RASPBERRY-LEMON CHIFFON ICEBOX CAKE RECIPE | EATINGWELL
You can use a mix of berries as the topping for this classic summertime dessert-we like combining regular raspberries, golden raspberries, and blackberries. Look for golden raspberries at farmers' markets or farm stands at the height of summer.
Provided by Diabetic Living Magazine
Categories Diabetic Frozen Dessert Recipes
Total Time 2 hours 35 minutes
Number Of Ingredients 10
Steps:
- Coat an 8x4-inch loaf pan with cooking spray. Line it with a double layer of plastic wrap, letting it overhang 2 inches on the sides.
- Combine raspberries and 1/4 cup water in a large saucepan; mash the berries. Bring to a boil. Reduce heat and simmer, uncovered, for 10 minutes. Press the mixture through a fine-mesh sieve; discard the seeds. Return to the saucepan and stir in sugar. Return to a simmer and cook until reduced to 1/2 cup, about 10 minutes more. Let cool slightly.
- Add the remaining 1/4 cup water to a small saucepan. Sprinkle gelatin on top; do not stir. Let stand 5 minutes. Heat over medium heat, stirring, just until the gelatin is dissolved. Stir the gelatin mixture into the berry mixture. Stir in 1/2 cup whipped topping until combined. Fold in another 1/2 cup whipped topping until no streaks remain. Spoon the mixture into the prepared pan. Cover and refrigerate until set, about 1 hour.
- Whisk milk and pudding mix in a medium bowl until thick. Whisk in one-third of the remaining whipped topping until combined. Fold in the remaining whipped topping until no streaks remain. Spread over the raspberry layer.
- Combine graham cracker crumbs and melted butter in a small bowl. Gently press the mixture onto the pudding layer. Cover and refrigerate for 1 to 8 hours.
- Using the overhanging plastic wrap, lift the cake out of the pan. Invert onto a serving plate and garnish with raspberries and mint, if desired.
Nutrition Facts : Calories 138 calories, CarbohydrateContent 21 g, CholesterolContent 6 mg, FatContent 6 g, FiberContent 3 g, ProteinContent 2 g, SaturatedFatContent 4 g, SodiumContent 109 mg, SugarContent 8 g
FRESH RASPBERRY ICEBOX CAKE RECIPE: HOW TO MAKE IT
Layered icebox cakes are so fun because they look impressive but couldn't be easier. Fresh raspberries make this one really special. Use Anna's Ginger Thins to get the scalloped edges, or regular gingersnaps if those are not available. —Elisabeth Larsen, Pleasant Grove, Utah
Provided by Taste of Home
Categories Desserts
Total Time 25 minutes
Prep Time 25 minutes
Cook Time 0 minutes
Yield 12 servings.
Number Of Ingredients 6
Steps:
- Stir mascarpone cheese; let stand at room temperature 30 minutes. Meanwhile, beat cream until it begins to thicken. Add sugar; beat until soft peaks form. Reserve 1/2 cup cream; cover and refrigerate. Add lemon zest and mascarpone to remaining whipped cream; beat until stiff peaks form, 30-60 seconds., On a serving plate, spread 1/2 cup of the cream mixture in a 7-in.-diameter circle. Arrange 6 cookies in a circle on top of the cream, placing a seventh cookie in the center. Gently fold 4 cups of raspberries into remaining cream mixture. Spoon about 1 cup raspberry cream mixture over the cookies. Repeat layers 6 times, ending with cookies (there will be 8 cookie layers in all). Spread reserved whipped cream over cookies; top with remaining raspberries. Refrigerate, covered, overnight.
Nutrition Facts : Calories 421 calories, FatContent 35g fat (21g saturated fat), CholesterolContent 91mg cholesterol, SodiumContent 132mg sodium, CarbohydrateContent 25g carbohydrate (13g sugars, FiberContent 3g fiber), ProteinContent 4g protein.
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RASPBERRY ICEBOX DESSERT RECIPE: HOW TO MAKE IT
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Reviews 4.5
Total Time 20 minutes
Category Desserts
Calories 239 calories per serving
- In a large bowl, combine the gelatin and water; stir until gelatin and water; stir until gelatin is dissolved. Fold in the raspberries. Refrigerate for 1 hour or until syrupy., In a small bowl, combine the cracker crumbs, brown sugar and butter. Press into a greased 13-in. x 9-in. dish. , In a large bowl, whisk milk and pudding mix on for 2 minutes. Let stand for 2 minutes or until soft-set., In another bowl, beat cream cheese until smooth. Gradually add pudding. Spread over crust. Spoon gelatin mixture over the top. Chill until set. Refrigerate leftovers.
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