Misc Desserts

Raspberry Swirl

  • 3/4 cups Graham cracker crumbs
  • 3 tablespoons Butter or margarine, melted
  • 2 tablespoons Sugar
  • 3 Eggs, separated
  • 1 packages Cream cheese
  • 1 cups Sugar
  • 1/2 teaspoons Salt
  • 1 cups Whipping cream
  • 1 (10 oz) packages Raspberries, frozen

    • Combine graham cracker crumbs, butter and 2 T. sugar. Lightly press mixture into well greased 7x11x2 pan. Bake in 375° oven for 8 minutes. Cool.

    Beat egg yolksuntil thick, add cream cheese, sugar and salt. Beat until smooth and light.

    Beat egg whites until stiff peaks form. Whip cream until stiff and fold with egg whites into chees mixture.

    In mixer or blender, crush berries to a pulp. Gently swirl half of pulp through cheese filling and put into crust. Spoon remaining pulpover top and swirl with a knife. Freeze.

    Makes 6-8 servings.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Darlene Lemaster of Parma, OH. 

    Visit http://www.frommykitchen.net and get your copy of From My Kitchen: Internet-ready recipe software.  Your kitchen will never be the same!