CRANBERRY-RASPBERRY DESSERT SAUCE
This is a family favorite I make every year for Thanksgiving. The raspberries give it that added sweetness that makes you go for seconds! It's best served chilled or warm over ice cream.
Provided by Denise
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 30m
Yield 16
Number Of Ingredients 4
Steps:
- Stir the orange juice and sugar together in a pan over medium heat. Add the cranberries and bring to a boil. Cook and stir until the cranberries burst. Stir in the raspberries; reduce heat and simmer 10 to 15 minutes. Refrigerate or serve warm.
Nutrition Facts : Calories 72.5 calories, Carbohydrate 18.5 g, Fat 0.1 g, Fiber 2 g, Protein 0.3 g, Sodium 0.6 mg, Sugar 15.4 g
FROZEN PISTACHIO DESSERT WITH RASPBERRY SAUCE
Raspberry sauce brings bright flavor and a touch of holiday color to this cool and creamy treat, while pistachios add a lick of saltiness. It'll melt any resistance to dessert! Suzette Jury - Keene, California
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 12 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, combine the wafers, finely chopped pistachios and butter. Press onto the bottom of a 9-in. springform pan coated with cooking spray. Place pan on a baking sheet. Bake at 350° for 10 minutes or until lightly browned. Cool on a wire rack., Meanwhile, in a small bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. In a large bowl, beat cream cheese until smooth. Beat in the pudding., Set aside 3/4 cup whipped topping for garnish; fold remaining whipped topping into cream cheese mixture. Pour filling over crust. Freeze for 5 hours or overnight. Cover and refrigerate remaining whipped topping., For sauce, place the raspberries, sugar and liqueur in a food processor. Cover and process for 1-2 minutes or until smooth. Strain and discard seeds and pulp. Refrigerate until serving., Remove dessert from the freezer 15 minutes before serving. Remove sides of pan. Garnish with chopped pistachios and remaining whipped topping. Serve with sauce.,
Nutrition Facts : Calories 214 calories, Fat 9g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 268mg sodium, Carbohydrate 28g carbohydrate (14g sugars, Fiber 2g fiber), Protein 4g protein.
FROZEN PISTACHIO CREAM DESSERT WITH RUBY RASPBERRY SAUCE
Elegant and rich, this chilled treat has a delicate ground pistachio crust and a creamy filling with time-saving pudding mix and refrigerated topping.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 5h30m
Yield 9
Number Of Ingredients 12
Steps:
- In medium bowl, combine all crust ingredients; mix well. Press firmly in bottom of ungreased 8-inch square pan or 9-inch springform pan .
- Beat cream cheese in medium bowl with electric mixer at medium speed until light and fluffy. 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.
- 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.
- 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 : Calories 310, Carbohydrate 42 g, Cholesterol 10 mg, Fat 2, Fiber 3 g, Protein 7 g, SaturatedFat 4 g, ServingSize 1/9 of Recipe, Sodium 400 mg, Sugar 29 g
CHOCOLATE DESSERT WITH RASPBERRY SAUCE
My family never turns down this dessert. I make it for special occasions-anniversaries and birthdays, for example-and Sunday meals, too.
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 20 servings (2 cups sauce).
Number Of Ingredients 13
Steps:
- Line bottom of a 9-in. springform pan with parchment; set aside. , Place chocolate and butter in top of double boiler. Bring water to boil; reduce heat and stir chocolate until melted. , In a large bowl, beat eggs for 2 minutes. Slowly add chocolate mixture to eggs, beating at medium speed about 10 minutes. Blend in sugar and flour just until mixed. Pour into prepared pan. Bake at 400° for 15 minutes (cake will not be set in the middle). Chill. , For the sauce, combine raspberries, 1-3/4 cups water and sugar in a saucepan. Bring to boil. Reduce heat; simmer, uncovered, for 30 minutes. Put through sieve; discard the seeds. Add water if needed to make 2 cups juice. , Combine cornstarch and 1 tablespoon water in small bowl; stir until smooth. Add cornstarch mixture to raspberry mixture. Cook over medium heat, stirring constantly, until mixture comes to a boil; cook and stir 1 minute more. Remove from heat; cool. , To serve, spoon about 2 tablespoons sauce on each dessert plate; place a thin wedge of chocolate dessert on sauce. Garnish with whipped cream and reserved raspberries.
