Rich, creamy and delicious describe this raspberry treat. It’s so luscious it’s worth the time it takes to make it. \u2014Karen Suderman, Sugar Land, Texas<\/p>\n","protected":false},"author":7061,"featured_media":1495776,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[304032,307119,304423,304288,304515,304180,307104,303966,304408,304368,306848,304438,304442,304268,304450,304558,307136,324623,304150,304473],"categories-v2":[308623,310169,308821,308481,259620,308880,309462,310155,308495,308813,308745,309603,308844,308845,259483,308857,308910,310182,309177,309434,308876],"coauthors":[305],"recommended_recipes":[{"post_title":"Chocolate Raspberry Pie","post_link":"\/recipes\/chocolate-raspberry-pie\/","post_image":"\/wp-content\/uploads\/2025\/05\/Chocolate-Raspberry-Pie_EXPS_FT25_8671_EC_0501_10.jpg"},{"post_title":"Frozen Berry & Yogurt Swirls","post_link":"\/recipes\/frozen-berry-yogurt-swirls\/","post_image":"\/wp-content\/uploads\/2017\/09\/exps183409_RDS143481C04_16_6b.jpg"},{"post_title":"Freezer Strawberry Shortbread Dessert","post_link":"\/recipes\/freezer-strawberry-shortbread-dessert\/","post_image":"\/wp-content\/uploads\/2017\/09\/Freezer-Strawberry-Shortbread-Dessert_EXPS_BDSMZ17_48992_B03_03_4b.jpg"},{"post_title":"Raspberry Ice Cream","post_link":"\/recipes\/raspberry-ice-cream\/","post_image":"\/wp-content\/uploads\/2025\/03\/Raspberry-Ice-Cream_EXPS_TOHcom25_8883_MD_P2_02_11_6b.jpg"},{"post_title":"Creamy Raspberry Dessert","post_link":"\/recipes\/creamy-raspberry-dessert\/","post_image":"\/wp-content\/uploads\/2025\/02\/Creamy-Raspberry-Dessert_EXPS_TOHD25_232_ChristineMa_1.jpg"},{"post_title":"Raspberry Ice Cream Delight","post_link":"\/recipes\/raspberry-ice-cream-delight\/","post_image":"\/wp-content\/uploads\/2017\/09\/exps33194_MT163844D03_16_1b.jpg"},{"post_title":"Raspberry Brownie Dessert","post_link":"\/recipes\/raspberry-brownie-dessert\/","post_image":"\/wp-content\/uploads\/2017\/09\/Raspberry-Brownie-Dessert_exps36319_SD1115060C10_25_5b_RMS.jpg"},{"post_title":"Raspberry Icebox Dessert","post_link":"\/recipes\/raspberry-icebox-dessert\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps19199_QC10253D27D.jpg"},{"post_title":"Frozen Raspberry Cheesecake","post_link":"\/recipes\/frozen-raspberry-cheesecake\/","post_image":"\/wp-content\/uploads\/2017\/09\/EXPS_40576_SD1440068D33A_RMS.jpg"},{"post_title":"Strawberry Ice Cream Dessert","post_link":"\/recipes\/strawberry-ice-cream-dessert\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps26851_TH961238D48.jpg"},{"post_title":"Swirled Raspberry & Chocolate Cheesecake","post_link":"\/recipes\/swirled-raspberry-chocolate-cheesecake\/","post_image":"\/wp-content\/uploads\/2017\/09\/Swirled-Raspberry-Chocolate-Cheesecake_exps143403_TH2379797A11_14_1bC_RMS.jpg"},{"post_title":"Raspberry Swirl Pound Cake","post_link":"\/recipes\/raspberry-swirl-pound-cake\/","post_image":"\/wp-content\/uploads\/2017\/09\/Raspberry-Swirl-Pound-Cake_exps153715_TH143190B09_27_2b_RMS.jpg"},{"post_title":"Frozen Pumpkin Dessert","post_link":"\/recipes\/frozen-pumpkin-dessert\/","post_image":"\/wp-content\/uploads\/2018\/01\/Frozen-Pumpkin-Dessert_EXPS_FT20_20665_F_0825_1.jpg"},{"post_title":"Raspberry Swirl Cupcakes","post_link":"\/recipes\/raspberry-swirl-cupcakes\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps19762_BOTH1450745D121A.jpg"},{"post_title":"Raspberry Swirl Cheesecake Pie","post_link":"\/recipes\/raspberry-swirl-cheesecake-pie\/","post_image":"\/wp-content\/uploads\/2018\/01\/Raspberry-Swirl-Cheesecake-Pie_EXPS_ATBRS21_10260_E11_19_6bC.jpg"},{"post_title":"Raspberry Swirls","post_link":"\/recipes\/raspberry-swirls\/","post_image":"\/wp-content\/uploads\/2017\/09\/Raspberry-Swirls_EXPS_CBZ16_7696_C05_13_2b.jpg"},{"post_title":"Swirled Blueberry Frozen Yogurt","post_link":"\/recipes\/swirled-blueberry-frozen-yogurt\/","post_image":"\/wp-content\/uploads\/2017\/09\/Swirled-Blueberry-Frozen-Yogurt_exps51599_THHC2377559B01_04_6bC_RMS.jpg"},{"post_title":"Frozen Yogurt Cookie Dessert","post_link":"\/recipes\/frozen-yogurt-cookie-dessert\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps26871_LT944055D31A.jpg"}],"acf":{"long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/300x300\/exps36975_CFD1449746D131.jpg"},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/raspberry-swirl-frozen-dessert\/","name":"Raspberry Swirl Frozen Dessert","datePublished":"2018-01-01","dateModified":"2022-02-08","prepTime":"PT45M","cookTime":"PT20M","totalTime":"PT01H05M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/exps36975_CFD1449746D131.jpg","height":300,"width":300},"recipeCategory":["Desserts"],"description":"Rich, creamy and delicious describe this raspberry treat. It's so luscious it's worth the time it takes to make it. —Karen Suderman, Sugar Land, Texas","recipeIngredient":["2\/3 cup graham cracker crumbs","2 tablespoons butter, melted","5 teaspoons sugar","FILLING:","3 large eggs, separated","1\/4 cup plus 1 tablespoon water, divided","1 cup sugar, divided","1\/8 teaspoon salt","1\/8 teaspoon cream of tartar","1 package (8 ounces) reduced-fat cream cheese","1-1\/2 cups reduced-fat whipped topping","1 package (10 ounces) frozen sweetened raspberries, thawed"],"recipeInstructions":[{"@type":"HowToStep","text":"In a small bowl, combine the cracker crumbs, butter and sugar. Press into an 11x7-in. dish coated with cooking spray. Cover and refrigerate for at least 15 minutes."