109 raspberry creamy Recipes

unsalted butter (i use smart balance), graham crackers, finely crushed, sugar, salt, unflavored gelatin, water, cream cheese, softened, sour cream, sugar, vanilla extract, strawberry jelly, raspberries, blueberries, strawberry (hulled and halved or quartered ), white chocolate, vegetable oil

wonton wrappers, fresh blueberries (or any combination of berries to total 1 1/2 cups) or 1 1/4 cups raspberries (or any combination of berries to total 1 1/2 cups) or 1 1/4 cups blackberries (or any combination of berries to total 1 1/2 cups), low-fat vanilla yogurt, strawberry all-fruit spread

cream cheese, softened, sugar , sifted, salt, heavy cream, fresh lemon juice, grated lemon , zest of, fresh strawberries or 4 cups blueberries or 4 cups raspberries, fresh mint (to garnish ) (optional)

whole almond (about 4 oz.), sugar, unsalted butter, softened, cream cheese, at room temperature, eggs plus 2 large egg yolks, at room temperature, sour cream, grated lemon peel, pure vanilla extract, boiling water , for baking, fresh raspberry, for garnish (optional)

reduced-fat lb cake, boiling water, lemon jell-o gelatin, cold water, thawed cool whip lite, mixed berries (raspberries, blueberries, sliced strawberries)

instant oatmeal, water or reduced fat milk, red raspberry low sugar preserves, sugar free whipped topping, thawed (optional)

eggs, separated, sugar, vanilla extract, king arthur unbleached all-purpose flour, baking cocoa, sugar, cream cheese, softened, sugar, instant vanilla pudding mix, vanilla extract, heavy whipping cream, semisweet chocolate chips, seedless raspberry jam, heavy whipping cream, almond extract

honey maid graham cracker crumbs, sugar, divided, butter or margarine, melted, philadelphia cream cheese, softened, tub (8 oz.) cool whip whipped topping, thawed, divided, fresh peaches (about 1-1/4 lb.), peeled, sliced, boiling water, jell-o raspberry flavor gelatin, ice cubes

quick-cooking oatmeal, crunchy peanut butter (adams) or 2 tbsp smooth peanut butter (adams), raspberry jam (smuckers), water

fresh raspberry, raspberry vinegar, sugar, vegetable oil, heavy cream, chilled, heads bibb lettuce , torn into bite-size pieces, raisins, walnuts, toasted, salt, pepper

frozen unsweetened raspberries, thawed, fat free cream cheese, softened, fat-free cottage cheese, splenda brown sugar blend, nonfat milk

fresh or frozen raspberries, egg whites, sugar, divided, water, unsalted butter, softened and cut into 1-inch pieces, ladyfingers, split, sliced strawberries, powdered sugar

whole banana, frozen pineapple chunks, frozen raspberries, mango juice, plain greek yogurt, plain rice milk (or soy milk)

cream cheese, softened, sugar, brandy extract, instant coffee , dissolved in, warm water, thawed cool whip whipped topping, semi-sweet baking chocolate, finely grated, divided, mixed fresh berries (such as strawberries, raspberries)

crushed pineapple, drained and juice reserved, whole berry cranberry sauce, drained and juice reserved, water , or as needed, raspberry-flavored gelatin mix (such as jell-o), cream cheese at room temperature, mayonnaise, frozen whipped topping (such as cool whip), thawed, tart apple, peeled and finely chopped, chopped walnuts, frozen whipped topping (such as cool whip), thawed - or to taste

sliced fresh strawberries, orange juice, strawberry cider vinegar or raspberry vinegar, olive oil, honey, salt, baby spinach , red onion rings, orange segments, toasted sliced almonds and additional fresh strawberries

boiling water, cranberry jell-o gelatin, raspberry jell-o gelatin, sugar (optional), whole berry cranberry sauce, cold water, cream cheese, softened, powdered sugar (can use less ), cool whip frozen whipped topping, thawed, graham cracker crumbs, sugar (can use less ), melted butter , plus, melted butter

cheesecake factory s white chocolate raspberry truffle cheesecake, margarine, melted, raspberry preserves, water, x 8 oz package cream cheese, granulated sugar, sour cream, vanilla extract, eggs, white chocolate, chopped into chunks, white chocolate, shaved, cream, preheat oven to 475 degrees ., place a large pan or oven-safe skillet filled with about 1/2 of water into the oven while it preheats. this will be your water bath., combine the raspberry preserves with 1/4 cup water in a medium microwave-safe bowl. heat for 11/2 minutes on high in your microwave. stir until smooth. strain to remove the raspberry seeds (toss em out), then let the strained preserves sit to cool, then put the bowl in the refrigerator until later., measure 11/2 cups chocolate cookie crumbs , or crush 20 oreo cookie wafers ( with the filling scraped out ) into a medium bowl. mix in 1/3 cup melted margarine. press the crumb into a 9 spring form pan that has been lined on the bottom and side with parchment paper. using the bottom of a drinking glass or similar, press the crumb mixture flat into the bottom of the pan and about 2/3 the way up the side. wrap a large piece of foil around the bottom of the pan to keep the cheesecake in the water bath. put the crust in your freezer until the filling is done., use an electric mixer to combine the cream cheese with the sugar, sour cream, and vanilla. mix for a couple minutes or until the ingredients are smooth and creamy. be sure to scrape down the sides of the bowl. whisk the eggs in a medium bowl and then add them to the cream cheese mixture. blend the mixture just enough to integrate the eggs., crust from the freezer and sprinkle 4 oz of white chocolate chunks onto the bottom of the crust. pour half of the cream cheese filling into the crust. drizzle the raspberry preserves over the entire surface of the filling. use a butter knife to swirl the raspberry into the cream cheese. just a couple passes is fine, you don tsp want to blend the raspberry and cream cheese together too much. pour the other half of the filling into the crust., carefully place the cheesecake into the water bath in the oven. bake for 12 minutes at 475of, then turn the oven down to 350of and bake for 50 to 60 minutes or until the top of the cheesecake turns a light brown or tan color. remove the cheesecake from the oven to cool. when the cheesecake is cool, use the foil from the bottom to cover the cheesecake and chill it in the refrigerator for at least 4 hours., before serving, sprinkle the entire top surface of cheesecake with 2 oz of shaved white chocolate. to serve, slice the cheesecake into 12 equal portions. apply a pile of canned whipped cream to the top of each slice and serve.