allow the filling to cool for 15 minutes. Stir in the brownie chunks and chocolate chips.
- To assemble the pie, spread the raspberry jam evenly across the bottom of the pie shell. Pour the cream filling over the raspberry jam, covering it thoroughly. Cover the pie tightly with plastic wrap and refrigerate for at least 3 hours.
- When ready to serve, remove the pie from the refrigerator and remove the plastic wrap. Evenly distribute the chocolate whipped cream across the top of the pie. If you choose, use a pastry bag to pipe the whipped cream or offset spatula to spread it to create a more finished look. Distribute the fresh raspberries across the whipped cream for decoration.
- Chocolate-Raspberry Delight Pie should be served cold. It can be stored in the refrigerator for up to 3 days.
RASPBERRY DELIGHT
Refreshing dessert, fit for company but easy enough to make for a family dinner. Prep time includes refrigeration for the jello to start to set, I'm guessing it takes around 20 minutes or so. I prefer this recipe with fresh raspberries, but frozen works just as well. The serving size is also an estimate, I used a lasagna pan to make it in and it served 13 last Thanksgiving - it really depends how big you cut the squares.
Provided by Minxkat1
Categories Dessert
Time 1h
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Melt 1/4 cup butter in saucepan, add graham cracker crumbs, reserving 3/4 cup of crumbs for garnish.
- Press mixture into rectangular pan.
- Bake for 10 minutes at 350 F.
- Cool.
- Place contents of two jello boxes in bowl, add 2 1/2 cup hot water.
- Dissolve and add one box of frozen raspberries, or 2 cups of fresh.
- Let set until spreading consistancy (soft gel) then pour over graham crust.
- Dissolve marshmallows in milk over low heat, remove and cool.
- Whip 1 cup whipping cream and fold into cooled marshmallow mixture.
- Blend well.
- Pour over jello section and cover with remaining graham cracker crumbs.
- Chill until ready to serve.
FROZEN RASPBERRY DELIGHT
Light and refreshing, here's a dessert created with busy holiday hostesses in mind. It's easy, lovely, serves a crowd and can be made days ahead for convenience. -Nora Schuffenhauer, River Edge, New Jersey
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 12-15 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the cookie crumbs, butter and sugar. Press into an ungreased 13-in. x 9-in. dish. Refrigerate for 15 minutes. Carefully spread hot fudge topping over the crust. Spread ice cream evenly over topping. Spread raspberry sherbet over ice cream; swirl gently. Top with whipped topping. Cover and freeze for 8 hours or overnight., Remove from the freezer 10-15 minutes before serving. Garnish with mint and raspberries if desired. Cut into squares.
Nutrition Facts : Calories 385 calories, Fat 15g fat (9g saturated fat), Cholesterol 34mg cholesterol, Sodium 188mg sodium, Carbohydrate 59g carbohydrate (34g sugars, Fiber 1g fiber), Protein 5g protein.
RASPBERRY DELIGHT PIE
Make and share this Raspberry Delight Pie recipe from Food.com.
Provided by Debster
Categories Pie
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Crush wafers and mix with butter.
- Pat into square 9-inch pan or pie plate.
- Let stand in refrigerator 20 minutes.
- Combine marshmallows and milk in saucepan and heat until melted.
- Drain raspberries saving juice.
- Whip cream until stiff.
- Fold in berries and cooled marshmallow mixture.
- Spoon into prepared pan.
- Add cornstarch to reserved juice and heat until mixture clears.
- Drizzle on top of pie.
- Refrigerate a few hours before serving.