},{"@type":"HowToStep","text":"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° 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."},{"@type":"HowToStep","text":"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 160°. Transfer to a small bowl; beat on high until soft peaks form."},{"@type":"HowToStep","text":"In a large bowl, beat cream cheese until smooth. Gradually beat in egg yolk mixture. Fold in whipped topping, then egg white mixture. Drain raspberries, reserving 3 tablespoons juice. In a small bowl, crush half of berries with 1 tablespoon juice. Set remaining berries and juice aside."},{"@type":"HowToStep","text":"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."},{"@type":"HowToStep","text":"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."}],"recipeYield":"12 servings","author":[{"@type":"Person","name":"Taste Recipes Editorial Team"}],"nutrition":{"@type":"NutritionInformation","calories":" 217 calories","fatContent":"9g fat (5g saturated fat)","cholesterolContent":"71mg cholesterol","sodiumContent":"164mg sodium","carbohydrateContent":"32g carbohydrate (27g sugars","fiberContent":"1g fiber)","proteinContent":"4g protein."},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4.318182,"reviewCount":22,"worstRating":1,"bestRating":5},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-12-24","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OrangeStrawberry"},"reviewBody":"Not sure I'd make this again. I didn't find that the egg whites got fluffy when they were cooked. I couldn't believe how many dishes I had to use to make this. Not a good one!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":2,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-09-03","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"RedPuzzle"},"reviewBody":"this dessert is worth every minute it takes to make - it is soooo delicious. The only things I did differently: used 9x13 pan and made l-l\/2 of the recipe, also did not boil the egg whites - just whipped them.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-04-29","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"RedBox"},"reviewBody":"Not a keeper with my family. Frozen raspberries do not stand up well after thawing. Although I personally didn't mind the flavor, the overall finished product did not taste like the picture that attracted me. It looks more like a delicious ice cream parfait, but in reality the raspberries are still frozen while the remaining ingredients are somewhat soft (even after freezing for 4-1\/2 hours). Won't make again, especially for the amount of time involved in making it.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":2,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2010-11-15","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OrangeFlame"},"reviewBody":"its delicious! i make extra crust in a tupperware contaier and crumble it over top, then drizzle with melted chocolate. AMAZING!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2010-03-10","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OrangeHelmet"},"reviewBody":"Although this tasted delicious, it's way too much work. One pan for this, another pan for that, plus a bowl... not to mention all the ingredients, who has cream of tartar in their cupboard?","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":2,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-06-16","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"PurpleGoggles"},"reviewBody":"Absolutely!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-06-16","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"PurpleGoggles"},"reviewBody":"Note about the amount of chocolate crumb crust from my earlier post: Use 1 1\/2 sleeves of the two boxes, pulse in a food processor, then add the melted butter and sugar. Press into the 9x13 pan and proceed as ususal.