Ingredients for Frozen Raspberry Dessert
- 2 cups frozen raspberries
- 2 large egg whites
- 1/2 cup granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1/2 pint heavy whipping cream
- Pretzels
- Butter
- Flour
- Brown Sugar
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How to Make Frozen Raspberry Dessert
- Preheat oven to 350°F (175°C).
- **Make the crust:** In a medium bowl, combine flour, powdered sugar, and salt. Cut in cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Press the crust mixture into the bottom of a 9x13 inch baking pan. Bake for 15-20 minutes, or until lightly golden.
- Let the crust cool completely.
- **Prepare the raspberry filling:** In a large bowl, gently thaw the frozen raspberries slightly (about 5-10 minutes at room temperature).
- Add the egg whites, granulated sugar, lemon juice, and vanilla extract to the raspberries.
- Beat with an electric mixer until the mixture is light and fluffy (about 3-5 minutes).
- In a separate bowl, whip the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the raspberry mixture.
- Remove about 1/3 of the cooled crust and set aside.
- Pour the raspberry mixture over the remaining crust in the pan.
- Sprinkle the reserved crust crumbs over the top.
- Freeze for at least 6 hours, or preferably overnight, until firm.
- Let the dessert sit at room temperature for 10-15 minutes before serving to allow it to soften slightly.
Nutrition Information (Approximate per serving)
Sodium
164 g
Sugar
1291g
Fat
572g
Carbs
204g
