RASPBERRY FROZé
Raspberry frozé is the only cocktail you need for summer. It's an easy 2-ingredient drink that's so refreshing to sip by the pool, at cookouts, or a random Tuesday evening on the porch!
Provided by Kaleigh
Categories cocktail
Time 4h
Number Of Ingredients 2
Steps:
- Pour rosé into ice cube trays to freeze. It won't freeze solid because of the alcohol, but leave it in for a good 4 hours or so.
- Place rosé cubes and raspberries in a blender. Blend until smooth.
- Serve immediately, or place back into the freezer and blend quickly again right before serving.
Nutrition Facts : Calories 110 calories, Sugar 5.3 g, Sodium 6.4 mg, Fat 0.1 g, SaturatedFat 0 g, TransFat 0 g, Carbohydrate 6 g, Fiber 0.7 g, Protein 0.6 g, Cholesterol 0 mg
RASPBERRY SWIRL FROZEN DESSERT
Rich, creamy and delicious describe this raspberry treat. It's so luscious it's worth the time it takes to make it. -Karen Suderman, Sugar Land, Texas
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 12 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, combine the cracker crumbs, butter and sugar. Press into an 11x7-in. dish coated with cooking spray. Cover and refrigerate for at least 15 minutes., Meanwhile, for filling, in a small heavy saucepan, combine the egg yolks, 1/4 cup water, 1/2 cup sugar and salt. Cook and stir over low heat until mixture reaches 160° or is thick enough to coat the back of a metal spoon. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Set aside., In a small heavy saucepan over low heat, combine the egg whites, cream of tartar and remaining water and sugar. With a portable mixer, beat on low speed until mixture reaches 160°. Transfer to a small bowl; beat on high until soft peaks form. , In a large bowl, beat cream cheese until smooth. Gradually beat in egg yolk mixture. Fold in whipped topping, then egg white mixture. Drain raspberries, reserving 3 tablespoons juice. In a small bowl, crush half of berries with 1 tablespoon juice. Set remaining berries and juice aside., Spread a third of cream cheese mixture over crust; spoon half of crushed berry mixture over the top. Repeat layers. Cut through with a knife to swirl raspberries., Top with remaining cream cheese mixture. Sprinkle with reserved berries and drizzle with remaining juice. Cover and freeze for 5 hours or until firm. Remove from the freezer 15 minutes before cutting.
Nutrition Facts : Calories 217 calories, Fat 9g fat (5g saturated fat), Cholesterol 71mg cholesterol, Sodium 164mg sodium, Carbohydrate 32g carbohydrate (27g sugars, Fiber 1g fiber), Protein 4g protein.
FROZEN MERINGUE CAKE
Provided by Giada De Laurentiis
Categories dessert
Time 8h
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- For the meringue: Place an oven rack in the center of the oven and preheat to 200 degrees F. Line a baking sheet with parchment paper. Using a pencil, trace two 8-inch-diameter circles, side-by-side, on the parchment paper.
- Beat the egg whites until fluffy in a stand mixer with a whisk attachment. Gradually add the superfine sugar, about 1 tablespoon at a time, with the machine running on medium-low speed, until the mixture holds soft peaks. Beat in the cream of tartar and salt. Increase the speed to high and beat until the mixture is thick and holds stiff peaks, 3 to 5 minutes. Beat in the vanilla extract. Place the meringue in the piping bag. Pipe the meringue into two 8-inch circles on the prepared baking sheet using the traced circles as a guide. Bake until crisp, 2 hours. Turn off the oven and allow the meringues to cool completely while still in the oven, about 2 hours.
- For the cream: Beat the cream on high speed until thick using an electric hand mixer. Add the powdered sugar and vanilla extract. Continue to beat on high speed until the cream holds stiff peaks. Add the raspberries and beat until incorporated into the cream.
- Spread one-third of the cream over each meringue circle. Place 1 circle on top of the other to create 2 layers. Spread the remaining cream on the sides of the cake. Garnish with fresh raspberries if using, and freeze the cake until firm, 3 hours.
- For the syrup: Mix the raspberries, vinegar and maple syrup in a small saucepan. Lightly mash the raspberries using a fork. Bring the mixture to a boil over medium heat. Reduce the heat to a simmer and cook until thick, 25 to 30 minutes. Strain the mixture through a fine sieve and allow to cool.