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-06-16","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"PurpleGoggles"},"reviewBody":"A few suggestions to change this recipe:A chocolate crust would work better with the raspberries. Graham crackers are so-so in taste if you're going to spend the time to make this dessert!Change your pan size to 9x13; who serves a dessert in a 11x7 pan, anyway? You will need to double the recipe to accommodate the change in pan size.To make the chocolate crust, buy 2 boxes the Nabisco Chocolate Wafer Cookies (you'll find them in the cookie aisle). Use 1 1\/2 of the 2 boxes and pulse in a food processor to get fine crumbs (you should get about 2 cups). Add 2 1\/2 tbs EACH of melted butter and sugar. Press into sprayed 9x13 pan.Invest in a stand mixer if all you have is a hand-held. Makes life so much easier and your investment will pay off (trust me!).Don't be daunted by having to make two components on the stove. If you don't have a thermometer, the recipe works fine if you follow the cooking instructions.A word about low-fat\/no-fat products: generally, this means HIGHER CALORIES! Manufacturers have to take out something but replace it with something else...and that usually means higher-fat\/higher calories. If you're concerned about this, use half of each product so that texture\/taste is not affected. The same thing with sugar\/Splenda. Good luck!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-01-22","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GreenFries"},"reviewBody":"This dessert tastes wonderful but it's pretty time consuming to make. Plan ahead and make it the day BEFORE you want to serve it. It's definitely worth the time!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2015-05-05","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"RedGrapes"},"reviewBody":"Way, way, way too much trouble. The recipe looks easy enough, but it took forever to cook the yolks, then the whites. I think just mixing the raspberries with vanilla ice cream or frozen yogurt would have nearly the same effect in a fraction of the time. Would have been nice if the recipe had indicated how much time the hands on prep took.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":2,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2015-01-25","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"crankyankee"},"reviewBody":"fantastic","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-10-09","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"CyanWheel"},"reviewBody":"I think I did something wrong during the process. I made this with my roommate last week and ours ended up tasting like egg? The recipe is not very suitable for beginning home-cooks, not all ingredients are easy to obtain, such as cream of tartar and the graham cracker crumbs. We used substitute cookies, but it didn't form a solid crust in the fridge.We will make this again, but when we have more experience in cooking. This was a bit difficult and the pile of dishes was huge!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":3,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-09-13","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"CyanCactus"},"reviewBody":"This desert was delicious and my grandchildren loved it.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2010-04-05","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"CyanBandAid"},"reviewBody":"It may take a little work, but I think the tase is well worth the effort!! This one is a keeper!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-03-29","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"BlueBottle"},"reviewBody":"As a novice cook I found this recipe to be more than a bit daunting. I stuck with it though and the results could not have been more delectable! This is a wonderfully creamy desert that has a richness to it that betrays the healthier ingredients, it was hard to believe there was no heavy whipping cream!While a difficult desert to make, I think I will have to make it again and again regardless. It is just THAT good.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-08-03","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GoldTrumpet"},"reviewBody":"This was completely delicious and my guests loved it, but it took a couple hours to make. It was just too time-consuming. I don't understand why the egg whites get boiled and then whipped??? It took 90 minutes in a mixer for the boiled egg whites to form peaks. I just think the cream cheese flavor mixed with raspberries can be achieved with a much simpler recipe. This was great, but too complicated.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-11-18","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OrangeChefHat"},"reviewBody":"I also did not heat the egg whites and it turned out great. I will make again and may try blueberry's or strawberry's next time.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-08-17","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GreenGrapes"},"reviewBody":"This was very delicious. And despite all of the effort involved in making it, I will definitely make it again. I was a bit puzzled by the whole raspberries that are scattered on top, however. They seem to stay frozen well after the 15-minute thaw time, so my guests are biting into frozen whole raspberries, which is something I would rather avoid next time. Should this be stored in the refrigerator rather than freezing, perhaps? Or would it melt too quickly?","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-06-16","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"PurpleGoggles"},"reviewBody":"I think this is a good recipe, with a few