Raspberry Swirls Recipes

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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.

RASPBERRY SWIRLS



Raspberry Swirls image

My mother-in-law shared the recipe for these old-fashioned cookies. Swirls of raspberry jam give them a yummy Yuletide twist. -Marcia Hostetter, Canton, New York

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 8 dozen.

Number Of Ingredients 11

1 cup butter, softened
2 cups sugar
2 large eggs
1 teaspoon vanilla extract
1/2 teaspoon lemon extract
3-3/4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 jar (12 ounces) seedless raspberry jam
1 cup sweetened shredded coconut
1/2 cup finely chopped pecans

Steps:

  • Cream butter and sugar until light and fluffy. Beat in eggs and extracts. In another bowl, combine flour, baking powder and salt; add to creamed mixture and mix well. Cover and chill at least 2 hours. , Divide dough in half. On a lightly floured surface, roll each half into a 12x9-in. rectangle. Combine the jam, coconut and pecans; spread over rectangles. Carefully roll up, starting with the long ends, into tight jelly rolls. Wrap in plastic. Refrigerate overnight or freeze for 2-3 hours. , Preheat oven to 375°. Cut into 1/4-in. slices; place on greased baking sheets. Bake until lightly browned, 10-12 minutes. Cool cookies on wire racks.

Nutrition Facts : Calories 141 calories, Fat 6g fat (3g saturated fat), Cholesterol 19mg cholesterol, Sodium 112mg sodium, Carbohydrate 22g carbohydrate (13g sugars, Fiber 0 fiber), Protein 1g protein.

RASPBERRY AND OATMEAL SWIRLS



Raspberry and Oatmeal Swirls image

Provided by Nigella Lawson : Food Network

Categories     dessert

Time 15m

Yield 6 servings

Number Of Ingredients 5

2 cups frozen raspberries
4 teaspoons confectioners' sugar
2 heaping cups Greek or whole milk yogurt
1/2 cup oatmeal cookie crumbs
Special equipment: 6 (3/4-cup capacity) glasses

Steps:

  • Put the frozen raspberries into a blender with the sugar, and puree. You may have to be patient as they will be difficult to blitz at first since they are extremely hard when frozen.
  • Spoon 1 to 2 teaspoons of the raspberry puree into each glass, top with 2 tablespoons of the yogurt and sprinkle a layer of cookie crumbs on top.
  • Cover the crumbs with 1 more layer of yogurt, then raspberry puree and finally cookie crumbs again.
  • These can be prepared the night before, in which case don't sprinkle the final layer of cookie crumbs until you are ready to eat the swirls but leave the glasses with the yogurt on top, covered with plastic wrap.

RASPBERRY-SWIRL POUND CAKE



Raspberry-Swirl Pound Cake image

Provided by Food Network Kitchen

Categories     dessert

Time 2h20m

Yield 8 to 10 slices of pound cake

Number Of Ingredients 12

2 sticks salted butter, at room temperature, plus more for the pan
1 3/4 cups all-purpose flour, plus more for the pan
1 6-ounce container fresh raspberries
2 tablespoons seedless raspberry jam
1 cup plus 2 tablespoons organic cane sugar
3 large eggs, plus 1 egg yolk, at room temperature
1/4 cup plus 2 to 3 tablespoons heavy cream
1 1/8 teaspoons pure vanilla extract
3/4 teaspoon plus 1/8 teaspoon pure almond extract
4 drops red gel food coloring
1/2 cup confectioners' sugar
Crushed freeze-dried raspberries, for topping

Steps:

  • Make the pound cake: Preheat the oven to 350˚. Butter the bottom and sides of a 9-by-5-inch loaf pan, then line with parchment paper in two overlapping strips, leaving an overhang. Butter the parchment and lightly dust with flour, tapping out the excess.
  • Combine the fresh raspberries, jam, 2 tablespoons cane sugar and 1/4 cup water in a medium saucepan over medium heat. Cook, stirring and smashing the berries with a wooden spoon, until thickened, 10 to 15 minutes. Remove from the heat and strain through a fine-mesh sieve into a medium bowl, pressing with a rubber spatula. Let cool.
  • Whisk the eggs, egg yolk, 1/4 cup heavy cream, 1 teaspoon vanilla and 3/4 teaspoon almond extract in a medium bowl until slightly foamy; set aside. Beat the butter and remaining 1 cup cane sugar in a large bowl with a mixer on medium speed until well combined, 1 to 2 minutes. Scrape down the bowl and increase the mixer speed to medium high. Beat until pale and fluffy, 6 to 7 more minutes. Reduce the mixer speed to low and beat in the flour until just combined. Gradually add the egg mixture and beat until combined. Scrape down the bowl, increase the speed to medium and beat until smooth and fluffy, 15 to 30 seconds.
  • Scoop 1 cup batter into the bowl with the raspberry sauce and stir in the red food coloring. Transfer half of the remaining plain batter to the prepared pan and top with half of the raspberry batter; swirl together with a knife. Repeat and swirl the batters together again. Bake until the top springs back when gently pressed and a toothpick inserted into the center comes out clean, 1 hour 10 minutes to 1 hour 20 minutes. Transfer to a rack and let cool 15 minutes in the pan. Lift the cake from the pan and remove the parchment; return to the rack to cool completely.
  • Make the glaze: Combine the confectioners' sugar, 2 tablespoons heavy cream and the remaining 1/8 teaspoon each vanilla and almond extracts in a medium bowl and whisk until smooth; thin with the remaining 1 tablespoon heavy cream, if needed. Spoon the glaze over the cooled cake and sprinkle with freeze-dried raspberries. Let set at least 20 minutes.

