ABBY'S LEMON RASPBERRY DESSERT BARS
These lemon raspberry bars are a delicious, light, and refreshing summer dessert! I made them for my family and they absolutely loved them. It is sweet and tart all at the same time.
Provided by Abby Milburn
Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes
Time 7h
Yield 10
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Blend together flour, butter, and sugar using an electric mixer in a medium-sized bowl. Press shortbread mixture into the bottom of an ungreased 9x9-inch baking pan.
- Bake in the preheated oven until firm and golden brown, 15 to 20 minutes.
- Place cold water in a bowl to prepare raspberry filling. Sprinkle gelatin over water; stir. Let stand to soften, about 1 minute.
- Puree raspberries using a food processor. Press berry puree through a fine mesh sieve into a medium saucepan; discard the seeds. Stir in gelatin mixture, sugar, and lemon juice.
- Bring mixture to a boil over medium-high heat. Reduce heat to medium and cook, stirring frequently while skimming foam from sides of saucepan using a slotted spoon, about 5 minutes. Reduce heat to medium-low. Cook, stirring frequently until bright in color, thickened, and reduced by half, 8 to 10 minutes.
- Pour raspberry filling over shortbread and let cool completely, about 2 hours.
- Place cold water for lemon mousse in another bowl. Sprinkle gelatin over water; stir. Let stand to soften, about 1 minute. Add boiling water; stir until gelatin is completely dissolved. Mixture will be clear.
- Combine heavy cream, sugar, lemon juice, lemon extract, and yellow food coloring in a large, cold, mixing bowl. Beat mixture at medium speed with an electric mixer until stiff peaks form. Pour in gelatin mixture and beat until well blended. Pour lemon mousse over firm raspberry filling and spread to cover. Allow to set completely, about 4 hours, before cutting into bars.
Nutrition Facts : Calories 331.3 calories, Carbohydrate 40.4 g, Cholesterol 57 mg, Fat 18.4 g, Fiber 3.4 g, Protein 2.9 g, SaturatedFat 11.3 g, Sodium 76.3 mg, Sugar 27.2 g
LEMON RASPBERRY BUCKLE
I've given a fresh summery twist to the classic blueberry buckle everyone loves by swapping out the blueberries for raspberries (my favorite) and adding sweet and tart lemon curd. This berry buckle cake recipe tastes great with vanilla ice cream! -Jenna Fleming, Lowville, New York
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 15 servings.
Number Of Ingredients 17
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs and egg yolk, 1 at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Transfer to a greased 13x9-in. baking dish. , In a bowl, combine raspberries and sugar; sprinkle over batter. Drop lemon curd by tablespoonfuls over raspberries. Combine topping ingredients; sprinkle over batter. Bake until fruit is bubbly and a toothpick inserted into cake comes out clean, 45-50 minutes. Let stand 20 minutes before serving. If desired, serve with whipped cream and more fresh raspberries.
Nutrition Facts : Calories 335 calories, Fat 12g fat (7g saturated fat), Cholesterol 76mg cholesterol, Sodium 206mg sodium, Carbohydrate 54g carbohydrate (38g sugars, Fiber 3g fiber), Protein 4g protein.
LEMON BAVARIAN CREAM WITH RASPBERRY SAUCE
Dreamy, creamy, and beautiful, this whipped frozen dessert pairs tangy lemon flavors with sweet raspberries.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h20m
Yield 6
Number Of Ingredients 10
Steps:
- In medium bowl, dissolve gelatin in boiling water. Add ice cubes; stir about 2 minutes or until gelatin begins to thicken. With slotted spoon, remove any unmelted ice. Stir in lemon peel and lemon juice.
- With wire whisk or electric mixer at low speed, thoroughly blend whipped topping into gelatin. Refrigerate until set, about 1 hour.
- Meanwhile, in blender or food processor, place raspberries and powdered sugar. Cover; blend until smooth. Place strainer over small bowl; pour berry mixture into strainer. Press mixture with back of spoon through strainer to remove seeds; discard seeds.
- Into each of 4 dessert dishes, spoon about 1/2 cup lemon mixture. Top each with 2 to 3 tablespoons sauce. Garnish with fresh berries and mint.
