Breezy Lemon Berry Dessert Recipes

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BREEZY LEMON-BERRY DESSERT



Breezy Lemon-Berry Dessert image

I love the combination of berries and lemon, and wanted to come up with a light, refreshing and tasty dessert that used them both. -Anna Ginsberg, Austin, Texas.

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 12 servings.

Number Of Ingredients 9

2 envelopes unflavored gelatin
1/2 cup cold water
1 package (3 ounces) ladyfingers, split
1-1/2 cups fat-free milk
1/2 cup refrigerated French vanilla nondairy creamer
1 package (3.4 ounces) instant lemon pudding mix
1 carton (12 ounces) frozen reduced-fat whipped topping, thawed, divided
3 cups mixed fresh berries
2 cups sliced fresh strawberries

Steps:

  • In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Cook over low heat, stirring until gelatin is completely dissolved. Remove from the heat and set aside. , Cut ladyfingers in half widthwise; arrange cut side down around the sides of an ungreased 9-in. springform pan. Place remaining ladyfingers in the bottom of the pan (bottom will not be completely covered)., In a large bowl, whisk the milk, creamer and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Stir in gelatin mixture. Fold in 3 cups whipped topping., Spread 2 cups of filling evenly into prepared pan; top with mixed berries. Spread with remaining filling (filling will be higher than ladyfinger border). Cover and refrigerate for 5 hours or until set. Garnish with remaining whipped topping and the strawberries.

Nutrition Facts : Calories 183 calories, Fat 5g fat (3g saturated fat), Cholesterol 26mg cholesterol, Sodium 129mg sodium, Carbohydrate 29g carbohydrate (21g sugars, Fiber 2g fiber), Protein 3g protein.

CREAMY LEMON BERRY DESSERT



Creamy Lemon Berry Dessert image

Provided by Food Network

Categories     dessert

Time 20m

Yield 8 to 10 slices

Number Of Ingredients 10

2 (3 oz.) pkgs. cherry gelatin
1 3/4 cups boiling water, divided
1 (12 oz.) jar Smucker's® Orchard's Finest® Northwest Triple Berry Preserves
Crisco® Original No-Stick Cooking Spray
2 (3 oz.) pkgs. lemon gelatin
1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
1 cup sour cream
1 (6 oz.) container fresh raspberries
1 (6 oz.) container blackberries or blueberries
Mint leaves for garnish, if desired

Steps:

  • DISSOLVE cherry gelatin in 3/4 cup boiling water in medium bowl. Stir in preserves. Coat 6-cup ring mold with no-stick cooking spray. Pour gelatin mixture into mold. Chill 30 minutes.
  • DISSOLVE lemon gelatin in 1 cup boiling water in medium bowl. Add sweetened condensed milk and sour cream. Beat with electric mixer on medium speed until blended. Pour over chilled berry layer. Chill 2 hours or until firm. Unmold onto serving platter.
  • COMBINE 1 cup raspberries and 1 cup blackberries. Fill center of mold. Garnish outside of dessert with remaining berries and mint leaves.

OUTRAGEOUS LEMON BERRY TRIFLE



Outrageous Lemon Berry Trifle image

I needed to make a dessert last minute for a party and went through my cupboards and found instant lemon pudding mix so I came up with this recipe. It was so tasty and delicious.

Provided by cookiequeen

Categories     Desserts     Specialty Dessert Recipes     Trifle Recipes

Time 1h20m

Yield 20

Number Of Ingredients 10

2 cups heavy whipping cream
2 cups milk
2 (3.4 ounce) packages instant lemon pudding mix
2 tablespoons lemon juice
2 cups heavy whipping cream
¾ cup confectioners' sugar
1 dash vanilla extract
1 (9 inch) angel food cake, cubed
3 cups sliced fresh strawberries
2 cups fresh blueberries

Steps:

  • Stir 2 cups whipping cream, milk, lemon pudding mixes, and lemon juice in a large bowl until creamy and smooth. Cover and refrigerate until set, about 1 hour.
  • Beat remaining 2 cups whipping cream in a bowl until foamy. Gradually add confectioners' sugar and vanilla extract, continuing to beat until stiff peaks form. Lift your beater or whisk straight up: the whipped cream will form sharp peaks.
  • Layer half the angel food cake in a trifle bowl. Top with half the lemon pudding mixture, half the strawberries and half the blueberries. Spread half the whipped cream over the berries. Repeat the layers. Cover and refrigerate until ready to serve.

