Frozen Raspberry Shortcake Squares Recipes

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FROZEN PEACH SHORTCAKE SQUARES



Frozen Peach Shortcake Squares image

Pound cake cubes are blended into an ice cream mixture, frozen, and served with fresh peach slices and raspberries.

Provided by Cool Whip

Categories     Trusted Brands: Recipes and Tips

Time 3h10m

Yield 12

Number Of Ingredients 7

1 (8 ounce) tub COOL WHIP Whipped Topping, thawed
1 pint vanilla ice cream, softened
1 pkg. (4 serving size) JELL-O Brand Peach Flavor Gelatin (unprepared)
4 cups pound cake cubes
¼ cup raspberry preserves
12 small peach slices
12 raspberries

Steps:

  • Stir whipped topping, ice cream and dry gelatin in large bowl until well blended. Stir in cake cubes. Spoon into 8-inch square pan.
  • Freeze 3 hours or until firm.
  • Drizzle with raspberry preserves. Cut into squares. Top each square with 1 peach slice and 1 raspberry. Store leftover dessert in freezer.

FROZEN RASPBERRY SWIRL CHEESECAKE SQUARES



Frozen Raspberry Swirl Cheesecake Squares image

This frozen raspberry-cream cheese dessert is spectacular and can be made ahead since it is served frozen.

Provided by LMLSCA

Categories     Desserts     Fruit Dessert Recipes     Raspberry Dessert Recipes

Time 3h25m

Yield 8

Number Of Ingredients 9

¾ cup graham cracker crumbs
3 tablespoons butter, melted
3 tablespoons white sugar
3 eggs, separated
1 (8 ounce) package cream cheese, softened
1 cup white sugar
⅛ teaspoon salt
1 cup heavy cream
1 (10 ounce) package frozen raspberries, partially thawed

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Thoroughly grease a 7x11x2 inch baking pan, and set aside.
  • Stir together the graham cracker crumbs, melted butter, and sugar in a bowl until well blended. Press the mixture into the bottom of the prepared pan.
  • Bake the graham cracker crust in preheated oven until golden, about 8 minutes.
  • In a separate bowl, beat the egg yolks on high speed until thick and lemon colored. Add the softened cream cheese, sugar, and salt. Beginning on low speed and increasing to high, beat until smooth.
  • Place the egg whites in a large bowl, and beat until stiff peaks form. Gently fold the egg whites into the cream cheese mixture.
  • Place the heavy cream in a bowl, and beat until stiff. Gently fold the whipped cream into the cream cheese mixture.
  • Place the raspberries in a blender. Cover, and blend on low speed until berries soften. Swirl half the berries into the cream cheese mixture. Spread the cream cheese mixture evenly over the crust.
  • Spoon the remaining raspberries on top of the cream cheese mixture. Use a knife to swirl the berries into the cream cheese, making a red and white swirl pattern.
  • Cover the pan tightly with foil or freezer wrap. Place in freezer for at least 3 hours. When ready to serve, let stand 30 minutes before cutting into squares.

Nutrition Facts : Calories 450.1 calories, Carbohydrate 46.7 g, Cholesterol 152.8 mg, Fat 27.8 g, Fiber 1.8 g, Protein 5.9 g, SaturatedFat 16.4 g, Sodium 235.4 mg, Sugar 40.1 g

FROZEN RASPBERRY SHORTCAKE SQUARES



Frozen Raspberry Shortcake Squares image

Reduced-fat pound cake cubes are folded into whipped topping, frozen raspberry yogurt and raspberry gelatin for a fabulous frozen dessert.

Provided by My Food and Family

Categories     Dairy

Time 3h10m

Yield 12 servings

Number Of Ingredients 4

2 cups frozen raspberry nonfat yogurt, softened
1 pkg. (0.3 oz.) JELL-O Raspberry Flavor Sugar Free Gelatin
1 tub (8 oz.) COOL WHIP Sugar Free Whipped Topping, thawed
1 pkg. (10.75 oz.) prepared reduced-fat pound cake, cubed

Steps:

  • Whisk yogurt and dry gelatin mix in large bowl until blended. Stir in COOL WHIP. Add cake cubes; mix lightly.
  • Pour into 8-inch square pan.
  • Freeze 3 hours or until firm.

Nutrition Facts : Calories 170, Fat 6 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 160 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 3 g

RASPBERRY SHORTCAKE ICE POPS



Raspberry Shortcake Ice Pops image

A delicious and refreshing snack for any time of day. An indulgence that's healthy and tastes great. Add more or less sugar based on what your taste is.

