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

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Tarragon: Only the leaves are used of the tarragon plant which are available either fresh or dried. A favorite in French foods, tarragon’s aromatic, licorice-like flavor makes a great addition to chicken, fish, eggs, butter, vinegars, and soups.

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

Herb Tip
Using Chives:
Both the leaves and flowers of the chive plant are used. With an appearance of long grass, simply snip the mild onion-flavored leaves when needed. While you can use chives fresh or frozen, this is one herb that will not dry well. Uses include soups, salads, eggs, vegetables, chicken, soft cheese spreads, butters, sauces and fish.

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I went to the bank and asked to borrow a cup of money. They said, “What for?” I said, “I'm going to buy some sugar.”
Steven Wright

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Food Tip
If raisins are dried out or sugary, put them in a heat-proof container and cover them with boiling water. Let them stand for approximately 5 minutes, drain and pat dry. This process will plump up the raisins.

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We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons.
Alfred E. Newman

Angelic Raspberry Dessert

Without rice, even the cleverest housewife cannot cook.
Chinese Proverb

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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