Zutaten für Raspberry Swirl Frozen Dessert
- Graham Cracker Crumbs
- 6 tablespoons (3 ounces) melted unsalted butter
- ¾ cup granulated sugar (for meringue)
- Eggs
- ¼ cup water (for meringue)
- pinch of salt
- ½ teaspoon cream of tartar
- Reduced Fat Cream Cheese
- Light Whipped Topping
- Frozen Sweetened Raspberries
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Raspberry Swirl Frozen Dessert? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Zubereitung von Raspberry Swirl Frozen Dessert
- **Make the Crust:** In a medium bowl, combine 1 ½ cups graham cracker crumbs, 6 tablespoons (3 ounces) melted unsalted butter, and ¼ cup granulated sugar. Press firmly into the bottom of an 11x7 inch baking dish coated with cooking spray.
- **Chill the Crust:** Cover and refrigerate for at least 15 minutes.
- **Prepare the Custard:** In a small, heavy saucepan, whisk together 4 large egg yolks, ¼ cup water, ½ cup granulated sugar, and a pinch of salt.
- **Cook the Custard:** Cook over low heat, stirring constantly, until the mixture thickens and reaches 160°F (71°C) on a candy thermometer, or coats the back of a spoon. This should take about 8-10 minutes.
- **Cool the Custard:** Immediately transfer the saucepan to a bowl filled with ice water and stir for 2 minutes to cool quickly.
- **Make the Meringue:** In a clean, grease-free small saucepan, combine 4 large egg whites, ½ teaspoon cream of tartar, ¼ cup water, and ¾ cup granulated sugar.
- **Whip the Meringue:** Using a hand mixer, beat on low speed until the mixture reaches 160°F (71°C) on a candy thermometer. Transfer to a clean bowl and beat on high speed until stiff, glossy peaks form.
- **Combine the Filling:** In a large bowl, beat 8 ounces cream cheese until smooth. Gradually beat in the cooled custard. Gently fold in 8 ounces whipped topping, then carefully fold in the meringue.
- **Prepare the Raspberries:** Drain 12 ounces fresh raspberries, reserving 3 tablespoons of juice. In a small bowl, crush half of the raspberries with 1 tablespoon of the reserved juice.
- **Layer the Dessert:** Spread one-third of the cream cheese mixture over the chilled crust. Spoon half of the crushed raspberry mixture over the cream cheese layer. Repeat layers.
- **Swirl & Top:** Use a knife to gently swirl the raspberries throughout the cream cheese mixture. Top with the remaining cream cheese mixture. Sprinkle with the reserved whole raspberries and drizzle with the remaining raspberry juice.
- **Freeze:** Cover and freeze for at least 5 hours, or until firm. Let stand at room temperature for 15 minutes before serving.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
110g
Fat
20g
Carbs
10g
