Raspberry Swirl Good Recipes

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Raspberry Swirl

"No-bake cheesecake type dessert with raspberries swirled via. This recipe includes uncooked eggs. We suggest that pregnant girls, younger children, the elderly and the infirm do not eat raw eggs."

Ingredients :

2 half of cups graham cracker crumbs
1 1/4 teaspoons floor cinnamon
2 tablespoons white sugar
1/2 cup butter, melted
four egg yolks
1 (8 ounce) package cream cheese
four egg whites
1/4 teaspoon cream of tartar
1/eight teaspoon salt
1/4 cup white sugar
1 (eight ounce) container frozen whipped topping, thawed
1 (10 ounce) package frozen raspberries, in part thawed

Instructions :

Prep : 1H	Cook : 24M	Ready in : 1H

Preheat oven to 350 ranges F (one hundred seventy five stages C). In a medium bowl, integrate graham cracker crumbs, cinnamon, sugar and melted butter. Mix nicely and press into the lowest of a 9x13 inch baking dish. Bake for five minutes then cast off from oven and allow to chill.
In medium bowl, beat egg yolks on high velocity till thick and lemon colored, about 5 minutes. Add softened cream cheese. Beginning on low speed and increasing to excessive, beat till clean.
In big blending bowl, beat egg whites, cream of tartar and salt till foamy. Add 1/four cup sugar, a little at a time, beating continuously till sugar is dissolved and whites stand in gentle peaks. Fold 1/3 of the whites into the cheese combination, then fold the lightened cheese aggregate returned into the closing egg whites. Ultimately, fold inside the thawed whipped topping.
Puree raspberries in a blender or press via a sieve. Spread half of fluffy cheese filling into the cooled crust. Pour 1/2 of the raspberry puree over the filling and swirl it in with a knife. Repeat with final filling and raspberry puree. Freeze till corporation.

Notes :

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