changes: If you want to change up the crust, use the Nabisco Wafer Cookies. They are a bit pricey (you'll find them in the cookie aisle), but raspberries and chocolate seem to go better together! Second, I don't know how many people own a 11x7 pan; if you're serving it to a crowd, why not use a 9x13 instead?! I would change the \"crumb\" mixture to 1 cup chocolate grahams (pulsed in a food processor), add 2 1\/2 tbs melted butter and 2 1\/2 tbs sugar and press into the bottom of a greased pan.Also, don't be intimidated by cooking two components on the stove. Not everyone owns a thermometer, so follow the recipe and cook until you can coat the back of a spoon. Your best investment would be a stand mixer; however, I have a portable that is probably over 20 years old that I use in a pinch.Last, please consider this with regard to using lo-fat or reduced-fat ingredients: check the difference between these and full-fat. Often, the lower-cal version is more carbs\/sugar because the calories have got to come out somewhere...hence, added fat! Most often these ingredients affect the taste\/texture, and Splenda is downright awful as a sugar substitute unless it's cut with regular sugar.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}}]},"video":{"data":{"status":204},"message":"No shortcode found in recipe"},"rms_legacy_id":"36975","romance_copy_dek":"Rich, creamy and delicious describe this raspberry treat. It's so luscious it's worth the time it takes to make it. —Karen Suderman, Sugar Land, Texas","enhanced_recipe_title":"Raspberry Swirl Frozen Dessert","rms_legacy_data":{"RecipeCategories":null,"Ingredients":[{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2\/3 cup graham cracker crumbs","IngredientText":"2\/3 cup graham cracker crumbs"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 tablespoons butter, melted","IngredientText":"2 tablespoons butter, melted"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"5 teaspoons sugar","IngredientText":"5 teaspoons sugar"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"FILLING:<\/b>","IngredientText":"FILLING:<\/b>"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"3 large eggs, separated<\/i>","IngredientText":"3 large eggs, separated<\/i>"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/4 cup plus 1 tablespoon water, divided","IngredientText":"1\/4 cup plus 1 tablespoon water, divided"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 cup sugar, divided","IngredientText":"1 cup sugar, divided"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/8 teaspoon salt","IngredientText":"1\/8 teaspoon salt"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/8 teaspoon cream of tartar","IngredientText":"1\/8 teaspoon cream of tartar"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 package (8 ounces) reduced-fat cream cheese","IngredientText":"1 package (8 ounces) reduced-fat cream cheese"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1-1\/2 cups reduced-fat whipped topping","IngredientText":"1-1\/2 cups reduced-fat whipped topping"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 package (10 ounces) frozen sweetened raspberries, thawed","IngredientText":"1 package (10 ounces) frozen sweetened raspberries, thawed"}],"FeaturedImage":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/300x300\/exps36975_CFD1449746D131.jpg","RecipeId":36975,"AttachmentSourceId":null,"AttachmentSource":"Taste Recipes","PhotoCredit":"Raspberry Swirl Frozen Dessert Recipe photo by Taste Recipes","VideoCode":"","RecipeAttachmentFileName":"exps36975_CFD1449746D131.jpg","ContributorId":null,"Firstname":"Karen","Lastname":"Suderman","ContributorAttachmentFileName":"https:\/\/cdn3.tmbi.com\/toh\/Recipe\/testkitchenapproved.png","TimeCallout":"Prep: 45 min. Cook: 20 min. + freezing","MinimumServingQuantity":12,"MaximumServingQuantity":12,"Yield":"12 servings.","DigitalTitle":"Raspberry Swirl Frozen Dessert","SubmittedTitle":"Raspberry Swirl","RecipeTypeId":1,"RecipeURL":"raspberry-swirl-frozen-dessert","AverageRating":4.32,"WebPublishedDate":"1\/1\/2018 12:00:00 AM","ContestPlacementId":null,"FbImage":"","PreparationTimeInMinutes":45,"CookTimeInMinutes":20,"TotalTimeInMinutes":65,"ServingDescription":null,"IsTestKitchenCertified":true,"IsContestWinner":false,"IsFieldEditorRecipe":false,"IsCommunityRecipe":false,"EditorNotes":"","PublishedProjectTitle":"Raspberry Swirl Frozen Dessert","OriginalSourceProject":"Raspberry Swirl Frozen Dessert","ContestPlacement":"","Trailer":null,"Metadescription":null,"AboutRecipeTitle":null,"AboutRecipe":null,"DigitalHeadnotes":"Rich, creamy and delicious describe this raspberry treat. It's so luscious it's worth the time it takes to make it. —Karen Suderman, Sugar Land, Texas","FreezerDirections":"","FreezerDirectionsTitle":"","HTMLTitle":null,"RecipeVersionNumber":null,"WorkflowStatusId":9,"RecipeCookingTipTitle":"","RecipeCookingTipText":"","SpecifiCookingTipText":"","Directions":[{"Direction":"In a small bowl, combine the cracker crumbs, butter