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Raspberry Swirl


  • 3/4 cup graham cracker crumbs
  • 3 Tbsp. margarine or butter, melted
  • 2 Tbsp. brown sugar
  • 3 eggs, separated
  • 1 package (8 oz) cream cheese
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  • 1 cup sugar
  • 1/8 tsp. salt
  • 1 cup cream
  • 1 package frozen red or black raspberries


Combine crumbs, butter, and sugar. Press into greased 7x11 inch pan. Bake at 375 degrees F for about 8 minutes. Cool. Beat egg yolks until thick; add cream cheese, sugar and salt. Beat until smooth and light. Beat egg whites until stiff peaks form. In a separate bowl whip topping. Fold topping and egg whites into cream cheese mixture. In blender crush raspberries to a pulp. Swirl half of fruit pulp through cheese filling and spread. Freeze.

By Robin from Washington, IA


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November 21, 20060 found this helpful

is any steps missing? are the eggs not not be cooked in any way?

Editor's Note: I wrote to Robin to ask about it. She says, no, they are not cooked. I know that a little vanilla put into raw eggs makes them safe to eat, also the beating helps.

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