HOW TO MAKE RASPBERRY PUREE RECIPES

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RASPBERRY MOUSSE RECIPE: HOW TO MAKE IT - TASTE OF HOME



Raspberry Mousse Recipe: How to Make It - Taste of Home image

This raspberry mousse recipe guarantees a creamy, smooth finale to any summer meal. —Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Total Time 25 minutes

Prep Time 25 minutes

Cook Time 0 minutes

Yield 8 servings.

Number Of Ingredients 6

2 cups fresh raspberries
1/2 cup sugar
1 tablespoon lemon juice
1-1/2 teaspoons unflavored gelatin
1/4 cup cold water
1 cup heavy whipping cream

Steps:

  • Place the raspberries in a food processor; cover and puree. Strain and discard seeds. Transfer puree to a large bowl. Stir in sugar and lemon juice. , In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Stir over low heat until gelatin is completely dissolved. Stir into raspberry mixture. Refrigerate until slightly thickened, about 1 hour. , Transfer gelatin mixture to a large bowl. Beat on high speed until foamy. Gradually add cream; beat until thickened, about 2 minutes. Spoon into dessert dishes. Cover and refrigerate until set, 1-2 hours.

Nutrition Facts : Calories 169 calories, FatContent 11g fat (7g saturated fat), CholesterolContent 34mg cholesterol, SodiumContent 9mg sodium, CarbohydrateContent 17g carbohydrate (15g sugars, FiberContent 2g fiber), ProteinContent 2g protein.

RASPBERRY-LEMONADE CHEESECAKE SWIRL BARS - PILLSB…



Raspberry-Lemonade Cheesecake Swirl Bars - Pillsb… image

Drink your lemonade and eat it, too! These light and refreshing raspberry-lemonade cheesecake bars are ready to shine at your next potluck—the guests won't be able to resist their eye-catching swirl! Garnish with fresh raspberries and lemon zest for a truly ahh-mazing dessert.

Provided by Pillsbury Kitchens

Total Time 4 hours 45 minutes

Prep Time 25 minutes

Yield 24

Number Of Ingredients 10

1 roll (16.5 oz) refrigerated Pillsbury™ Sugar Cookie Dough
2 packages (8 oz each) cream cheese, softened
1 cup sugar
2 eggs
1 teaspoon vanilla
2 teaspoons grated lemon zest
2 cups fresh raspberries
1 tablespoon lemon juice
1/8 teaspoon red gel food color
Additional raspberries and lemon zest, if desired

Steps:

  • Heat oven to 350°F. Spray bottom of 13x9-inch pan with cooking spray. Break up cookie dough into pieces; press evenly in bottom of pan. Bake 16 to 19 minutes or until golden brown. Cool 15 minutes.
  • In large bowl, beat cream cheese and sugar with electric mixer on medium speed until smooth, scraping side of bowl frequently. On low speed, add eggs, 1 at a time, beating just until blended. Beat in vanilla and 2 teaspoons lemon zest. In small bowl, reserve 1 cup of the filling.
  • In another small bowl, mash 2 cups raspberries with fork. Push berries through small strainer with back of spoon to make 1/2 cup raspberry puree. Stir puree, lemon juice and food color into remaining filling.
  • Spread raspberry filling evenly over cookie crust. Drop tablespoonfuls of reserved filling on raspberry filling. With knife, carefully swirl into raspberry filling layer to create marbled look.
  • Bake 25 to 30 minutes or until center is set. Cool 30 minutes on cooling rack. Refrigerate at least 3 hours, until chilled completely.
  • To serve, run sharp knife around edges of pan. Cut into 6 rows by 4 rows. Garnish each bar with raspberry and additional lemon zest. Store covered in refrigerator.

Nutrition Facts : Calories 190 , CarbohydrateContent 23 g, CholesterolContent 40 mg, FatContent 2 , FiberContent 0 g, ProteinContent 2 g, SaturatedFatContent 5 g, ServingSize 1 Bar, SodiumContent 130 mg, SugarContent 16 g, TransFatContent 0 g

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RASPBERRY-LEMONADE CHEESECAKE SWIRL BARS - PILLSB…
Drink your lemonade and eat it, too! These light and refreshing raspberry-lemonade cheesecake bars are ready to shine at your next potluck—the guests won't be able to resist their eye-catching swirl! Garnish with fresh raspberries and lemon zest for a truly ahh-mazing dessert.
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