and sugar. Press into an 11x7-in. dish coated with cooking spray. Cover and refrigerate for at least 15 minutes.","SequenceNo":1},{"Direction":" 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° 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.","SequenceNo":2},{"Direction":" 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 160°. Transfer to a small bowl; beat on high until soft peaks form. ","SequenceNo":3},{"Direction":" In a large bowl, beat cream cheese until smooth. Gradually beat in egg yolk mixture. Fold in whipped topping, then egg white mixture. Drain raspberries, reserving 3 tablespoons juice. In a small bowl, crush half of berries with 1 tablespoon juice. Set remaining berries and juice aside.","SequenceNo":4},{"Direction":" 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.","SequenceNo":5},{"Direction":" 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.","SequenceNo":6}],"RecipeTaxonomies":{"Budget":[],"CookingStyle":[],"Course":[],"Cuisine":[],"HealthyEating":[{"Name":"Healthy Eating","ID":0},{"Name":"Diabetic Desserts","ID":105312},{"Name":"Diabetic Recipes","ID":105232},{"Name":"Healthy Desserts","ID":105200},{"Name":"Healthy Recipes","ID":105204},{"Name":"Low Fat Dessert Recipes","ID":105208},{"Name":"Low Fat Recipes","ID":105180}],"HolidaysAndCelebrations":[{"Name":"Holiday & Celebration Recipes","ID":0},{"Name":"Baby Shower Recipes","ID":104174},{"Name":"Bridal Shower Recipes","ID":104186},{"Name":"Christmas Desserts","ID":104206},{"Name":"Christmas Recipes","ID":104190},{"Name":"July 4th Desserts","ID":104370},{"Name":"July 4th Recipes","ID":104362},{"Name":"Labor Day Desserts","ID":104394},{"Name":"Labor Day Recipes","ID":104386},{"Name":"Memorial Day Desserts","ID":104438},{"Name":"Memorial Day Recipes","ID":104430},{"Name":"Valentine's Day Desserts","ID":104590},{"Name":"Valentine's Day Recipes","ID":104574}],"Ingredients":[{"Name":"Ingredients","ID":0},{"Name":"Cheese Recipes","ID":100417},{"Name":"Cream Cheese Recipes","ID":100429}],"Kids":[],"PartnerRecipes":[],"Publications":[{"Name":"Publication","ID":0},{"Name":"Healthy Cooking Desserts","ID":107369},{"Name":"Healthy Cooking Recipes","ID":107257},{"Name":"View All Healthy Cooking Recipes","ID":107401}],"WinningRecipes":[],"Tags":[{"Name":"Gear","ID":303966},{"Name":"Appliances","ID":304032},{"Name":"Holidays & Events","ID":304368},{"Name":"Christmas","ID":304423},{"Name":"Events & Gatherings","ID":304515},{"Name":"Holidays","ID":304408},{"Name":"July 4th","ID":304438},{"Name":"Labor Day","ID":304442},{"Name":"Memorial Day","ID":304450},{"Name":"Potluck","ID":304558},{"Name":"Valentine's Day","ID":304473},{"Name":"Ingredients","ID":306848},{"Name":"Berries","ID":307119},{"Name":"Fruits","ID":307104},{"Name":"Raspberries","ID":307136},{"Name":"Meal Types","ID":304268},{"Name":"Desserts","ID":304288},{"Name":"Techniques","ID":304150},{"Name":"Freezing","ID":304180},{"Name":"Recipes","ID":324623}]},"ContributorTypeId":1,"NutritionalAnalyisParagraph":"1 piece: 217 calories, 9g fat (5g saturated fat), 71mg cholesterol, 164mg sodium, 32g carbohydrate (27g sugars, 1g fiber), 4g protein.","NoOfRatings":22,"GoogleImage16x9":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/toh\/GoogleImages\/exps36975_CFD1449746D131.jpg","GoogleImage4x3":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/toh\/GoogleImagesPostCard\/exps36975_CFD1449746D131.jpg","DefaultImageYn":false,"NativeRecipeTemplate":false,"IsMsn":false,"PinterestImage":"","CarouselImages":[],"SponsorLogoImage":"","SponsorID":"","Tips":[],"CommentCount":30,"RatingCount":26,"RecipeCommentDetails":[{"Comment":"
We love this dessert, worth very minute it took to make it.<\/p>","CommentId":1,"DateRated":"05\/02\/2017 01:35","GUID":"016ac9fc89f4443bbe2e1a9f4318d6f4","MemberId":6663112,"Rating":5,"ScreenName":"ljsmiles","SubmittedDate":"05\/02\/2017 01:33"},{"Comment":"
Way, way, way too much trouble. The recipe looks easy enough, but it took forever to cook the yolks, then the whites. I think just mixing the raspberries with vanilla ice cream or frozen yogurt would have nearly the same effect in a fraction of the time. Would have been nice if the recipe had indicated how much time the hands on prep took.<\/p>","CommentId":2,"DateRated":"05\/05\/2015 23:03","GUID":"281701651f764d68acd84d6f20aa2894","MemberId":8362796,"Rating":2,"ScreenName":"CliveClive","SubmittedDate":"05\/05\/2015 23:03"},{"Comment":"
fantastic<\/p>","CommentId":3,"DateRated":"01\/25\/2015 00:44","GUID":"4ab4e6b4e0324b7a9db11fd8366607de","MemberId":7233510,"Rating":5,"ScreenName":"crankyankee","SubmittedDate":"01\/25\/2015 00:44"},{"Comment":"
I also did not heat the egg whites and it turned out great. I will make again and may try blueberry's or strawberry's next time.<\/p>","CommentId":4,"DateRated":"11\/18\/2014 12:52","GUID":"983a1637ada84b37920ba373de7b603a","MemberId":6656051,"Rating":5,"ScreenName":"stephrae","SubmittedDate":"11\/18\/2014 12:51"},{"Comment":"
