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.
***
Check out my handcrafted, vegan soaps
Buy any 5 or more, Get 1 FREE
'Raspberry Sorbet'
...and more! Check out all my handcrafted soaps at
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
