Raspberry Swirl Dessert

By ecampbell20032003

Ingredients

• a (283 gr) angel food cake
• 4 cups fresh raspberries
• 1 1/4 cups granulated sugar
• 2 pkgs (7 gr each) unflavoured gelatin
• 1 pkg light cream cheese softened
• 2 cups whipping cream
• 1 tbsp raspberry liqueur or 2 tsp vanilla extract

Details

Servings 12

Preparation

Step 1

Line a 9 inch springform pan with plastic wrap. Slice cake into thin strips and line sides of the pan. Use remaining cake to line bottom of pan.
In blender, puree raspberries until smooth. Press puree through fine mesh sieve to remove seeds. Discard sees. Place puree in saucepan with 3/4 cup of the sugar and cook over low heat for about 5 minutes. Whisk in gelatin until smooth. let cool slightly.

In another bowl, beat cream cheese with remaining sugar until combined. Add 1/2 cup of the whipping cream, liqueur and beat until fluffy. Beat remaining cream in another bowl until stiff peaks form.

Fold into crease cheese and pour into pan.

Spoon 1/2 cup of the raspberry mixture on top and swirl into cream cheese mixture, smooth top. Pour remaining rapsberry mixture into and around edges of the cake pan and on top of cream cheese to cover. use spatula to smooth top layer of rasperry. Cover and refrigerate for at least 4 hours or until set.

370 calories