Provided by chaychaycote

Categories     Desserts     Fruit Dessert Recipes     Raspberry Dessert Recipes

Time 4h10m

Yield 6

Number Of Ingredients 4

3 cups fresh raspberries
⅔ cup plain yogurt
6 tablespoons white sugar
½ cup cottage cheese

Steps:

  • Blend raspberries in a blender until pureed; pour raspberries through a sieve to strain seeds. Discard seeds. Blend seedless-raspberry puree, yogurt, sugar, and cottage cheese in a blender until smooth; pour mixture into ice pop molds or paper cups. Insert ice pop sticks into mixture and freeze until solid, at least 4 hours.

Nutrition Facts : Calories 115 calories, Carbohydrate 22 g, Cholesterol 4.4 mg, Fat 1.6 g, Fiber 4.2 g, Protein 4.3 g, SaturatedFat 0.8 g, Sodium 95 mg, Sugar 17.4 g

FROZEN STRAWBERRY SHORTCAKE SQUARES



Frozen Strawberry Shortcake Squares image

A light, refreshing, super EASY dessert that takes minutes to prepare with a minimum of ingredients. I like this even better than the traditional variation!

Provided by Laura36

Categories     Frozen Desserts

Time 3h10m

Yield 12 serving(s)

Number Of Ingredients 4

1 (8 ounce) container Cool Whip Lite, thawed
1 pint strawberry sorbet or 1 pint fat-free frozen yogurt, softened
1 package jell-o brand strawberry gelatin (you may use sugar free low calorie if you prefer)
4 cups cubed fat-free pound cake (13.6 oz.)

Steps:

  • Stir whipped topping, sorbet and gelatin in large bowl until smooth.
  • Stir in cake cubes.
  • Spoon into 8-inch square pan.
  • Freeze 3 hours or until firm.
  • Cut into squares.
  • Store leftovers in freezer.

FROZEN RASPBERRY SHORTCAKE SQUARES



Frozen Raspberry Shortcake Squares image

Provided by My Food and Family

Categories     Home

Time 3h10m

Yield Makes 12 servings, one square each.

Number Of Ingredients 4

1 tub (8 oz.) COOL WHIP Sugar Free Whipped Topping, thawed
1 pt. (2 cups) frozen raspberry nonfat yogurt, softened
1 pkg. (4-serving size) JELL-O Raspberry Flavor Sugar Free Gelatin
1 pkg. (10.75 oz.) reduced-fat prepared pound cake, cubed

Steps:

  • Mix whipped topping, yogurt and dry gelatin mix in large bowl with wire whisk until well blended. Add cake cubes; stir gently until evenly coated.
  • Spoon into 8-inch square pan.
  • Freeze 3 hours or until firm. Cut into 12 squares to serve. Store leftover dessert in freezer.

Nutrition Facts : Calories 180, Fat 6 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 170 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 3 g

FROZEN RASPBERRY SHORTCAKE SQUARES



Frozen Raspberry Shortcake Squares image

How to make Frozen Raspberry Shortcake Squares

Provided by @MakeItYours

Number Of Ingredients 4

2 cups frozen raspberry nonfat yogurt, softened
1 pkg. (0.3 oz.) JELL-O Raspberry Flavor Sugar Free Gelatin
1 tub (8 oz.) COOL WHIP Sugar Free Whipped Topping, thawed
1 pkg. (10.75 oz.) prepared reduced-fat pound cake, cubed

Steps:

  • WHISK yogurt and dry gelatin mix in large bowl until well blended. Stir in COOL WHIP. Add cake cubes; mix lightly.
  • POUR into 8-inch square pan.
  • FREEZE 3 hours or until firm.

FROZEN RASPBERRY SHORTCAKE SQUARES



Frozen Raspberry Shortcake Squares image

Reduced-fat pound cake cubes are folded into whipped topping, frozen raspberry yogurt and raspberry gelatin for a fabulous frozen dessert.

Provided by Allrecipes Member

Time 3h10m

Yield 12

Number Of Ingredients 4

1 pint frozen raspberry nonfat yogurt, softened
1 pkg. (4 serving size) JELL-O Brand Raspberry Flavor Sugar Free Low Calorie Gelatin
1 (8 ounce) tub COOL WHIP Sugar Free Whipped Topping, thawed
1 (10.75 ounce) package reduced-fat pound cake, cubed

Steps:

  • Beat yogurt and dry gelatin mix in large bowl with wire whisk until well blended. Gently stir in whipped topping. Add cake cubes; mix lightly.
  • Spoon into 8-inch square pan.
  • Freeze 3 hours or until firm. Cut into 12 squares to serve. Store leftover dessert in freezer.

Nutrition Facts : Calories 153.5 calories, Carbohydrate 30.1 g, Cholesterol 0 mg, Fat 2.4 g, Fiber 0.6 g, Protein 3 g, SaturatedFat 2.1 g, Sodium 130.1 mg, Sugar 15.4 g

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