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Recipe by: marjoline
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See below ingredients and instructions of the recipe
Crust-----
1 c Flour, all-purpose
1 c Brown sugar -- firmly packed
1 c Margarine, imitation
1 c Walnuts -- finely chopped
Filling-----
8 oz Light cream cheese --
Softened
1 ts Vanilla
7 oz Marshmallow cream
8 oz Cool whip Lite® -- thawed
1 pt Fresh raspberries
Glaze-----
1 c Sugar
1 c Cornstarch
2 c Water
3 oz Sugar-free raspberry gelatin
Heat oven to 325 degrees. Lightly spoon flour into measuring cup;
level off. In large bowl, combine flour and brown sugar; mix well.
Using fork or pastry blender, cut in margarine until coarse crumbs
form. Stir in walnuts. Lightly press mixture in ungreased
15x10x1-inch baking pan. Bake at 325 degrees for 10 to 15 minutes or
until light golden brown. Cool.
In large bowl, beat cream cheese and vanilla until light and fluffy.
Add marshmallow creme; beat just until combined. Fold in whipped
topping. Refrigerate about one hour or until firm.
Sprinkle raspberries over top of cheese mixture. In medium saucepan
combine sugar, cornstarch and water; mix well. Cook and stir over
medium heat until mixture thickens and becomes clear. Remove from
heat; stir in gelatin until dissolved. Cool glaze 20 to 30 minutes or
until lukewarm. Carefully spoon glaze over raspberries. Refrigerate
about one hour until firm. Cut into squares. Store in refrigerator.
Makes 25 servings.
Nutrient data per serving: 259 calories; 3 g protein;
40 g carbohydrates; 10 g fat; 8 mg cholesterol; 136 mg sodium.
Recipe By : The Post Register, April 20, 1993
From: Johnnye Tamaru
The most famous french celebrity chef with 3 stars at the Michelin Guide awards. Earnings: $15.9 million
American television personality and top chef. The 79th most powerful celebrity in the world. Earnings: $15 million
Heston Blumenthal - The Fat Duck
The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)
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