Raspberry Mandarin Whip Recipes

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RASPBERRY-MANDARIN WHIP



Raspberry-Mandarin Whip image

This is great as a sweet compliment to a meal. It works well for pot lucks.

Provided by Chmeliar

Categories     Desserts     Specialty Dessert Recipes     Dessert Salad Recipes

Time 4h40m

Yield 12

Number Of Ingredients 6

1 (8 ounce) package cream cheese
½ cup white sugar
1 (12 ounce) container frozen whipped topping, thawed
2 bananas, sliced
1 (11 ounce) can mandarin oranges, drained
1 (16 ounce) package frozen raspberries

Steps:

  • In a medium bowl, mix together the cream cheese and sugar until smooth and fluffy. Stir in the whipped topping. Fold in the bananas, mandarin oranges and raspberries. Transfer to a 9x13 inch baking dish, cover, and freeze for at least 4 hours. Remove from the freezer 1/2 hour prior to serving.

Nutrition Facts : Calories 251.9 calories, Carbohydrate 32 g, Cholesterol 20.5 mg, Fat 13.7 g, Fiber 2.3 g, Protein 2.4 g, SaturatedFat 10.2 g, Sodium 64.1 mg, Sugar 27.6 g

MANDARIN-RASPBERRY TRIFLE



Mandarin-Raspberry Trifle image

I found this recipe in a magazine in a dr's office years ago, & have made it for every special occasion since. I often vary the recipe & use fruit cocktail, raspberries & canned peaches, etc. It is my dh's favorite dessert & is always gone quickly at family gatherings.

Provided by KristinB

Categories     Dessert

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 7

1 1/2 cups water
1 package instant vanilla pudding
1 can sweetened condensed milk
2 cans mandarin orange segments (reserve juice)
2 cups whipped cream (Or two cups cool whip)
2 packages raspberry swiss rolls
extra whipped cream, for topping,if desired

Steps:

  • Mix water, sweetened condensed milk& pudding mix together well.
  • Chill 30 minutes.
  • Fold in whipped cream or cool whip.
  • Slice Swiss rolls; line bottom& sides of trifle bowl.
  • Sprinkle with reserved juice.
  • Add some mandarin slices, then spread some custard mixture on top.
  • Repeat layers till you run out.
  • Top with more whipped cream (or cool whip)& orange slices, if desired.

Nutrition Facts : Calories 399.7, Fat 12.3, SaturatedFat 7.7, Cholesterol 45.5, Sodium 378.1, Carbohydrate 66.3, Sugar 65.4, Protein 7.7

RASPBERRY WHIP



Raspberry Whip image

"The original recipe for this attractive dessert called for regular gelatin and yogurt. I substituted sugar-free gelatin and reduced-fat yogurt, and it tastes just as good," relates Gale Lalmond of Deering, New Hampshire. "It's especially nice after a large meal."

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 6 servings.

Number Of Ingredients 5

1 package (.3 ounce) sugar-free raspberry gelatin
1 cup boiling water
2/3 cup cold water
1 cup (8 ounces) vanilla yogurt
1 cup fresh or frozen unsweetened raspberries, drained, divided

Steps:

  • In a bowl, dissolve gelatin in boiling water. Stir in cold water. Cover and refrigerate until partially set, about 30-45 minutes. Add yogurt. Beat on medium speed until light and foamy, about 2-3 minutes. Refrigerate for 15 minutes., Divide 2/3 cup raspberries among six dessert dishes. Top each with about 1/2 cup gelatin mixture and remaining raspberries. Refrigerate until serving.

Nutrition Facts : Calories 48 calories, Fat 1g fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 65mg sodium, Carbohydrate 8g carbohydrate, Fiber 1g fiber), Protein 3g protein.

RASPBERRY ANGEL CAKE



Raspberry Angel Cake image

Make and share this Raspberry Angel Cake recipe from Food.com.

Provided by Audrey M

Categories     Gelatin

Time 7h30m

Yield 12 serving(s)

Number Of Ingredients 10

1 (6 ounce) package raspberry gelatin powder
1 dash salt
2 1/2 cups boiling water
1 (10 ounce) package frozen raspberries, thawed
4 egg whites
1/2 teaspoon cream of tartar
1/2 cup sugar
1 baked angel food cake
1 1/2 cups whipping cream
confectioners' sugar

Steps:

  • Dissolve raspberry jello and salt in boiling water.
  • Add thawed raspberries to jello and place in refrigerator until partially set.
  • Beat egg whites until frothy; add cream of tartar and sugar.
  • Beat egg whites until stiff but not dry; set aside.
  • Whip raspberry jello until fluffy; fold in egg whites.
  • Tear angel food cake into 1 1/2 inch pieces.
  • Place a layer of raspberry mixture in bottom of a greased angel food cake pan.
  • Next, add a layer of cake.
  • Continue until pan is filled.
  • Cover and refrigerate for 6 hours.
  • Unmold and frost with whipping cream.
  • You can add sifted confectioners' sugar to whipped cream to your liking.
  • You can substitute 2 cups whipping cream whipped with 2 Tablespoons sugar for the egg whites, cream of tartar, and 1/2 cup sugar.

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