Raspberry Swirl recipe
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Ingredients
- 2 ½ cups graham cracker crumbs 1 ¼ teaspoons ground cinnamon 2 tablespoons white sugar ½ cup butter, melted 4 egg yolks 1 (8 ounce) package cream cheese 4 egg whites ¼ teaspoon cream of tartar ⅛ teaspoon salt ¼ cup white sugar 1 (8 ounce) container frozen whipped topping, thawed 1 (10 ounce) package frozen raspberries, partially thawed
Nutrition Info
- 169.3 caloriescarbohydrate: 15.6 gcholesterol: 54.6 mgfat: 11.1 gfiber: 0.8 gprotein: 2.6 gsaturatedFat: 6.9 gservingSize: -sodium: 133 mgsugar: 10.6 gtransFat: : -unsaturatedFat: : -
Directions Raspberry Swirl
Directions
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Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, combine graham cracker crumbs, cinnamon, sugar and melted butter. Mix well and press into the bottom of a 9x13 inch baking dish. Bake for 5 minutes then remove from oven and allow to cool.
In medium bowl, beat egg yolks on high speed until thick and lemon colored, about 5 minutes. Add softened cream cheese. Beginning on low speed and increasing to high, beat until smooth.
In large mixing bowl, beat egg whites, cream of tartar and salt until foamy. Add 1/4 cup sugar, a little at a time, beating constantly until sugar is dissolved and whites stand in soft peaks. Fold 1/3 of the whites into the cheese mixture, then fold the lightened cheese mixture back into the remaining egg whites. finally, fold in the thawed whipped topping.
Puree raspberries in a blender or press through a sieve. Spread half of fluffy cheese filling into the cooled crust. Pour half of the raspberry puree over the filling and swirl it in with a knife. Repeat with remaining filling and raspberry puree. Freeze until firm.