raspberry swirl

Ingredients

• Servings: 1
• 2 1/2 cups graham cracker crumbs
• 1 1/4 teaspoons ground cinnamon
• 2 tablespoons white sugar
• 1/2 cup butter, melted
• 4 egg yolks
• 1 (8 ounce) package cream cheese
• 4 egg whites
• 1/4 teaspoon cream of tartar
• 1/8 teaspoon salt
• 1/4 cup white sugar
• 1 (8 ounce) container frozen whipped topping, thawed
• 1 (10 ounce) package frozen raspberries, partially thawed

Recipe

Ready Time: 1 hr


• preheat oven to 350 degrees f (175 degrees c). in a medium bowl, combine graham cracker crumbs, cinnamon, sugar and melted butter. mix well and press into the bottom of a 9x13 inch baking dish. bake for 5 minutes then remove from oven and allow to cool.
• in medium bowl, beat egg yolks on high speed until thick and lemon colored, about 5 minutes. add softened cream cheese. beginning on low speed and increasing to high, beat until smooth.
• in large mixing bowl, beat egg whites, cream of tartar and salt until foamy. add 1/4 cup sugar, a little at a time, beating constantly until sugar is dissolved and whites stand in soft peaks. fold 1/3 of the whites into the cheese mixture, then fold the lightened cheese mixture back into the remaining egg whites. finally, fold in the thawed whipped topping.
• puree raspberries in a blender or press through a sieve. spread half of fluffy cheese filling into the cooled crust. pour half of the raspberry puree over the filling and swirl it in with a knife. repeat with remaining filling and raspberry puree. freeze until firm.