Not sure I'd make this again. I didn't find that the egg whites got fluffy when they were cooked. I couldn't believe how many dishes I had to use to make this. Not a good one!<\/p>","CommentId":5,"DateRated":"","GUID":"9ddaf1c6801e4b7e9a6689ee6f603a09","MemberId":3166873,"Rating":2,"ScreenName":"Notty","SubmittedDate":"12\/24\/2013 09:28"},{"Comment":"
Not a keeper with my family. Frozen raspberries do not stand up well after thawing. Although I personally didn't mind the flavor, the overall finished product did not taste like the picture that attracted me. It looks more like a delicious ice cream parfait, but in reality the raspberries are still frozen while the remaining ingredients are somewhat soft (even after freezing for 4-1\/2 hours). Won't make again, especially for the amount of time involved in making it.<\/p>","CommentId":6,"DateRated":"04\/29\/2013 21:32","GUID":"80ca3edc657d45858fd2f61d294fc5b7","MemberId":6319329,"Rating":2,"ScreenName":"Marcedag","SubmittedDate":"04\/29\/2013 21:32"},{"Comment":"","CommentId":7,"DateRated":"04\/26\/2013 12:21","GUID":"2b6363a45f2943ff93b91e8846796769","MemberId":3446567,"Rating":0,"ScreenName":"lottieda","SubmittedDate":"04\/26\/2013 12:21"},{"Comment":"","CommentId":8,"DateRated":"04\/12\/2013 15:57","GUID":"D5334DB3341C46569B066285C81E1ABB","MemberId":4085303,"Rating":0,"ScreenName":"palm1350@yahoo.com","SubmittedDate":"04\/12\/2013 15:57"},{"Comment":"
Very good, I may try to take more calories<\/p>
out next time.<\/p>","CommentId":9,"DateRated":"01\/01\/2013 13:52","GUID":"ea2a9a3f7c6340759a3e7b2b2ff1d8aa","MemberId":5184373,"Rating":0,"ScreenName":"JBellar","SubmittedDate":"01\/01\/2013 13:52"},{"Comment":"
I think I did something wrong during the process. I made this with my roommate last week and ours ended up tasting like egg? The recipe is not very suitable for beginning home-cooks, not all ingredients are easy to obtain, such as cream of tartar and the graham cracker crumbs. We used substitute cookies, but it didn't form a solid crust in the fridge.<\/p>
We will make this again, but when we have more experience in cooking. This was a bit difficult and the pile of dishes was huge!<\/p>","CommentId":10,"DateRated":"10\/09\/2012 09:04","GUID":"5d2b4ab43259492396a14309dab69874","MemberId":6898571,"Rating":3,"ScreenName":"Missy_me","SubmittedDate":"10\/09\/2012 09:04"},{"Comment":"
I think it would help to not cook the egg whites and not add water to the egg whites, they will whip a lot faster without the water, I plan on making this recipe for a group of friends this weekend, sounds amazing! Dotty<\/p>","CommentId":11,"DateRated":"09\/14\/2012 11:59","GUID":"c0ba63e622ae46d38eb1a84d69e9f31f","MemberId":6861447,"Rating":0,"ScreenName":"djdotty","SubmittedDate":"09\/14\/2012 11:59"},{"Comment":"","CommentId":12,"DateRated":"09\/07\/2012 22:11","GUID":"1ec5da29d553425eb5c473da0740672f","MemberId":6525502,"Rating":0,"ScreenName":"eshufman","SubmittedDate":"09\/07\/2012 22:11"},{"Comment":"
this dessert is worth every minute it takes to make - it is soooo delicious. The only things I did differently: used 9x13 pan and made l-l\/2 of the recipe, also did not boil the egg whites - just whipped them.<\/p>","CommentId":13,"DateRated":"09\/03\/2012 20:42","GUID":"d524fb2c275b442c80e4efb92b90e53b","MemberId":4967300,"Rating":5,"ScreenName":"vonoepen","SubmittedDate":"09\/03\/2012 20:41"},{"Comment":"
I have made this several time, I use the fresh raspberries off of my vines, I have also made this several times using fresh strawberries, and it turns out wonderful each time.<\/p>
As far as the berries on top still being frozen when served, I don't put the berries on top of it until ready to serve, so they are not frozen,<\/p>
Also someone said that it took 90 minutes for the egg whites to form peaks! 90 minutes? they stood there for an hour and a half beating egg whites? That's Odd!<\/p>","CommentId":14,"DateRated":"08\/31\/2012 16:33","GUID":"FEC6AEC4A3819BDEC771980F486D1BA6","MemberId":87508,"Rating":5,"ScreenName":"menicki","SubmittedDate":"08\/31\/2012 16:32"},{"Comment":"","CommentId":15,"DateRated":"07\/08\/2012 21:32","GUID":"adeb65436dad42ba8f0a7492f8430eae","MemberId":6047707,"Rating":0,"ScreenName":"Rascy","SubmittedDate":"07\/08\/2012 21:32"},{"Comment":"","CommentId":16,"DateRated":"06\/29\/2012 14:56","GUID":"418b1e8d4fb34fb18ab87272cb64dba6","MemberId":4288989,"Rating":5,"ScreenName":"cfauss","SubmittedDate":"06\/29\/2012 14:56"},{"Comment":"
This is incredible!!!it takes some effort but is very worth it. Reminds me of the white chocolate raspberry truffle cheesecake at the cheesecake factory<\/p>","CommentId":17,"DateRated":"05\/20\/2012 00:41","GUID":"3bccaf204eee416da55e21574249fe0a","MemberId":4157252,"Rating":5,"ScreenName":"me_chelle68","SubmittedDate":"05\/20\/2012 00:41"},{"Comment":"","CommentId":18,"DateRated":"12\/04\/2011 19:17","GUID":"12B2FE2D4FA74A8BA0F673B455B4A6F3","MemberId":2008001,"Rating":0,"ScreenName":"rhulings","SubmittedDate":"12\/04\/2011 19:17"},{"Comment":"
