Raspberry Swirl

3/4 c. graham cracker crumbs
3 TBS. butter, melted
2 TBS. sugar

Combine and press mixture into a well-greased square pan. Bake @ 375 for 8 minutes. Cool completely.

3 egg yolks
1 - 8oz package cream cheese
1 c. sugar
1/8 tsp. salt
3 eggs whites
1 c. whipping cream
1 - 10 oz. package frozen raspberries, partially thawed

Beat egg yolks until thick. Add cream cheese, sugar, and salt and beat until smooth and light. In a separate bowl, beat egg whites until stiff peaks form. Beat whipping cream until stiff. Fold cream into egg whites and fold this mixture into the cream cheese mixture.
With a mixer or blender crush raspberries to a pulp. Gently swirl half of fruit pulp through cheese filling and spread mixture over crust. Spoon remaining puree over top; swirl with knife. Freeze until ready to serve.

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