Raspberry Marshmallow Dessert

This Raspberry Marshmallow Dessert is a bright, delicious dessert great for any holiday table.  Raspberry Marshmallow DessertThis dessert came about by accident.  I have been trying to make a “healthier” version of my mom’s Raspberry Custard Pie (which I have yet to post…sorry for teasing).  Anyway, I didn’t want to deal with a pie crust, so I went for a 9×13 type dessert.  Instead of a custard, I made a filling that mimics marshmallows, but it’s totally homemade.Raspberry Marshmallow Dessert

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


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