Frozen Lemon Raspberry Dessert Recipes

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FROZEN RASPBERRY DESSERT



Frozen Raspberry Dessert image

Serve this sweetheart of a dessert, with a speedy crushed-cookie crust and orange liqueur and frozen raspberry cream filling.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 3h10m

Yield 12

Number Of Ingredients 11

1 cup crushed vanilla wafers (28 wafers)
1/2 cup finely chopped blanched almonds or macadamia nuts
1/4 cup butter or margarine, melted
1 can (14 oz) sweetened condensed milk (not evaporated)
3 tablespoons lemon juice
3 tablespoons orange-flavored liqueur or orange juice
1 package (10 oz) frozen raspberries with syrup, thawed
1 cup whipping cream, whipped
2 drops red food color
Sweetened whipped cream, if desired
Chocolate hearts, if desired (see below)

Steps:

  • Heat oven to 375°F. In small bowl, mix crust ingredients. Press firmly in bottom of ungreased 8-inch springform pan. Bake 8 to 10 minutes. Cool completely, about 30 minutes.
  • In large bowl, beat sweetened condensed milk, lemon juice and liqueur with electric mixer on medium speed until smooth. Add raspberries; beat on low speed until well blended. Fold in whipped cream and red food color. Pour over crust. Freeze at least 2 hours or until firm.
  • Just before serving, let stand at room temperature about 15 minutes. Garnish with sweetened whipped cream and chocolate hearts. Store dessert in freezer.

Nutrition Facts : Calories 300, Carbohydrate 32 g, Cholesterol 45 mg, Fat 3 1/2, Fiber 2 g, Protein 4 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 110 mg, Sugar 27 g, TransFat 1/2 g

RASPBERRY LEMONADE FREEZER PIE



Raspberry Lemonade Freezer Pie image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 2h20m

Yield 8 servings

Number Of Ingredients 13

30 lemon creme cookies
6 tablespoons salted butter, melted
1 cup raspberries
3 tablespoons sugar
One 14-ounce can sweetened condensed milk
One 8-ounce package cream cheese, softened
One 3.4-ounce package instant lemon pudding mix
1/4 cup frozen pink lemonade concentrate, thawed
2 lemons, zested
2 drops red food coloring
1/4 cup fresh raspberries
Lemon zest twists, for garnish
Whipped cream, for serving

Steps:

  • For the crust: Place the cookies into the bowl of a food processor fitted with a metal blade. Process the until the cookies become fine crumbs. Add the butter and pulse to combine. Press into an 11-by-2 1/2-inch springform pan and chill in the fridge while you make the filling.
  • For the filling: Meanwhile, place the raspberries in a bowl. Smash the raspberries using the back of a fork, then sprinkle with the sugar and set aside.
  • Combine the sweetened condensed milk, cream cheese and pudding mix in the bowl of a stand mixer fitted with a whisk attachment. Mix on low until smooth, about 1 minute. Add the lemonade, lemon zest and food coloring and whip on medium-high until thick and fully combined, 2 to 3 minutes. Fold in the macerated raspberries until completely combined.
  • Pour into the chilled crust and spread evenly. Freeze for at least 2 hours. (At this point, you can wrap tightly and freeze for up to 2 months.)
  • To serve: Remove from freezer and allow to thaw slightly, 5 to 7 minutes. Garnish each slice with fresh raspberries, a lemon zest twist and a little whipped cream.

RASPBERRY SWIRL FROZEN DESSERT



Raspberry Swirl Frozen Dessert image

Rich, creamy and delicious describe this raspberry treat. It's so luscious it's worth the time it takes to make it. -Karen Suderman, Sugar Land, Texas

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 12 servings.

Number Of Ingredients 12

2/3 cup graham cracker crumbs
2 tablespoons butter, melted
5 teaspoons sugar
FILLING:
3 large 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) reduced-fat cream cheese
1-1/2 cups reduced-fat whipped topping
1 package (10 ounces) frozen sweetened raspberries, thawed

Steps:

  • In a small bowl, combine the cracker crumbs, butter and sugar. Press into an 11x7-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.

Nutrition Facts : Calories 217 calories, Fat 9g fat (5g saturated fat), Cholesterol 71mg cholesterol, Sodium 164mg sodium, Carbohydrate 32g carbohydrate (27g sugars, Fiber 1g fiber), Protein 4g protein.