Nutrition Facts : Calories 283.7, Fat 25.1, SaturatedFat 15.7, Cholesterol 82.6, Sodium 93.7, Carbohydrate 14.4, Fiber 1.9, Sugar 9.3, Protein 1.9
RASPBERRY ICE CREAM DELIGHT
This gorgeous make-ahead dessert is a light, refreshing ending to a summer meal. I first made it for my aunt's 85th birthday dinner and everyone loved it! -Nancy Whitford, Edwards, New York
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 15 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the wafer crumbs, sugar and butter; set aside 1/4 cup. Press the remaining crumb mixture into a 13-in. x 9-in. dish. Cover and freeze 15 minutes. , Place hot fudge topping in a microwave-safe bowl; cover and microwave on high for 15-20 seconds. Spread over crust. , Spoon ice cream over fudge layer. Place spoonfuls of sherbet over ice cream; cut through sherbet with a knife to swirl. Top with raspberries. Spread with whipped topping; sprinkle with reserved crumb mixture. , Cover and freeze for 2-3 hours or overnight. Remove from the freezer 15 minutes before serving.
Nutrition Facts : Calories 342 calories, Fat 14g fat (9g saturated fat), Cholesterol 28mg cholesterol, Sodium 192mg sodium, Carbohydrate 50g carbohydrate (27g sugars, Fiber 2g fiber), Protein 4g protein.
RASPBERRY GANACHE PIE
Make and share this Raspberry Ganache Pie recipe from Food.com.
Provided by Chef mariajane
Categories Pie
Time 15m
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- Combine baking crumbs and butter; press firmly onto bottom and up sides of 9-inch pie plate. Set aside.
- Microwave whipped topping and chocolate in microwaveable bowl on HIGH 1 1/2 - 2 minutes or until chocolate is melted and mixture is well blended, stirring after 2 minutes. Stir in 2 tablespoons of the jam.
- Pour into crust; cover. Refrigerate at least 4 hours or overnight.
- Arrange raspberries on top of pie. Microwave remaining jam and and the water in microwaveable bowl on HIGH 30 seconds; stir until well blended. Brush over raspberries. Refrigerate at least 1 hour before serving. Store any leftover pie in refrigerator.
- MAKE-AHEAD: Pie can be prepared ahead of time. Cover and freeze up to 2 days. Place in refrigerator to thaw about 2 hours before serving.
LEMON DELIGHT CHEESECAKE PIE WITH RASPBERRY SAUCE
This is a recipe put out 22 years ago by Hellman's Mayonnaise. It has become one of my most requested summertime desserts. I added the raspberry sauce along the way to make use of the fresh fruit of the season.
Provided by Carrie Ann
Categories Cheesecake
Time 1h
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- In large bowl with mixer at medium speed beat cream cheese and mayonnaise until smooth; gradually beat in sugar.
- Beat in eggs, one at a time; beat in rind, juice and vanilla.
- Pour into pie crust; place on cookie sheet.
- Bake in pre-heated 350 degree oven for 30-35 minutes or until set.
- Chill 4 hours.
- Serve with raspberry sauce on top or on the side.
- Raspberry Sauce: Mash and sieve berries to remove as many seeds as possible; add water to make 1 cup.
- Mix sugar and cornstarch together and add to raspberries, mixing well.
- Cook over medium heat until mixture thickens, stirring constantly.
- Remove from heat and add lemon juice.
- Cool and chill.
Nutrition Facts : Calories 352.4, Fat 18.3, SaturatedFat 7.4, Cholesterol 101, Sodium 268.4, Carbohydrate 43, Fiber 3, Sugar 31.6, Protein 5.6
RASPBERRY DELIGHT
It simply melts in your mouth - the raspberries give a luxurious texture and flavor and its so easy. I do a sugar free version by using diabetic ice cream
Provided by JoyfulCook
Categories Frozen Desserts
Time P1DT15m
Yield 10 slices, 10 serving(s)
Number Of Ingredients 3
Steps:
- Melt the ice cream slightly in a large bowl stir occasionally until it's like really thick cream.
- Add the raspberries and fold in carefully. Put in a jelly mold so you can turn it out later. put back into the freezer overnight.
- Turn out onto a serving plate decorate with either fruit or chocolate and immediately put back into the freezer as during your decoration. It will start to melt a bit around the edges.
- Serve and enjoy!
Nutrition Facts : Calories 12.8, Fat 0.2, Sodium 0.2, Carbohydrate 2.9, Fiber 1.6, Sugar 1.1, Protein 0.3
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