Raspberry Ripple Delight

LindaSue · 11-09-2003, 04:22 PM

I made this today and had to entice you all to try it. I recommend using liquid Splenda to save on a boatload of carbs.

RASPBERRY RIPPLE DELIGHT
1/2 packet unflavored gelatin (1 1/2 teaspoons)*
3 tablespoons cold water
9 ounces frozen, unsweetened raspberries (2 cups), no need to thaw
1 cup granulated Splenda or 1 3/8 teaspoons liquid Splenda, divided
8 ounces cream cheese, softened
1/2 teaspoon vanilla
8 ounces heavy cream (use extra thick double cream, if you live in England)

Put the frozen berries in a medium saucepan and add 1 tablespoon water and 1/4 cup plus 2 tablespoons granulated Splenda (or 1/2 teaspoon liquid Splenda). Bring to a boil. Turn down the heat and simmer about 5-10 minutes until the berries have broken up, stirring occasionally and gently smashing them with a spoon. Remove from heat and cool completely. I put them in the freezer to cool them off faster, but watch that you don't let them freeze. You could do this step earlier in the day and chill them in the refrigerator.

Meanwhile, put the 3 tablespoons water in a small dish; sprinkle gelatin over the water and let stand a few minutes to soften. Microwave the gelatin about 20-30 seconds on HIGH to melt; let cool slightly.
In a medium bowl, beat the cream cheese, vanilla and 1/2 cup plus 2 tablespoons granulated Splenda (or 1/2 teaspoon plus 1/4 teaspoon plus 1/8 teaspoon liquid Splenda) until light and fluffy. Beat in the gelatin, if using. Add the heavy cream and beat well (it doesn't thicken much with beating, unless you're using extra thick double cream). Chill cheese mixture for about 20 minutes or so until somewhat thickened, but not completely set (you can omit this step if using the thicker cream).

In a glass serving bowl or six individual parfait or sundae glasses, layer the cheese mixture and raspberries. Swirl them together a bit, if desired. Chill several hours until set.

Makes 6 servings:

Made with granulated Splenda (8.5 usable carbs each)
Made with liquid Splenda (4.5 usable carbs each)

I got the idea for this very lovely dessert from a Raspberry Ripple Cheesecake recipe my friend made. The cheesecake has a graham cracker crust, which I omitted, but the only thing I had to change with the filling was to substitute Splenda for the sugar and add the gelatin. My friend lives in England, where you can get wonderful extra thick double cream, and she did not have to add any gelatin to thicken this. The cream over here in the U.S. is so thin that the gelatin is necessary. I used liquid Splenda in mine and you'd never know that it was low carb. It tastes sinfully good! As you can see in the photo, I tried swirling the raspberry and cheese mixtures and it came out a bit messy looking. I think next time I'll just layer them in the glasses.

* If you use extra thick double cream, omit the gelatin and skip the step for softening and adding it to the cheese mixture.

woodswoman · 11-09-2003, 05:13 PM

That sounds delicious, LindaSue, thank you! I have all the ingredients - hopefully, I'll have time to try it this week.

sadie_adriana · 11-09-2003, 09:40 PM

Oh.. my gosh! that looks so excellent!

Tulcat · 11-09-2003, 10:48 PM

Looks like I'm off to the grocery store again!

Thanks for posting, it looks great.

SHinOK · 11-10-2003, 09:02 AM

Dang it, LindaSue!! You're crankin' 'em out faster than I can make 'em!!!!! This sounds WONDERFUL, though.....one to try very soon! Thanks, as always, for sharing.

I'm such a slacker.....sigh....

Dreamchaser · 11-10-2003, 12:01 PM

Oh yum Linda! I bet that would work great with frozen strawberries too!

LindaSue · 11-10-2003, 12:04 PM

I was thinking the same thing, Dreamchaser, but raspberries are my favorite. At least with strawberries, you don't have all those tiny seeds though.

Dreamchaser · 11-10-2003, 04:33 PM

I love both strawberries and raspberries. And that's exactly what I was thinking about - the raspberry SEEDS.