ABBY'S LEMON RASPBERRY DESSERT BARS



Abby's Lemon Raspberry Dessert Bars image

These lemon raspberry bars are a delicious, light, and refreshing summer dessert! I made them for my family and they absolutely loved them. It is sweet and tart all at the same time.

Provided by Abby Milburn

Categories     Desserts     Fruit Dessert Recipes     Raspberry Dessert Recipes

Time 7h

Yield 10

Number Of Ingredients 16

1 cup flour
½ cup butter, softened
¼ cup granulated sugar
2 tablespoons cold water
2 teaspoons unflavored gelatin
16 ounces fresh raspberries
½ cup granulated sugar
1 teaspoon lemon juice
1 tablespoon cold water
1 teaspoon unflavored gelatin
2 tablespoons boiling water
1 cup heavy cream, cold
½ cup granulated sugar
2 tablespoons lemon juice
1 teaspoon lemon extract
1 drop yellow food coloring, or as desired

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Blend together flour, butter, and sugar using an electric mixer in a medium-sized bowl. Press shortbread mixture into the bottom of an ungreased 9x9-inch baking pan.
  • Bake in the preheated oven until firm and golden brown, 15 to 20 minutes.
  • Place cold water in a bowl to prepare raspberry filling. Sprinkle gelatin over water; stir. Let stand to soften, about 1 minute.
  • Puree raspberries using a food processor. Press berry puree through a fine mesh sieve into a medium saucepan; discard the seeds. Stir in gelatin mixture, sugar, and lemon juice.
  • Bring mixture to a boil over medium-high heat. Reduce heat to medium and cook, stirring frequently while skimming foam from sides of saucepan using a slotted spoon, about 5 minutes. Reduce heat to medium-low. Cook, stirring frequently until bright in color, thickened, and reduced by half, 8 to 10 minutes.
  • Pour raspberry filling over shortbread and let cool completely, about 2 hours.
  • Place cold water for lemon mousse in another bowl. Sprinkle gelatin over water; stir. Let stand to soften, about 1 minute. Add boiling water; stir until gelatin is completely dissolved. Mixture will be clear.
  • Combine heavy cream, sugar, lemon juice, lemon extract, and yellow food coloring in a large, cold, mixing bowl. Beat mixture at medium speed with an electric mixer until stiff peaks form. Pour in gelatin mixture and beat until well blended. Pour lemon mousse over firm raspberry filling and spread to cover. Allow to set completely, about 4 hours, before cutting into bars.

Nutrition Facts : Calories 331.3 calories, Carbohydrate 40.4 g, Cholesterol 57 mg, Fat 18.4 g, Fiber 3.4 g, Protein 2.9 g, SaturatedFat 11.3 g, Sodium 76.3 mg, Sugar 27.2 g

RASPBERRY LEMONADE FREEZE



Raspberry Lemonade Freeze image

This delicious raspberry and lemonade freeze, made using Gold Medal® all-purpose flour is a refreshing dessert on a hot summer day.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 4h45m

Yield 12

Number Of Ingredients 11

1 cup Gold Medal™ all-purpose flour
1/2 cup firm butter or margarine
1/2 cup finely chopped nuts
2 pints (4 cups) raspberry sorbet, slightly softened
1 pint (2 cups) vanilla ice cream, slightly softened
1/2 cup frozen pink lemonade concentrate, thawed
1 cup Cool Whip frozen whipped topping, thawed
Few drops red food color, if desired
1 cup fresh raspberries
Additional Cool Whip frozen whipped topping, thawed, if desired
Additional fresh raspberries, if desired

Steps:

  • Heat oven to 350°F. Line bottom and sides of 9-inch square pan with foil, leaving 1 inch of foil overhanging at 2 opposite sides of pan. In medium bowl, place flour. Cut in butter using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until evenly mixed. Stir in nuts. In bottom of pan, press mixture evenly. Bake about 15 minutes or until light golden brown. Cool completely.
  • Spoon sorbet over crust; spread evenly. Place in freezer. In medium bowl, mix ice cream, lemonade concentrate, 1 cup whipped topping and the food color until well blended. Fold in 1 cup raspberries. Spread over sorbet. Freeze about 4 hours or until firm.
  • Let stand at room temperature about 10 minutes before cutting. Remove dessert from pan, using foil to lift. Dip knife into hot water before cutting serving pieces. Garnish with additional whipped topping and raspberries. Store in freezer.

