RASPBERRY CREAM SQUARES

By jarren

Ingredients

• Crust:
• 1 cup graham cracker crumbs 250 mL
• 1/2 cup oatmeal 125 mL
• 1/4 cup granulated sugar 50 mL
• 1/3 cup butter, melted 75 mL
• Raspberry Cream:
• 2 envelopes gelatin 2
• 1 1/4 cups frozen raspberry juice concentrate, thawed 300 mL
• 1/2 cup granulated sugar 125 mL
• 1 cup sour cream 250 mL
• 1 cup raspberry yogurt 250 mL
• 1 cup whipping (35%) cream 250 mL
• 1 1/2 cups fresh or frozen thawed, drained raspberries, slightly crushed 375 mL
• Decoration:
• 1 cup whipping (35%) cream 250 mL
• 1 envelope Dr. Oetker Whip it 1
• 1 envelope Dr. Oetker Vanilla Sugar 1
• Fresh raspberries

Details

Servings 9
Preparation time 30mins
Cooking time 270mins

Preparation

Step 1

Crust: Combine all ingredients for crust. Mix well. Press evenly in 8" (20 cm) square pan. Set aside.

Raspberry Cream: Sprinkle gelatin over raspberry juice concentrate in a small saucepan. Let stand 5 minutes. Heat gently, stirring to dissolve gelatin. Mix sugar, sour cream and yogurt in large bowl. Stir in gelatin mixture. Chill until starting to thicken, about 45 minutes. Beat cream to soft peaks. Fold into gelatin mixture with raspberries. Spread over crust. Chill until firm, 3 hours or overnight.

Garnish: Beat cream, Whip it and Vanilla Sugar together to stiff peaks. Serve dessert cut in squares, topped with whipped cream and berries.

Tip: Use strawberries or peaches with a similar yogurt and juice. Prepare in 8 1/2" (22 cm) spring-form pan and cut into wedges.