Frosty Raspberry Squares

This frozen raspberry dessert is served at spring and summer gatherings, a 9×13 pan of Frosty Raspberry Squares with a crunchy crust/topping.

What are the most important elements of a special spring or summer meal? Three things come to mind: A pretty table (with your favorite flower), the people, and a classy dessert.

Frosty Raspberry Squares

This Frosty Raspberry Squares recipe I adapted from my mother Millie’s recipe. It is the perfect summer treat, which you can make with raspberries or strawberries. This frozen dessert is light and fluffy tasting, and easy to make ahead and pop in the freezer.

Ingredients to make Frosty Raspberry Squares

Let’s get started, all you need are these simple ingredients:

• Flour + brown sugar
• Butter
• Blue Diamond almonds (we used Honey Roasted Vanilla flavor)
• Eggs
• White sugar
• Raspberries
• Lemon juice
• Heavy whipping cream
• Vanilla

The best part of outdoor entertaining is the finishing touches to a table. Plus serving a yummy dessert, like these Frosty Raspberry Squares!

Snip a few outdoor elements, fire up the barbecue, find your favorite Pandora station, and enjoy the great outdoors. This dinner was served about 7 years ago in at our home in southern Oregon. We do miss our pool, and garden, but we love so much where we live. [Reposted from May 2015.]

And entertaining is all about the “people” – so you can enjoy eating together wherever you live!

Set the table.

The reminder of a fresh clipped peony reminds me of my mom, Millie. What a blessing she was to so many, which reminds me of this delicate peony in the cneter of the table.

I placed one beautiful bloom in the center of the table. Brought 4 chairs together around a small table, which will be snug, but it’s fun to scooch together for an intimate bite together.

I loved entertaining at our old house, with a big open space by the pool. This setting was with these dishes.

Want to serve a spring or summer brunch? Try this menu!

Brunch Menu ideas.

If you plan to grill for Mother’s Day (or a spring or summer party) here are a few brunch ideas: 

Appetizer: Cheesy Corn Chorizo Dip

For dinner: Grilled Lemon Dill Salmon

Best Grilled Chicken Thighs

For a side: Grilled Spaghetti Squash

Or a side (not grilled) salad: Layered Bacon Pea Salad

Cake Pan Layered Salad

Asian Chicken Salad

Italian Spaghetti Salad

Caprese Pasta Salad

For dessert, today’s recipe: Frosty Raspberry Squares.

Tips and Substitutions

I loved digging out mom’s classic Frosty Raspberry Squares dessert recipe (which she always made with frozen strawberries), from the archives. This time I switched it up with fresh raspberries and scrumptious flavored (honey roasted vanilla) almonds.

• Replace the raspberries with strawberries.
• Use a flavor of almonds, or plain roasted.
• You can also use walnuts or pecans in place of almonds.
• If you’re in a pinch for fresh berries, you can use frozen.
• Make ahead and freeze! Pull out 15 minutes before serving, and cut into squares.

Delicious!

Make, freeze, serve.

Make it ahead of time, freeze for a few hours before cutting, and you have the freshest, prettiest dessert.

We let it sit out for a bit, so it was on the softer side, but either way, the taste is so delicious.

I know my mom would love this little elegant table setting. Sometimes I dream about her sitting at the table with us. Food definitely brings back wonderful memories of our mother, and I’m always happy to make her recipes and share them with my family or special friends.

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Frosty Raspberry Squares

These Frosty Raspberry Squares remind me of my mom, and are the perfect dessert to make for a classy Mother’s Day gathering. Make, freeze overnight, and serve!

Prep Time: 20 minutes mins

Cook Time: 20 minutes mins

Total Time: 6 hours hrs 40 minutes mins

Yield: 8

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Ingredients

 

1x2x3x

• 1 cup all-purpose flour
• ½ cup packed brown sugar
• ½ cup butter, melted
• ½ cup chopped flavored roasted almonds, I used Honey Roasted Vanilla
• 2 egg whites
• 1 cup white sugar
• 2 cups raspberries, I use fresh
• 2 Tbsp lemon juice
• 1 cup heavy whipping cream
• 1 tsp. vanilla

Instructions

 

• Preheat oven to 350 degrees. With a chopper or small food processor, finely chop the almonds.
• In a small bowl, combine the flour, brown sugar, butter, and almonds. Spread the crumbled mixture on a baking sheet lined with foil or parchment paper, and bake for 18-20 minutes, stirring occasionally, until golden brown; cool on a wire rack.
• Sprinkle 2/3 of the almond mixture evenly over the bottom of the 9×13 inch dish. Set aside the remaining 1/3 cup for the topping.
• In a large bowl, whip the egg whites with the lemon juice until they can hold a soft peak. Gradually add white sugar while continuing to whip to firm peaks. Fold in the raspberries.
• In a separate bowl, whip the cream with an electric mixer until stiff; add vanilla when thick. Fold into the raspberry mixture. Mix together and spoon over the crust in the dish and spread evenly.
• Top with the remaining almond mixture. Freeze for 6 hours, or overnight.

Notes

Reposted from May 2015.

Cuisine: American

Course: Dessert

Author: Sandy / Reluctant Entertainer

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