Angelic Raspberry Dessert Recipe

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Angelic Raspberry Dessert Ingredients

CRUST

1 1/2 cup graham cracker crumbs
2 tbsp sugar
1/4 cup butter, melted

FILLING

32 each large marshmallows (approx 6
1 cup milk
1/4 tsp almond extract
2 cup whipping cream

TOPPING

1/2 cup water
4 1/2 tbsp sugar
1 tsp lemon juice
2 tbsp cornstarch
1 package (10 oz) raspberries, frozen

A Recipe for
Angelic Raspberry Dessert

Herb Tip
Using Cilantro:
Also known as fresh coriander or Chinese parsley, cilantro is used to flavor dishes ranging from Asian to Indian to Mexican. Use sparingly, though, as too much cilantro will give your food a harsh, soapy flavor.

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sing Sage:
Both the leaves and flowers of the sage plant are used in cooking in both fresh and dried varieties. A must in most homes at Thanksgiving for the holiday stuffing served, you can also add sage to eggs, poultry, pork, beef, lamb or pasta.

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This is a recipe for Angelic Raspberry Dessert from the recipe cookbook of Recipes-to-go (Fruit)

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Angelic Raspberry Dessert

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Angelic Raspberry Dessert Directions

Combine crumbs, sugar and butter. Press against bottom and sides of
8-inch spring form pan. Bake at 375 degrees for 8 minutes. Let cool.
Meanwhile, heat marshmallows, milk and almond extract over medium heat
until marshmallows have melted; stir frequently. Chill until mixture
begins to set. Whip cream, and fold in marshmallow mixture. Pour
into crumb crust. Chill until firm. Allow raspberries to defrost
partially. Drain, reserving juice. Combine juice with water, sugar,
lemon juice and cornstarch. Stir while cooking over medium heat
until mixture becomes clear and thick. Add berries to glaze and spoon
over pie filling. Serves 8

Serves: 8

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Angelic Raspberry Dessert Recipe from the Recipes-To-go.com Fruit Recipe Cookbook

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