Creamystrawberrylemonsquares Recipes

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STRAWBERRY CREAM DESSERT



Strawberry Cream Dessert image

This fluffy creation is a variation on two recipes-a delicious four-layer dessert my mom used to make and a gelatin pie I came up with one day when I was short on ingredients. My family just loves it! -Rachel Lynn Rioux, Lisbon, Maine

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 15 servings.

Number Of Ingredients 13

2-1/4 cups graham cracker crumbs (about 36 squares)
6 tablespoons sugar
10 tablespoons butter, melted
1 package (8 ounces) cream cheese, softened
1 cup confectioners' sugar
2 cartons (one 16 ounces, one 8 ounces) frozen whipped topping, thawed, divided
1 package (3 ounces) strawberry gelatin
1/2 cup boiling water
1 cup strawberry yogurt
TOPPING:
2 tablespoons graham cracker crumbs
1-1/2 teaspoons sugar
1-1/2 teaspoons butter, melted

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Steps:

  • In a large bowl, combine the cracker crumbs, sugar and butter. Press into an ungreased 13-in. x 9-in. dish. Refrigerate for 15 minutes. , Meanwhile, in a small bowl, beat cream cheese and confectioners' sugar until smooth. Stir in 1 cup whipped topping. Spread over the prepared crust., In a large bowl, dissolve gelatin in boiling water. Stir in yogurt and 6 cups of whipped topping until blended. Pour over cream cheese layer. Refrigerate for 1 hour. , Spread remaining whipped topping over strawberry layer. Cover and refrigerate overnight. Just before serving, combine topping ingredients; sprinkle over whipped topping.

Nutrition Facts : Calories 394 calories, Fat 22g fat (16g saturated fat), Cholesterol 39mg cholesterol, Sodium 228mg sodium, Carbohydrate 42g carbohydrate (28g sugars, Fiber 0 fiber), Protein 3g protein.

CREAMY LAYERED LEMON SQUARES



Creamy Layered Lemon Squares image

Combine sweet berry and bright citrus tastes with our Creamy Layered Lemon Squares. Lemon gelatin and strawberries meet in these layered lemon squares.

Provided by My Food and Family

Categories     Recipes

Time 4h30m

Yield 20 servings

Number Of Ingredients 9

2 cups graham cracker crumbs
1/2 cup sugar, divided
1/2 cup butter or margarine, melted
1-1/2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese (12 oz.), softened
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
3 cups sliced fresh strawberries, divided
1-1/2 cups boiling water
1 pkg. (6 oz.) JELL-O Lemon Flavor Gelatin
2 cups ice cubes

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Steps:

  • Combine graham crumbs, 1/4 cup sugar and butter; press onto bottom of 13x9-inch dish.
  • Beat cream cheese and remaining sugar in medium bowl with mixer until blended. Whisk in 1-1/2 cups COOL WHIP; spread over crust. Top with 2 cups strawberries. Refrigerate until ready to use.
  • Add boiling water to gelatin mix in large bowl; stir 2 min. until completely dissolved. Add ice cubes; stir until melted. Refrigerate 5 min. or until gelatin is thickened. Whisk in remaining COOL WHIP; spread over strawberry layer in dish.
  • Refrigerate 4 hours or until firm. Serve topped with remaining strawberries.

Nutrition Facts : Calories 230, Fat 14 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 30 mg, Sodium 190 mg, Carbohydrate 0 g, Fiber 0.855 g, Sugar 0 g, Protein 3 g

LEMON CRèME BRûLéE



Lemon Crème Brûlée image

Categories     Milk/Cream     Citrus     Egg     Dessert     Bake     Lemon     Spring     Chill     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 7

2 large lemons
3 cups heavy cream
About 10 tablespoons turbinado sugar such as Sugar in the Raw
6 large egg yolks
1/2 teaspoon vanilla
Special Equipment
8 (4-ounces) flameproof ramekins; a small blowtorch

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Steps:

  • Put oven rack in middle position and preheat oven to 325῰F.
  • Finely grate 2 tablespoons zest from lemons into cream in a 2- to 3-quart heavy saucepan. Stir in 7 tablespoons turbinado sugar and a pinch of salt. Heat mixture over moderately low heat, stirring occasionally, until almost boiling, then remove from heat.
  • Lightly beat yolks in a bowl, then gradually whisk in hot cream. Pour custard through a fine-mesh sieve into a quart-size glass measure and stir in vanilla and 1 teaspoon fresh lemon juice. Divide among ramekins.
  • Arrange ramekins in a roasting pan and bake in a water bath until custards are just set around edge but centers wobble when pan is gently shaken, 30 to 35 minutes. Cool custards in water bath 20 minutes, then remove from pan and chill, uncovered, at least 4 hours. (Custards will set completely as they chill.) Sprinkle about 1 teaspoon turbinado sugar evenly over each custard, then move blowtorch flame evenly back and forth close to sugar until sugar is caramelized. Let stand until caramel is hardened, 3 to 5 minutes.

CREAMY STRAWBERRY-LEMON SQUARES



Creamy Strawberry-Lemon Squares image

Provided by My Food and Family

Categories     Recipes

Time 4h15m

Number Of Ingredients 7

1 1/2 cups Honey Maid Honey Grahams, finely crushed
1/2 cup sugar, divided
6 Tbsp butter or margarine, softened
2 pkg (8 oz. each) PHILADELPHIA Cream Cheese, softened
3 cups milk, divided
2 small pkg. (4-serving size each) Lemon Flavor Instant Pudding & Pie Filling
1 tub (8 oz.) COOL WHIP Strawberry Whipped Topping, thawed

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Steps:

  • MIX graham crumbs, 1/4 cup sugar and butter until blended. Press onto bottom of 13x9-inch baking pan.
  • BEAT cream cheese, 1/4 cup sugar and 1/4 cup milk until well blended. Spread over crust.
  • Pour 2-3/4 cups milk into large bowl. Add pudding mixes. Blend well. Pour over cream cheese layer. Let stand 5 minutes or until thickened.
  • Cover with whipped topping. Refrigerate 4 hours or overnight.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

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