This desert was delicious and my grandchildren loved it.<\/p>","CommentId":19,"DateRated":"09\/13\/2011 04:01","GUID":"0062b1e69ab04be6ba69b78e380c81d3","MemberId":3346527,"Rating":5,"ScreenName":"BrendaHouston","SubmittedDate":"09\/13\/2011 04:00"},{"Comment":"
can you substitute frozen strawberries for the rasberries?<\/p>","CommentId":20,"DateRated":"08\/23\/2011 22:42","GUID":"6c8ebb85c3554c9a8c14979eac5d0f84","MemberId":1199192,"Rating":0,"ScreenName":"pammyrk","SubmittedDate":"08\/23\/2011 22:42"},{"Comment":"
This was very delicious. And despite all of the effort involved in making it, I will definitely make it again. I was a bit puzzled by the whole raspberries that are scattered on top, however. They seem to stay frozen well after the 15-minute thaw time, so my guests are biting into frozen whole raspberries, which is something I would rather avoid next time. Should this be stored in the refrigerator rather than freezing, perhaps? Or would it melt too quickly?<\/p>","CommentId":21,"DateRated":"08\/17\/2011 15:23","GUID":"35ece0c04b084a4fb811f1d950036d8f","MemberId":6157620,"Rating":5,"ScreenName":"Jmsb526","SubmittedDate":"08\/17\/2011 15:23"},{"Comment":"
This was completely delicious and my guests loved it, but it took a couple hours to make. It was just too time-consuming. I don't understand why the egg whites get boiled and then whipped??? It took 90 minutes in a mixer for the boiled egg whites to form peaks. I just think the cream cheese flavor mixed with raspberries can be achieved with a much simpler recipe. This was great, but too complicated.<\/p>","CommentId":22,"DateRated":"08\/03\/2011 15:27","GUID":"b9a7b45167a241ffb3e8db458ec23c2d","MemberId":5521638,"Rating":4,"ScreenName":"newhousewife10","SubmittedDate":"08\/03\/2011 15:27"},{"Comment":"
Note about the amount of chocolate crumb crust from my earlier post: Use 1 1\/2 sleeves of the two boxes, pulse in a food processor, then add the melted butter and sugar. Press into the 9x13 pan and proceed as ususal.<\/p>","CommentId":23,"DateRated":"06\/16\/2011 09:51","GUID":"98c27fcaf44244068349ad5b99521e0b","MemberId":6045723,"Rating":5,"ScreenName":"bakergirlmd","SubmittedDate":"06\/16\/2011 14:07"},{"Comment":"
A few suggestions to change this recipe:<\/p>
A chocolate crust would work better with the raspberries. Graham crackers are so-so in taste if you're going to spend the time to make this dessert!<\/p>
Change your pan size to 9x13; who serves a dessert in a 11x7 pan, anyway? You will need to double the recipe to accommodate the change in pan size.<\/p>
To make the chocolate crust, buy 2 boxes the Nabisco Chocolate Wafer Cookies (you'll find them in the cookie aisle). Use 1 1\/2 of the 2 boxes and pulse in a food processor to get fine crumbs (you should get about 2 cups). Add 2 1\/2 tbs EACH of melted butter and sugar. Press into sprayed 9x13 pan.<\/p>
Invest in a stand mixer if all you have is a hand-held. Makes life so much easier and your investment will pay off (trust me!).<\/p>
Don't be daunted by having to make two components on the stove. If you don't have a thermometer, the recipe works fine if you follow the cooking instructions.<\/p>
A word about low-fat\/no-fat products: generally, this means HIGHER CALORIES! Manufacturers have to take out something but replace it with something else...and that usually means higher-fat\/higher calories. If you're concerned about this, use half of each product so that texture\/taste is not affected. The same thing with sugar\/Splenda. Good luck!<\/p>","CommentId":24,"DateRated":"06\/16\/2011 09:51","GUID":"98c27fcaf44244068349ad5b99521e0b","MemberId":6045723,"Rating":5,"ScreenName":"bakergirlmd","SubmittedDate":"06\/16\/2011 14:05"},{"Comment":"
Absolutely!<\/p>","CommentId":25,"DateRated":"06\/16\/2011 09:51","GUID":"98c27fcaf44244068349ad5b99521e0b","MemberId":6045723,"Rating":5,"ScreenName":"bakergirlmd","SubmittedDate":"06\/16\/2011 09:59"},{"Comment":"
I think this is a good recipe, with a few changes: If you want to change up the crust, use the Nabisco Wafer Cookies. They are a bit pricey (you'll find them in the cookie aisle), but raspberries and chocolate seem to go better together! Second, I don't know how many people own a 11x7 pan; if you're serving it to a crowd, why not use a 9x13 instead?! I would change the "crumb" mixture to 1 cup chocolate grahams (pulsed in a food processor), add 2 1\/2 tbs melted butter and 2 1\/2 tbs sugar and press into the bottom of a greased pan.<\/p>
Also, don't be intimidated by cooking two components on the stove. Not everyone owns a thermometer, so follow the recipe and cook until you can coat the back of a spoon. Your best investment would be a stand mixer; however, I have a portable that is probably over 20 years old that I use in a pinch.<\/p>
