Dessert Recipes
Raspberry Lemonade Freeze
This delicious raspberry and lemonade freeze is a refreshing dessert on a hot summer day.
Prep: 20 min | Total: 4 hr 45 min | Yield: 12 servings
Ingredients
Nut Crust
- 1 cup Gold Medal® all-purpose flour
- 1/2 cup firm butter or margarine
- 1/2 cup finely chopped nuts
Filling and Topping
- 2 pints (4 cups) raspberry sorbet, slightly softened
- 1 pint (2 cups) vanilla ice cream, slightly softened
- 1/2 cup frozen pink lemonade concentrate, thawed
- 1 cup frozen whipped topping, thawed
- Few drops red food color, if desired
- 1 cup fresh raspberries
- Additional frozen whipped topping, thawed, if desired
- Additional fresh raspberries, if desired
Instructions
- Heat oven to 350 degrees F. Line the bottom and sides of a 9 inch square pan with aluminum foil, leaving 1 inch of foil overhanging at 2 opposite sides of pan.
Nut Crust
- Place flour in a medium bowl.
- Cut in butter using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until evenly mixed.
- Stir in nuts.
- Press mixture evenly Into the bottom of the prepared pan.
- Bake for about 15 minutes or until light golden brown.
- Cool completely.
Filling and Topping
- Spoon sorbet over crust; spread evenly. Place in freezer.
- In a medium bowl, mix ice cream, lemonade concentrate, 1 cup whipped topping and the food color until well blended.
- Fold in 1 cup raspberries.
- Spread over sorbet.
- Freeze for about 4 hours or until firm.
- Let stand at room temperature for about 10 minutes before cutting.
- Remove dessert from pan, using foil to lift.
- Dip knife into hot water before cutting serving pieces.
- Garnish with additional whipped topping and raspberries.
- Store in the freezer.
Nutrition
Per serving: Calories 280 (Calories from Fat 125), Total Fat 14g (Saturated Fat 7g, Cholesterol 30mg; Sodium 70mg; Total Carbohydrate 38g (Dietary Fiber 3g, Protein 3g
Percent Daily Value*: Iron 6.00%
Exchanges: 1 Starch
* Percent Daily Values are based on a 2,000 calorie diet.
Attribution
Recipe and photo used with permission from:
Betty Crocker Kitchens