RASPBERRY CREAM PUFFS
Provided by Trisha Yearwood
Categories dessert
Time 1h10m
Yield about 20 cream puffs
Number Of Ingredients 10
Steps:
- For the cream puffs: Preheat the oven to 425 degrees F. Line a rimmed baking sheet with parchment paper.
- Put the butter, granulated sugar, salt and 3/4 cup water in a medium saucepan and bring to a boil over medium heat. As soon as it boils, take off the heat and add the flour. Mix vigorously with a wooden spoon until the mixtures comes together and pulls away from the sides of the pan, about 1 minute. Transfer the mixture to a large bowl. Beat with an electric mixer at medium speed until slightly cooled. Add the eggs 1 at a time, beating well after each addition. After adding the last egg, beat on medium speed for 1 minute. Use a 1 1/2-inch cookie scoop to place rounds about 1/2 inch apart onto the prepared baking sheet.
- Bake the cream puffs for 10 minutes, then reduce the oven temperature to 325 degrees F and continue to bake until golden brown and hollow-sounding when tapped, 20 to 25 minutes. Transfer to a rack and cool completely, then use a serrated knife to cut the puffs in half.
- For the filling: Beat the cream, mascarpone and confectioners' sugar with an electric mixer at medium-high speed until it just holds stiff peaks, then gently fold in the jam.
- When ready to serve, use a large spoon to dollop the cream on the bottom half of the puffs and add 1 raspberry to each. Then top with the other half of the puff.
EASY RASPBERRY CREAM PIE RECIPE BY TASTY
Here's what you need: graham cracker, butter, raspberry, whipped cream, powdered sugar
Provided by Susan Vannah
Yield 4 servings
Number Of Ingredients 5
Steps:
- Spray pan with cooking spray.
- In a bowl, combine fine graham cracker crumbs and butter. Press into pan. Put in oven for 5 to 10 minutes on 375°F. That will be your pie crust. Set aside.
- Now, in a medium bowl, mash berries. Combine with whipped cream and powdered sugar.
- Fill pie crust with mixture and refrigerate for 3-4 hours. Serve and enjoy!
Nutrition Facts : Calories 556 calories, Carbohydrate 52 grams, Fat 37 grams, Fiber 2 grams, Protein 5 grams, Sugar 19 grams
RASPBERRY WHIP
"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
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.
COOL WHIP FROZEN RASPBERRY DESSERT
Cool off and top off a wonderful eating experience with this recipe for COOL WHIP Frozen Raspberry Dessert.
Provided by My Food and Family
Categories Home
Time 1h20m
Yield 12 servings
Number Of Ingredients 4
Steps:
- Microwave 1/2 cup COOL WHIP and chocolate in microwaveable bowl on HIGH 1 min. or until chocolate is almost melted; stir until chocolate is completely melted and mixture is well blended. Cool 10 min., stirring occasionally.
- Process chocolate mixture, remaining COOL WHIP, berries and milk in food processor until smooth. Spoon into freezer container.
- Freeze 1 hour or until firm enough to scoop.
Nutrition Facts : Calories 90, Fat 4.5 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 0 mg, Sodium 10 mg, Carbohydrate 14 g, Fiber 1 g, Sugar 10 g, Protein 1 g
RASPBERRY WHIP
Make and share this Raspberry Whip recipe from Food.com.
Provided by bmcnichol
Categories Gelatin
Time 20m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- In a mixing bowl, dissolve gelatin in boiling water.
- Stir in cold water.
- Cover and refrigerate until partially set, about 30-45 minutes.
- Add cool whip.
- Stir or beat until light and foamy, about 2-3 minutes.
- Refrigerate.
Nutrition Facts : Calories 3.1, Sodium 14.9, Carbohydrate 1.3, Protein 0.2
RASPBERRY FLUFF
I was making this while on WW. I do not know where the original recipe came from. The original recipe was made as below with raspberry yogurt and raspberry jello. We have changed up the flavors over time....I've made this using lemon jello and lemon yogurt, lime jello and lime yogurt, cherry jello and vanilla yogurt and the very latest is orange jello and vanilla yogurt! All are delish!
Provided by Sky Hostess
Categories Gelatin
Time 20m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- In a large bowl mix 1 cup boiling water with raspberry jello. Mix until jello is completely dissolved.
- Add yogurt and mix well.
- Add cool whip and mix well.
- Pour or spoon into dessert cups.
- Chill until set.
RASPBERRY WHIP CAKE RECIPE - (4.3/5)
Provided by á-32188
Number Of Ingredients 5
Steps:
- In a medium bowl mix Cool Whip, sour cream and powdered sugar. Carefully fold in raspberries and set aside. Place all angel food cake pieces in bottom of 9x13 baking dish then pour the raspberry mixture over the cake. Spread evenly over the cake. Cover and refrigerate for one hour. Enjoy! Refrigerate any leftovers.
RASPBERRY WHIPPED CREAM
Make this raspberry whipped cream to go atop any one of our delicious desserts, like our Flourless Chocolate Cake.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 2 1/2 cups
Number Of Ingredients 4
Steps:
- Place raspberries in the bowl of a food processor; process until smooth. Pass through a fine strainer; discard seeds. Sweeten with sugar, if desired.
- Combine cream, 1 tablespoon sugar, and vanilla in a large bowl; whisk together until soft peaks form. Gently fold in raspberry puree to form swirls.
RASPBERRY WHIPPED CREAM FOR SUGAR CREAM PIE
Use this Raspberry Whipped Cream recipe when making our Sugar Cream Pie.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 1 quart
Number Of Ingredients 3
Steps:
- Sprinkle sugar over raspberries in a bowl. Let stand until juices are released, about 30 minutes. Mash gently with a fork until saucy but still chunky.
- Beat cream until stiff peaks form. Fold raspberry mixture into whipped cream, leaving it slightly swirled.
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