Last, please consider this with regard to using lo-fat or reduced-fat ingredients: check the difference between these and full-fat. Often, the lower-cal version is more carbs\/sugar because the calories have got to come out somewhere...hence, added fat! Most often these ingredients affect the taste\/texture, and Splenda is downright awful as a sugar substitute unless it's cut with regular sugar.<\/p>","CommentId":26,"DateRated":"06\/16\/2011 09:51","GUID":"98c27fcaf44244068349ad5b99521e0b","MemberId":6045723,"Rating":5,"ScreenName":"bakergirlmd","SubmittedDate":"06\/16\/2011 09:51"},{"Comment":"
As a novice cook I found this recipe to be more than a bit daunting. I stuck with it though and the results could not have been more delectable! This is a wonderfully creamy desert that has a richness to it that betrays the healthier ingredients, it was hard to believe there was no heavy whipping cream!<\/p>
While a difficult desert to make, I think I will have to make it again and again regardless. It is just THAT good.<\/p>","CommentId":27,"DateRated":"03\/29\/2011 13:01","GUID":"517809d90068471c93c42d96662b067a","MemberId":5399104,"Rating":5,"ScreenName":"Michie3","SubmittedDate":"03\/29\/2011 13:01"},{"Comment":"
This dessert tastes wonderful but it's pretty time consuming to make. Plan ahead and make it the day BEFORE you want to serve it. It's definitely worth the time!<\/p>","CommentId":28,"DateRated":"01\/22\/2011 15:30","GUID":"28d40857be2f4d2f9ab5894daa60f567","MemberId":4219777,"Rating":5,"ScreenName":"shariel","SubmittedDate":"01\/22\/2011 15:30"},{"Comment":"
its delicious! i make extra crust in a tupperware contaier and crumble it over top, then drizzle with melted chocolate. AMAZING!<\/p>","CommentId":29,"DateRated":"11\/15\/2010 12:44","GUID":"d98fba320f94447db39dc11c65744a4a","MemberId":5601484,"Rating":5,"ScreenName":"E.Curboy","SubmittedDate":"11\/15\/2010 12:45"},{"Comment":"","CommentId":30,"DateRated":"08\/09\/2010 03:54","GUID":"29026dee08bd4fc7b3eece96f5a621f6","MemberId":4936626,"Rating":5,"ScreenName":"alexanderc","SubmittedDate":"08\/09\/2010 03:54"},{"Comment":"
It may take a little work, but I think the tase is well worth the effort!! This one is a keeper!<\/p>","CommentId":31,"DateRated":"04\/05\/2010 07:06","GUID":"2c36f84eeba640279ae18bcc9dfa1ef4","MemberId":2716800,"Rating":5,"ScreenName":"Mom_of_One","SubmittedDate":"04\/05\/2010 07:06"},{"Comment":"
Although this tasted delicious, it's way too much work. One pan for this, another pan for that, plus a bowl... not to mention all the ingredients, who has cream of tartar in their cupboard?<\/p>","CommentId":32,"DateRated":"03\/10\/2010 16:44","GUID":"496c07dbe89643bda7905af6a02701bc","MemberId":1546677,"Rating":2,"ScreenName":"lstraube","SubmittedDate":"03\/10\/2010 16:44"},{"Comment":"","CommentId":33,"DateRated":"02\/16\/2010 12:21","GUID":"0E278CE015504D09BD3BEBA268447142","MemberId":1762742,"Rating":3,"ScreenName":"loreilly","SubmittedDate":"02\/16\/2010 12:21"},{"Comment":"","CommentId":34,"DateRated":"02\/04\/2010 17:47","GUID":"b3e03d5981f346818d25b630113a667e","MemberId":2942977,"Rating":5,"ScreenName":"JanetAB","SubmittedDate":"02\/04\/2010 17:47"},{"Comment":"
[quote user="4boyzmom"] \r\n
<\/p>[\/quote][quote user="4boyzmom"] \r\n
<\/p>[\/quote]","CommentId":35,"DateRated":"","GUID":"39623FF4976847D7BFAE537DF1E7C78E","MemberId":261886,"Rating":0,"ScreenName":"4boyzmom","SubmittedDate":"09\/03\/2009 09:17"},{"Comment":"
<\/p>","CommentId":36,"DateRated":"","GUID":"39623FF4976847D7BFAE537DF1E7C78E","MemberId":261886,"Rating":0,"ScreenName":"4boyzmom","SubmittedDate":"09\/03\/2009 09:16"},{"Comment":"
Can you use Splenda instead of the sugar to decrease carbohydrates? Ck<\/p>","CommentId":37,"DateRated":"","GUID":"39623FF4976847D7BFAE537DF1E7C78E","MemberId":261886,"Rating":0,"ScreenName":"4boyzmom","SubmittedDate":"09\/02\/2009 11:26"},{"Comment":"
I was also Wondering if I could lighten the fat content by using part egg whites instead of all yolks , or will it not work then ? Vali<\/p>","CommentId":38,"DateRated":"","GUID":"d223c1503b0946818f90f2ee90fcff5a","MemberId":2714898,"Rating":0,"ScreenName":"Valerie B","SubmittedDate":"01\/06\/2009 14:17"},{"Comment":"","CommentId":39,"DateRated":"01\/06\/2009 12:51","GUID":"f8a3f09fc3464984b8136039f5070d9b","MemberId":1811632,"Rating":5,"ScreenName":"Monarchsmomma","SubmittedDate":"01\/06\/2009 12:51"},{"Comment":"","CommentId":40,"DateRated":"08\/03\/2008 14:48","GUID":"526953ad13dc4f6788d5c7d76169c899","MemberId":2431154,"Rating":4,"ScreenName":"ladylikeatxs","SubmittedDate":"08\/03\/2008 14:48"},{"Comment":"","CommentId":41,"DateRated":"08\/02\/2008 19:56","GUID":"5FF7D38D43724216ADAD2A3FFB7647C0","MemberId":909274,"Rating":5,"ScreenName":"whatnameisavailable","SubmittedDate":"08\/02\/2008 19:56"},{"Comment":"
Did anyone make a variation on this dessert reducing the saturated fat and cholesterol? - possibly a different base?<\/p>
Thanks<\/p>","CommentId":42,"DateRated":"","GUID":"F959125BEA0E4CC4B45B98F489B27760","MemberId":956434,"Rating":0,"ScreenName":"grandmajane1","SubmittedDate":"07\/13\/2008 13:10"}]},"breadcrumb":[],"meta_data":{"enhanced_fields":{"enhanced_recipe_title":"Raspberry Swirl Frozen Dessert"}},"analytics":[],"yoast_head":"\n