Nutrition Facts :
HEAVENLY DESSERT - VANILLA BAVARIAN CREAM WITH RASPBERRY SAUCE
This amazing dessert is basically English Custard, lightened with whipped cream and bound with gelatin. If you are willing to go through the detailed process, the result will be nothing short of a divine. This is a classic vanilla recipe, but Bavarian cream can be flavored in all sorts of ways - with coffee, chocolate, hazelnuts, almonds, and most kinds of fruit!
Provided by annya127
Categories Gelatin
Time 1h20m
Yield 2-4 serving(s)
Number Of Ingredients 10
Steps:
- FOR BAVARIAN CREAM:.
- Whip the heavy cream until it forms soft peaks. Do not allow it to form stiff peaks. Refrigerate until ready to use.
- Soak the gelatin in 1/2 cup cold water for 10 minutes.
- Place a fine mesh strainer inside a medium-sized bowl. Fill a larger bowl with ice water. Set each aside.
- Pour the milk into a medium saucepan. If using vanilla bean, slit it open and scrape the seeds into the milk adding the entire pod into the milk as well. If using vanilla extract add after the cream is cooked.
- Bring the milk to a boil. Remove from the heat and allow the flavor of the bean to infuse into the milk for approximately 30 minutes.
- Remove the bean from the milk and reheat the milk mixture. Set aside.
- Whisk the eggs and sugar together until thickened and a pale yellow color. Do not use an electric beater for this process, only a whisk. The sugar must dissolve slowly into a creamy (not frothy) mixture, otherwise there will be too much air in the custard.
- Add a 1/4 cup of the hot milk to the egg mixture, stirring constantly to temper the yolks and then add the tempered yolks to the milk in the saucepan. Cook over very low heat, stirring constantly, until the mixture is thickened.
- Pour the custard through the mesh strainer into the medium sized bowl. Remove strainer; add the softened gelatin and whisk until the gelatin is dissolved. (If using vanilla extract, add it now.).
- Place the bowl inside the larger bowl filled with ice water. Stir the mixture until it begins to cool and just begins to thicken. When the basic cream is cool and beginning to thicken, lift its bowl out immediately.
- CRITICAL POINT. Fold in the whipped cream. The basic cream must not be too warm and runny, or the whipped cream will liquefy in it too. Should it be too cold, the whipped cream (which is also cold) will cause it to set right away and the resulting mixture will not be homogeneous.
- An ideal consistency is achieved when the cream flows heavily off the spoon.
- Use as desired or pour into large mold, smaller molds or serving bowl, chill until firm and unmold by placing in hot water for 15 seconds.
- Serve with chilled raspberry sauce.
- RASPBERRY SAUCE:.
- Puree and sieve 1 pint of raspberries.
- Bring to a boil 1/2 cup sugar and 1/3 cup red wine with a small piece of lemon rind.
- Add raspberry puree and reduce for about 3-4 minutes.
- Serve chilled.
Nutrition Facts : Calories 1806.8, Fat 128.2, SaturatedFat 77, Cholesterol 819.3, Sodium 263.8, Carbohydrate 140.8, Fiber 10.1, Sugar 107.3, Protein 26.9
RUBY-RED RASPBERRY DESSERT SAUCE
As pretty as a picture, this sweet, ruby-red dessert sauce is an easy way to dress up vanilla ice cream, frozen yogurt or angel food cake. Why not mix up an extra batch to keep in the freezer for drop-in guests or last-minute treats? Gusty Crum - Dover, Ohio
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 1-2/3 cups.
Number Of Ingredients 7
Steps:
- In a blender, puree raspberries. Strain and discard seeds, reserving juice. , In a small saucepan, combine cornstarch and cold water until smooth; stir in raspberry juice and sugar. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Whisk in jelly and extract. Chill. Serve over ice cream.
Nutrition Facts : Calories 184 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 47g carbohydrate (42g sugars, Fiber 3g fiber), Protein 0 protein.
COEUR A LA CREME (WHITE CHOCOLATE AND CREAM CHEESE DESSERT WITH RASPBERRY SAUCE)
Steps:
- Line eight 1/2 cup coeur a la creme molds with 6 inch squares of a double thickness dampened cheesecloth. In a large bowl with an electric mixer beat the cream cheese. Beat in 1/2 cup of the heavy cream, 3/4 cup (less if want it to be less sweet, but will be less firm too) of the confectioner's sugar and the white chocolate, and beat the mixture until it's light and fluffy. In chilled bowl with electric mixer beat 1 1/4 cups heavy cream until it just holds stiff peaks. Stir 1/2 into cream cheese mixture and fold in remaining whipped cream gently. Spoon mixture into prepared molds, fold cheesecloth into middle. Chill 8-24 hrs. Puree raspberries and sugar in a food processor, force the puree thru a fine sieve into a bow to remove seeds. Stir in reserved syrup. Combine sour cream and 1 tbsp confectioner's sugar and half and half and half, Dot the sauce with the mixture.
