Blueberry Lemon Cheerios Recipes

BLUEBERRY LEMON CHEERIOS®

Blueberry Lemon Cheerios® image

Start with a simple bowl of cereal and shake things up. Layer Cheerios with blueberry Greek yogurt, fresh blueberries, honey and lemon zest. This morning bowl is fresh and bright.

Provided by Betty Crocker Kitchens

Categories Breakfast

Time 5m

Yield 1

Number Of Ingredients 5

Ingredients

1 container (6 oz) Greek Fat Free blueberry yogurt
3/4 cup Cheerios™ or Honey Nut Cheerios™ cereal
1/2 cup fresh blueberries
1/2 teaspoon grated lemon peel
1 teaspoon honey

Steps:

Spoon yogurt into bowl.
Top with cereal, blueberries and lemon peel.
Drizzle with honey. Serve immediately.

Nutrition Facts : Calories 310, Carbohydrate 58 g, Cholesterol 10 mg, Fiber 4 g, Protein 15 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 220 mg, Sugar 34 g, TransFat 0 g

BLUEBERRY-LEMON CHEESE BLINTZES

Blueberry-Lemon Cheese Blintzes image

Provided by Aida Mollenkamp

Time 2h20m

Yield 12 blintzes

Number Of Ingredients 16

Ingredients

1 1/2 cups whole milk
1 1/4 cups all-purpose flour
1/4 cup unsalted butter, melted
3 large eggs
1/2 teaspoon table salt
1 teaspoon vanilla extract
1 (8-ounce) package cream cheese, softened
1 (8-ounce) container ricotta cheese
2 teaspoons lemon zest
1 teaspoon vanilla extract
1/2 teaspoon table salt
1/4 cup granulated sugar
1/4 cup granulated sugar
1/4 cup water
2 pints blueberries (about 12 ounces)
2 tablespoons lemon juice

Steps:

For the blintzes: Add all the ingredients to a large bowl and whisk until evenly combined, about 30 strokes. Cover and refrigerate for at least 1 hour and up to 12 hours.
Heat a large nonstick pan over medium heat. Rub the pan with a paper towel dipped in oil. To check that the pan is properly heated, sprinkle the pan with a few drops of water and the water will "dance" around before evaporating.
Add 1/4 cup batter, tilting the pan to evenly cover or spread out in a circle using the back of a spoon. Cook until just set and browned, about 1 to 2 minutes. Flip and cook until second side is lightly browned, about 1 minute more. Remove from the heat and repeat with remaining batter. (Can be made up to 1 month ahead. Stack crepes and store covered in the freezer.)
For the filling: Combine all the ingredients in a large bowl and whisk until smooth. Cover and refrigerate until ready to use. (Can be made up to 1 day ahead.)
For the berries: Combine sugar, water, and 1/2 cup of the berries in a small pan and bring to a simmer over medium heat. Cook until the berries break down, sugar is dissolved, and mixture has slightly thickened, about 5 minutes. Remove from the heat. Add the remaining berries to a small bowl and pour in the syrup. Stir in the lemon juice and let cool to room temperature, at least 30 minutes. (Can be made up to 1 day ahead.) Cover and refrigerate until ready to use.
To assemble: Heat the oven to 375 degrees F and arrange a rack in the middle. Spoon 3 tablespoons of the filling down the center of each crepe. Fold the crepe over the filling, fold in the sides and roll up like a burrito. Put on a baking sheet and repeat until all the crepes have been filled. Bake until warmed through, (the internal temperature should register 160 to 165 degrees F on an instant-read thermometer) and filling is soft, about 15 minutes. Transfer to a serving platter and serve with the berries.

BLUEBERRY-LEMON CHEESECAKE

Blueberry-Lemon Cheesecake image

I combined aspects of other recipes I have made to find this recipe. It is a perfect balance of tangy and sweet, which you can alter to your preferred taste.

Provided by Stephanie Watkins

Time 2h55m

Yield 8

Number Of Ingredients 15

Ingredients

½ (14.4 ounce) package graham crackers, crushed
⅓ cup white sugar
6 tablespoons butter, melted
2 (8 ounce) packages cream cheese, at room temperature
¾ cup white sugar
1 teaspoon vanilla extract
2 large eggs, at room temperature
2 ½ tablespoons lemon juice
1 teaspoon lemon zest, or more to taste
6 tablespoons white sugar
4 teaspoons cornstarch
4 teaspoons lemon juice
1 cup water
2 ½ cups blueberries, divided
1 teaspoon lemon zest, or more to taste

Steps:

Preheat the oven to 325 degrees F (165 degrees C).
Prepare crust: Combine graham crackers, sugar, and melted butter in a bowl. Put crumb mixture into a springform pan or a 9-inch pie plate and use waxed paper to press down into the bottom.
Prepare filling: Combine cream cheese, sugar, and vanilla in a large bowl; beat with an electric mixer until smooth and creamy. Add eggs, one at a time, beating well after each addition. Mix in lemon juice and zest. Pour into the crust.
Bake in the preheated oven until the center is almost set when you gently shake the pan, about 40 minutes. Continue baking and checking in 5-minute intervals if needed. Remove from the oven and immediately place in the refrigerator until chilled, 2 to 4 hours.
While the cheesecake is chilling, prepare sauce: Mix sugar, cornstarch, and lemon juice in a medium pan over medium heat until cornstarch dissolves. Add water and 1/2 of the blueberries and bring to a boil, stirring occasionally. Reduce heat to a simmer and simmer for 2 minutes. Crush blueberries with a potato masher. Remove from the heat and mix in remaining blueberries and lemon zest. Cool to room temperature, then refrigerate along with the cheesecake until ready to serve.
To serve, slice cheesecake and top with blueberry sauce.

Nutrition Facts : Calories 573.2 calories, Carbohydrate 66.2 g, Cholesterol 131 mg, Fat 32.1 g, Fiber 1.9 g, Protein 8 g, SaturatedFat 18.6 g, Sodium 340.4 mg, Sugar 49.4 g

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