RASPBERRY AND OATMEAL SWIRLS



Raspberry And Oatmeal Swirls image

I make no apology for using frozen raspberries in the oatmeal yogurt swirls. At this time of year, what really is the option? Besides, I love these breakfast sundaes best when the berries are still frozen and tasting like a tart sorbet against the smooth creaminess of the yogurt and the sweet crunch of the cookie crumbs. I often find it easier to make these, too, the night before. The raspberries thaw and the yogurt stiffens somewhat, and yes, the cookie crumbs in the middle lose their crunch, but everything melds together gloriously. A last-minute sprinkling of cookie crumbs on top is all they need.

Provided by Nigella Lawson

Categories     breakfast, easy, quick, main course

Time 15m

Yield 6 servings

Number Of Ingredients 4

2 cups (one 12-ounce bag) frozen raspberries
4 teaspoons confectioners' sugar
2 cups Greek or whole milk yogurt
1/2 cup oatmeal cookie crumbs (from crumbled cookies)

Steps:

  • Set aside six glasses, each with 3/4-cup capacity. In a food processor or blender, combine frozen berries and sugar, and purée for 2 to 3 minutes to make a smooth thick sauce.
  • Spoon about 2 teaspoons raspberry purée into each glass, and top with about 2 tablespoons yogurt. Sprinkle with a layer of cookie crumbs. Make another layer of 2 tablespoons yogurt and top with 2 teaspoons purée. At this point the swirls may be covered with plastic wrap and refrigerated. To serve, top each swirl with a final layer of cookie crumbs.

Nutrition Facts : @context http, Calories 175, UnsaturatedFat 2 grams, Carbohydrate 25 grams, Fat 7 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 138 milligrams, Sugar 15 grams

RASPBERRY SWIRL NO-BAKE CHEESECAKE



Raspberry Swirl No-Bake Cheesecake image

This stunning magenta-swirled dessert uses fresh or frozen raspberries to dress up a light and creamy no-bake cheesecake, making it a treat you can enjoy year-round. The recipe calls for straining the raspberry sauce to remove the seeds, but adding a small spoonful of the seeds back to the purée for texture and crunch is a nice touch. Make sure to allow plenty of time (at least 8 hours) for the cheesecake to chill and set before slicing. Even then, this silky dessert will be softer and more pudding-like than a traditional baked cheesecake. That's the beauty of it.

Provided by Yossy Arefi

Categories     cakes, custards and puddings, dessert

Time 35m

Yield 10 to 12 servings

Number Of Ingredients 16

2 1/2 to 3 cups fresh or frozen raspberries (from a 12-ounce/340-gram bag)
1/4 cup/50 grams granulated sugar
1 teaspoon finely grated lemon zest
1 3/4 cups/225 grams graham cracker crumbs (from about 15 sheets of crackers)
6 tablespoons/85 grams unsalted butter, melted
1 tablespoon granulated sugar
Pinch of kosher salt
16 ounces/450 grams cream cheese, softened
3/4 cup/150 grams granulated sugar
1 teaspoon finely grated lemon zest
1 tablespoon lemon juice
1 teaspoon vanilla extract
Pinch of kosher salt
1/2 cup/120 milliliters sour cream or labneh
1 cup/240 milliliters heavy cream, cold
Fresh raspberries, for serving (optional)

Steps:

