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.
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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23 comments:
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!
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!
YUMMY :) Hug B
I have to say, this looks amazingly delicious
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.
it looks good!
it is even more beautiful than your soaps...
Yum, looks so refreshing on a hot day, Blessings Francine.
It sure is pretty! Enjoy your day my friend! Hugs, Diane
yum, yum, yum!!
Oh my...this looks wonderful and so refreshing too! Thanks for sharing your recipe!
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. :)
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
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?
That looks so yummy! =) I am pinning it for later! Thanks so much for sharing. Blessings, Valerie
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!
IT sounds refreshing!
Thank you for this recipe, Judy. My adult niece is coming to visit this weekend and loves raspberry!
Looks and sounds delightful!
It looks so yummy, Judy!
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
Looks delicious! I love raspberries. Thank you for the recipe.
That dessert looks very tasty and refreshing too.
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