11-09-2003, 04:22 PM	#1
LindaSue Way too much time on my hands! Join Date: Jun 2002 Location: Spring, TX Posts: 10,437 Gallery: LindaSue Stats: 167/117/120 - 5'7" WOE: Atkins Maintenance Start Date: July 2002	Raspberry Ripple Delight I made this today and had to entice you all to try it. I recommend using liquid Splenda to save on a boatload of carbs. RASPBERRY RIPPLE DELIGHT 1/2 packet unflavored gelatin (1 1/2 teaspoons)* 3 tablespoons cold water 9 ounces frozen, unsweetened raspberries (2 cups), no need to thaw 1 cup granulated Splenda or 1 3/8 teaspoons liquid Splenda, divided 8 ounces cream cheese, softened 1/2 teaspoon vanilla 8 ounces heavy cream (use extra thick double cream, if you live in England) Put the frozen berries in a medium saucepan and add 1 tablespoon water and 1/4 cup plus 2 tablespoons granulated Splenda (or 1/2 teaspoon liquid Splenda). Bring to a boil. Turn down the heat and simmer about 5-10 minutes until the berries have broken up, stirring occasionally and gently smashing them with a spoon. Remove from heat and cool completely. I put them in the freezer to cool them off faster, but watch that you don't let them freeze. You could do this step earlier in the day and chill them in the refrigerator. Meanwhile, put the 3 tablespoons water in a small dish; sprinkle gelatin over the water and let stand a few minutes to soften. Microwave the gelatin about 20-30 seconds on HIGH to melt; let cool slightly. In a medium bowl, beat the cream cheese, vanilla and 1/2 cup plus 2 tablespoons granulated Splenda (or 1/2 teaspoon plus 1/4 teaspoon plus 1/8 teaspoon liquid Splenda) until light and fluffy. Beat in the gelatin, if using. Add the heavy cream and beat well (it doesn't thicken much with beating, unless you're using extra thick double cream). Chill cheese mixture for about 20 minutes or so until somewhat thickened, but not completely set (you can omit this step if using the thicker cream). In a glass serving bowl or six individual parfait or sundae glasses, layer the cheese mixture and raspberries. Swirl them together a bit, if desired. Chill several hours until set. Makes 6 servings: Made with granulated Splenda (8.5 usable carbs each) Made with liquid Splenda (4.5 usable carbs each) I got the idea for this very lovely dessert from a Raspberry Ripple Cheesecake recipe my friend made. The cheesecake has a graham cracker crust, which I omitted, but the only thing I had to change with the filling was to substitute Splenda for the sugar and add the gelatin. My friend lives in England, where you can get wonderful extra thick double cream, and she did not have to add any gelatin to thicken this. The cream over here in the U.S. is so thin that the gelatin is necessary. I used liquid Splenda in mine and you'd never know that it was low carb. It tastes sinfully good! As you can see in the photo, I tried swirling the raspberry and cheese mixtures and it came out a bit messy looking. I think next time I'll just layer them in the glasses. * If you use extra thick double cream, omit the gelatin and skip the step for softening and adding it to the cheese mixture.

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11-09-2003, 05:13 PM	#2
woodswoman Major LCF Poster! Join Date: May 2003 Posts: 2,831 Gallery: woodswoman Stats: 157/120/125 WOE: Atkins Start Date: 4/21/03	That sounds delicious, LindaSue, thank you! I have all the ingredients - hopefully, I'll have time to try it this week.

11-09-2003, 09:40 PM	#3
sadie_adriana Major LCF Poster! Join Date: Jun 2003 Location: Oregon Posts: 1,118 Gallery: sadie_adriana Stats: start 199/current 135 WOE: Paleo Start Date: January 2011	Oh.. my gosh! that looks so excellent!

11-09-2003, 10:48 PM	#4
Tulcat Senior LCF Member Join Date: Oct 2003 Location: Tulsa, OK Posts: 563 Gallery: Tulcat WOE: LC with Atkins as a guide Start Date: 10/1/03	Looks like I'm off to the grocery store again! Thanks for posting, it looks great.

11-10-2003, 09:02 AM	#5
SHinOK Major LCF Poster! Join Date: Sep 2000 Location: Oklahoma City, OK Posts: 2,515 Gallery: SHinOK Start Date: April 2000	Dang it, LindaSue!! You're crankin' 'em out faster than I can make 'em!!!!! This sounds WONDERFUL, though.....one to try very soon! Thanks, as always, for sharing. I'm such a slacker.....sigh....

11-10-2003, 12:01 PM	#6
Dreamchaser Way too much time on my hands! Join Date: Jun 2002 Posts: 11,674 Gallery: Dreamchaser	Oh yum Linda! I bet that would work great with frozen strawberries too!

11-10-2003, 12:04 PM	#7
LindaSue Way too much time on my hands! Join Date: Jun 2002 Location: Spring, TX Posts: 10,437 Gallery: LindaSue Stats: 167/117/120 - 5'7" WOE: Atkins Maintenance Start Date: July 2002	I was thinking the same thing, Dreamchaser, but raspberries are my favorite. At least with strawberries, you don't have all those tiny seeds though.

11-10-2003, 04:33 PM	#8
Dreamchaser Way too much time on my hands! Join Date: Jun 2002 Posts: 11,674 Gallery: Dreamchaser	I love both strawberries and raspberries. And that's exactly what I was thinking about - the raspberry SEEDS.