RASPBERRY MOUSSE PIE
Creamy, airy mousse is pretty in pink and perfect for Mother's Day, but you can rely on it all season long. The dessert takes just 30 minutes to put together (and 2 hours to chill), and is absolutely foolproof.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 20h30m
Number Of Ingredients 7
Steps:
- Lightly coat a 9-inch square metal baking pan with cooking spray and line with parchment paper, leaving a 2-inch overhang on all sides. Arrange graham crackers in an even layer in pan, breaking them to fit as necessary. Place lemon juice in a small bowl and sprinkle with gelatin. Let sit until gelatin softens, 3 minutes. In a blender, puree 2 cups raspberries until smooth, scraping down bowl as needed. Pour through a fine-mesh sieve into a measuring cup, pressing on solids (you should have about 1 cup of puree); discard solids.
- In a small saucepan, combine raspberry puree and 1/2 cup sugar over medium. Cook until bubbles form at edge. Add gelatin mixture and cook, stirring constantly, just until gelatin dissolves, about 1 minute. Transfer mixture to a small bowl and let cool to room temperature, 20 minutes. In a large bowl, using an electric mixer, beat cream and 2 tablespoons sugar on medium-high until firm peaks form, about 4 minutes. With a rubber spatula, gently fold in raspberry puree mixture until combined. Pour over graham crackers. Smooth top with an offset spatula and arrange 3 cups raspberries on top. Refrigerate until set, about 2 hours (or up to overnight).
- Using parchment, gently lift pie out of pan and place on a serving plate. Peel away parchment from sides of pie; trim excess paper with scissors or a sharp knife. Cut into 12 pieces to serve.
Nutrition Facts : Calories 243 g, Fat 16 g, Fiber 3 g, Protein 3 g
RASPBERRY MOUSSE
I make this raspberry mousse every year when raspberries are in season. You want to use ripe and sweet berries. Adjust sugar amount accordingly.
Provided by sanne
Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes
Time 2h25m
Yield 4
Number Of Ingredients 7
Steps:
- Set a few raspberries aside for garnish. Combine remaining raspberries and confectioners' sugar in a bowl, mix, and set aside for 30 minutes. Pass raspberries through a sieve to strain out seeds. Discard seeds.
- Pour orange juice into a small saucepan and sprinkle gelatin on top. Set aside for 1 minute. Heat over low temperature without boiling until gelatin is fully dissolved, about 3 minutes.
- Remove from stove, allow to cool slightly and mix with raspberry puree.
- Beat cream in a chilled glass or metal bowl using an electric mixer until frothy. Add vanilla sugar gradually, continuing to beat until soft peaks form. Fold whipped cream into raspberry puree. Stir in lemon juice and sweeten with more confectioners' sugar if desired. Cover and refrigerate for 2 hours. Garnish with raspberries.
Nutrition Facts : Calories 512.4 calories, Carbohydrate 39.3 g, Cholesterol 142.7 mg, Fat 39.3 g, Fiber 8.6 g, Protein 4.9 g, SaturatedFat 24 g, Sodium 43.4 mg, Sugar 21.2 g
CRANBERRY/RASPBERRY MOUSSE
I tore this recipe from an ad in a magazine many years ago. This is a nice dessert for a family meal. Or you can fancy it up by putting the mousse in a pie shell. In any case, you're sure to like the flavor of this delicious dessert.
Provided by Lorraine of AZ
Categories Gelatin
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Drain thawed raspberries, reserving both the berries and the juice.
- Add to the drained juice enough additional cranberry juice or cranberry/raspberry juice to make one cup. Heat juice to boiling. Dissolve jello in boiling juice. Beat canned, jelled sauce and add to jello. Refrigerate until nearly set. Beat in the 2 cups Cool Whip; fold in the reserved raspberries.
- Spoon into individual serving dishes and return to the refrigerator until set. Garnish each serving with a dollop of additional Cool Whip, if desired.
