Best Snow Creams With Red Raspberry Sauce Recipes

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RASPBERRY DESSERT SAUCE



Raspberry Dessert Sauce image

This raspberry dessert sauce topping is fresh, quick, & easy and gives desserts and breakfast dishes that little something extra! You can use fresh or frozen raspberries.

Provided by Sally

Categories     Dessert

Time 10m

Number Of Ingredients 6

1 Tablespoon water
2 teaspoons cornstarch
3 cups (about 12 ounces/375g) fresh or frozen raspberries
1/4 cup (50g) granulated sugar
1 teaspoon fresh lemon juice (do not leave out)
optional: 1/2 teaspoon vanilla extract

Steps:

  • Whisk the cornstarch and water together until all the cornstarch has dissolved. (I just use a fork to mix-very easy.) Combine cornstarch mixture, raspberries, granulated sugar, and lemon juice in a small saucepan over medium heat. Using a wooden spoon or rubber spatula, stir the mixture, lightly mashing the raspberries as they begin to heat.
  • Bring to a boil and let it boil for 3 full minutes, stirring occasionally. Remove the pan from heat and-if desired for a richer flavor-stir in vanilla extract.
  • Press the warm sauce through a fine mesh strainer to remove the seeds, if desired. I use the back of a spoon to press the liquid through the strainer, held over a bowl. It takes a couple minutes to really squeeze it all out.
  • Feel free to serve warm over warm desserts, but it should be cooled to really thicken up. Cool the sauce completely at room temperature or in the refrigerator. The sauce will thicken slightly as it cools, but the strained version is still liquid and perfect for drizzling.
  • Cover and store for up to 1 week in the refrigerator.

EASY RASPBERRY SAUCE



Easy Raspberry Sauce image

Spoon this smooth sauce from our Test Kitchen over waffles or pancakes for a fabulous breakfast. Or try over ice cream or pound cake for a delightful dessert.

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 2 cups.

Number Of Ingredients 4

2 cups fresh or frozen raspberries
1-3/4 cups plus 1 tablespoon water, divided
1/3 cup sugar
2 tablespoons cornstarch

Steps:

  • In a saucepan, combine the raspberries, 1-3/4 cups water and sugar. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. , Mash raspberry mixture and strain through a fine sieve into a 2-cup measuring cup; discard seeds. Add water if needed to make 2 cups puree. Return to the saucepan., Combine cornstarch and remaining water until smooth; gradually stir into raspberry mixture. Bring to a boil over medium heat, stirring constantly. Cook and stir 1 minute longer. Remove from the heat; cool. Store in the refrigerator.

Nutrition Facts : Calories 27 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 7g carbohydrate (5g sugars, Fiber 1g fiber), Protein 0 protein.

RUSSIAN RASPBERRY CREME



Russian Raspberry Creme image

All you need is a bite of this decadent custard with crimson raspberry sauce. Chill time is 21/2 hours.

Provided by ladyroseofrohan

Categories     Gelatin

Time 5h35m

Yield 6 serving(s)

Number Of Ingredients 11

1 1/2 cups whipping cream
3/4 cup sugar
1/2 cup cold water
1 1/2 teaspoons unflavored gelatin
8 ounces sour cream
2 teaspoons vanilla
1 cup fresh raspberry
3 cups fresh raspberries (or strawberries)
1/3 cup sugar
1 teaspoon cornstarch
1 teaspoon lemon juice

Steps:

  • I small heavy saucepan, combine whipping cream and sugar. Stir over medium heat until sugar dissolves. Remove from heat, set aside.
  • In another saucepan, combine water and gelatin. Let stand for 5 minutes to soften. Stir over medium heat until gelatin dissolves. Add to whipping cream mixture, and place in medium bowl. Add vanilla and sour cream, mixing well.
  • Cover and chill in the refrigerator for 30 to 45 minutes or until mixtures thickens. Meanwhile, make raspberry sauce.
  • Place raspberries in food processor. Cover and blend until pureed. Press berries through a fine-mesh sieve. Discard seeds.
  • Stir together sugar and cornstarch. Put puree, sugar, and lemon juice in saucepan. Cook and stir over medium heat until thickened and bubbly. Continue to stir 2 minutes more. Remove from heat. Cool to room temperature.
  • Remove cream from fridge. Spoon about 1/4 cup into the bottom of each of 6 parfait, wine, or cordial glasses. Drizzle 2 tablespoons of raspberry sauce and add another 1/4 cup of cream mixture. Drizzle whatever sauce remains and swirl with a small metal spatula.
  • Cover and chill in the refrigerator for at least 2 hours and up to 4. To serve, top with a fresh raspberry and fresh herbs.