Nutrition Facts : Fat 1, ServingSize 1 Serving, TransFat 0 g
RASPBERRY LEMON JELLO SALAD/DESSERT RECIPE - (4.3/5)
Provided by JMS2013
Number Of Ingredients 9
Steps:
- 1. 1. Scald 1 cup milk and add 16 oz marshmallows to dissolve. Set aside. Cream Layer: 2. Cream together lemon jello and cream cheese. Stir in 1 cup boiling water. When creamed add marshmallow mixture and fold in 1 cup crushed pineapple and 8 oz cool whip. 3. Pour in 9x13 pan and place in refrigerator to set. Raspberry Layer: 4. Dissolve raspberry jello in 3 cups boiling water. When jello is dissolved stir in raspberries (thawed and drained). Pour over lemon/cream cheese mixture when the lemon layer is set. 5. Cut into squares and serve. Alternative Presentation: Spray or grease jello mold. Prepare raspberry layer first and pour into mold and place in refrigerator to set. When raspberry layer is set, prepare lemon/cream cheese mixture and pour over raspberry mixture in mold. When set, invert mold onto plate.
RASPBERRY-MELON GELATINE ROYALE
This is an elegant, refreshing dessert -- a cross between a Kir Royale and a gelatin fruit dessert. It'd be great for a summertime celebration or simply at brunch.
Provided by Food Network Kitchen
Categories dessert
Time 3h23m
Yield 4 servings
Number Of Ingredients 8
Steps:
- For the Gelatines: Use a melon baller to portion the melon into small round balls. Divide the melon balls and half the raspberries evenly among 4 tall narrow glasses or dessert cups, about 8 ounces each.
- Sprinkle the gelatin over 1 cup of the Prosecco and stir to combine (fresh sparkling wine will bubble up, so do this in a medium bowl with room for froth). Let stand until the gelatin softens, about 5 minutes.
- Toss the remaining raspberries with the sugar and water in a medium saucepan and heat over low heat until raspberries break down and sugar dissolves, about 5 minutes. Pour off about 3 tablespoons of the raspberry juice, and reserve for flavoring the whipped cream.
- Add the remaining Prosecco to the berries in the saucepan and heat over medium-low until the berries break up and flavor the wine, about 2 minutes. It's best not to let the wine boil. Stir in gelatin mixture until dissolved, about 1 more minute. Strain and press through a fine mesh strainer to remove any fruit pips. Pour Prosecco gelatin into glasses over the fruit and refrigerate until set, about 3 hours.
- For the Cream: Just before serving whip the cream and sugar until soft peaks form. Fold in the reserved raspberry juice. Dollop the cream on top of each set gelatin and serve.
LEMON GELATIN WITH RASPBERRIES
Steps:
- Remove all peel from lemons with a vegetable peeler. Boil peel and 1 3/4 cups water in a 2-quart saucepan until water is bright yellow, about 5 minutes. Remove from heat.
- Sprinkle gelatin over remaining 1/4 cup water in a small bowl and let stand 2 minutes to soften.
- Squeeze 2/3 cup lemon juice from lemons into a glass measure, then pour through a fine-mesh sieve into a bowl and stir in sugar until dissolved. Add water, then stir in gelatin mixture until dissolved.
- Pour about 1/4 cup lemon mixture into each glass and chill until set, about 2 hours. Reserve remaining lemon mixture at room temperature.
- Spoon some raspberries over each serving, then top with reserved lemon mixture and chill until set, about 3 hours more.
LEMON-RASPBERRY MOUSSE
Time 30m
Number Of Ingredients 11
Steps:
- Cover bottom of an 8x8 casserole dish with vanilla wafers. In a small heat proof bowl, combine jello, boiling water and lemon juice, stir to dissolve. Once dissolved, add ice cubes and mix until ice cubes are dissolved. In a separate bowl, beat cream cheese, sugar and lemon zest. Gradually add jello mixture to cream cheese mixture - whisking as you incorporate. Whisk in 2 cups of cool whip. Pour half of jello cream cheese mixture over the vanilla wafers. Cover with more wafers. Heat 1/3 cup of raspberry preserves in the microwave for 30 seconds. Brush over the tops of the vanilla wafers with a pastry brush or back of a spoon. Pour the remaining jello mixture over the top of preserves. Stand wafers around the edge of the dish. Chill over night. Prior to serving: Top with remaining cool whip and fresh fruit. We prefer Raspberries, Blueberries and Kiwi!