- Variation: Cranberry/Raspberry Mousse Pie: Instead of dessert dishes spoon the mousse into a prepared vanilla cookie crumb pie crust. Return to the refrigerator until set. Garnish each slice with a dollop of cool Whip, if desired.
RASPBERRY CHEESECAKE PIE
Topped with bright berries, this pretty pie from Beverly Coyde of Gasport, New York has a creamy fresh-tasting filling that is not overly sweet.
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 10 servings.
Number Of Ingredients 10
Steps:
- Line unpricked crust with a double thickness of aluminum foil. Bake at 450° for 8 minutes or until lightly browned. Cool on a wire rack. Reduce heat to 350°., In a blender, combine cottage cheese and milk; cover and process until smooth. In a bowl, beat cream cheese and sugar until smooth. Beat in cottage cheese mixture, flour and vanilla. Beat in eggs just until blended. Pour into pastry shell (pie will be full). Sprinkle with 1/2 cup raspberries; gently press into filling with the back of a spoon., Bake at 350° for 30-35 minutes or until the center is almost set (cover edges loosely with foil if browning too quickly). Cool on a wire rack for 1 hour. Refrigerate for at least 1 hour. Top with whipped cream and remaining raspberries. Store in the refrigerator.
Nutrition Facts : Calories 359 calories, Fat 25g fat (14g saturated fat), Cholesterol 131mg cholesterol, Sodium 257mg sodium, Carbohydrate 26g carbohydrate (14g sugars, Fiber 1g fiber), Protein 8g protein.
RASPBERRY MOUSSE
This creamy, smooth raspberry mousse recipe from our Test Kitchen is a refreshing finale to any summer meal. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- Place the raspberries in a food processor; cover and puree. Strain and discard seeds. Transfer puree to a large bowl. Stir in sugar and lemon juice; set aside. , In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Stir over low heat until gelatin is completely dissolved. Stir into raspberry mixture. Refrigerate until slightly thickened, about 1 hour. , Transfer gelatin mixture to a large bowl. Beat on high speed until foamy. Gradually add cream; beat until thickened, about 2 minutes. Spoon into dessert dishes. Cover and refrigerate until set, 1-2 hours.
Nutrition Facts : Calories 169 calories, Fat 11g fat (7g saturated fat), Cholesterol 34mg cholesterol, Sodium 9mg sodium, Carbohydrate 17g carbohydrate (15g sugars, Fiber 2g fiber), Protein 2g protein.
CHOCOLATE-RASPBERRY MOUSSE PIE
Many years ago I found a recipe for a raspberry mousse and played with it to make it lighter. I just love the combination of raspberries and chocolate. -Virginia Anthony, Jacksonville, Florida
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Place graham crackers in a food processor; cover and process until fine crumbs form. Add egg white and butter; cover and process until blended. Pat onto the bottom and up the sides of a 9-in. pie plate coated with cooking spray., Bake at 350° for 8-10 minutes or until set. Sprinkle with chocolate chips; let stand for 1-2 minutes. Spread melted chips over crust. Cool on a wire rack., In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved. Remove from the heat; set aside., Puree raspberries in a food processor; strain, discarding seeds. Return puree to food processor. Add cream cheese and sugar; cover and process until smooth. Add gelatin mixture; cover and process until blended. Transfer to a large bowl; cover and refrigerate for 40 minutes or until partially set. , In a small bowl, beat milk powder and ice-cold water on high speed until soft peaks form, about 7 minutes. Beat in lemon juice. Stir a third of the mixture into the raspberry mixture; fold in remaining milk mixture. Spread evenly into crust. Cover and refrigerate for at least 3 hours.
Nutrition Facts : Calories 231 calories, Fat 10g fat (6g saturated fat), Cholesterol 19mg cholesterol, Sodium 170mg sodium, Carbohydrate 33g carbohydrate (26g sugars, Fiber 4g fiber), Protein 7g protein.
