Raspberry Swirl Frozen Dessert Recipe

Name: Raspberry Swirl Frozen Dessert
Prep time: 45 min
Cook time: 65 min
Total time: 110 min
Yield: Serves 1 or more
Ingredients: 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

Indulge in this creamy, dreamy Raspberry Swirl Frozen Dessert! Inspired by Taste of Home's Healthy Cooking magazine (Aug/Sept 2008), this recipe, originally submitted by Karen Sunderman of Sugar Land, Texas, is a delightful treat that's surprisingly easy to make. Prepare for a rich, intensely flavorful dessert that's perfect for any occasion. Get ready to wow your taste buds!

Prep Time 45 mins

Cook Time 65 mins

Calories 202.3 kcal

Protein 7g

Rating 5.0 (1 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for 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

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How to Make 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.