Creamy Raspberry Dessert

The recipe Creamy Raspberry Dessert can be made in around 20 minutes. One portion of this dish contains roughly 3g of protein, 22g of fat, and a total of 292 calories. For $1.02 per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. This recipe serves 10. 41 person have made this recipe and would make it again. It is brought to you by Taste of Home. If you have butter, water, sugar, and a few other ingredients on hand, you can make it. Overall, this recipe earns a not so great spoonacular score of 14%. Similar recipes are Creamy Raspberry Dessert, Cool and Creamy Raspberry Pretzel Dessert, and Raspberry and Pistachio Salad with Creamy Raspberry Vinaigrette.

Servings: 10

Preparation duration: 20 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Directions In a large bowl, combine the crumbs, 3 tablespoons sugar and butter. Press onto the bottom of a 9-in. springform pan. Bake at 350° for 10 minutes. Cool. Meanwhile, for filling, drain raspberries, reserving the juice. Set berries aside. In a small saucepan, combine the juice, cold water and gelatin. Let stand for 5 minutes. Cook and stir over low heat until gelatin is dissolved. Remove from the heat; cool for 10 minutes. In a small bowl, beat cream cheese and sugar until smooth. Add berries and gelatin mixture; beat on low until thoroughly blended. Chill until partially set. Watch carefully, as mixture will set up quickly. Gently fold in whipped cream. Spoon into the crust. Chill for 6 hours or overnight. Just before serving, run knife around edge of pan to loosen. Remove sides of pan. Top with fresh raspberries and mint. Yield: 10 servings. Originally published as Creamy Raspberry Dessert in Taste of HomeApril/May 1993, p29 Nutritional Facts 1 serving (1 piece) equals 305 calories, 22 g fat (13 g saturated fat), 70 mg cholesterol, 175 mg sodium, 24 g carbohydrate, 1 g fiber, 4 g protein. Print Add to Recipe Box Email a Friend

 

Step by step:

1. In a large bowl, combine the crumbs, 3 tablespoons sugar and butter. Press onto the bottom of a 9-in. springform pan.

2. Bake at 350° for 10 minutes. Cool.

3. Meanwhile, for filling, drain raspberries, reserving the juice. Set berries aside. In a small saucepan, combine the juice, cold water and gelatin.

4. Let stand for 5 minutes.

5. Cook and stir over low heat until gelatin is dissolved.

6. Remove from the heat; cool for 10 minutes.

7. In a small bowl, beat cream cheese and sugar until smooth.

8. Add berries and gelatin mixture; beat on low until thoroughly blended. Chill until partially set. Watch carefully, as mixture will set up quickly.

9. Gently fold in whipped cream. Spoon into the crust. Chill for 6 hours or overnight.

10. Just before serving, run knife around edge of pan to loosen.

11. Remove sides of pan. Top with fresh raspberries and mint.

Nutrition Information:

covered percent of daily need