  • Make the sauce: Combine the raspberries, sugar and lemon zest in a medium saucepan over medium heat. Cook, stirring frequently, until the mixture comes to a simmer. Turn the heat to medium-high and continue to cook, while stirring, until it is thickened, 4 to 5 minutes. Pour the mixture into a fine mesh sieve set over a bowl, and press the raspberry purée through with a spatula, scraping the underside of the sieve. If you'd like, add a teaspoon of seeds back to the purée for texture. Discard the remaining seeds. You should have about 3/4 cup/180 milliliters of raspberry purée. Chill the purée while you prepare the rest of the cheesecake.
  • Make the crust: If making your own graham cracker crumbs, add the graham crackers to the bowl of a food processor fitted with the blade attachment, or to a resealable bag, and pulse or crush until you have fine crumbs. You will have about 1 3/4 cups. Pour the crumbs into a bowl (or leave them in the bowl of the food processor), and add the butter, sugar and salt, and stir or pulse until the butter is evenly distributed and the crumbs are moistened. Spray a 9-inch springform pan with cooking spray, and pour the crumb mixture into the pan. Use a measuring cup or flat-bottomed glass to very firmly press the mixture into the bottom and about 1 1/2 inches up the sides of the pan. Refrigerate while you make the filling.
  • Make the filling: In the bowl of a stand mixer fitted with the paddle attachment, combine the cream cheese, sugar, lemon zest and juice, vanilla extract and salt. Mix on low speed until combined, then turn the mixer up to medium and beat until smooth and fluffy, about 2 minutes.
  • Stop the mixer to scrape the bottom and sides of the bowl to ensure even mixing. Add the sour cream and stir until just combined. Switch to the whisk attachment, and with the mixer on low speed, slowly pour in the cream. Turn up to high and whip until thick and fluffy, about 5 minutes. Stop the mixer once or twice to scrape the bottom and sides of the bowl.
  • Pour the mixture into the prepared crust and use an offset spatula to smooth the top. Dot the top with 1/4 cup/60 milliliters of chilled raspberry purée, about 1 teaspoon per dollop. Using a paring knife or offset spatula (for thick swirls) or wooden skewer (for fine swirls), swirl the purée into the cream cheese mixture. Chill at least 8 hours and up to overnight.
  • To unmold, run an offset spatula or thin knife around the edge of the pan to loosen the crust before removing the ring, and use a clean, hot knife for the smoothest slices. Serve cold, with the leftover raspberry purée and fresh raspberries, if desired.

Nutrition Facts : @context http, Calories 451, UnsaturatedFat 12 grams, Carbohydrate 36 grams, Fat 33 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 18 grams, Sodium 307 milligrams, Sugar 23 grams, TransFat 0 grams

RASPBERRY-SWIRL CHEESECAKE



Raspberry-Swirl Cheesecake image

Marbling cheesecake is an easy way to elicit oohs and aahs. This one has a raspberry puree swirled in.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 10h5m

Yield Serves 8 to 10

Number Of Ingredients 9

1 cup finely ground graham crackers (5 ounces; about 8 sheets)
2 tablespoons unsalted butter, melted
1 3/4 cups sugar
6 ounces raspberries (about 1 1/2 cups)
32 ounces cream cheese, room temperature
1 pinch kosher salt
1 teaspoon pure vanilla extract
4 large eggs, room temperature
Boiling water, for roasting pan

Steps:

  • Preheat oven to 350 degrees. Wrap exterior of a 9-inch springform pan (including base) in a double layer of foil; set aside.
  • Stir together cracker crumbs, melted butter, and 2 tablespoons sugar in a medium bowl. Press crumb mixture firmly onto bottom of pan. Bake until set, about 10 minutes. Let cool in pan on a wire rack. Reduce oven temperature to 325 degrees.
  • Process raspberries in a food processor until smooth, about 30 seconds. Pass puree through a fine sieve into a small bowl; discard solids. Whisk in 2 tablespoons sugar, and set aside.
  • Put cream cheese in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until fluffy, about 3 minutes. With mixer on low speed, add remaining 1 1/2 cups sugar in a slow, steady stream. Add salt and vanilla; mix until well combined. Add eggs, one at a time, mixing each until just combined (do not overmix). Pour cream cheese filling over crust.
  • Drop raspberry sauce by the teaspoon on top. With a wooden skewer or toothpick, swirl sauce into filling.
  • Set cake pan inside a large, shallow roasting pan. Transfer to oven. Carefully ladle boiling water into roasting pan to reach halfway up sides of cake pan. Bake until cake is set but still slightly wobbly in center, 60 to 65 minutes.
  • Transfer cake pan to rack; let cake cool completely. Refrigerate, uncovered, 6 hours or overnight. Before unmolding, run a knife around edge of cake.

RASPBERRY SWIRL JELLY ROLL



Raspberry Swirl Jelly Roll image

The light and fluffy texture of sponge cake makes it malleable -- ideal for this classic dessert, which gets its name from its trademark shape. Martha made this recipe on "Martha Bakes" episode 604.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Number Of Ingredients 10

Unsalted butter, for pans
3/4 cup all-purpose flour, plus more for pans
3/4 cup cornstarch
6 large eggs, separated
3/4 cup plus 6 tablespoons granulated sugar
1 1/2 teaspoons pure vanilla extract
1/4 teaspoon salt
Confectioners' sugar, for dusting
1 1/2 cups heavy cream
1/3 to 1/2 cup good-quality raspberry jam, strained

Steps:

  • Preheat oven to 350 degrees. Butter bottom and sides of an 11-by-17-inch rimmed baking sheet. Line pan with parchment paper and butter again. Dust with flour; tap out excess. In a small bowl, sift together flour and cornstarch.
  • In the bowl of an electric mixer fitted with the whisk attachment, beat egg yolks, 3/4 cup granulated sugar, vanilla, and salt on high speed until thick and pale, about 3 minutes. Transfer egg-yolk mixture to a large bowl. Wash and dry mixer bowl and whisk attachment.
  • Place remaining egg whites in mixer bowl, and whisk on medium speed until soft peaks form, about 1 1/2 minutes. With mixer running, slowly add remaining 6 tablespoons granulated sugar; continue whisking until stiff and glossy, about 1 minute more.
  • Fold egg-white mixture into egg-yolk mixture. In three additions, sift reserved flour mixture into egg mixture, folding to combine after each addition. Transfer batter to prepared baking sheet, smoothing top with an offset spatula. Bake until light golden brown and a cake tester inserted in the center comes out clean, about 20 minutes.
  • Run a knife around the sides of cake. Invert onto a kitchen towel dusted with confectioners' sugar; remove parchment. Lightly dust with confectioners' sugar using a sieve. Using the towel and starting at a short end, roll up cake and towel. Let cool completely, seam side down.
  • Unroll cake. Whip cream until soft peaks form; mix in jam. Spread on top of cake, leaving a 1/2-inch border. Starting at a short end, roll up cake without towel. Wrap jelly roll cake in towel. Transfer to baking sheet, seam side down to maintain cylindrical shape. Refrigerate at least 30 minutes and up to 3 hours. Dust with confectioners' sugar before slicing and serving.

RASPBERRY SWIRL COOKIES



Raspberry Swirl Cookies image

Sugar cookies are swirled with raspberry jam, coconut, and walnuts and topped with almond glaze. They start from refrigerator dough. I make these for Christmas and Valentine's Day and I always get asked for the recipe.

Provided by IIJUAN12

Categories     Desserts     Cookies     Filled Cookie Recipes

Time 1h35m

Yield 32

Number Of Ingredients 7

½ cup flaked coconut
¼ cup walnuts
½ cup raspberry jam
1 (18 ounce) package refrigerated sugar cookie dough
¾ cup confectioners' sugar
1 ¾ tablespoons water
½ teaspoon almond extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Spread coconut and walnuts onto a baking sheet.
  • Bake in the preheated oven until coconut and walnuts are toasted, 5 to 7 minutes. Remove from oven and finely chop walnuts.
  • Combine raspberry jam, coconut, and walnuts together in a bowl.
  • Divide cookie dough in half. Roll 1/2 the dough into a 12x7-inch rectangle on a lightly floured surface. Spread half the jam mixture over rolled dough to within 1/2 inch of the edges. Carefully roll dough, jelly roll-style, around filling; pinch side seam to seal roll, keeping ends open. Repeat with remaining dough and jam mixture. Wrap each dough roll in plastic wrap and refrigerate until firm, about 1 hour.
  • Preheat oven to 350 degrees F (175 degrees C). Remove plastic wrap from rolls.
  • Cut dough into 1/4-inch thick slices and arrange on a baking sheet.
  • Bake in the preheated oven until edges just begin to brown, 7 to 9 minutes. Cool cookies for 1 minute on the baking sheet and transfer to wire racks.
  • Whisk confectioners' sugar, water, and almond extract together in a bowl until smooth; drizzle over warm cookies.

Nutrition Facts : Calories 109.4 calories, Carbohydrate 16.1 g, Cholesterol 1.7 mg, Fat 4.9 g, Fiber 0.2 g, Protein 0.7 g, SaturatedFat 1.5 g, Sodium 59.6 mg, Sugar 10.4 g

MINI RASPBERRY SWIRL CHEESECAKES



Mini Raspberry Swirl Cheesecakes image

These heavenly, individual-sized raspberry swirl cheesecakes are perfect for any occasion.

Provided by Angela

Categories     Cheesecake Cupcakes

Time 35m

Yield 16

Number Of Ingredients 7

1 (9 inch) prepared graham cracker crust
2 (8 ounce) packages cream cheese, softened
¾ cup white sugar
½ teaspoon vanilla extract
1 pinch salt
2 large eggs
8 teaspoons raspberry puree

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C). Line 16 muffin cups with paper liners.
  • Crumble the prepared graham cracker crust; evenly distribute crumbs into the bottom of the prepared muffin cups. Press crumbs down to create a firmer crust.
  • Blend cream cheese in a bowl with an electric mixer until smooth. Add sugar and mix until well blended. Mix in vanilla and salt. Add eggs, one at a time, mixing on low speed after each addition until blended.
  • Distribute cream cheese mixture evenly among the muffin cups; it should be about 3 tablespoons for each cup. Add 1/2 teaspoon raspberry puree on top of each cheesecake. Use a toothpick to gently swirl the puree to create a marble design on each one.
  • Bake in the preheated oven until filling is set, about 25 minutes. Remove from the oven and let cool on a wire rack.
  • Refrigerate before serving.

Nutrition Facts : Calories 218.4 calories, Carbohydrate 20.2 g, Cholesterol 54.1 mg, Fat 14.1 g, Fiber 0.3 g, Protein 3.6 g, SaturatedFat 7.1 g, Sodium 187 mg

RASPBERRY SWIRL COOKIES



Raspberry Swirl Cookies image

Beautiful delicate sugar cookie with red swirls of raspberry/coconut/walnut filling. I've been making these since I was 11, and I can't count how many times I've been asked for the recipe. I usually toast the coconut and walnuts for the raspberry filling. I love to make these as gifts or for cookie exchanges around Christmas. I think these came from a magazine, maybe "Southern Living."

