Blueberry Lemon Truffles Behind The Curtain Dessert Challenge Recipes

BLUEBERRY LEMON TRIFLE

Blueberry Lemon Trifle image

A refreshing lemon filling and fresh blueberries give this sunny dessert sensation plenty of color. Don't worry about heating up the oven-this trifle doesn't require baking. -Ellen Peden, Houston, Texas

Provided by Taste of Home

Categories Desserts

Time 15m

Yield 14 servings.

Number Of Ingredients 6

Ingredients

3 cups fresh blueberries, divided
2 cans (15-3/4 ounces each) lemon pie filling
2 cups lemon yogurt
1 prepared angel food cake (8 to 10 ounces), cut into 1-inch cubes
1 carton (8 ounces) frozen whipped topping, thawed
Optional: Lemon slices and fresh mint

Steps:

Set aside 1/4 cup blueberries for garnish. In a large bowl, combine pie filling and yogurt. , In a 3-1/2-qt. serving or trifle bowl, layer a third of the cake cubes, lemon mixture and blueberries. Repeat layers twice. Top with whipped topping. Cover and refrigerate for at least 2 hours. Garnish with reserved blueberries and, if desired, lemon and mint.

Nutrition Facts : Calories 230 calories, Fat 4g fat (3g saturated fat), Cholesterol 2mg cholesterol, Sodium 235mg sodium, Carbohydrate 44g carbohydrate (27g sugars, Fiber 1g fiber), Protein 3g protein.

LEMON-BLUEBERRY DESSERT

Lemon-Blueberry Dessert image

Pound cake is suspended in lemon pudding and is topped with blueberries and whipped cream.

Provided by Donna

Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes

Time 30m

Yield 4

Number Of Ingredients 7

Ingredients

½ cup blueberries, or more to taste
1 lemon, juiced
1 teaspoon white sugar
2 (3/4 inch thick) slices prepared pound cake, crusts trimmed and cut into 1/2-inch squares
2 cups cold milk
1 (3 ounce) package instant lemon pudding mix
½ cup whipped cream, or to taste

Steps:

Put blueberries into a shallow bowl. Pour lemon juice and sprinkle sugar evenly over the blueberries; refrigerate at least 15 minutes.
Divide pound cake cubes into 4 small dessert dishes.
Pour milk into a bowl, add pudding mix, and beat with a whisk for 2 minutes; pour evenly over the 4 portions of pound cake. Refrigerate pudding and cake mixtures until the pudding is set, at least 5 minutes.
Divide blueberries into 4 portions, reserving 4 berries for topping. Spoon 1 portion berries over each cake portion. Top each portion with whipped cream. Place one berry atop each portion of whipped cream.

Nutrition Facts : Calories 258.8 calories, Carbohydrate 43.2 g, Cholesterol 42.9 mg, Fat 8 g, Fiber 0.6 g, Protein 5.1 g, SaturatedFat 5.3 g, Sodium 438.7 mg, Sugar 15.2 g

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