Best 4 Raspberry Swirls Recipes

Indulge in a delightful culinary journey with our tantalizing Raspberry Swirls, a symphony of vibrant flavors and textures that will elevate your taste buds to new heights. These delectable treats combine the perfect balance of sweet and tangy, with each bite revealing a burst of juicy raspberries swirled into a soft, fluffy cake batter. From classic Raspberry Swirl Muffins to the indulgent Raspberry Swirl Cheesecake, our collection of recipes offers a variety of options to satisfy every palate. Whether you're a seasoned baker or just starting your culinary adventures, these recipes will guide you effortlessly through the process of creating these delightful treats. So, prepare to embark on a delightful baking adventure and let the irresistible aroma of freshly baked Raspberry Swirls fill your kitchen.

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RASPBERRY SWIRLS

Raspberry Swirls image

My mother-in-law shared the recipe for these old-fashioned cookies. Swirls of raspberry jam give them a yummy Yuletide twist. -Marcia Hostetter, Canton, New York

Provided by Taste of Home

Categories Desserts

Time 35m

Yield 8 dozen.

Number Of Ingredients 11

Ingredients

1 cup butter, softened
2 cups sugar
2 large eggs
1 teaspoon vanilla extract
1/2 teaspoon lemon extract
3-3/4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 jar (12 ounces) seedless raspberry jam
1 cup sweetened shredded coconut
1/2 cup finely chopped pecans

Steps:

Cream butter and sugar until light and fluffy. Beat in eggs and extracts. In another bowl, combine flour, baking powder and salt; add to creamed mixture and mix well. Cover and chill at least 2 hours. , Divide dough in half. On a lightly floured surface, roll each half into a 12x9-in. rectangle. Combine the jam, coconut and pecans; spread over rectangles. Carefully roll up, starting with the long ends, into tight jelly rolls. Wrap in plastic. Refrigerate overnight or freeze for 2-3 hours. , Preheat oven to 375°. Cut into 1/4-in. slices; place on greased baking sheets. Bake until lightly browned, 10-12 minutes. Cool cookies on wire racks.

Nutrition Facts : Calories 141 calories, Fat 6g fat (3g saturated fat), Cholesterol 19mg cholesterol, Sodium 112mg sodium, Carbohydrate 22g carbohydrate (13g sugars, Fiber 0 fiber), Protein 1g protein.

KEY LIME CHEESECAKES WITH RASPBERRY SWIRLS

Key Lime Cheesecakes with Raspberry Swirls image

They make perfect little cakes. They look fresh from a bakery. Everyone loves them. I also make this using two mini-cheesecake pans.

Provided by Jessica

Categories Desserts Cakes Cheesecake Recipes

Time 7h

Yield 24

Number Of Ingredients 10

Ingredients

2 cups crushed shortbread cookies
¼ cup melted butter
1 teaspoon grated lime zest
3 (8 ounce) packages cream cheese, softened
¾ cup white sugar
3 eggs, room temperature
3 teaspoons grated key lime zest
⅓ cup key lime juice
1 teaspoon vanilla extract
¾ cup seedless black raspberry preserves

Steps:

Preheat oven to 350 degrees F (175 degrees C). Lightly grease 2 mini muffin pans and line with fancy paper liners.
Combine the cookies, butter, and lime zest in a bowl until evenly moistened; press into the bottom of the prepared pans. I find a shot glass works wonderfully for this.
Bake in the preheated oven 5 minutes; allow to cool.
In a large bowl, stir together the cream cheese and sugar. Gradually stir in the eggs, key lime zest, key lime juice, and vanilla extract. Pour the mixture into the prepared cups, filling almost to the top. Spoon a drop of preserves on top of each one. Swirl preserves into the cream cheese mixture with a toothpick.
Bake in preheated oven 13 to 15 minutes. Allow to cool completely before removing from pans, 6 to 8 hours.