Provided by ShaGun

Categories     Dessert

Time 28m

Yield 3 dozen, 36 serving(s)

Number Of Ingredients 10

1/2 cup butter, softened (not margarine)
1 cup sugar
1 large egg
1 teaspoon vanilla extract
2 cups flour
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup raspberry jam
1/2 cup coconut
1/3 cup finely chopped walnuts

Steps:

  • Stir butter until smooth. Beat in sugar. Add egg and vanilla; beat well.
  • In a separate bowl combine flour, baking powder, and salt. Add to creamed mixture, beating well.
  • Shape dough into a ball. Wrap in plastic wrap and chill 2 hours.
  • Meanwhile, combine all ingredients for raspberry filling.
  • On floured wax paper roll dough into a 12x9 inch rectangle. Spread Raspberry Filling evenly to within 1/2-inch of edges. Carefully roll dough jellyroll fashion, starting at long end and peeling wax paper from dough as you roll. Pinch side seam to seal (leave ends open). Wrap in plastic wrap and chill 1 hour.
  • Unwrap and cut into 1/4-inch slices. Place 2-inches apart on greased cookies sheets. Bake at 375° for 8-10 minutes or just before cookies begin to brown.

Nutrition Facts : Calories 105.2, Fat 4.2, SaturatedFat 2.4, Cholesterol 11.9, Sodium 53.5, Carbohydrate 15.9, Fiber 0.5, Sugar 8.9, Protein 1.2

LEMON RASPBERRY CORNMEAL CAKE



Lemon Raspberry Cornmeal Cake image

This rich and tender cornmeal cake is punctuated by bright, tart raspberries and lots of lemon zest. The whole thing is topped with a drizzle of puckery lemon glaze, but the cake is also great on its own, so you could just as easily leave it off. Serve this cake as is for an afternoon treat, or add more fresh raspberries and whipped cream to dress it up for dessert.

Provided by Yossy Arefi

Categories     brunch, cakes, dessert

Time 1h

Yield 8 servings

Number Of Ingredients 14

1/2 cup/113 grams unsalted butter, melted, plus more for greasing the pan
2 lemons
3/4 cup/150 grams granulated sugar, plus 2 teaspoons
2 large eggs
3/4 cup/185 grams sour cream
3/4 teaspoon kosher salt (such as Diamond Crystal) or ½ teaspoon fine salt, plus more for sprinkling
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 1/4 cups/160 grams all-purpose flour
1/2 cup/70 grams fine cornmeal
1 (6-ounce/170-gram) container fresh raspberries
1 to 2 tablespoons lemon juice (from half of one of the zested lemons from the cake)
3/4 cup/75 grams sifted confectioners' sugar
Pinch of salt

Steps:

  • Heat oven to 350 degrees. Butter a 9-inch round or 8-inch square pan, then line the bottom of the pan with parchment paper.
  • Zest the 2 lemons into a large mixing bowl. Add ¾ cup/150 grams of sugar and the eggs, and whisk vigorously until pale and smooth, about 30 seconds.
  • Add the sour cream, melted butter and salt, and mix until smooth and emulsified. Whisk in the baking powder and baking soda.
  • Add the flour and cornmeal, and stir until just a few streaks of flour remain. Add ⅔ of the raspberries and fold them into the batter.
  • Spoon the batter into the prepared pan, smooth the top and top with the remaining raspberries. Sprinkle the remaining 2 teaspoons of granulated sugar over the top.
  • Bake the cake until puffed and golden brown and a skewer inserted comes out clean, 40 to 45 minutes.
  • Carefully run a thin knife or offset spatula around the edge of the pan, then set the pan on a wire rack and let the cake cool completely in the pan. When the cake is cool, remove it from the pan, gently peel off the parchment and set it on a serving plate.
  • While the cake cools, make the glaze: Juice some of the zested lemon to produce 2 tablespoons of juice. To a medium bowl, add the confectioners' sugar, a pinch of salt and 1 tablespoon of the lemon juice. Whisk until smooth, adding more lemon juice as necessary to make a thin but still opaque glaze.
  • Drizzle the glaze over the cooled cake and let it set for a few minutes before serving. Store any leftovers at room temperature, loosely covered for up to 2 days.

RASPBERRY SWIRL ICE CREAM



Raspberry Swirl Ice Cream image

I'm a firm believer in being very nice to the people who feed me, which comes from working in restaurants and seeing what can happen to people who aren't. I have a particular soft spot for the young folks at my local fish market, who wake early each morning to unpack, bone, and clean icy cold fish all day long. Since their freezer has a much larger capacity than mine, and their capacity for eating ice cream follows suit, I got into the habit of bringing them lots of ice creams and sorbets. Each time I'd bring them another flavor, they'd drop whatever work they were doing, rip off the lid, and dig right in. They liked this Raspberry Swirl Ice Cream the most, and it earned me VIP status instantly. Since that day, I've gotten the quickest and most helpful service of anyone who shops at that fish store. This perplexes the other shoppers, who have no idea of the power of homemade ice cream. For best results, layer the just-churned ice cream with the raspberry swirl and avoid stirring it to preserve the colorful contrast between the frozen vanilla custard and the gorgeous swirl of raspberries.

