I was asked to bring dessert to the 4th of July BBQ at my sister's house and decided to bring a family favorite, Raspberry Swirl.
The recipe card credits my aunt with the recipe though she doesn't remember ever making it. The Swirl makes a perfect summer dessert and doesn't require much oven time (just 6-8 minutes for the graham cracker crust), which is great on hot days.
Raspberry Swirl Recipe
3/4 c. graham cracker crumbs
3 T. melted butter
Combine these 2 ingredients and press into a greased pan
Bake at 375 degrees for 6-8 minutes until just slightly browned
3 eggs separated
1 8 oz. package cream cheese
1 c. sugar
1/8 tsp. salt
1 c. heavy whipping cream
1 10 oz. package frozen raspberries - partially thawed
1* Beat egg yolks until thick. Add cream cheese, sugar, salt and beat until smooth and light.
2* Beat egg whites until stiff peaks form.
3* Whip cream until stiff.
Fold egg whites and whipped cream into cheese mixture. Pour cheese mixture on top of the graham cracker crust.
Crush raspberries to a pulp. Swirl the raspberries through the cheese mixture. Cover and freeze.
*You'll need to rinse your mixing bowl between the 3 mixtures above. Egg whites won't stiffen if you have egg yolk in the bowl. Whipping cream won't stiffen if you have eggs in the bowl. Your kitchen will get messy, but the raspberry swirl is worth it!
The recipe card credits my aunt with the recipe though she doesn't remember ever making it. The Swirl makes a perfect summer dessert and doesn't require much oven time (just 6-8 minutes for the graham cracker crust), which is great on hot days.
Raspberry Swirl Recipe
3/4 c. graham cracker crumbs
3 T. melted butter
Combine these 2 ingredients and press into a greased pan
Bake at 375 degrees for 6-8 minutes until just slightly browned
3 eggs separated
1 8 oz. package cream cheese
1 c. sugar
1/8 tsp. salt
1 c. heavy whipping cream
1 10 oz. package frozen raspberries - partially thawed
1* Beat egg yolks until thick. Add cream cheese, sugar, salt and beat until smooth and light.
2* Beat egg whites until stiff peaks form.
3* Whip cream until stiff.
Fold egg whites and whipped cream into cheese mixture. Pour cheese mixture on top of the graham cracker crust.
Crush raspberries to a pulp. Swirl the raspberries through the cheese mixture. Cover and freeze.
*You'll need to rinse your mixing bowl between the 3 mixtures above. Egg whites won't stiffen if you have egg yolk in the bowl. Whipping cream won't stiffen if you have eggs in the bowl. Your kitchen will get messy, but the raspberry swirl is worth it!
Comments
Post a Comment