Raspberry Swirl Frozen Dessert

By TrayH

Rich, creamy and delicious describe this raspberry treat. It's so luscious it's worth the time it takes to make it.

Ingredients

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

Details

Adapted from tasteofhome.com

Preparation

Step 1

* 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.