Yield makes about 1 1/2 quarts (1 1/2 liters)

Number Of Ingredients 9

1 cup (250 ml) whole milk
2/3 cup (130 g) sugar
Pinch of salt
1 1/2 cups (375 ml) heavy cream
5 large egg yolks
1/2 teaspoon vanilla extract
1 1/2 cups (160 g) raspberries, fresh or frozen
3 tablespoons (45 g) sugar
1 tablespoon vodka

Steps:

  • To make the ice cream, warm the milk, sugar, and salt in a medium saucepan. Pour the cream into a large bowl and set a mesh strainer over the top.
  • In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm milk into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
  • Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. Pour the custard through the strainer and stir it into the cream. Add the vanilla and stir until cool over an ice bath. Chill thoroughly in the refrigerator.
  • An hour or so before churning the ice cream, make the raspberry swirl by mashing the raspberries together with the sugar and vodka with a fork (if using frozen raspberries, let them thaw a bit first) until they're juicy but with nice-sized chunks of raspberries remaining. Chill until ready to use.
  • Freeze the ice cream custard in your ice cream maker according to the manufacturer's instructions. As you remove it from the machine, layer it in the container with spoonfuls of the chilled raspberry swirl mixture.
  • To make Blackberry Swirl Ice Cream, substitute blackberries for the raspberries and add 1 teaspoon freshly squeezed lemon juice to the mixture.
  • Sandwich Raspberry Swirl Ice Cream between Oatmeal Ice Cream Sandwich Cookies (page 226) or Chocolate Ice Cream Sandwich Cookies (page 223).

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RASPBERRY SWIRL SWEET ROLLS WITH LEMON VANILLA ICING
raspberry-swirl-sweet-rolls-with-lemon-vanilla-icing image
2018-04-18 Cover with cling film and leave to rise until doubled in size, about 1 hour. Lightly coat an 11" x 8" casserole dish with oil. Line the pan with parchment paper, leaving a 3 inch overhang on the long sides. Then oil the parchment …
From jennakateathome.com


RASPBERRY SWIRL CHEESECAKE RECIPE - THE SPRUCE EATS
raspberry-swirl-cheesecake-recipe-the-spruce-eats image
2022-06-22 Swirl the batter gently with a thin knife to create a marbled effect. Bake the cheesecake for 1 hour to 1 hour 10 minutes, until firm around the edges but still slightly wobbly in the center. While still in the pan, set the cheesecake …
From thespruceeats.com


RASPBERRY SWIRL CAKE RECIPE | 24BITE® RECIPES
raspberry-swirl-cake-recipe-24bite image
2019-12-29 Place spoonfuls of remaining raspberry filling around the top in evenly spaced dollups. With a blunt knife, swirl raspberry filling around, without mixing. Add remaining cake batter to top. Place in oven and back for 50-55 …
From 24bite.com


RASPBERRY SWIRL MARSHMALLOWS - OREGON RASPBERRIES
raspberry-swirl-marshmallows-oregon-raspberries image
Strain through a fine-mesh sieve and discard seeds. You should have about ¾ cup berry puree. Step 2. Spray a 9” square baking dish with cooking spray. In a medium bowl whisk together powdered sugar and cornstarch. Sift cornstarch …
From oregon-berries.com


HOW TO MAKE RASPBERRY SWIRL ROLLS - BEST RASPBERRY SWIRL …
2018-04-25 Transfer rolls, cut sides up, to prepared pan, spacing equally. Cover and let rise until rolls have doubled in size and are touching, 50 to 60 minutes. Meanwhile, heat oven to 375°F. …
From goodhousekeeping.com
Servings 12
Estimated Reading Time 2 mins
Category Brunch, Baking
Total Time 2 hrs 55 mins
  • In small saucepan, heat milk and 1/2 cup water on medium-low until warm but not hot to the touch.


RASPBERRY SWIRL ROLLS RECIPE - RECIPES.NET
2022-04-26 Brush raspberry jam mixture over each piece of dough coming within 1-inch of the edge on all sides. With floured hands, starting on the 16-inch side, carefully begin tightly rolling up dough. Once each piece of dough is rolled, cut each dough log into 12 with 1¼-inch slices.
From recipes.net


BEST FUDGY RASPBERRY SWIRL BROWNIES RECIPES - FOOD NETWORK …
2019-01-17 Heat in the microwave on medium-high for 1 minute. Remove the bowl from the microwave and stir. Repeat heating at 15- to 20-second intervals, stirring in between, until the mixture is completely melted and smooth. Step 3. Whisk in the eggs, sugar, and vanilla until well blended. Using a rubber spatula, stir in the flour and salt.
From foodnetwork.ca


ALMOND RASPBERRY SWIRL CAKE | MY CAKE SCHOOL
2022-05-24 Preheat the oven to 325 degrees F. Grease and flour three 8 inch pans, adding a circle of parchment or wax paper to the bottom of each pan. In a medium bowl, whisk the flour, baking powder, baking soda, and salt for 30 seconds and set aside. In another bowl, add the buttermilk, oil, and almond extract. Set aside.
From mycakeschool.com


