Lemon Chiffon Blueberry Dessert Recipes

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LEMON CHIFFON BLUEBERRY DESSERT



Lemon Chiffon Blueberry Dessert image

This cool and creamy no-bake dessert is perfect for hot summer days. I sometimes replace raspberries for half of the blueberries to make it look more patriotic. -Jodie Cederquist, Muskegon, Michigan

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 15 servings.

Number Of Ingredients 9

1-1/2 cups graham cracker crumbs (about 24 squares)
1-1/3 cups sugar, divided
1/2 cup butter, melted
1-1/2 cups fresh blueberries, divided
1 package (3 ounces) lemon gelatin
1 cup boiling water
11 ounces cream cheese, softened
1 teaspoon vanilla extract
1 carton (16 ounces) frozen whipped topping, thawed

Steps:

  • Combine cracker crumbs, 1/3 cup sugar and butter, reserving 2 tablespoons for topping. Press remaining crumb mixture into a 13x9-in. dish. Sprinkle with 1 cup blueberries., In a small bowl, dissolve gelatin in boiling water; cool. In a large bowl, beat cream cheese and remaining sugar. Add vanilla; mix well. Slowly add dissolved gelatin. Fold in whipped topping. Spread over blueberries. Refrigerate, covered, until set, about 3 hours. Top with reserved crumb mixture and remaining blueberries. Refrigerate leftovers.

Nutrition Facts : Calories 344 calories, Fat 19g fat (14g saturated fat), Cholesterol 39mg cholesterol, Sodium 187mg sodium, Carbohydrate 39g carbohydrate (29g sugars, Fiber 1g fiber), Protein 3g protein.

LEMON CHIFFON DESSERT



Lemon Chiffon Dessert image

You'll be on cloud nine when you try this easy-to-make, heavenly dessert.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 7h12m

Yield 15

Number Of Ingredients 5

1 package Betty Crocker™ white angel food cake mix
2 cups boiling water
1 package (8-serving size) lemon-flavored gelatin
1 can (6 ounces) frozen lemonade concentrate, thawed
1 1/2 cups whipping (heavy) cream

Steps:

  • Heat oven to 350°F. Bake and cool cake as directed on package for angel food (tube) pan.
  • Pour boiling water on gelatin in large bowl; stir until gelatin is dissolved. Refrigerate about 15 minutes or until thickened but not set.
  • Add enough cold water to lemonade concentrate to measure 2 cups; stir into gelatin. Beat with electric mixer on medium speed until foamy.
  • Beat whipping cream in chilled medium bowl on high speed until stiff; fold into gelatin.
  • Tear cake into about 1-inch pieces. Fold cake pieces into gelatin mixture. Spread in ungreased rectangular baking dish, 13x9x2 inches.
  • Cover and refrigerate at least 4 hours until firm but no longer than 24 hours. Cut into squares. Store covered in refrigerator.

Nutrition Facts : Calories 240, Carbohydrate 40 g, Cholesterol 25 mg, Fat 1, Fiber 0 g, Protein 4 g, SaturatedFat 5 g, ServingSize 1 serving, Sodium 330 mg

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

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

LEMON BLUEBERRY COBBLER



Lemon Blueberry Cobbler image

Fresh ripe blueberries with a cake-like cobbler topping make the perfect summer dessert.

Provided by Almond Breeze

Categories     Trusted Brands: Recipes and Tips     Almond Breeze

Time 50m

Yield 8

Number Of Ingredients 11

7 cups fresh blueberries
½ cup sugar
3 tablespoons lemon juice
2 tablespoons cornstarch
Finely grated zest of 1 lemon
1 ½ cups all-purpose flour
3 tablespoons sugar
2 ¼ teaspoons baking powder
¼ teaspoon salt
¾ cup Almond Breeze Vanilla almondmilk
5 tablespoons butter, softened

Steps:

  • Preheat oven to 400 degrees F and lightly butter an 11x7-inch baking dish.
  • Stir together 5 cups blueberries, sugar, lemon juice, and cornstarch in a medium saucepan. Cook over medium-low heat, stirring frequently, until mixture is thickened. Stir in remaining blueberries and lemon zest and transfer to prepared dish.
  • Stir together flour, sugar, baking powder, and salt in a medium bowl, then stir in Almond Breeze and butter. Drop spoonfuls over hot berry mixture. Bake for 30 minutes or until topping is lightly browned and cooked through.

