Frozen White Chocolate & Raspberry Dessert

Name: Frozen White Chocolate & Raspberry Dessert
Prep time: 6 h 25 min
Cook time: 10 min
Total time: 6 h 35 min
Yield: 16 servings
Ingredients: 1.25 cups crushed pretzels; 3 tablespoons sugar; 4 tablespoons unsalted butter; 1 pint heavy cream; 12 ounces good quality white baking chocolate; ½ cup light corn syrup; 6 ounces cream cheese; ¼ cup powdered sugar; 1 teaspoon pure vanilla extract; 2 cups fresh raspberries; ¼ cup raspberry jam; 1 tablespoon water

User Reviews

5.0

3 reviews

Excellent

Prep Time
6 hrs 25 mins
Cook Time
25 mins
Total Time
6 hrs 35 mins
Servings
16 servings
Calories
291 kcal
Course
Dessert
Cuisine
American

Frozen White Chocolate & Raspberry Dessert

Iris Warren

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With a pretzel crust, creamy center, and raspberry sauce, this Frozen White Chocolate and Raspberry Dessert is just what you need to cool off this summer. The perfect way to enjoy fresh raspberries!

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Ingredients

Servings

for the crust:

1.25 cups crushed pretzels use a thin pretzel for best results
3 tablespoons sugar
4 tablespoons unsalted butter melted

for the filling:

1 pint heavy cream divided
12 ounces good quality white baking chocolate
½ cup light corn syrup
6 ounces cream cheese
¼ cup powdered sugar
1 teaspoon pure vanilla extract
2 cups fresh raspberries

for the raspberry topping:

¼ cup raspberry jam
1 tablespoon water

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Instructions

Preheat oven to 350° F.
Fold a 16'' long piece of heavy duty foil to an 8''x16'' strip and place in an 8'' square pan, leaving overhang on 2 sides. Repeat with another sheet of foil in opposite direction, lining pan completely. Spray foil on bottom of pan with nonstick spray.

for the crust:

Stir together all crust ingredients and press into the bottom of the prepared pan. Bake for 10 minutes. Let cool on a rack.

for the filling:

In a medium saucepan over low heat, cook 1/3 cup of the cream, white chocolate, corn syrup, and cream cheese over low heat. Whisk constantly until completely smooth, about 6 to 8 minutes. Cool to room temperature.
In a large mixing bowl, beat remaining cream, powdered sugar, and vanilla on high speed until stiff peaks form. Fold the white chocolate mixture in by hand. Then gently fold in the raspberries.
Scoop mixture on top of the pretzel crust and gently spread it out evenly, tapping the pan gently on the counter a couple times to settle in the filling. Cover pan and freeze until firm, 6 to 8 hours, or overnight.

for the raspberry topping:

Stir together the jam and water.
About 15 minutes prior to serving, take the dessert out of the freezer. The dessert cuts easily when frozen, but is easier to eat if it has 15 minutes of thawing time. It also holds its shape very well, even after sitting out for awhile.
To remove the dessert from the pan, gently pull up on the foil overhangs. Peel the foil down from the edges and slice into individual pieces. Then drizzle some raspberry topping over each dessert portion.

Notes

Heavily adapted from the February – April 2012 edition of At Home with Kowalski’s magazine.

Nutrition Information

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Serving 1 Calories 291kcal (15%) Carbohydrates 28g (9%) Protein 4g (8%) Fat 19g (29%) Saturated Fat 11g (55%) Polyunsaturated Fat 6g Cholesterol 21mg (7%) Sodium 96mg (4%) Fiber 5g (20%) Sugar 16g (32%)

Nutrition Facts

Serving: 16servings

Amount Per Serving

Calories 291 kcal

% Daily Value*

Serving	1
Calories	291kcal	15%
Carbohydrates	28g	9%
Protein	4g	8%
Fat	19g	29%
Saturated Fat	11g	55%
Polyunsaturated Fat	6g	35%
Cholesterol	21mg	7%
Sodium	96mg	4%
Fiber	5g	20%
Sugar	16g	32%