Frozen Blueberry-Raspberry Swirl Bars

Frozen Blueberry-Raspberry Swirl Bars

You’ll definitely want to save room for 
these extra-creamy Frozen Blueberry-Raspberry Swirl Bars.

Frozen Blueberry-Raspberry Swirl Bars
 
Yields: 12 servings
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.

 

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