RASPBERRY DESSERT WITH VANILLA SAUCE
This delicious fruity dessert comes from my German background. Mom always called it "Rote Grütz." We had a large raspberry patch, so she served it often in summer, when fresh berries were in season. -Marie Baumgartner, Stoughton, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 30m
Number Of Ingredients 10
Steps:
- In a large saucepan, combine the raspberries, orange juice and tapioca; let stand for 15 minutes. Stir in sugar and salt. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Cover and refrigerate., For vanilla sauce, combine cornstarch and sugar in a small saucepan; gradually stir in milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat., Whisk 1/2 cup of hot mixture into the egg; return all to the pan, whisking constantly. Cook and stir over medium-low heat for 2-3 minutes or just until the sauce thickens slightly and reaches 160° (do not boil)., Remove from the heat. Stir in vanilla. Pour into a large bowl; press a piece of waxed paper or plastic wrap over top of sauce. Refrigerate until serving., Divide raspberry mixture among four dessert dishes; top with vanilla sauce.,
Nutrition Facts : Calories 283 calories, Fat 3g fat (1g saturated fat), Cholesterol 58mg cholesterol, Sodium 129mg sodium, Carbohydrate 60g carbohydrate, Fiber 9g fiber), Protein 6g protein.
KEY LIME DESSERT WITH RASPBERRY SAUCE
For a festive finale to a gathering, try this pretty treat that serves 24. You can have it chilling in less than an hour.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 6h45m
Yield 24
Number Of Ingredients 12
Steps:
- In very large bowl, combine gelatin and boiling water; stir 2 to 3 minutes or until dissolved. Add 1 cup lime juice and the sweetened condensed milk; beat with electric mixer on medium speed until smooth. Set aside.
- In medium bowl, beat whipping cream until stiff peaks form. Gently fold whipped cream into gelatin mixture just until combined.
- Grease 13x9-inch pan. Arrange 5 cracker squares down length of greased pan; repeat forming 2 additional rows and using a total of 15 cracker squares to cover bottom of pan. Set aside.
- In small bowl, combine 2 tablespoons lime juice and 2 tablespoons water. Brush juice mixture onto each cracker square in pan just until moistened. Carefully pour 3 1/3 cups filling over cracker crust; spread evenly. Repeat cracker and filling layers 2 times. Gently tap pan on hard surface and push down any crackers that are close to surface. Cover with foil; refrigerate at least 6 hours or overnight.
- Meanwhile, in medium microwave-safe bowl, mix jam and 2 tablespoons water. Microwave on Medium for about 30 seconds or until jam is melted, stirring twice. Cover; refrigerate until serving time.
- Cut dessert into squares. Spoon 1 tablespoon raspberry sauce onto each individual dessert plate. Place dessert squares on plates. Garnish with raspberries and lime peel. Store in refrigerator.
Nutrition Facts : Fat 2, ServingSize 1 Serving
RASPBERRY DESSERT SAUCE
-Florence Wiggin, Stratham, New Hampshire
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 2/3 cup.
Number Of Ingredients 4
Steps:
- In a blender, combine the raspberries, sugar and extract; cover and process on high until smooth. Strain and discard seeds. Serve raspberry sauce over ice cream.
Nutrition Facts : Calories 49 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 12g carbohydrate (10g sugars, Fiber 2g fiber), Protein 0 protein.
FROZEN PISTACHIO DESSERT WITH RASPBERRY SAUCE
From my Mamaw's recipe collection.
Provided by Chrystal Cackler @journeyrock92
Categories Cakes
Number Of Ingredients 11
Steps:
- In a small bowl, combine the wafers, finely chopped pistachios and butter. Press onto the bottom of a 9-in. springform pan coated with cooking spray. Place pan on a baking sheet. Bake at 350° for 10 minutes or until lightly browned. Cool on a wire rack.
- Meanwhile, in a small bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. In a large bowl, beat cream cheese until smooth. Beat in the pudding. Meanwhile, in a small bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. In a large bowl, beat cream cheese until smooth. Beat in the pudding.
- For sauce, place the raspberries, sugar and liqueur in a food processor. Cover and process for 1-2 minutes or until smooth. Strain and discard seeds and pulp. Refrigerate until serving. Remove dessert from the freezer 15 minutes before serving. Remove sides of pan. Garnish with chopped pistachios and remaining whipped topping. Serve with sauce.
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