Raspberry Swirl

Raspberry Swirl
60 min.
15
243kcal

Suggestions

Looking for a refreshing and visually stunning treat to serve as an appetizer, snack, or dessert? Look no further than the Raspberry Swirl! This delectable recipe, which serves 15, is not only easy to make but also boasts a delightful balance of flavors and textures that will have your taste buds dancing with joy.

With a base of buttery graham cracker crust, the Raspberry Swirl features a creamy, dreamy filling made from a combination of cream cheese, egg yolks, and whipped topping. The real star of the show, however, is the partially thawed raspberries, which are pureed to create a stunning, swirl-able sauce that adds a burst of natural sweetness and a hint of tanginess to every bite.

Ready in just 60 minutes, this Raspberry Swirl is perfect for any occasion, from a casual get-together with friends to a more formal dinner party. Each serving comes in at a modest 243 calories, making it a guilt-free indulgence. Plus, with its versatile nature as an antipasto, starter, snack, or appetizer, you can enjoy it any time of the day.

So why not impress your guests with a Raspberry Swirl? It's a recipe that promises to delight with its vibrant colors, enticing aroma, and, most importantly, its exquisite taste. Get ready to dive into a world of culinary creativity and indulge in the sweet, tangy goodness that is the Raspberry Swirl.

Ingredients

  • 0.5 cup butter melted
  • ounce cream cheese 
  • 0.3 teaspoon cream of tartar 
  •  egg whites 
  •  egg yolk 
  • 2.5 cups graham cracker crumbs 
  • 1.3 teaspoons ground cinnamon 
  • 10 ounce raspberries frozen thawed
  • 0.1 teaspoon salt 
  • ounce non-dairy whipped topping frozen thawed
  • 0.3 cup granulated sugar white

Equipment

  • bowl
  • oven
  • knife
  • mixing bowl
  • sieve
  • blender
  • baking pan

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, combine graham cracker crumbs, cinnamon, sugar and melted butter.
  2. Mix well and press into the bottom of a 9x13 inch baking dish.
  3. Bake for 5 minutes then remove from oven and allow to cool.
  4. In medium bowl, beat egg yolks on high speed until thick and lemon colored, about 5 minutes.
  5. Add softened cream cheese. Beginning on low speed and increasing to high, beat until smooth.
  6. In large mixing bowl, beat egg whites, cream of tartar and salt until foamy.
  7. Add 1/4 cup sugar, a little at a time, beating constantly until sugar is dissolved and whites stand in soft peaks. Fold 1/3 of the whites into the cheese mixture, then fold the lightened cheese mixture back into the remaining egg whites. finally, fold in the thawed whipped topping.
  8. Puree raspberries in a blender or press through a sieve.
  9. Spread half of fluffy cheese filling into the cooled crust.
  10. Pour half of the raspberry puree over the filling and swirl it in with a knife. Repeat with remaining filling and raspberry puree. Freeze until firm.

Nutrition Facts

Calories243kcal
Protein6.97%
Fat58.9%
Carbs34.13%

Properties

Glycemic Index
16.81
Glycemic Load
10.36
Inflammation Score
-3
Nutrition Score
4.7582608979681%

Flavonoids

Cyanidin
8.65mg
Petunidin
0.06mg
Delphinidin
0.25mg
Malvidin
0.02mg
Pelargonidin
0.19mg
Peonidin
0.02mg
Catechin
0.25mg
Epigallocatechin
0.09mg
Epicatechin
0.67mg
Epigallocatechin 3-gallate
0.1mg
Kaempferol
0.01mg
Quercetin
0.2mg

Nutrients percent of daily need

Calories:243.22kcal
12.16%
Fat:16.14g
24.83%
Saturated Fat:9.33g
58.33%
Carbohydrates:21.04g
7.01%
Net Carbohydrates:19.25g
7%
Sugar:11.61g
12.9%
Cholesterol:83.68mg
27.89%
Sodium:234.5mg
10.2%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:4.3g
8.59%
Vitamin A:479.28IU
9.59%
Vitamin B2:0.15mg
8.99%
Selenium:6.09µg
8.7%
Phosphorus:82.97mg
8.3%
Manganese:0.16mg
8.06%
Fiber:1.79g
7.17%
Vitamin C:4.96mg
6.01%
Calcium:51.47mg
5.15%
Iron:0.9mg
4.98%
Folate:19.79µg
4.95%
Vitamin E:0.67mg
4.49%
Magnesium:16.21mg
4.05%
Zinc:0.56mg
3.77%
Vitamin B1:0.05mg
3.58%
Vitamin B3:0.69mg
3.43%
Potassium:117.67mg
3.36%
Vitamin B5:0.32mg
3.16%
Vitamin B12:0.18µg
2.95%
Vitamin K:2.89µg
2.75%
Vitamin B6:0.05mg
2.68%
Vitamin D:0.26µg
1.73%
Copper:0.03mg
1.59%
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