Frosty Raspberry Squares
These Frosty Raspberry Squares remind me of my mom, and are the perfect dessert to make for a classy, elegant Mother’s Day gathering. This post is sponsored by Blue Diamond Almonds.
What are the most important elements of a special Mother’s Day meal? Three things come to mind:
-A pretty table (with a flower that you love).
-A classy dessert.
The best part of outdoor entertaining is the finishing touches to a table. Plus a yummy dessert, like these Frosty Raspberry Squares!
Snip a few outdoor elements, fire up the barbecue, find your favorite Pandora station, and enjoy your mom!
Set the table.
Or, maybe you are the mom and you’re setting the table for a mom, special friend, aunt, sister, neighbor … the list goes on and on.
When I think about my mom, I’m well past the heartbreak, because it’s been many years now since she has passed. It was hard to say that life was beautiful after losing our mama, but just past the heartbreak a beautiful woman came into our life: Dad’s wife, Ginny. The blessing of Ginny marrying Dad revealed itself to be a beautiful, delicate blessing.
Which reminds me of this delicate peony.
I placed one beautiful blooming peony on 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 love to entertain in open space, so this time I set the table by the pool with these dishes.
Brunch Menu ideas.
If you plan to grill for Mother’s Day, here are a few brunch ideas: Canadian Bacon Pineapple Kabobs.
For dinner: Grilled Lemon Dill Salmon
For a side: Grilled Spaghetti Squash
Or a side (not grilled) salad: Layered Bacon Pea Salad
For lunch: Grilled Chicken Mango Bacon Salad
For dessert, today’s recipe: Frosty Raspberry Squares.
Frosty Raspberry Squares.
Blue Diamond Almonds sent me a box of their new delicious flavors, Honey Roasted Vanilla being one of my favorites. Because it’s Mother’s Day weekend, I couldn’t help but dig out my mom’s classic Frosty Raspberry Squares dessert recipe (which she always made with frozen strawberries), and this time I switched it up with fresh raspberries and scrumptious flavored almonds.
I highly recommend using Blue Diamond Honey Roasted Vanilla Almonds for the ultimate flavor in this dessert.
And fresh raspberries (but if you’re in a pinch, frozen work as well), and a final touch of vanilla to the cream.
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.
What dessert recipe makes you think of Mother’s Day, or a special mom in your life?
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!
- 1 cup all-purpose flour
- 1/2 cup packed brown sugar
- 1/2 cup butter, melted
- 1/2 cup chopped Blue Diamond almonds (I used Honey Roasted Vanilla)
- 2 egg whites
- 1 cup white sugar
- 2 cups raspberries (I use fresh)
- 2 Tablespoons lemon juice
- 1 cup heavy whipping cream
- 1 tsp. vanilla
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.
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