Nutrition Facts : Calories 280, Carbohydrate 38 g, Cholesterol 30 mg, Fiber 3 g, Protein 3 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 70 mg

FROZEN RASPBERRY LEMONADE PIE RECIPE



Frozen Raspberry Lemonade Pie Recipe image

Yield 8

Number Of Ingredients 9

1 1/2 cups graham cracker crumbs
3 Tablespoons sugar
1/3 cup butter (melted)
1 (3.4 ounce) box instant lemon pudding
2 cups milk
6 Tablespoons lemon juice
1 (8 ounce) package Cool Whip
12 ounces fresh raspberries
2 Tablespoons sugar

Steps:

  • Heat oven to 350 degrees.
  • Mix together graham cracker crumbs, sugar, and melted butter until well blended. Press mixture firmly into bottom and side of a lightly greased 9 inch pie pan. Bake for 9-10 minutes until set. Cool completely.
  • In a mixing bowl whisk together the pudding mix and milk until thick. Then add in the lemon juice and stir to combine. Fold the cool whip into the pudding mixture until combined.
  • In a food processor blend the raspberries and sugar together until smooth.
  • Pour a little less than half of the lemon filling into the cooled pie crust and spread evenly. Then pour half of the raspberry filling over the pudding. Then add more lemon filling over the raspberry and spread carefully. Drizzle the top of the pudding with the remaining raspberry puree. Use a knife and swirl the raspberry filling into the pie.
  • Cove the pie pan with foil and freeze for about 3 hours.
  • Thaw slightly before serving.
  • (You will have a little lemon filling left over after filling your pie crust)

LEMON-RASPBERRY SEMIFREDDO



Lemon-Raspberry Semifreddo image

The easy, creamy base of this luscious dessert is made with lemon curd; use store-bought or try our recipe.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 15m

Number Of Ingredients 5

6 ounces raspberries (3/4 cup), thawed if frozen
2 tablespoons sugar
2 cups heavy cream
1 cup lemon curd
10 ladyfingers

Steps:

  • Line a 4 1/2-by-8 1/2-inch loaf pan with 2 sheets of plastic wrap, leaving a 3-inch overhang on long sides. In a blender, puree raspberries and sugar, scraping down sides as needed. Strain through a fine-mesh sieve, pressing on solids; discard solids.
  • In a large bowl, whip cream until soft peaks form. With a rubber spatula, fold in lemon curd. Spoon 2 cups cream mixture into pan and smooth top. Dip ladyfingers in raspberry puree and arrange in pan, parallel to long edges. Pour remaining raspberry puree on ladyfingers. Top with remaining cream mixture and smooth top.
  • Wrap pan with overhanging plastic and freeze 8 hours (or up to 2 weeks). To serve, invert onto a serving platter, remove plastic, and slice.

Nutrition Facts : Calories 349 g, Fat 28 g, Fiber 2 g, Protein 4 g, SaturatedFat 17 g

FROZEN RASPBERRY DESSERT



Frozen Raspberry Dessert image

I got this recipe from my MIL. It is a nice dessert for a bridal or baby shower. Freezing times vary, so plan ahead of time.

Provided by Lubie

Categories     Pie

Time 40m

Yield 1 serving(s)

Number Of Ingredients 10

1 package frozen raspberries
2 egg whites
1 cup sugar
1 tablespoon lemon juice
1 teaspoon vanilla
1/2 pint whipping cream, whipped (You can also use cool whip)
1 cup crushed pretzels or 1 cup walnuts
1/2 cup butter
1 cup flour
1/4 cup brown sugar

Steps:

  • PREHEAT oven to 350 degrees F.
  • Prepare crust first.
  • Mix all ingredients and spread into a 9x13 inch pan.
  • Put in oven for 15 minutes (STIRRING every 5 minutes).
  • Cool.
  • Prepare filling.
  • Break up frozen raspberries and then add egg whites, sugar, lemon juice and vanilla.
  • Beat until mixture is light and fluffy.
  • Whip 1/2 pint whipping cream on the side and fold into raspberry mixture.
  • Remove 1/3 of crust mixture and set aside.
  • Pour raspberry mixture over crust and sprinkle remaining crust over the top.
  • Freeze overnight.
  • Take out of freezer a few minutes before serving in order to let it thaw a bit.

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