RED RASPBERRY SWIRL - WHOLLY PLANTS
The original raspberry swirl recipe is full of sugar, whipped cream, egg whites and cream cheese, leaving MUCH to be desired nutritionally. ??? There’s few things I enjoy more than taking a nutritionally void favorite recipe and creating an equally delish creation that works for the the body rather than against it.Talk about a good time!!
From wholly-plants.com


RASPBERRY SWIRL DESSERT » …
2010-04-08 Bake in 375 degree oven for about 8 minutes; cool. Beat egg yolks until thick; add cream cheese, sugar and salt. Beat until smooth and light. In another bowl, Beat egg whites until stiff peaks form. In another bowl, Whip cream until stiff and gently but thoroughly fold with egg whites, into cheese mixture.
From justgetoffyourbuttandbake.com


EASY RASPBERRY SWIRL POUND CAKE - SALLY'S BAKING ADDICTION
2017-06-09 Make the cake: Whisk the flour, baking powder, and salt together in a large bowl. Set aside. With a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and sugar together on high speed until creamy, about 1 minute. Scrape down the sides and up the bottom of the bowl as needed.
From sallysbakingaddiction.com


RASPBERRY SWIRL BROWNIES RECIPE | EATINGWELL
Combine eggs, sugar, vanilla and salt in a large bowl. Beat on medium-high speed until thickened and lighter in color, 3 to 5 minutes. Step 5. Whisk all-purpose flour, whole-wheat flour and cacao (or cocoa) in a medium bowl. Fold the dry ingredients into the egg mixture in 3 additions until most of the flour is incorporated.
From eatingwell.com


HOMEMADE RASPBERRY SWIRL MARSHMALLOWS - ALWAYS EAT DESSERT
2020-08-12 Pour ¼ cup water into the bowl of a stand mixer. Sprinkle the gelatin over the surface of the water and leave the gelatin to bloom without touching it for 10 minutes while you move on to step 4. Add sugar, honey, and remaining ½ cup water to a medium saucepan. Cook over medium heat, stirring until the sugar dissolves.
From alwayseatdessert.com


RASPBERRY SWIRL ROLLS - COOKING CLASSY
2011-10-11 In a small bowl combine the 1/3 cup sugar and raspberry jam. Brush raspberry jam mixture over each piece of dough coming within 1" of the edge on all sides. With floured hands, starting on the 16" side, carefully begin tightly rolling up dough. Once each piece of dough is rolled, cut each dough log into 12, 1 1/4" slices.
From cookingclassy.com


RASPBERRY SWIRL BROWNIES | BETTER HOMES & GARDENS
Step 1. Preheat oven to 350°F. Butter the sides and bottom of a 3-quart rectangular baking dish or a 13x9x2-inch baking pan. Advertisement. Step 2. Place raspberries in a food processor; cover and blend until smooth. If desired, sieve puree to remove seeds. Set puree aside.
From bhg.com


RASPBERRY SWIRL ICE CREAM RECIPE | FLICK OF THE WHISK
2021-11-11 Mix sugar, vanilla extract or paste, and salt together in a small bowl. Add raspberry flavor if using raspberry fruit spread or raspberry jelly. Stir well to mix thoroughly. Set aside. Pour the cream into your ice cream maker bucket and turn on the machine, then let it run until thick (about 25 minutes).
From flickofthewhisk.com


LEMON RASPBERRY SWIRL ROLLS - CRUMBS AND CORKSCREWS
2020-05-31 It should be lukewarm, not hot. Stir in the yeast, and leave to stand for 10-15 minutes. Add the remaining milk, sugar, egg, melted butter and lemon zest into a stand mixer with the dough hook attachment. Add half the flour, and mix together on low speed until a sticky, thick dough begins to form.
From crumbscorkscrews.com


RASPBERRY SWIRL DESSERT – IN DIANES KITCHEN
2017-10-11 Spread the crumb mixture. evenly onto the bottom of the pan and. press mixture down with your hands. Bake at 375 degrees for 8 minutes. Ingredients for the filling. Separate the egg whites from the egg yolks. and beat the egg yolks until thick. Add cream cheese, sugar and salt to. the egg yolks and mix until combined.
From indianeskitchen.com


RASPBERRY SWIRL POPSICLES - MY LOVELY LITTLE LUNCH BOX
2017-01-16 Place 1 cup (250 ml) of the yoghurt mixture back into the blender jug, add the raspberries and blitz again until smooth. Spoon both mixtures [alternating layers] into popsicle moulds. Use a butter knife to swirl the mixtures together slightly. Place into the deep freeze for 4-5 hours or until frozen and set.
From mylovelylittlelunchbox.com


CHOCOLATE RASPBERRY SWIRL BRIOCHE BUNS - A BAKING JOURNEY
2018-07-15 Place each twisted buns on a baking tray lined with baking paper. Once all your Brioche Buns are twisted, shaped, and resting on a baking tray, make the egg wash: mix 1 Egg with 3gr of Milk then brush the glaze over the buns. Let the buns proof one last time for 1 hour. Preheat your oven on 180' Celsius.
From abakingjourney.com


RASPBERRY-SWIRL SWEET ROLLS RECIPE - GRACE PARISI | FOOD & WINE
In a medium bowl, toss the frozen raspberries with the sugar and cornstarch. Spread the raspberry filling evenly over the dough. Tightly roll up the dough to form a 24-inch-long log.
From foodandwine.com


RASPBERRY SWIRL ROLLS - ALL FOOD RECIPES BEST RECIPES, CHICKEN RECIPES
2013-08-05 Spoon any extra raspberry mixture over the rolls. Cover the pan with lightly greased plastic wrap and let rise in a warm place until doubled, about 1-2 hours. Preheat oven to 375 degrees F. Uncover rolls and bake until golden brown and the filling is bubbly, about 25-30 minutes. Remove from oven and let cool 30 minutes in pan.
From allfood.recipes


RASPBERRY SWIRLS RECIPES ALL YOU NEED IS FOOD
1 roll (16.5 oz) refrigerated Pillsbury™ Sugar Cookie Dough: 3 oz cream cheese, softened: 1/2 cup all-purpose flour: 2 teaspoons lemon zest: 1/3 cup seedless raspberry jam
From stevehacks.com


RASPBERRY SWIRL MERINGUES | PASTRY LOVE COOKBOOK BY JOANNE CHANG
2019-12-22 Make the raspberry coulis and set aside. Preheat the oven to 175°F and place a rack in the center of the oven. Line a baking sheet with parchment paper and spray it liberally with pan spray. Set it aside. Sift the confectioners’ sugar …
From coolfooddude.com


RASPBERRY SWIRL CHEESECAKE | EASY PEASY CREATIVE IDEAS
In the meantime prepare the filling. In a bowl beat cream cheese and sugar together. Add eggs, heavy cream, vanilla and lemon juice and zest. Beat until everything is just incorporated. 8. Pour the filling into the baked crust. 9. Distribute the jam in dollops over the fillings and with the help of a knife, swirl it. 10.
From theseamanmom.com


KETO RASPBERRY CHEESECAKE WITH RASPBERRY SWIRL - AT THE …
2022-02-11 How to make the almond flour cheesecake crust. Start by preheating the oven to 350F. Line the bottom of a 9-inch springform pan with parchment paper, and grease the sides. In a medium bowl, combine almond flour, coconut oil, sweetener and vanilla extract. Stir to combine.
From immigrantstable.com


THESE RASPBERRY SWIRL ROLLS ARE A FRESH TWIST ON CLASSIC CINNAMON BUNS
Directions. Combine one cup flour, granulated sugar and yeast in a bowl. Stir in warm milk, then stir in warm water. Cover and set aside for 15 minutes or until thick and foamy. Once ready, add butter and salt to the foamy mixture. Gradually mix in the last two cups of flour. Then, coat an 11″ by 8″ casserole or baking dish with oil.
From intheknow.com


RASPBERRY SWIRL COOKIES RECIPE | BON APPéTIT
2004-02-29 Step 2. Roll out dough on lightly floured surface to 13x10-inch rectangle (about 1/4 inch thick). Mix jam and coconut in small bowl to blend. …
From bonappetit.com


RECIPES - RASPBERRY SWIRL LOAF - BAKEMARK
SCALE & MIX. Batter: Mix a small batch of the Westco Westco Ultra Rick Creme Cake Mix according to bag directions. Raspberry Swirl: Measure out 2 lbs batter and mix in 1.5 oz of raspberry fruit-o. Adjust to taste. General rule is when the color looks right, the flavor will be right as well. Streusel: Cut the cold butter into 1-1/2 inch chunks.
From bakemark.com


CUPID'S AMISH RASPBERRY SWIRL - EASY - AMISH365.COM
2022-02-03 Beat egg yolks until thickened. Add cream cheese, sugar, and salt. Beat until smooth and light. Set aside. Beat egg whites until stiff. Fold in whipped cream. Add to cream cheese mixture. Add half of raspberries and pour into the graham cracker crust. Pour the rest of the raspberries on top and swirl with knife.
From amish365.com


EASY KETO RASPBERRY SWIRL CAKE BARS – LOW CARB IDEA – QUICK – …
How to Make Keto Raspberry Swirl Cake Bars. Preheat an oven to 375 degrees. In a mixing bowl, combine all of the ingredients. with the exception of the raspberry jelly until smooth. Spread ⅔ of the batter into a well greased 9×9 baking dish. Swirl the raspberry jam over the top of the batter. Drop the remaining batter by the spoonful on top ...
From kimspireddiy.com


MOUTH WATERING CHOCOLATE RASPBERRY SWIRLS - FLY-LOCAL
Heat water, milk and butter until very warm (120° to 130°F); gradually add to blour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1 cup flour; beat 2 minutes at high speed. Stir in enough of the remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic ...
From fleischmannsyeast.com


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