CHOCOLATE RASPBERRY DESSERT RECIPE: HOW TO MAKE IT | TASTE ...
Guests are sure to find wedges of this fruity frozen pie irresistible. The crustless concoction from Judy Schut of Grand Rapids, Michigan has a creamy mousse-like consistency that's melt-in-your-mouth good.
Provided by Taste of Home
Categories Desserts
Total Time 10 minutes
Prep Time 10 minutes
Cook Time 0 minutes
Yield 8 servings.
Number Of Ingredients 7
Steps:
- In a blender, combine the cottage cheese, milk and spreadable fruit; cover and process until smooth. Add dry pudding mix; cover and process until smooth., Pour into a large bowl; fold in whipped topping. Spoon into a 9-in. pie plate. Drizzle with chocolate. Cover and freeze for 8 hours or overnight. , Let stand at room temperature for 20 minutes before serving. Garnish with raspberries.
Nutrition Facts : Calories 161 calories, FatContent 5g fat, CholesterolContent 4mg cholesterol, SodiumContent 250mg sodium, CarbohydrateContent 22g carbohydrate, FiberContent 1g fiber), ProteinContent 5g protein. Diabetic Exchanges 1-1/2 starch
RASPBERRY-GLAZED DOUBLE CHOCOLATE DESSERT RECIPE ...
Bake this wonderful double chocolate cake that's glazed with raspberries and topped with whipping cream - perfect dessert to treat your guests.
Provided by Betty Crocker Kitchens
Total Time 4 hours 15 minutes
Prep Time 1 hours 0 minutes
Yield 16
Number Of Ingredients 10
Steps:
- Heat oven to 400°F. Spray 9-inch springform pan with cooking spray. In medium saucepan, melt semisweet chocolate and 1 cup butter over medium-low heat, stirring constantly until smooth. Cool 35 minutes or until completely cooled.
- Beat eggs in small bowl with electric mixer on high speed 5 minutes or until light and lemon colored. Fold cooled chocolate into eggs until well blended. Pour into pan.
- Bake 15 minutes. Dessert will be soft in center. Cool completely in pan on cooling rack, about 1 hour 30 minutes. Refrigerate 1 hour 30 minutes or until firm.
- Meanwhile, place white chocolate baking bars in small bowl. In small saucepan, bring 1/2 cup whipping cream and 1 tablespoon butter just to a boil. Pour over chocolate; stir until smooth. Cool completely, about 5 minutes. Refrigerate 1 hour or until chilled.
- Place strainer over small saucepan; pour raspberries into strainer. Press mixture with back of spoon through strainer to remove seeds; discard seeds. Stir in cornstarch. Cook over medium heat until mixture boils and thickens, stirring constantly. Cool 30 minutes or until completely cooled.
- Spread white chocolate ganache on top of cooled dessert. Spread raspberry glaze over ganache. Refrigerate 30 minutes; serve or refrigerate until serving time.
- To serve, let dessert stand at room temperature for 1 hour. In medium bowl, beat 1 cup whipping cream until stiff peaks form. Spoon whipped cream into pastry bag with large star tip. Pipe cream onto edge of dessert. Garnish with fresh raspberries.
Nutrition Facts : Calories 460 , CarbohydrateContent 33 g, CholesterolContent 140 mg, FatContent 6 , FiberContent 3 g, ProteinContent 5 g, SaturatedFatContent 20 g, ServingSize 1 Serving, SodiumContent 50 mg, SugarContent 30 g
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Reviews 4.4
Total Time 01 hours 20 minutes
Category Desserts
Calories 738 calories per serving
- Preheat oven to 350°. Line three greased 9-in. round baking pans with waxed paper and grease paper; set aside. In a large bowl, combine first six ingredients. Combine buttermilk, oil and vanilla; add to dry ingredients. Add eggs, one at a time, beating well after each addition; beat 2 minutes. Gradually add coffee (batter will be thin)., Pour batter into prepared pans. Bake until a toothpick inserted in center comes out clean, 35-40 minutes . Cool 10 minutes before removing from pans to wire racks to cool completely., For filling, in a small saucepan, whisk together flour and milk until smooth. Cook over medium heat 1 minute or until thickened, stirring constantly. Remove from heat and let stand until cool. , In a large bowl, cream shortening and butter until light and fluffy. Gradually add confectioners’ sugar and mix well. Gradually add cooled milk mixture; beat until light and fluffy, about 4 minutes. Beat in liqueur, salt and, if desired, food coloring., Place one cake layer on a serving plate; spread half the filling to within 1/4 in. of edge. Drizzle half the jam over filling. Repeat layers. Top with remaining cake layer. Refrigerate until filling is set, about 30 minutes. , In a large bowl, beat cream cheese and butter until smooth. Beat in cocoa and liqueur. Gradually beat in confectioners’ sugar until light and fluffy. Frost top and sides of cake. Store in the refrigerator.
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Reviews 0
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- Spread half of filling over one cake. Top with second layer; spread remaining filling over top. Top with final layer, cut-side down. Refrigerate, covered, at least 1 hour and up to overnight. Spread frosting over top and sides of cake. Garnish with remaining raspberries.
CHOCOLATE RASPBERRY DESSERT RECIPE: HOW TO MAKE IT | TASTE ...
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Reviews 4.2
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Category Desserts
Calories 161 calories per serving
- In a blender, combine the cottage cheese, milk and spreadable fruit; cover and process until smooth. Add dry pudding mix; cover and process until smooth., Pour into a large bowl; fold in whipped topping. Spoon into a 9-in. pie plate. Drizzle with chocolate. Cover and freeze for 8 hours or overnight. , Let stand at room temperature for 20 minutes before serving. Garnish with raspberries.
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Reviews 3.5
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Calories 460 per serving
- To serve, let dessert stand at room temperature for 1 hour. In medium bowl, beat 1 cup whipping cream until stiff peaks form. Spoon whipped cream into pastry bag with large star tip. Pipe cream onto edge of dessert. Garnish with fresh raspberries.
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Category Desserts, Pies, No-Bake Pie Recipes
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Total Time 2 hours 0 minutes
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Calories 735.6 calories per serving
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Reviews 3.8
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