Raspberry Marshmallow Dessert

This Raspberry Marshmallow Dessert is a bright, delicious dessert great for any holiday table. 

  • Crust
  • 1 cup oatmeal ( I used gluten-free oatmeal) ground in a food processor until fine
  • ⅓ cup brown sugar (I used coconut sugar)
  • 4 Tbsp melted butter
  • ¼ cup unprocessed oatmeal
  • Filling
  • ½ cup agave nectar
  • 2 cups heavy cream
  • ¼ cup arrowroot powder
  • pinch salt
  • 2 tsp vanilla
  • 1½ cups whole, fresh raspberries
  • Glaze
  • ⅓ cup cornstarch
  • 2 cups fresh raspberries
  • ½ cup sugar (I used coconut sugar)
  • 1 cup water

-Preheat oven to 350 degrees.
-Mix crust ingredients and press into the bottom of a 9x13 pan.
-Bake for 10 minutes.
-Cool completely.
-Meanwhile, in a saucepan, combine heavy cream, arrowroot, agave and salt.
-Stir and cook until it gets thick (not stiff, though)
-Add vanilla and fold in raspberries.
-Spread filling over the crust.
-Place in refrigerator.
-In another saucepan, combine glaze ingredients.
-Cook over medium heat, stirring until it boils and thickens.
-Cool at least 15-20 minutes.
-Spread over filling.
-Return to the fridge.
-Serve cold.


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