Recipe by Shelby Jo
From Taste of Home's Healthy Cooking Magazine Aug/Sept. 2008. Originally submitted by Karen Suderman off Sugar Land, Texas. Magazine description - "Rich, creamy and delicious! That's how our tasty panel described this delectible raspberry treat" Note that the cook time doesn't include freezing!
Top Review by Sydney Mike
Great, great dessert, this, & I'm surprised it hasn't been made & reviewed before now! Shared it with a neighbor couple, & all 4 of us would be happy to rate it well above 5 stars if we could! Will certainly make this wonderful treat again, for sure! Thanks for sharing the recipe! [Made & reviewed in Bargain Basement recipe tag]
- 2⁄3 cup graham cracker crumbs
- 2 tablespoons butter, melted
- 5 teaspoons sugar
- 3 eggs, seperated
- 1⁄4 cup plus 1 tablespoon water, divided
- 1 cup sugar, divided
- 1⁄8 teaspoon salt
- 1⁄8 teaspoon cream of tartar
- 1 (8 ounce) package reduced-fat cream cheese
- 1 -1 1⁄2 cup light whipped topping
- 1 (10 ounce) package frozen sweetened raspberries, thawed
Directions See How It's Made
- In a small bowl, combine the cracker crumbs, butter, and sugar. Press onto bottom of an 11 x 7 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 degrees 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 degrees. Transfer to a small mixing bowl and beat on high until soft peaks form.
- In large mixing bowl beat cream cheese until smooth, gradually beat in the egg yolk mixture. Fold in whipped topping, then egg white mixture.
- Drain raspberries, reserving 3 tablespoons of juice. In a small bowl, crush half of the berries with 1 tablespoon of juice. Set remaining berries and juice aside.
- Spread a third of the cream cheese mixture over crust; spoon half of the crushed raspberry mixture over the top. Repeat layers. Cut through with knife to swirl raspberries.
- Top with remaining cream cheese mixture. Sprinkle reserved berries and drizzle with remaining juice. Cover and freeze for 5 hours or until firm. Remove from freezer 15 minutes before cutting.