LEMON CHIFFON DESSERT



Lemon Chiffon Dessert image

"This light fluffy treat was a hit when I shared it at a club meeting I hosted," notes Darlene Inman of Waynoka, Oklahoma. "My diabetic sister-in-law gave me the recipe."

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 6 servings.

Number Of Ingredients 9

2 envelopes unflavored gelatin
1-1/4 cups cold water, divided
1-1/3 cups nonfat dry milk powder
2-1/2 teaspoons Crystal Light lemonade drink mix
3 to 4 drops yellow food coloring, optional
1/8 teaspoon salt
3/4 cup 1% cottage cheese
1 cup reduced-fat whipped topping
1 tablespoon graham cracker crumbs

Steps:

  • In a small saucepan, sprinkle gelatin over 1/2 cup cold water; let stand for 1 minute. Cook and stir over low heat until gelatin is completely dissolved; set aside., In a bowl, combine the milk, drink mix, food coloring if desired, and salt; beat on high speed until blended. Place the cottage cheese and remaining water in a blender or food processor; cover and process until smooth. Add milk mixture and gelatin; cover and process until thickened., Spoon into six 6-oz. custard cups. Cover and refrigerate for 1 hour. Spread with whipped topping; sprinkle with cracker crumbs.

Nutrition Facts : Calories 81 calories, Fat 2g fat (2g saturated fat), Cholesterol 2mg cholesterol, Sodium 202mg sodium, Carbohydrate 7g carbohydrate (0 sugars, Fiber 0 fiber), Protein 7g protein. Diabetic Exchanges

CREAMY LEMON - BLUEBERRY DESSERT



Creamy Lemon - Blueberry Dessert image

This is a decadent dessert masquerading as the light, springy flavors of lemon and blueberry. I could see changing up the flavors making it chocolate with chocolate chips, or any number of variations, really. A Kraft Foods recipe.

Provided by Mrs. Ed

Categories     Cheesecake

Time 1h15m

Yield 24 squares, 24 serving(s)

Number Of Ingredients 11

40 vanilla wafers, crushed (about 1 1/2 cups)
1 cup sugar, divided
3 tablespoons sugar, divided
3 tablespoons butter, melted
4 (8 ounce) packages cream cheese, softened
2 tablespoons flour
1 cup sour cream
4 eggs
1 (3 1/2 ounce) package lemon flavor instant pudding mix
1 (16 ounce) package frozen blueberries, thawed, drained and divided
2 cups thawed Cool Whip

Steps:

  • Heat oven to 325 degrees.
  • Mix wafer crumbs with butter and 3 tablespoons sugar; press into bottom of 13 x 9 pan. Bake 10 minutes.
  • Beat cream cheese, 1 cup sugar and flour in large bowl with mixer until well blended.
  • Add sour cream and mix well.
  • Add eggs, one at a time, mixing on low speed after each, just until blended.
  • Stir in dry pudding mix until well blended. Gently stir in 1 cup berries.
  • Bake 1 hour or until almost set. Center will still be jiggly.
  • Cool completely. Refrigerate 4 hours. Top with Cool Whip and remaining berries just before serving.

Nutrition Facts : Calories 317.3, Fat 21, SaturatedFat 12.6, Cholesterol 84.9, Sodium 229.1, Carbohydrate 28.7, Fiber 0.7, Sugar 19.3, Protein 4.9

LEMON CHIFFON BLUEBERRY SQUARES RECIPE



Lemon Chiffon Blueberry Squares Recipe image

Provided by LyndaB

Number Of Ingredients 11

2 * 2 Tbsp (30 ml) sugar
2 * 2 Tbsp (30 ml) butter, at room temperature
3 * 3 Tbsp (45 ml) skim milk
1 * 1 cup (250 ml) all-purpose flour
2 * 2 Tbsp (30 ml) Epicure's Lemon Chiffon Fruit Dip
3 * 3 eggs
1/4 * 1/4 cup (60 ml) sugar, + 2 Tbsp extra
2 * 2 Tbsp (30 ml) Epicure's Lemon Chiffon Fruit Dip
1/3 * 1/3 cup (80 ml) all-purpose flour
1/2 * 1/2 tsp (2.5 ml) baking powder
1/2 * 1/2 cup (125 ml) fresh blueberries

