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Sunday, February 7, 2010

Raspberry Swirl Frozen Dessert

* 2/3 cup graham cracker crumbs
* 2 tablespoons butter, melted
* 5 teaspoons sugar
* 3 eggs, separated
* 1/4 cup plus 1 tablespoon water, divided
* 1 cup sugar, divided
* 1/8 teaspoon salt
* 1/8 teaspoon cream of tartar
* 1 package (8 ounces) cream cheese – Light
* 1-1/2 cups reduced-fat whipped topping
* 1 package (10 ounces) frozen sweetened raspberries, thawed

* In a small bowl, combine the cracker crumbs, butter and sugar. Press into an 11-in. x 7-in. dish coated with cooking spray. Cover and refrigerate for at least 15 minutes.

* Meanwhile, for filling, in a small heavy saucepan, combine the egg yolks, 1/4 cup water, 1/2 cup sugar and salt. Cook and stir over low heat until mixture reaches 160° or is thick enough to coat the back of a metal spoon. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Set aside.

* In a small heavy saucepan over low heat, combine the egg whites, cream of tartar and remaining water and sugar. With a portable mixer, beat on low speed until mixture reaches 160°. Transfer to a small bowl; beat on high until soft peaks form.

* In a large bowl, beat cream cheese until smooth. Gradually beat in egg yolk mixture. Fold in whipped topping, then egg white mixture. Drain raspberries, reserving 3 tablespoons juice. In a small bowl, crush half of berries with 1 tablespoon juice. Set remaining berries and juice aside.

* Spread a third of cream cheese mixture over crust; spoon half of crushed berry mixture over the top. Repeat layers. Cut through with a knife to swirl raspberries.

* Top with remaining cream cheese mixture. Sprinkle with reserved berries and drizzle with remaining juice. Cover and freeze for 5 hours or until firm. Remove from the freezer 15 minutes before cutting.

Yield: 12 servings.

Nutrition Facts: 1 piece equals 217 calories, 9 g fat (5 g saturated fat), 71 mg cholesterol, 164 mg sodium, 32 g carbohydrate, 1 g fiber, 4 g protein.

Diabetic Exchanges: 2 starch, 1-1/2 fat.

~~ Healthy Cooking | August/September 2008 ~~

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