RASPBERRY MOUSSE PIE
Time 2h40m
Number Of Ingredients 6
Steps:
- In a small bowl combine lemon juice and gelatin. Allow to sit for 3 minutes. Toss raspberries into a blender and puree them. Pour pureed raspberries into a fine meshed sieve pressing to allow puree to flow through sieve leaving seeds in sieve. You should have approx one cup of puree when completed. Discard seeds. In a small saucepan, combine raspberry puree and 1/2 cup of sugar over medium heat. Cook until bubbles form at edge. Add gelatin mixture and cook until gelatin dissolves, about 1 minutes. Transfer mixture to a small bowl and allow to cool completely, approximately 20 minutes. While puree mixture is cooling, in a large bowl with a hand mixer, combine heavy cream and sugar. Mix until stiff peaks form. With a rubber spatula, gently fold in raspberry puree to whipping cream until combined. Pour over graham cracker crust. Refrigerate to set, approximately 2 hours.
RASPBERRY-CHERRY PIE
Number Of Ingredients 7
Steps:
- 1. Prepare pie crust for two-crust pie using 9-inch pie pan.2. Heat oven to 400°F. In large bowl, combine all filling ingredients stir gently to mix. Spoon into crust-lined pan. Top with second crust seal edges and flute. Cut slits or shapes in several places in top crust.3. Bake at 400°F. for 40 to 45 minutes or until crust is golden brown and filling is bubbly. (Place foil or cookie sheet on oven rack in lowest position during baking to catch any spills.)Nutrition Information Per Serving: Serving Size: 1/8 of Recipe * Calories: 390 * Calories from Fat: 130 * % Daily Value: Total Fat: 14 g 22% * Saturated Fat: 6 g 30% * Cholesterol: 15 mg 5% * Sodium: 210 mg 9% * Total Carbohydrate: 65 g 22% * Dietary Fiber: 2 g 8% * Sugars: 35 g * Protein: 2 g * Vitamin A: 4% * Vitamin C: 10% * Calcium: 2% * Iron: 4% * Dietary Exchanges: 1 Starch, 3 1/2 Fruit, 2 1/2 Fat or 4 1/2 Carbohydrate, 2 1/2 Fat
Nutrition Facts : Nutritional Facts Serves
FRESH RASPBERRY LATTICE PIE
Number Of Ingredients 8
Steps:
- 1. In medium saucepan, combine raspberries, sugar, cornstarch and salt. Cook over medium heat for about 15 minutes or until mixture boils and thickens, stirring constantly. Refrigerate 1 hour or until completely cooled.2. Prepare pie crust for two-crust pie using 9-inch pie pan. Heat oven to 425°F. Pour filling into crust-lined pan. Dot with margarine.3. To make lattice top, cut second crust into 1/2-inch-wide strips. Arrange strips in lattice design over filling. Trim edges and flute. With any remaining crust, form small pea-sized balls place over crossings in lattice pattern.4. Bake at 425°F. for 35 to 45 minutes or until golden brown. If desired, sprinkle with powdered sugar before serving.TIP:* Frozen whole raspberries, thawed and well drained, can be substituted for fresh raspberries.Nutrition Information Per Serving: Serving Size: 1/8 of Recipe * Calories: 420 * Calories from Fat: 140 * % Daily Value: Total Fat: 15 g 23% * Saturated Fat: 6 g 30% * Cholesterol: 15 mg 5% * Sodium: 240 mg 10% * Total Carbohydrate: 70 g 23% * Dietary Fiber: 4 g 16% * Sugars: 38 g * Protein: 2 g * Vitamin A: 4% * Vitamin C: 20% * Calcium: 2% * Iron: 4% * Dietary Exchanges: 1/2 Starch, 4 Fruit, 3 Fat or 4 1/2 Carbohydrate, 3 Fat
Nutrition Facts : Nutritional Facts Serves
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- Meanwhile, in small microwavable bowl, place almond paste and 2 tablespoons of the whipping cream. Microwave uncovered on High about 30 seconds or until almond paste is softened; stir until smooth. Spread almond paste mixture over bottom of warm pie crust. Cool 45 minutes.
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