Steps:

  • 1. Preheat oven to 350° F (175° C). 2. Prepare crust by beating 2 Tbsp (30 ml) sugar and 2 Tbsp (30 ml)Epicure's Lemon Chiffon Dip Mix with butter until light and creamy. Continue to beat, gradually adding 1 cup flour and milk until mixture resembles fine crumbs. 3. Press crust mixture into bottom of ungreased 8" x 8"baking pan (or pyrex dish). Bake for 15 minutes and cool on wire rack. 4. For the topping, beat eggs with sugar and Epicure's Lemon Chiffon Dip Mix until foamy. Quickly mix in all-purpose flour and baking powder. Pour topping over cooled crust. 5. Evenly sprinkle blueberries over top, allowing some to sink into batter. 6. Bake in preheated oven for 35 minutes or until set. Cool before cutting into squares. Tips: Serve with a scoop of vanilla ice cream or frozen yogurt.

LEMON BLUEBERRY DESSERT



Lemon Blueberry Dessert image

Fresh blueberries star in this light and luscious treat sent in by Nykii Chouteau of Clermont, Florida. You'll need just three ingredients to stir up this super-easy fruit fluff.

Provided by Taste of Home

Categories     Desserts

Time 10m

Yield 6 servings.

Number Of Ingredients 3

1 carton (8 ounces) frozen whipped topping, thawed
1 cup fresh blueberries
1 cup (8 ounces) lemon yogurt

Steps:

  • Fold whipped topping and blueberries into yogurt. Spoon into a serving bowl or individual dishes. Serve immediately or refrigerate.

Nutrition Facts : Calories 156 calories, Fat 7g fat (7g saturated fat), Cholesterol 2mg cholesterol, Sodium 20mg sodium, Carbohydrate 19g carbohydrate (14g sugars, Fiber 1g fiber), Protein 2g protein.

BLUEBERRY-LEMON CRUMB BARS



Blueberry-Lemon Crumb Bars image

Fresh berries snuggled under a crumb top.

Provided by KIRKFAMILY

Categories     Desserts     Fruit Dessert Recipes     Blueberry Dessert Recipes

Time 40m

Yield 24

Number Of Ingredients 14

2 cups all-purpose flour
2 tablespoons white sugar
2 teaspoons lemon zest
1 pinch salt
½ cup butter, chilled and diced
1 egg
1 teaspoon vanilla extract
2 cups fresh blueberries
¼ cup white sugar
⅛ teaspoon ground nutmeg
5 tablespoons butter, softened
½ cup packed brown sugar
¾ cup all-purpose flour
¼ cup confectioners' sugar for dusting

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13 inch baking pan.
  • Start by making the crust. In a medium bowl, stir together the 2 cups flour, 2 tablespoons white sugar, lemon zest and salt. Cut in the 1/2 cup butter until the mixture resembles coarse crumbs. Beat egg and vanilla together; stir into the crumb mixture until a dough forms. Press into the bottom of the prepared pan.
  • Bake for 12 to 15 minutes in the preheated oven, until golden. Remove from oven and set aside to cool slightly.
  • Sprinkle blueberries over the crust. Combine the 1/4 cup sugar and nutmeg; sprinkle over the blueberries. Make the topping: In a medium bowl, cream together the 5 tablespoons butter and brown sugar until smooth. Mix in the flour, so that the mixture is crumbly like streusel. Sprinkle over the blueberry layer.
  • Bake for 20 to 25 minutes in the preheated oven, until browned. Cool and then dust with confectioners' sugar before cutting into bars.

Nutrition Facts : Calories 152.2 calories, Carbohydrate 21.6 g, Cholesterol 24.3 mg, Fat 6.6 g, Fiber 0.7 g, Protein 1.9 g, SaturatedFat 4 g, Sodium 48.9 mg, Sugar 10.1 g

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