snack saturday


Raspberry Swirl

2 1/2 cups graham cracker crumbs
1 1/4 teaspoons ground cinnamon
2 tablespoons white sugar
1/2 cup butter, melted
4 egg yolks
1 (8 ounce) package cream cheese
4 egg whites
1/4 teaspoon cream of tartar
1/8 teaspoon salt
1/4 cup white sugar
1 (8 ounce) container frozen whipped topping, thawed
1 (10 ounce) package frozen raspberries, partially thawed

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.

2 comments:

  1. Ok, I know you are a BC stamper, so where do you live? I'm coming over there, lol. That just looks devine :)
    You're just gonna have to start a cooking blog :) Thanks for sharing the recipe, eh :)

    ReplyDelete
  2. Mmmm... sounds and looks wonderful Rhonda! 8-)

    ReplyDelete

I had to put word verification back on; just too much spam! Sorry, I'm not a fan either!!

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