Nutrition Facts : Calories 270.7 calories, Carbohydrate 26.5 g, Cholesterol 62.9 mg, Fat 16.9 g, Fiber 0.4 g, Protein 4.1 g, SaturatedFat 8.7 g, Sodium 191.4 mg, Sugar 15.6 g

PEACH AND RASPBERRY ALMOND SWIRLS

Peach and Raspberry Almond Swirls image

Provided by Ina Garten

Time 3h10m

Yield 3 servings

Number Of Ingredients 9

Ingredients

4 cups plain yogurt
1/4 cup sliced almonds, toasted
1/4 cup good honey
1 1/2 teaspoons pure vanilla extract
2 teaspoons grated orange zest
1/2 to 1 cup peach nectar
1/4 cup raisins
1 peach, peeled and diced
1/2 pint fresh raspberries

Steps:

Line a sieve with cheesecloth or paper towels and suspend it over a bowl. Pour the yogurt into the sieve and allow it to drain, refrigerated, for 3 hours or overnight.
Place the thickened yogurt into a medium bowl and add the almonds (reserving 1 tablespoon for the garnish), honey, vanilla, and orange zest. Thin with peach nectar until it is a desirable consistency.
Add the raisins, peach (reserving 1 tablespoon for garnish) and raspberries (reserving 2 tablespoons for garnish). Garnish with the reserved almonds, peach and raspberries.

RASPBERRY AND OATMEAL SWIRLS

Raspberry And Oatmeal Swirls image

I make no apology for using frozen raspberries in the oatmeal yogurt swirls. At this time of year, what really is the option? Besides, I love these breakfast sundaes best when the berries are still frozen and tasting like a tart sorbet against the smooth creaminess of the yogurt and the sweet crunch of the cookie crumbs. I often find it easier to make these, too, the night before. The raspberries thaw and the yogurt stiffens somewhat, and yes, the cookie crumbs in the middle lose their crunch, but everything melds together gloriously. A last-minute sprinkling of cookie crumbs on top is all they need.

Provided by Nigella Lawson

Categories breakfast, easy, quick, main course

Time 15m

Yield 6 servings

Number Of Ingredients 4

Ingredients

2 cups (one 12-ounce bag) frozen raspberries
4 teaspoons confectioners' sugar
2 cups Greek or whole milk yogurt
1/2 cup oatmeal cookie crumbs (from crumbled cookies)

Steps:

Set aside six glasses, each with 3/4-cup capacity. In a food processor or blender, combine frozen berries and sugar, and purée for 2 to 3 minutes to make a smooth thick sauce.
Spoon about 2 teaspoons raspberry purée into each glass, and top with about 2 tablespoons yogurt. Sprinkle with a layer of cookie crumbs. Make another layer of 2 tablespoons yogurt and top with 2 teaspoons purée. At this point the swirls may be covered with plastic wrap and refrigerated. To serve, top each swirl with a final layer of cookie crumbs.

Nutrition Facts : @context http, Calories 175, UnsaturatedFat 2 grams, Carbohydrate 25 grams, Fat 7 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 138 milligrams, Sugar 15 grams

Tips:

For a richer flavor, use fresh raspberries instead of frozen ones.
If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of regular milk and letting it sit for 5 minutes.
To make the swirls, simply drop the raspberry filling by rounded spoonfuls onto the batter before baking.
If you want the raspberry swirls to be more prominent, you can add a little bit of cornstarch to the filling.
Be sure to dust the raspberries with a little flour before adding them to the batter, this will help to prevent them from sinking to the bottom of the pan.
Serve the muffins warm or at room temperature for the best flavor.

Conclusion:

Raspberry swirls are a delicious and easy-to-make treat that are perfect for any occasion. They're light and fluffy, with a sweet and tangy raspberry filling that is sure to please everyone. These muffins are also a great way to use up any leftover raspberries you may have. So next time you're looking for a quick and easy breakfast or snack, give these raspberry swirl muffins a try!