Best 2 Frozen Pistachio Dessert With Raspberry Sauce Recipes

Indulge in a symphony of flavors with this delectable frozen pistachio dessert, a culinary masterpiece that harmonizes the rich, nutty notes of pistachio with the vibrant tang of raspberry sauce. This frozen treat is not just a dessert; it's an experience, a journey through a landscape of textures and tastes. The velvety pistachio mousse, light as a cloud, rests upon a bed of crunchy pistachio crumble, providing a delightful contrast in texture. A luscious raspberry sauce, bursting with summery sweetness and a hint of tartness, crowns this dessert, completing the symphony of flavors. Prepare to be enchanted by the vibrant green hue of the pistachio mousse, a testament to its freshness and the burst of flavor that awaits your taste buds. As you delve into this frozen delight, you'll discover a symphony of textures and flavors, making this dessert an unforgettable experience.

Let's cook with our recipes!

FROZEN PISTACHIO CREAM DESSERT WITH RUBY RASPBERRY SAUCE

Frozen Pistachio Cream Dessert with Ruby Raspberry Sauce image

Elegant and rich, this chilled treat has a delicate ground pistachio crust and a creamy filling with time-saving pudding mix and refrigerated topping.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 5h30m

Yield 9

Number Of Ingredients 12

Ingredients

1 cup vanilla wafer crumbs (about 30 wafers)
1/2 cup finely chopped shelled pistachios
3 tablespoons butter, melted
1 (8-oz.) pkg. fat-free cream cheese, softened
1 (3.4-oz.) pkg. instant pistachio pudding and pie filling mix
1 1/4 cups skim milk
1 (8-oz.) container frozen fat-free whipped topping, thawed, reserving 1 cup
1 (10-oz.) pkg. frozen raspberries in syrup, partially thawed
2 tablespoons sugar
2 tablespoons orange-flavored liqueur or orange juice
Reserved 1 cup fat-free whipped topping
1 to 2 tablespoons chopped shelled pistachios

Steps:

In medium bowl, combine all crust ingredients; mix well. Press firmly in bottom of ungreased 8-inch square pan or 9-inch springform pan .
Beat cream cheese in medium bowl with electric mixer at medium speed until light and fluffy. Add pudding mix and milk; beat at low speed until combined. Beat at medium speed until smooth. Reserve 1 cup of the whipped topping for garnish; cover and refrigerate. Fold remaining whipped topping into cream cheese mixture. Spoon into crust-lined pan. Freeze at least 4 hours or until firm.
Meanwhile, in blender container or food processor bowl with metal blade, combine raspberries, sugar and liqueur. Cover; blend until smooth. Press raspberry mixture through strainer into bowl to remove seeds; discard seeds.
To serve, let dessert thaw in refrigerator for about 1 hour. Carefully run knife around sides of pan. Top each serving with reserved whipped topping, raspberry sauce and about 1/2 teaspoon chopped pistachios.

Nutrition Facts : Calories 310, Carbohydrate 42 g, Cholesterol 10 mg, Fat 2, Fiber 3 g, Protein 7 g, SaturatedFat 4 g, ServingSize 1/9 of Recipe, Sodium 400 mg, Sugar 29 g

RASPBERRY DESSERT WITH VANILLA SAUCE

Raspberry Dessert with Vanilla Sauce image

This delicious fruity dessert comes from my German background. Mom always called it "Rote Grütz." We had a large raspberry patch, so she served it often in summer, when fresh berries were in season. -Marie Baumgartner, Stoughton, Wisconsin

Provided by Taste of Home

Categories Desserts

Time 30m

Number Of Ingredients 10

Ingredients

4 cups fresh or frozen unsweetened raspberries, thawed, crushed
1/2 cup orange juice
1/4 cup quick-cooking tapioca
1/2 cup sugar
1/8 teaspoon salt
2 teaspoons cornstarch
1 tablespoon sugar
1 cup 2% milk
1 egg, lightly beaten
1 teaspoon vanilla extract

Steps:

In a large saucepan, combine the raspberries, orange juice and tapioca; let stand for 15 minutes. Stir in sugar and salt. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Cover and refrigerate., For vanilla sauce, combine cornstarch and sugar in a small saucepan; gradually stir in milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat., Whisk 1/2 cup of hot mixture into the egg; return all to the pan, whisking constantly. Cook and stir over medium-low heat for 2-3 minutes or just until the sauce thickens slightly and reaches 160° (do not boil)., Remove from the heat. Stir in vanilla. Pour into a large bowl; press a piece of waxed paper or plastic wrap over top of sauce. Refrigerate until serving., Divide raspberry mixture among four dessert dishes; top with vanilla sauce.,

Nutrition Facts : Calories 283 calories, Fat 3g fat (1g saturated fat), Cholesterol 58mg cholesterol, Sodium 129mg sodium, Carbohydrate 60g carbohydrate, Fiber 9g fiber), Protein 6g protein.

Tips:

For the best flavor, use high-quality pistachios. Look for pistachios that are bright green and have a sweet, nutty flavor.
If you don't have a food processor, you can chop the pistachios by hand. Just be sure to chop them very finely.
Be sure to toast the pistachios before using them. This will enhance their flavor and make them more fragrant.
If you don't have heavy cream, you can use milk instead. However, the dessert will be less rich and creamy.
You can adjust the amount of sugar in the raspberry sauce to taste. If you like your sauce more tart, use less sugar. If you like it sweeter, use more sugar.
Be sure to let the raspberry sauce cool completely before serving. This will help it to thicken up.

Conclusion:

This frozen pistachio dessert with raspberry sauce is a delicious and refreshing treat that is perfect for any occasion. It is easy to make and can be made ahead of time, making it a great option for busy weeknights. The combination of pistachio and raspberry is classic and always a crowd-pleaser. So next time you are looking for a special dessert, give this recipe a try. You won't be disappointed!