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-> [Desserts, Fruits] -> [Angelic raspberry dessert Recipe] |
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Angelic raspberry dessert
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| Artist: |
_ |
| Categories: |
Desserts, Fruits |
| Yield: |
8 |
| Rating: |
0 |
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Ingredients:
| | CRUST | | 1 1/2
| cup | Graham cracker crumbs | | 2
| tbsp | Sugar | | 1/4
| cup | Butter, melted | | | FILLING | | | 32 ea Large marshmallows (approx 6 | | 1
| cup | Milk | | 1/4
| tsp | Almond extract | | 2
| cup | Whipping cream | | | TOPPING | | 1/2
| cup | Water | | 4 1/2
| tbsp | Sugar | | 1
| tsp | Lemon juice | | 2
| tbsp | Cornstarch | | 1
| pack | (10 oz) raspberries, frozen |
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Procedures:
| 1 | Combine crumbs, sugar and butter. | | 2 | Press against bottom and sides of 8-inch spring form pan. | | 3 | Bake at 375 °F for 8 minutes. | | 4 | Let cool. | | 5 | Meanwhile, heat marshmallows, milk and almond extract over medium heat until marshmallows have melted; stir frequently. | | 6 | Chill until mixture begins to set. | | 7 | Whip cream, and fold in marshmallow mixture. | | 8 | Pour into crumb crust. | | 9 | Chill until firm. | | 10 | Allow raspberries to defrost partially. | | 11 | Drain, reserving juice. | | 12 | Combine juice with water, sugar, lemon juice and cornstarch. | | 13 | Stir while cooking over medium heat until mixture becomes clear and thick. | | 14 | Add berries to glaze and spoon over pie filling. | | 15 | Serves 8 |
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