RASPBERRY SWIRL

Raspberry Swirl image

No-bake cheesecake type dessert with raspberries swirled through. This recipe contains raw eggs. We recommend that pregnant women, young children, the elderly and the infirm do not consume raw eggs.

Provided by Mary Jo

Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes

Time 1h

Yield 24

Number Of Ingredients 12

Ingredients

2 ½ cups graham cracker crumbs
1 ¼ teaspoons ground cinnamon
2 tablespoons white sugar
½ cup butter, melted
4 egg yolks
1 (8 ounce) package cream cheese
4 egg whites
¼ teaspoon cream of tartar
⅛ teaspoon salt
¼ cup white sugar
1 (8 ounce) container frozen whipped topping, thawed
1 (10 ounce) package frozen raspberries, partially thawed

Steps:

Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, combine graham cracker crumbs, cinnamon, sugar and melted butter. Mix well and press into the bottom of a 9x13 inch baking dish. Bake for 5 minutes then remove from oven and allow to cool.
In medium bowl, beat egg yolks on high speed until thick and lemon colored, about 5 minutes. Add softened cream cheese. Beginning on low speed and increasing to high, beat until smooth.
In large mixing bowl, beat egg whites, cream of tartar and salt until foamy. 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.
Puree raspberries in a blender or press through a sieve. Spread half of fluffy cheese filling into the cooled crust. 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 : Calories 169.3 calories, Carbohydrate 15.6 g, Cholesterol 54.6 mg, Fat 11.1 g, Fiber 0.8 g, Protein 2.6 g, SaturatedFat 6.9 g, Sodium 133 mg, Sugar 10.6 g