Raspberry Swirl

  • Serves: 16; 1 square per serving


Delicious and light, this frosty dessert is a sure palate-pleaser.


  • Crust
  • 3/4 cup reduced-fat graham cracker crumbs (about 12 squares)
  • 3 tablespoons fat-free tub margarine, melted
  • 1 tablespoon plus 1 1/2 teaspoons sugar
  • Filling
  • 10- to 12-ounce package frozen lightly sweetened raspberries or unsweetened blackberries, thawed
  • 8-ounce package fat-free cream cheese, room temperature
  • 1 cup sugar
  • 2 cups frozen fat-free or light whipped topping, thawed (about 5 ounces)

Cooking Instructions

For crust, in a small bowl, combine ingredients. Press mixture onto bottom of a 9-inch square glass baking dish. Set aside.

For filling, in a food processor or blender, puree raspberries. Set aside.

In a medium mixing bowl, beat cream cheese with an electric mixer on low until light and fluffy.

Add 1 cup sugar and beat until well blended.

Fold whipped topping into cream cheese mixture.

Fold in raspberries. Spread mixture over crust.

Cover with plastic wrap and freeze for at least 2 hours, or until firm. Cut into 16 squares and serve immediately.

Cook's Tip

If you can’t find frozen raspberries that aren’t packed in syrup, reduce the amount of sugar in the filling to 1/4 cup.

Nutritional Analysis
Per serving
Calories Per Serving
Total Fat
0.5 g
Saturated Fat
0.0 g
Trans Fat
0.0 g
Polyunsaturated Fat
0.0 g
Monounsaturated Fat
0.0 g
3 mg
114 mg
25 g
1 g
18 g
3 g

Dietary Exchanges

1 1/2 other carbohydrate 

This recipe is reprinted with permission from American Heart Association Low-Fat & Luscious Desserts, Copyright © 2000 by the American Heart Association. Published by Clarkson Potter/Publishers, a division of Random House, Inc. Available from booksellers everywhere.