RASPBERRIES AND SWEETENED CONDENSED MILK
Whenever my brother and I ask anyone if they want this for desert, they are like "excuse me", and our jaws drop. Tthey have never had this before. It is an all-time classic, easy desert in our family.
Provided by Perfect Pixie
Categories Dessert
Time 2m
Yield 2 serving(s)
Number Of Ingredients 2
Steps:
- Divide raspberries into two bowls.
- Drizzle with condensed milk.
- Serve.
Nutrition Facts : Calories 653.9, Fat 17, SaturatedFat 10.3, Cholesterol 63.8, Sodium 239.1, Carbohydrate 113.9, Fiber 6.5, Sugar 106.4, Protein 16
NO CHURN LEMON ICE CREAM WITH RASPBERRY SWIRL
Provided by Valerie Bertinelli
Categories dessert
Time 8h25m
Yield 8 servings
Number Of Ingredients 5
Steps:
- Add the raspberries, sugar and 1 teaspoon of water to a small saucepan and heat over medium-low. Use the back of a wooden spoon to slightly break up the raspberries. Cook, stirring regularly, until the raspberries have completely broken up and are saucy, 3 to 4 minutes. Strain mixture over a bowl slightly pressing the pulp to release as much liquid as possible. Discard the pulp and seeds. Cool liquid completely.
- Add the sweetened condensed milk, lemon zest and lemon juice to a large bowl and stir to combine. In a separate large bowl add the heavy cream and whip with a hand mixer until stiff peaks form, about 5 minutes. In batches, delicately fold the whipped cream into the sweetened condensed milk mixture, making sure it's fully incorporated before adding another batch.
- Pour half of the whipped cream mixture into a 9-by-5 loaf pan and spoon 1 1/2 tablespoons of the raspberry sauce over the top. Using a wooden skewer or a chop stick, swirl and slightly stir the raspberry sauce into the whipped cream mixture. Top with the remaining whipped cream mixture and spoon another tablespoon of raspberry sauce on top. Once again, swirl the sauce into the whipped cream mixture. Loosely cover the loaf pan with plastic wrap and place in the freezer. Freeze until solid, 6 to 8 hours, preferably overnight. Scoop into bowls and serve.
BERRIES WITH CONDENSED MILK
This is a very simple dessert that I accidently made..One Sunday, I wanted to eat something sweet right after our lunch...So, I took whatever at hand and came up with this...tell you what, it turned out delecious...
Provided by tamarindy
Categories Frozen Desserts
Time 5m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- In individual glass bowls, put your thawed berries. I took two bowls, as I was making it for me and My husband.
- Crumble the cookies over the berries.
- Drizzle the condensed milk over it. Dont put too much condensed milk, otherwise you will lose the taste of berries and cookies.
- Enjoy this simple, no-time, divine dessert -- .
Nutrition Facts : Calories 98.9, Fat 1.8, SaturatedFat 1, Cholesterol 6.4, Sodium 26, Carbohydrate 20.3, Fiber 2.3, Sugar 15.2, Protein 2
FROZEN RASPBERRY DESSERT
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
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
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