Raspberry Swirl

A mixture of egg yolks, sugar, cream cheese, egg whites and whipped cream is swirled with crushed raspberries and spread over a graham crust.

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Ingredients:

• 3/4 cup graham cracker crumbs  
• 3 tbsp. melted butter  
• 2 tbsp. sugar  
• 3 eggs, separated  
• 8 oz. cream cheese, softened
• 1 cup sugar  
• 1/8 tsp. salt  
• 1 cup heavy cream  
• 10 oz. frozen raspberries, partially thawed  

Method

Combine crumbs, melted butter and 2 tbsp. sugar. Press mixture into a well-greased 7x11 baking pan. Bake 8 minutes at 375. Cool thoroughly. Beat egg yolks until thick. Add cream cheese, 1 cup sugar and the salt. Beat until smooth and light. Beat egg whites to stiff peaks in separate bowl. Whip cream until stiff; fold egg whites and cream into egg yolk mixture. Crush raspberries to a pulp. Gently swirl half of the fruit pulp through cheese filling; spread over crust. Spoon remaining fruit over top. Swirl with knife. Freeze.

Notes: A wonderful dessert that my sister, Elaine Martin, makes. Because it contains raw eggs, be sure to use proper safety precautions.

Number of servings: 10-12

Submitted By: kcobb2360993
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