RASPBERRIES 'N SNOW



Raspberries 'n Snow image

This has been our Chrstmas day dessert for many years. Loved by everyone. I have been asked for this recipe every year when someone new spends christmas day with us. Enjoy

Provided by Jennifer Dawn

Categories     Dessert

Time 20m

Yield 8-10 serving(s)

Number Of Ingredients 6

2 (300 g) packages frozen raspberries, thawed and juice reserved
2 (250 g) packages cream cheese, I always use Philadelphia
1/2 cup sugar
3 cups whipped cream or 3 cups Cool Whip
1 lb cake or 1 lb sponge cake, cut into 1/4 inch squares
1/2 cup grated chocolate

Steps:

  • Beat cream cheese until fluffy. Fold in whipped cream / cool whip.
  • Sprinkle reserved raspberry juice over cake squares (you want them moistened, but not soggy).
  • In a trifle bowl or glass bowl, place a layer of the moistened cake on the bottom, followed by 1/3 of the cream cheese mixture. Then a layer of 1/2 of the raspberries, pushing the raspberries against the sides of the bowl.
  • Top with grated choclate.
  • Then another layer of cake, followed by 1/3 of the cream cheese mixture and then the remaining raspberries, again pushing the berries against the side of the bowl.
  • Placing the remaining 1/3 cream mixture on the top followed by grated chocolate.
  • Chill for several hours.
  • Enjoy.

Nutrition Facts : Calories 438.9, Fat 30.9, SaturatedFat 17.9, Cholesterol 86, Sodium 233.1, Carbohydrate 39.9, Fiber 4.7, Sugar 32.7, Protein 6

SUPER EASY RASPBERRY SAUCE (MADE FROM JAM)



Super Easy Raspberry Sauce (Made from Jam) image

I made this sauce to drizzle over cake at a baby shower this past weekend. There were so many compliments, I was embarrassed to tell them how easy it was to prepare! ;) I used the leftover sauce to drizzle over homemade banana muffins...

Provided by sassykat1213

Categories     Sauces

Time 12m

Yield 2 10 " round layer cakes (at least!), 24 serving(s)

Number Of Ingredients 2

1 (18 ounce) jar seedless red raspberry jam
1/4 cup water

Steps:

  • Pour jam and water into medium-sized saucepan over low-medium heat.
  • Stir continuously until jam melts into smooth sauce.
  • (You could use more or less water, depending upon your preference for thick or thin sauce).
  • We drizzled the sauce over white chocolate cake--delicious!

CONTEST-WINNING RASPBERRY CREAM PIE



Contest-Winning Raspberry Cream Pie image

This recipe is delicious with either fresh-picked or frozen raspberries. That means you can make it year-round. One bite of raspberry pie will instantly turn winter to summer. -Julie Price, Nashville, Tennessee

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 8 servings.

Number Of Ingredients 14

1-1/2 cups crushed vanilla wafers (about 45 wafers)
1/3 cup chopped pecans
1/4 cup butter, melted
FILLING:
1 package (8 ounces) cream cheese, softened
2/3 cup confectioners' sugar
2 tablespoons orange liqueur
1 teaspoon vanilla extract
1 cup heavy whipping cream, whipped
TOPPING:
1 cup sugar
3 tablespoons cornstarch
3 tablespoons water
2-1/2 cups fresh or frozen raspberries, divided

Steps:

  • Combine the wafer crumbs, pecans and butter. Press onto the bottom and up the sides of a greased 9-in. pie plate., In a large bowl, beat the cream cheese, confectioners' sugar, liqueur and vanilla until light and fluffy. Fold in whipped cream. Spread into crust. Chill until serving., In a small saucepan, combine sugar and cornstarch; stir in water and 1-1/2 cups raspberries. Bring to a boil; cook and stir for 2 minutes or until thickened. Transfer to a bowl; refrigerate until chilled., Spread topping over filling. Garnish with remaining berries.

Nutrition Facts : Calories 507 calories, Fat 28g fat (14g saturated fat), Cholesterol 70mg cholesterol, Sodium 196mg sodium, Carbohydrate 61g carbohydrate (46g sugars, Fiber 4g fiber), Protein 4g protein.

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