Spring is finally here and with it comes a much anticipated fresh, delicious berry season. This recipe from our kitchens will taunt your taste buds and satisfy your sweet tooth. Although this version calls for raspberries, any fresh berry would do. Heck, you could even use a combination of fruit. Rich, creamy and delicious!
PREPARATION:
In a small bowl, combine the cracker crumbs, butter and sugar. Press into an 11″ x 7″ 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 degrees F 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 160F.
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, to egg white mixture.
Drain raspberries, reserving 3 Tbsp. juice. In a small bowl, crush half of berries with 1 Tbsp. 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.
Ingredients
2/3 cup graham cracker crumbs
2 Tbsps. butter, melted
5 tsps. sugar
3 eggs, separated
1/4 cup water
1 Tbsp water
1 cup sugar, divided
1/8 tsp salt
1/8 tsp cream of tartar
8 ounces light cream cheese
1 1/2 cup whipped cream, light
10 ounces raspberries, fresh or frozen
