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1 servings
Ingredients:
2 1/2 cups graham cracker crumbs1 1/4 teaspoons ground cinnamon2 tablespoons white sugar1/2 cup butter, melted4 egg yolks1 (8 ounce) package cream cheese4 egg whites1/4 teaspoon cream of tartar1/8 teaspoon salt1/4 cup white sugar1 (8 ounce) container frozen whipped topping, thawed1 (10 ounce) package frozen raspberries, partially thawed
Instructions:
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.
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