- To serve: Allow the cake to sit at room temperature for 15 minutes. Cut the cake into wedges and place on serving plates. Drizzle with the syrup and serve.
FROZEN RASPBERRY HONEYCOMB PIE
A sweet treat, packed with ice cream, honeycomb and raspberries to satisfy any sweet tooth.
Provided by Good Food team
Time 35m
Number Of Ingredients 8
Steps:
- Put the caramel biscuits in a food processor and blitz to crumbs. Add the melted butter and blitz again until well combined. Use the biscuit crumbs to line a deep 22cm fluted tart tin, pressing the crumbs into the base and up the sides with the back of a spoon until really compact. Chill for 30 mins while you prepare the filling.
- Remove the ice cream from the freezer 20 mins before you're ready to use it. Tip the raspberries into a bowl, reserving a handful, and lightly crush about half with the back of a fork until juicy. Once the ice cream has softened, tip into another bowl and mash with the back of a spoon until pliable but not totally defrosted. Add the raspberries and half the Honeycomb, then ripple together.
- Remove the tart case from the fridge and tip the raspberry ice cream mixture into the centre, smoothing out to the edges. Top with the reserved raspberries and honeycomb, pushing them down into the ice cream layer a little, then freeze for 4 hrs until frozen solid.
- To make a caramel sauce, put the cream, sugar and butter in a saucepan with a good pinch of salt, and bring to a simmer. Bubble for 5 mins until it's the consistency of caramel, then cool for 2 mins before serving with slices of the pie. Will keep for 1 week.
Nutrition Facts : Calories 411 calories, Fat 27 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 35 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.3 milligram of sodium
FROZEN RASPBERRY MOUSSE
Categories Milk/Cream Blender Mixer Dessert Frozen Dessert Raspberry Kirsch Summer Sour Cream Bon Appétit Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 6
Steps:
- Puree 2 1/2 cups raspberries, powdered sugar, and kirsch in blender until smooth. Transfer to large bowl.
- Using electric mixer, beat cream in another large bowl until firm peaks form. Add sour cream and beat just to blend.
- Fold whipped cream mixture into raspberry puree just until incorporated.
- Divide mousse among six 6-ounce parfait glasses. Cover each with plastic wrap and freeze. About 2 hours before serving, place mousse in refrigerator to thaw slightly. Uncover mousse and top with remaining 1/2 cup raspberries. Garnish with mint sprigs and serve.
FROZEN RASPBERRY PIE
Guests' eyes will light up at the sight of this appealing make-ahead pie. The light raspberry flavor is accented by the pleasant crunch of almonds. It's especially refreshing in summer. -Dorothy Latta-McCarty, Lakewood, Colorado
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 6-8 servings.
Number Of Ingredients 7
Steps:
- Place marshmallow creme in a deep microwave-safe bowl. Microwave, uncovered, on high for 1 minute or until marshmallow creme puffs and becomes smooth when stirred. , Cool to room temperature, stirring occasionally. Stir in yogurt and sherbet. Fold in whipped topping and almonds., Pour into crust. Cover and freeze for 6 hours or overnight. Remove from the freezer 10-15 minutes before serving. Garnish with whipped topping and almonds if desired.
Nutrition Facts : Calories 338 calories, Fat 13g fat (5g saturated fat), Cholesterol 3mg cholesterol, Sodium 166mg sodium, Carbohydrate 51g carbohydrate (39g sugars, Fiber 1g fiber), Protein 4g protein.
FRESH RASPBERRY SORBET
You can use either fresh picked berries or frozen with this recipe. Do not use boxed raspberries if you use frozen. You do not need the syrup. Strain the seeds from the puree for a smoother sorbet. From Cuisine at Home.
Provided by Bev I Am
Categories Frozen Desserts
Time 4m
Yield 2 1/2 cups
Number Of Ingredients 3
Steps:
- Combine berries with sugar and citrus juice, crushing them lightly with the back of a spoon.
- Let rest at least 30 minutes, or until the berries release their juice (If using frozen berries, allow to rest until thawed).
- Transfer berries and juice to a food processor and blend until smooth; strain puree, if desired, then chill until cold.
- Freeze puree in an ice cream maker according to manufacturer's directions.
- When frozen, transfer to a freezer container, press a piece of wax paper to top, and freeze until firm, at least 3 hours.
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