Raspberry Swirl Frozen Dessert

• 12 Servings
• Prep: 45 min. Cook: 20 min. + freezing

4520

Ingredients

• 2/3 cup graham cracker crumbs
• 2 tablespoons butter, melted
• 5 teaspoons sugar
• 
  FILLING:
• 3 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

Directions

• In a small bowl, combine the cracker crumbs, butter and sugar. Press into an 11-in. x 7-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. Yield: 12 servings.

 1 piece equals 217 calories

*It is possible to substitute cream of tartar in recipes if you are missing a box of it in the pantry with vinegar or lemon juice. Ideal in meringue recipes or similar cooking

Substitute the cream of tartar for an equal amount of lemon juice or vinegar. The amount for substitution should measure about 1/8 teaspoon per egg white.

Sweeten if needed. You may like to add a little sugar, but you don't have to.

Try an alternative option. Try leaving the cream of tartar out completely. If you do this, just make sure you beat the egg whites thoroughly to create the wispy, frothy and airy texture needed for the recipe.