Frozen Pistachio Cream Dessert with Ruby Raspberry Sauce

Vegetarian
Health score
2%
Frozen Pistachio Cream Dessert with Ruby Raspberry Sauce
330 min.
9
356kcal

Suggestions


Indulge in a delightful treat that perfectly balances creamy richness and fruity freshness with our Frozen Pistachio Cream Dessert topped with a luscious Ruby Raspberry Sauce. This vegetarian dessert is not only a feast for the eyes but also a celebration of flavors that will leave your taste buds dancing with joy. Imagine a velvety pistachio cream filling, made with fat-free cream cheese and instant pudding mix, nestled in a crunchy vanilla wafer crust. Each bite is a harmonious blend of nutty and sweet, enhanced by the vibrant notes of orange liqueur.

The pièce de résistance is the ruby raspberry sauce, a simple yet elegant addition that brings a burst of tartness to the dessert. Made from frozen raspberries, this sauce is effortlessly blended to create a smooth, silky topping that complements the creamy base beautifully. With a preparation time of just over five hours, this dessert is perfect for special occasions or a delightful end to a family meal. Serve it chilled, and watch as your guests savor each spoonful, topped with a dollop of whipped topping and a sprinkle of chopped pistachios for that extra crunch.

Whether you're hosting a dinner party or simply treating yourself, this Frozen Pistachio Cream Dessert with Ruby Raspberry Sauce is sure to impress. It's a refreshing and satisfying way to end any meal, making it a must-try for dessert lovers everywhere!

Ingredients

  • tablespoons butter melted
  • oz weight cream cheese fat-free softened
  • 3.4 oz pistachio pudding mix instant
  • tablespoons orange juice orange-flavored
  • 0.5 cup pistachios shelled finely chopped
  • tablespoons pistachios shelled chopped
  • 10 oz karo syrup frozen thawed
  • 1.3 cups skim milk 
  • tablespoons sugar 
  • cup vanilla wafers ( 30 wafers)
  • cup cool whip fat-free
  • oz cool whip fat-free frozen thawed

Equipment

  • food processor
  • bowl
  • frying pan
  • knife
  • sieve
  • blender
  • hand mixer
  • springform pan

Directions

  1. In medium bowl, combine all crust ingredients; mix well. Press firmly in bottom of ungreased 8-inch square pan or 9-inch springform pan .
  2. Beat cream cheese in medium bowl with electric mixer at medium speed until light and fluffy.
  3. Add pudding mix and milk; beat at low speed until combined. Beat at medium speed until smooth. Reserve 1 cup of the whipped topping for garnish; cover and refrigerate. Fold remaining whipped topping into cream cheese mixture. Spoon into crust-lined pan. Freeze at least 4 hours or until firm.
  4. Meanwhile, in blender container or food processor bowl with metal blade, combine raspberries, sugar and liqueur. Cover; blend until smooth. Press raspberry mixture through strainer into bowl to remove seeds; discard seeds.
  5. To serve, let dessert thaw in refrigerator for about 1 hour. Carefully run knife around sides of pan. Top each serving with reserved whipped topping, raspberry sauce and about 1/2 teaspoon chopped pistachios.

Nutrition Facts

Calories356kcal
Protein9.56%
Fat27.36%
Carbs63.08%

Properties

Glycemic Index
35.37
Glycemic Load
9.6
Inflammation Score
-3
Nutrition Score
7.926956548639%

Flavonoids

Cyanidin
0.56mg
Catechin
0.27mg
Epigallocatechin
0.16mg
Epicatechin
0.06mg
Epigallocatechin 3-gallate
0.03mg
Eriodictyol
0.01mg
Hesperetin
0.45mg
Naringenin
0.08mg
Quercetin
0.12mg

Nutrients percent of daily need

Calories:355.88kcal
17.79%
Fat:11.43g
17.58%
Saturated Fat:4.71g
29.43%
Carbohydrates:59.27g
19.76%
Net Carbohydrates:58.17g
21.15%
Sugar:44.59g
49.55%
Cholesterol:19.57mg
6.52%
Sodium:470.97mg
20.48%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:8.99g
17.98%
Phosphorus:310.97mg
31.1%
Vitamin B2:0.37mg
21.5%
Calcium:201.48mg
20.15%
Vitamin B12:0.94µg
15.72%
Vitamin B1:0.2mg
13.38%
Vitamin B6:0.21mg
10.29%
Folate:31.14µg
7.78%
Potassium:261.96mg
7.48%
Copper:0.13mg
6.38%
Vitamin A:297.66IU
5.95%
Magnesium:22.2mg
5.55%
Zinc:0.82mg
5.44%
Selenium:3.6µg
5.14%
Manganese:0.1mg
4.9%
Fiber:1.1g
4.41%
Vitamin B5:0.39mg
3.88%
Vitamin B3:0.66mg
3.28%
Vitamin C:2.32mg
2.81%
Vitamin D:0.37µg
2.5%
Vitamin E:0.32mg
2.16%
Iron:0.37mg
2.05%