Nutrition Facts : Calories 291.3 calories, Carbohydrate 30.2 g, Cholesterol 67.2 mg, Fat 18.4 g, Fiber 1.1 g, Protein 3.1 g, SaturatedFat 11.3 g, Sodium 282.7 mg, Sugar 8.5 g

LEMON-BERRY PUDDING CAKES



Lemon-Berry Pudding Cakes image

These Lemon-Berry Cakes are fitting summer fare; their flavors are a sweet (and tart) nod to the season. A spoonful of whipped creme fraiche-or plain whipped cream-adds a layer of richness to the cakes.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Makes 6 individual cakes

Number Of Ingredients 10

1 pint blackberries
1/2 cup (about 3 lemons) plus 1 tablespoon fresh lemon juice
1 cup plus 3 tablespoons sugar
3 tablespoons unsalted butter, melted, plus more for ramekins
3 large eggs, separated
6 tablespoons cake flour (not self-rising), sifted
1 cup milk
1/4 teaspoon salt
Boiling water, for pan
4 ounces (about 1/2 cup) creme fraiche

Steps:

  • Preheat oven to 350 degrees. Process 2 1/2 ounces blackberries (12 to 15 berries), 1 tablespoon lemon juice, and 3 tablespoons sugar in a food processor or blender until smooth. Pass mixture through a fine sieve into a small bowl; discard solids. Set sauce aside.
  • Butter inner top inch of six 6-ounce ramekins; set aside. Whisk together egg yolks and 3/4 cup sugar in a medium bowl. Whisk in flour and milk in two batches each, beginning with the flour. Whisk in remaining 1/2 cup lemon juice, the salt, and the melted butter, and set aside.
  • Put egg whites in the bowl of an electric mixer fitted with the whisk attachment; beat on medium-high speed until very frothy, about 1 1/2 minutes. With mixer running, add remaining 1/4 cup sugar in a slow, steady stream; beat until whites hold stiff (but not dry) peaks, about 2 minutes. Whisk half the whites into reserved lemon mixture until combined; gently fold in remaining whites with a rubber spatula.
  • Place the ramekins in a high-sided roasting pan or baking dish, and divide the batter among ramekins, filling each almost to the top. Spoon a few drops of berry sauce onto cakes, and use a toothpick or skewer to swirl sauce into batter. Transfer to oven; pour boiling water into pan, a bit more than halfway up sides of ramekins.
  • Bake until cakes are set and the tops are just starting to turn golden brown, 35 to 40 minutes. With tongs, transfer the ramekins from pan to a wire rack, and let cool 15 minutes.
  • Meanwhile, beat creme fraiche in a clean mixing bowl until it holds soft peaks. Serve cakes warm with creme fraiche and remaining blackberries.

EASY LEMON-BERRY DESSERT



Easy Lemon-Berry Dessert image

This simple take on strawberry shortcake adds lemon zest for extra flavor. If you're looking for an easy dessert for six, this is the one!

Provided by My Food and Family

Categories     Recipes

Time 5m

Yield 6 servings

Number Of Ingredients 4

1 Tbsp. grated lemon zest
1-1/2 cups thawed COOL WHIP Whipped Topping
1 pkg. (5 oz.) sponge cake shells or other dessert shells
2 cups sliced strawberries

Steps:

  • Stir lemon peel into whipped topping.
  • Spoon over sponge cake shells; top with strawberries.

Nutrition Facts : Calories 130, Fat 4 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 65 mg, Carbohydrate 23 g, Fiber 1 g, Sugar 17 g, Protein 2 g

SKINNY LEMON CREAM AND BERRY DESSERT



Skinny Lemon Cream and Berry Dessert image

75% less total fat • 100% less cholesterol than the original recipe. If you have 15 minutes, you have time to make this heavenly dessert. Serve it in individual dishes, or layer all of the ingredients in a clear serving bowl. It's beautiful and delicious!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 15m

Yield 16

Number Of Ingredients 6

3 cartons (6 oz each) Yoplait® Light Lemon Cream Pie yogurt or Yoplait® Original Lemon Burst yogurt
1 package (4-serving size) instant sugar-free, fat-free vanilla pudding mix
1 container (8 oz) frozen light whipped dessert topping, thawed
8 cups fresh blueberries, raspberries, or sliced strawberries
1 8- to 9-inch purchased or prepared angel food cake, cubed
Fresh mint sprigs (optional)

Steps:

  • In a medium bowl, whisk together yogurt and one-fourth of the pudding mix until smooth. Gradually add remaining pudding mix to yogurt mixture, whisking until smooth after each addition. Fold in whipped topping, half at a time. Serve lemon cream and berries over cubed cake. If desired, garnish with mint sprigs.

Nutrition Facts : Calories 190, Carbohydrate 40 g, Cholesterol 0 mg, Fat 1/2, Fiber 2 g, Protein 4 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 210 mg, Sugar 28 g, TransFat 0 g

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