Frozen Blueberry-Raspberry Cream Bars

Summer Sweets and Sales

Phyllis Lifestyle 8 Comments

The marvelous thing about summer is that we tend to have a bit more time on our hands to do some of the simple tasks that make life rich and beautiful. For me, some of those tasks are sewing and spending time crafting delicious recipes for my favorite people. The last few weeks have been, for the most part, exceptionally gorgeous outside, which in the South, also means exceptionally warm. Well…who am I kidding, it has been downright hot! Whenever the weekend rolls around and I am looking for a break from the heat, I love getting in the kitchen and making a cold dessert to cool things down—time in the air conditioning plus a treat to enjoy!

A recipe that I just had to share with you all is one from Taste of the South magazine. These Frozen Blueberry-Raspberry Swirl Bars are tart from the berries, smooth and rich from the cream filling, and have that nostalgic graham cracker crust that we all know and love. 

Now, for some exciting news I want to share! Today begins our Summer Favorites Sale, where you can save up to 75 percent on our favorite seasonal products! This sale expands on all things summer fun! Visit the Hoffman Media Store and shop by categories including picnics, porches, gardens, and retreats! Our team hopes you continue to find inspiration and a reason to celebrate in every season through the pages of our magazines. I feel extra thankful today for our little family we have here on Ribbon in My Journal. I thank each of you for joining me here each week.

summer sale graphic

 

If you try the recipe, or have any summer recipes you’d like to share with me, I would love to hear about it!
Frozen Blueberry-Raspberry Cream Bars
Author: 
Recipe type: Frozen Dessert
Serves: 12 servings
 
Extra creamy and with a buttery graham cracker crust—these bars are divine!
Ingredients
Crust:
  • 2 1⁄4 cups graham cracker crumbs
  • 1⁄3 cup sugar
  • 9 tablespoons unsalted butter, melted
  • 1⁄8 teaspoon kosher salt
Blueberry sauce:
  • 1 cup fresh blueberries
  • 1⁄4 cup water
  • 3 tablespoons sugar
  • 1 tablespoon light corn syrup
  • 3⁄4 teaspoon cornstarch
  • 1⁄2 teaspoon lemon zest
Raspberry sauce:
  • 1 cup fresh raspberries
  • 1⁄4 cup water
  • 3 tablespoons sugar
  • 1 tablespoon light corn syrup
  • 1 teaspoon cornstarch
Cream filling:
  • 2 (8-ounce) packages cream cheese, softened
  • 1 1⁄2 cups confectioners’ sugar
  • 1 cup sour cream
  • 3 cups heavy whipping cream
Instructions
  1. Preheat oven to 350°. Line a 13x9-inch baking pan with parchment paper, letting excess extend over edges of pan.
  2. For crust: In a large bowl, toss together graham cracker crumbs, sugar, melted butter, and salt until moistened. Press mixture into bottom of prepared pan. Bake for 7 minutes. Let cool completely on a wire rack.
  3. For blueberry sauce: In a small saucepan, stir together blueberries, 1⁄4 cup water, sugar, corn syrup, and cornstarch. Bring to a boil over medium-high heat, stirring occasionally. Reduce heat to medium-low; cook until mixture begins to thicken and berries begin 
to burst, 4 to 5 minutes. Remove from heat; stir in zest. Pour into a small bowl; let cool slightly. Cover and refrigerate until chilled, about 1 hour.
  4. For raspberry sauce: In a small saucepan, stir together raspberries, 1⁄4 cup water, sugar, corn syrup, and cornstarch. Bring to a boil over medium-high heat, stirring occasionally. Reduce heat to medium-low; cook until mixture begins to thicken, about 3 minutes. Press through a fine-mesh sieve into a small bowl, discarding solids. Let cool slightly. Cover and refrigerate until chilled, about 1 hour.
  5. For cream filling: In a large bowl, beat cream cheese with a mixer at medium speed until creamy. Add confectioners’ sugar and sour cream. Beat until combined. Add cream; beat at low speed until mixture begins to thicken. Beat at high speed until thickened.
  6. Spread half of cream mixture onto prepared crust; drizzle with blueberry and raspberry sauce. Top with remaining cream filling, swirling with the tip of a knife. Freeze until firm. Let stand before serving until lightly softened, about 15 minutes.
  7. Using parchment as handles, remove from pan, and cut into squares using 
a knife dipped in warm water.
 

Comments 8

  1. This recipe is a keeper. I feel guilty just looking at the picture, and after reading the ingredients I am sure I would have to go to confession after eating such a SINFUL dish!!

  2. My goodness!! This looks and sounds scrumptious!!

    For a quick and tasty treat, I mix Greek yogurt with berries. We are particularly fond of any combination of blueberries, raspberries or strawberries with honey sweetened Greek yogurt.

    {FYI: link worked w/o effort …}

  3. What a gorgeous looking dessert. I read through the recipe and it sounds wonderful. I am going to try it soon as here in California it is HOT HOT HOT! 103 today at noon. Thanks for doing your blog. I love reading it but don’t comment often.

  4. What a wonderful recipe for these hot summer days. I can’t wait to make it. Thanks so much for the recipe, you are truly amazing.

  5. These sound wonderful! By the way, you cannot access this from your blog posted on July 10th. You have to go through your website. Not sure what the problem is.

    1. Post
      Author

      Thank you, Nancee! We have corrected the broken link and you should now have access to the post through the e-newsletter!

Leave a Reply to Martha Pullen Cancel reply

Your email address will not be published. Required fields are marked *

Rate this recipe: