Layered Lemon Grape Bites Recipes

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MELON FETA BITES



Melon Feta Bites image

Provided by Ree Drummond : Food Network

Categories     appetizer

Time 15m

Yield 24 bites

Number Of Ingredients 6

One 12-ounce block feta cheese
1/2 honeydew melon, seeded, peeled and cut into eight 1-inch cubes
1/2 cantaloupe, seeded, peeled and cut into eight 1-inch cubes
1/4 small seedless watermelon, peeled and cut into eight 1-inch cubes
3 tablespoons balsamic glaze
12 fresh basil leaves, for garnish

Steps:

  • Cut the feta into 24 cubes that are a little smaller than the melon cubes.
  • To assemble the bites, set 1 piece of feta on top of each piece of honeydew, cantaloupe and watermelon and secure it with a toothpick. Place them on a serving plate and drizzle the balsamic glaze over the top. Garnish with the basil.

LAYERED LEMON-GRAPE BITES



Layered Lemon-Grape Bites image

Create a dessert that is the perfect complement to any meal with Layered Lemon-Grape Bites. Layered Lemon-Grape Bites even taste as good as they look.

Provided by My Food and Family

Categories     Home

Time 1h35m

Yield 32 servings

Number Of Ingredients 5

1-1/2 cups boiling water, divided
3 pkg. (3 oz. each) JELL-O Lemon Flavor Gelatin, divided
2/3 cup seedless green grapes, quartered
2/3 cup seedless red grapes, quartered
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream

Steps:

  • Add 1/2 cup boiling water to 1 pkg. gelatin mix; stir 2 min. until completely dissolved. Pour into 9-inch square pan sprayed with cooking spray; top with grapes.
  • Refrigerate 20 min. or until gelatin is set but not firm.
  • Meanwhile, add remaining boiling water to remaining gelatin mixes; stir 2 min. until completely dissolved. Let stand at room temperature until ready to use.
  • Whisk sour cream into cooled gelatin in bowl until blended; pour over gelatin in pan.
  • Refrigerate 1 hour or until firm. Unmold before cutting to serve.

Nutrition Facts : Calories 40, Fat 0.5 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 2.5524 mg, Sodium 40 mg, Carbohydrate 8 g, Fiber 0 g, Sugar 8 g, Protein 0.8741 g

GRAPE LEMONADE



Grape Lemonade image

Provided by Ree Drummond : Food Network

Categories     beverage

Time 2h15m

Yield 4 to 6 servings

Number Of Ingredients 5

1 cup sugar
4 sprigs fresh mint
1 cup concord grape juice, chilled
Juice of 8 lemons (about 3/4 cup), chilled, plus 1 lemon, thinly sliced, for serving
1/2 cup halved purple grapes, for serving

Steps:

  • Stir the sugar with the mint sprigs and 1 1/2 cups water in a saucepan over medium heat until the sugar is just dissolved. Remove from the heat and remove the mint. Let it cool.
  • To a 2-quart mason jar, add the grape juice, lemon juice and 2 cups very cold water. Add the mint sugar syrup. Put on the lid and refrigerate until cold, at least 2 hours.
  • Serve over ice with a few lemon slices and grape halves dropped in.

LAYERED LEMON PIES



Layered Lemon Pies image

My sister shared this recipe with me and it is simply delicious. The secret to the great flavor is using fresh lemon juice. -Nanette Sorensen, Taylorsville, Utah

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 2 pies (10 servings each).

Number Of Ingredients 20

Dough for 2 single-crust pies
1-1/2 cups sugar
6 tablespoons cornstarch
1/4 teaspoon salt
2 cups cold water
3 large egg yolks, lightly beaten
1/3 cup lemon juice
1/4 cup butter, cubed
1 teaspoon grated lemon zest
1 teaspoon lemon extract
3 drops yellow food coloring, optional
SECOND LAYER:
1 package (8 ounces) cream cheese, softened
1 cup confectioners' sugar
1-1/2 cups cold 2% milk
2 packages (3.4 ounces each) instant lemon pudding mix
TOPPING:
1 package (8 ounces) cream cheese, softened
1 cup confectioners' sugar
1 carton (16 ounces) frozen whipped topping, thawed

Steps:

  • On a lightly floured surface, roll each portion of dough to a 1/8-in.-thick circle; transfer to two 9-in. pie plates. Trim to 1/2 in. beyond rim of plates; flute edges. Refrigerate 30 minutes. Preheat oven to 425°. , Line crusts with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edges are golden brown, 20-25 minutes. Remove foil and weights; bake until bottoms are golden brown, 3-6 minutes longer. Cool on wire racks. , In a large saucepan, combine sugar, cornstarch and salt. Stir in water until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from heat., Stir a small amount of hot filling into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from heat. Gently stir in lemon juice, butter, lemon zest, extract and food coloring if desired. Cool to room temperature without stirring. Spread lemon mixture into crusts. Refrigerate 30 minutes or until firm., In a large bowl, beat cream cheese and confectioners' sugar until smooth. Gradually beat in milk. Add pudding mix; beat 2 minutes longer. Let stand 2 minutes or until soft-set. Gently spread into pies. Refrigerate 30 minutes or until set., For topping, in a large bowl, beat cream cheese and confectioners' sugar until smooth. Fold in whipped topping. Spread over tops of pies. Refrigerate until set.

Nutrition Facts : Calories 428 calories, Fat 21g fat (13g saturated fat), Cholesterol 68mg cholesterol, Sodium 321mg sodium, Carbohydrate 56g carbohydrate (38g sugars, Fiber 0 fiber), Protein 4g protein.

REDUCED-SUGAR LAYERED LEMON-GRAPE BITES



Reduced-Sugar Layered Lemon-Grape Bites image

Reduced-Sugar Layered Lemon-Grape Bites? Yes, please! They're not just creamy and refreshing; they're a treat to look at, too!

Provided by My Food and Family

Categories     Home

Time 1h35m

Yield Makes 32 servings.

Number Of Ingredients 5

2 cups boiling water, divided
3 pkg. (0.3 oz. each) JELL-O Lemon Flavor Sugar Free Gelatin, divided
2/3 cup seedless red grapes, quartered
2/3 cup seedless green grapes, quartered
1/2 cup BREAKSTONE'S FREE or KNUDSEN Fat Free Sour Cream

Steps:

  • Add 3/4 cup boiling water to 1 pkg. gelatin mix; stir 2 min. until completely dissolved. Pour into 9-inch square pan sprayed with cooking spray; top with grapes. Refrigerate 20 min. or until gelatin is set but not firm.
  • Meanwhile, add remaining boiling water to remaining gelatin mixes; stir 2 min. until completely dissolved. Let stand at room temperature until ready to use.
  • Whisk sour cream into cooled gelatin in bowl until blended; pour over gelatin layer in pan. Refrigerate 1 hour or until firm. Unmold before cutting to serve.

Nutrition Facts : Calories 10, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 25 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 1 g

GRAPEFRUIT LAYER CAKE



Grapefruit Layer Cake image

I grew up in Florida where we had 10 grapefruit trees and were constantly trying to use the fruit in different ways. This luscious cake was one of my "grapefruit experiments." A nice, bright citrus taste shines through in every moist bite. -Sara Pleso, Sparta, Tennessee

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 16 servings.

Number Of Ingredients 24

OVEN-DRIED CITRUS SLICES:
2 grapefruit slices
2 orange slices
1 teaspoon sugar
CAKE:
3/4 cup butter, softened
1-1/2 cups sugar
2 large eggs
1 teaspoon vanilla extract
1/2 teaspoon grated lemon zest
3 cups cake flour
3 teaspoons baking powder
3/4 teaspoon salt
1/4 teaspoon baking soda
3/4 cup 2% milk
1/2 cup white grapefruit juice
FROSTING:
2 packages (8 ounces each) plus 3 ounces cream cheese, softened
2 tablespoons butter, softened
8 cups confectioners' sugar
2 tablespoons plus 2 teaspoons grated grapefruit zest
2 teaspoons grated lemon zest
2 teaspoons grated orange zest
1/2 teaspoon vanilla extract

Steps:

  • Place grapefruit and orange slices on a greased and foil-lined baking sheet. Sprinkle with sugar. Bake at 170° for about 2 hours or until dried (fruit will be slightly tacky). Remove to wire racks. Let stand for 2-3 days or until completely dried., In a large bowl, cream butter and sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Stir in vanilla and lemon zest; mix well. Combine the flour, baking powder, salt and baking soda; add to creamed mixture alternately with milk and grapefruit juice. Beat just until combined., Transfer to two greased and floured 9-in. round baking pans. Bake at 350° for 21-24 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing to wire racks to cool completely., In a large bowl, beat cream cheese and butter until fluffy. Add the confectioners' sugar, citrus zests and vanilla; beat until smooth., Cut each cake horizontally into two layers. Spread frosting between layers and over top and sides of cake. Garnish with citrus slices.

Nutrition Facts : Calories 624 calories, Fat 23g fat (14g saturated fat), Cholesterol 91mg cholesterol, Sodium 391mg sodium, Carbohydrate 101g carbohydrate (76g sugars, Fiber 1g fiber), Protein 6g protein.

FROZEN GRAPE BITES



Frozen Grape Bites image

These little bites are great! So simple and refreshing! These would be great on top of cakes or just as pop in your mouth snacks! Very healthy!

Provided by Michaela.K9

Categories     Desserts

Time 1h10m

Yield 12

Number Of Ingredients 3

cooking spray
1 ½ cups heavy whipping cream
24 green grapes, frozen

Steps:

  • Spray 24 miniature muffin cups with cooking spray.
  • Pour 1 tablespoon cream into each muffin cup. Place 1 grape into each muffin cup, swirling grape in the cream to coat.
  • Freeze grape mixture until solid, about 1 hour.

Nutrition Facts : Calories 109.7 calories, Carbohydrate 2.6 g, Cholesterol 40.8 mg, Fat 11.1 g, Fiber 0.1 g, Protein 0.7 g, SaturatedFat 6.9 g, Sodium 11.8 mg, Sugar 1.7 g

LEMON CAKE BITES



Lemon Cake Bites image

Looking for the perfect thing to fix for my daughter Amber's baby shower. I found these wonderful little cakes in Cuisine at Home. They were easy to make and looked absolutely perfect on the table.

Provided by SharleneW

Categories     Dessert

Time 1h

Yield 24 serving(s)

Number Of Ingredients 14

1/2 cup all-purpose flour
1/2 cup sugar
1/4 teaspoon baking powder
1/8 teaspoon salt
2 egg yolks (whites used later in recipe)
1/4 cup vegetable oil
1/4 cup water
1 teaspoon lemon extract
1/2 lemon, zest of, minced
2 egg whites
1/8 cup sugar
1 cup heavy cream
1/2 cup lemon curd (prepared)
powdered sugar or mint

Steps:

  • Preheat oven to 350°F Coat a 9 x 12-inch baking sheet with 1-inch high sides with nonstick spray; line with parchment paper and spray again.
  • Mix together flour, sugar, baking powder, and salt.
  • In another bowl, blend egg yolks, oil, water, lemon extract, and zest. Gradually whisk flour mixture into yolk-oil mixture until smooth.
  • Beat egg whites in a bowl with an electric mixer on medium-high speed until frothy. Gradually add 1/8 cup sugar to the whties and continue beating until they-re shiny and hold firm peaks as beaters are lifted out. Whisk 1/3 of the beaten whites into the batter to lighten it; gently fold in the remaining whites with a whisk.
  • Pour batter onto the prepared baking sheet. Tilt the pan to evenly spread the batter (don't use a spatula--it can deflate the whites), then bake the cake 12-13 minutes, or until just set. Cool to room temperature, remove from pan, peel off paper, and cut into 1 1/2-inch rounds. (Don't cut rounds too big, or assembled cakes will be floppy when picked up).
  • Whip cream and lemon curd together for the lemon cream, beating to soft peaks. Dollop 1 tablespoon cream on each cake round.
  • Top cakes with berries, dust with powdered sugar, then garnish with mint. Serve or chill up to 2 hours.

Nutrition Facts : Calories 89.9, Fat 6.3, SaturatedFat 2.7, Cholesterol 27.4, Sodium 25, Carbohydrate 7.5, Fiber 0.1, Sugar 5.2, Protein 1

LAYERED LEMON-GRAPE BITES



Layered Lemon-Grape Bites image

Pretty red and green seedless grapes add color to this easy lemon gelatin dessert with a creamy bottom layer.

Provided by Allrecipes Member

Time 1h15m

Yield 32

Number Of Ingredients 5

1 ½ cups boiling water, divided
3 (3 ounce) packages JELL-O Lemon Flavor Gelatin, divided
⅔ cup seedless red grapes, quartered
⅔ cup seedless green grapes, quartered
½ cup BREAKSTONE'S or KNUDSEN Sour Cream

Steps:

  • Add 1/2 cup boiling water to 1 pkg. gelatin mix; stir 2 min. until completely dissolved. Pour into 9-inch square pan sprayed with cooking spray; top with grapes. Refrigerate 20 min. or until gelatin is set but not firm.
  • Meanwhile, add remaining boiling water to remaining gelatin mixes; stir 2 min. until completely dissolved. Let stand at room temperature until ready to use.
  • Whisk sour cream into cooled gelatin in bowl until well blended; pour over gelatin in pan. Refrigerate 1 hour or until firm. Unmold before cutting to serve.

Nutrition Facts : Calories 40.6 calories, Carbohydrate 8.1 g, Cholesterol 2.4 mg, Fat 0.8 g, Fiber 0.1 g, Protein 0.9 g, SaturatedFat 0.4 g, Sodium 44.6 mg, Sugar 7.9 g

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