FRESH BLUEBERRIES WITH MASCARPONE CHEESE AND LEMON CURD
This is a heavenly dessert that looks beautiful and is so easy to make. The filling can be put in a glass dish and served with Vanilla Wafers for a quick sweet item for parties.
Provided by LaurietheLibrarian
Categories Cheesecake
Time 10m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Cream the lemon curd and mascarpone cheese.
- Zest the lemon and mix in with the cheese mixture (I sometimes add a drop or two of lemon oil for more kick).
- Spread on your prepared, baked, cooled cake.
- Top cheese mixture with fresh blueberries.
- Brush blueberries with apricot glaze.
- Garnish with lemon twist or fresh flowers.
- Keep refrigerated until ready to serve.
Nutrition Facts : Calories 38.6, Fat 0.1, Sodium 3.4, Carbohydrate 10, Fiber 0.9, Sugar 6.3, Protein 0.3
FRESH BLUEBERRIES WITH LEMON CREAM
A truly delicious dessert that you won't feel guilty about eating! Any fresh fruit tastes great with this cream. You can even change up the flavor of the cream by using different flavored yogurts or zests.
Provided by SpringShoot
Categories Dessert
Time 10m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Using a fork, break up cream cheese in a medium bowl.
- Add yogurt to the bowl along with honey.
- Using an electric mixer, beat at high speed until light and creamy.
- Stir in lemon zest.
- Layer the lemon cream and blueberries in dessert dishes or wineglasses.
- If not serving immediately, cover and refrigerate for up to 8 hours.
Nutrition Facts : Calories 143.9, Fat 5.2, SaturatedFat 3, Cholesterol 17.6, Sodium 164.4, Carbohydrate 20.9, Fiber 1.9, Sugar 16.8, Protein 5.1
BRIE, LEMON CURD, AND BLUEBERRY BITES
Looking for a quick and easy appetizer/snack made with minimal effort that will WOW your guests? These bites are buttery, creamy, cheesy, and balanced out with tart lemon curd and a sweet pop of flavor from blueberries. Finger food at its best!
Provided by lutzflcat
Categories Cheese Appetizers
Time 45m
Yield 24
Number Of Ingredients 7
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Spray a mini muffin tin with cooking spray and set aside.
- Unroll thawed puff pastry sheet on a lightly floured work surface. Roll into a large rectangular sheet, and using a pizza cutter or knife, cut into 24 equal pieces. Press each piece into a muffin cup, and use a fork to prick the bottom several times.
- Cut Brie cheese into 24 small cubes, and place a cube into each muffin cup. Top each with about 1/2 teaspoon of lemon curd.
- Place muffin tin in the preheated oven and bake until the pastry is puffed and the corners turn golden brown, 12 to 14 minutes.
- Remove from the oven and cool in the pan for about 5 minutes. Remove bites to a serving plate, top each with a blueberry, dust with confectioners' sugar, and garnish with a small mint leaf, if desired.
- Enjoy warm or at room temperature.
Nutrition Facts : Calories 71.9 calories, Carbohydrate 4.7 g, Cholesterol 4.7 mg, Fat 5.1 g, Fiber 0.2 g, Protein 1.7 g, SaturatedFat 1.8 g, Sodium 54.7 mg, Sugar 0.2 g
LEMON CURD AND BLUEBERRY TRIFLE
Categories Milk/Cream Mixer Berry Dairy Dessert Fourth of July Mother's Day Backyard BBQ Cream Cheese Blueberry Lemon Summer Shower Chill Party Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 10 to 12 servings
Number Of Ingredients 19
Steps:
- For lemon curd:
- Combine first 5 ingredients in heavy medium saucepan. Stir over medium heat until butter melts and sugar dissolves. Remove from heat. Gradually whisk in eggs. Whisk constantly over medium-low heat until curd thickens, about 2 minutes (do not boil). Strain curd through sieve into bowl. Press plastic wrap directly onto surface of curd; chill overnight.
- For lemon syrup:
- Combine all ingredients in small saucepan. Bring to boil, stirring until sugar dissolves. Reduce heat and simmer 5 minutes. Cool.
- For filling:
- Using electric mixer, beat cream cheese, 1/2 cup sugar, 1/4 cup whipping cream, and vanilla in large bowl until smooth. Beat 2 cups whipping cream and 1/4 cup sugar in another large bowl until peaks form. Fold whipped cream into cream cheese mixture in 2 additions.
- Puree 1 container blueberries and 1/4 cup lemon syrup in processor. Transfer to medium bowl. Add 1 1/2 containers blueberries and mash with potato masher until chunky puree forms. Reserve remaining blueberries for garnish.
- Arrange 1/3 of pound cake cubes (about 2 generous cups) in bottom of 14-cup glass trifle dish. Drizzle with 7 tablespoons lemon syrup. Spoon 1/3 of cream cheese filling (about 2 cups) over cake in dollops; spread to sides of dish. Spoon half of blueberry puree over; spread to sides of dish. Spoon half of lemon curd (about 1 1/4 cups) over blueberry puree in dollops, then spread to sides of dish. Repeat layering with 1/3 of cake cubes, 7 tablespoons lemon syrup, 1/3 of cream cheese filling, and remaining blueberry puree, then remaining cake cubes, 7 tablespoons lemon syrup, and remaining lemon curd. Spread remaining cream cheese filling over. Sprinkle with reserved blueberries. Cover and chill overnight. (Can be made 2 days ahead. Keep refrigerated.) Spoon trifle into dessert dishes.
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