Monday, July 21, 2014

Raspberry Freezer Dessert Gluten Free Recipe

 Raspberry Freezer Dessert

I posted this recipe a few years ago, but since raspberry time is just beginning, I've been thinking about what I'll do with all those berries once they ripen, and decided to post it again for those of you who may have missed it the first time around. For some reason, I don't like to make jam in the summertime, so I'll probably freeze the berries and then in the middle of the incredibly long winter, I'll drag out some berries and make jam.

You can substitute frozen strawberries, but whether you use strawberries or raspberries, this is a very tasty and light freezer dessert, and looks pretty on the plate. Plus, it's gluten free, so if you have celiac disease or just get a crawly feeling in your gut from eating wheat, this is the recipe for you! 

 Raspberry Freezer Dessert, Gluten-free, Dairy-Free Recipe:

Crumble Ingredients:
1/2 c. white rice flour
1/2 c. tapioca flour
1/2 c. soft butter
1/4 c. brown sugar
1/2 c. chopt walnuts

* UPDATE: If you saw this post earlier, I said that it was dairy free. Angela informed me that Cool Whip is NOT dairy free. My source had said that it was non dairy. But trust me, Angela would know. So, I'm sorry for those of you who were hoping to find a dairy-free dessert recipe here.

Cut butter into flours and sugar. Stir in walnuts. Spread the crumbles on a cookie sheet that has been sprayed with a GF cooking spray and bake at 350 degrees for 10-18 minutes. Stir a couple times while baking, and bake until the crumbles are golden brown. (Mostly golden. Less brown.) When done, cool crumbles and set aside 1/2 c. to use later as a sprinkling for the top of the dessert. Spread the remaining crumbles evenly in the bottom of a 13 x 9 x 2 cake pan.
Meanwhile, beat 2 egg whites until stiff.

To the stiff egg whites in the mixer bowl add:
1 c. sugar
2. t. fresh lemon juice
16 oz. FROZEN raspberries

Beat 20 minutes. This grows a lot during beating. It may completely fill your mixer bowl. At this point, you may will want to transfer it to a larger bowl.

Now, gently fold in an 8 oz. tub of Cool Whip. 
When the Cool Whip is completely folded in, spread this mixture on the layer of crumbles in the cake pan. Use the reserved 1/2 c. of crumbles to sprinkle over the top. Cover with a lid and freeze overnight. Remove from the freezer a few minutes before cutting and serving.


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Although I usually forget to do it, there is a chance that this post will be linked to one or more of these great linky parties: Inspiration Monday and Make it Pretty Monday and  Making the World Cuter Mondays and It's a Party at Creative Princess and Artsy Corner Thursday and Treasure Box Tuesday and KatheWithAnE and Rubbish Tuesday and Tuesday with a Twist and  Knick of Time Tuesday (vintage)  and   Tweak it Tuesday and Adorned From Above  and All Things With Purpose and Home & Garden Thursday and Good Fences on Thursdays and  Time Travel Thursday and Freedom Fridays and Junkin' Joe and Vintage Inspiration Friday and A Favorite Thing Saturday


Maureen @ Josephina Ballerina said...

Dear Judy,
Last year I had to give up dairy, wheat, and gluten. If I substitute margarine for the butter in this recipe, I think I can have it! This is terribly exciting, because this can be used in place of a cake for birthdays, 'cuz I think little ones will like it,too. Must try it next weekend for grandson's birthday. Thank you!

Vickie @ Ranger 911 said...

I'd like to give this recipe a try! I recently started eating gluten and dairy free. I'm still using butter, so this recipe would be a great substitute for ice cream! Thanks for sharing!

Buttons Thoughts said...

YUMMY :) Hug B

Optimistic Existentialist said...

I have to say, this looks amazingly delicious

Cranberry Morning said...

Yes, if you substitute margarine for the butter in this recipe, it will be gluten free and dairy free, for Cool Whip is a non-dairy topping.

TexWisGirl said...

it looks good!

MadSnapper said...

it is even more beautiful than your soaps...

Primitive Stars said...

Yum, looks so refreshing on a hot day, Blessings Francine.

~Lavender Dreamer~ said...

It sure is pretty! Enjoy your day my friend! Hugs, Diane

Tanya Breese said...

yum, yum, yum!!

Debby Ray said...

Oh my...this looks wonderful and so refreshing too! Thanks for sharing your recipe!

Empty Nester said...

I recently posted a new rule on Facebook that everyone who posts a recipe must prepare it first and bring it to my house. I think that should be a new rule for you as well. :)

Mama Hen said...

My daughter will love this recipe! She is gluten and dairy free and loves when we find yummy new recipes to try.
Have a great day!

Mama Hen

Terri D said...

Looks very good and I'm sure is delicious! I'm using a lot of almond flour and ground flax seed. Wonder how that would work?

Valerie said...

That looks so yummy! =) I am pinning it for later! Thanks so much for sharing. Blessings, Valerie

Angela said...

Cool Whip contains milk - at least the Kraft website says it does. So if you're trying to go dairy-free, be sure to read your labels!

podso said...

IT sounds refreshing!

Anonymous said...

Thank you for this recipe, Judy. My adult niece is coming to visit this weekend and loves raspberry!

Vee said...

Looks and sounds delightful!

camp and cottage living said...

It looks so yummy, Judy!

Karen @ Beatrice Euphemie said...

This looks like the perfect treat on a hot day! I love the beautiful color! I think I could dive in head first! xo Karen

Debby@Just Breathe said...

Looks delicious! I love raspberries. Thank you for the recipe.

Unknown said...

That dessert looks very tasty and refreshing too.


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