RASPBERRY GELATIN WITH FRESH FRUIT
Categories Berry Fruit Dessert Kid-Friendly Raspberry Orange Summer Winter Chill Party Grape Bon Appétit Fat Free Kidney Friendly Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Small Plates
Yield Makes 8 servings
Number Of Ingredients 7
Steps:
- Puree thawed raspberries in syrup in processor. Pour raspberry mixture into strainer set over medium bowl, pressing on solids to extract as much liquid as possible. Discard solids in strainer.
- Pour grape juice into medium saucepan. Sprinkle gelatin over; let stand until softened, about 10 minutes. Stir over low heat just until warm and gelatin dissolves, about 1 minute. Remove from heat. Add strained raspberry mixture and lemon juice; whisk until blended. Stir in grapes and orange pieces. Divide mixture among eight 3/4-cup custard cups or ramekins. Chill until gelatin is set, at least 6 hours or overnight.
- Run small knife between gelatin and custard cups to loosen. Place small plate atop each custard cup; holding plate and custard cup firmly together, invert and gently shake to allow gelatin to settle onto plate. Garnish with fresh mint sprigs, if desired. Serve.
RASPBERRY-LEMON CHIFFON DESSERT
Make a dessert that's simple yet delicious with Raspberry-Lemon Chiffon Dessert. This lemon chiffon dessert is made with two cups of raspberries.
Provided by My Food and Family
Categories Summer 2018
Time 4h50m
Yield 16 servings
Number Of Ingredients 7
Steps:
- Add boiling water to gelatin mixes in large bowl; stir 2 min. until completely dissolved. Stir in cold water. Refrigerate 1-1/2 hours or until thickened.
- Beat gelatin with mixer on high speed 2 min. or until foamy. Add COOL WHIP; beat on low speed just until blended. Stir in cake cubes along with 1-1/2 cups of the raspberries.
- Spoon into 9-inch springform pan.
- Refrigerate 3 hours or until firm. Run knife around rim of pan to loosen dessert. Remove rim.
- Use sharp knife to cut thick pieces of peel off lemon. Discard peeled lemon or reserve for another use. Twist lemon peel pieces, then place on top of dessert along with the remaining raspberries just before serving.
Nutrition Facts : Calories 130, Fat 3 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 200 mg, Carbohydrate 25 g, Fiber 1 g, Sugar 12 g, Protein 2 g
LEMON DESSERT WITH RASPBERRIES
This is a delightful summer dessert recipe from the 1997 "New Dieter's Cookbook" by Better Homes & Gardens. Sadly, the low fat/high carb craze of the 90s is over, so I wouldn't consider this a "diet" recipe, but it is still makes a lovely light & cool dessert on a hot day and is a family favorite made with a store-bought angel food cake. It looks way fancier than the time it takes to make. Nutrition info per 1/12 slice: 89 cal, 0g fat, 18g carb, 1 g fiber, 4g protein.
Provided by muddydog
Categories Dessert
Time 35m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Spray the bottom of an 8" springform pan with non stick spray, set aside.
- In a large bowl, dissolve the lemon gelatin in the boiling water.
- Add the evaporated skim milk & lemonade concentrate & stir.
- Cover & refrigerate for 1.5 hrs, stirring occasionally, until the mixture mounds when spooned.
- Take the gelatin mixture out of the refrigerator and beat with an electric mixer on med-high speed for 5-6 minutes until the mixture is fluffy.
- Arrange the angel food cake cubes in the bottom of the 8" springform pan, pour gelatin mixture over cakes cubes.
- Cover and refrigerate for at least 4 hrs.
- Stir together raspberries & sugar, cover & refrigerate for at least 2 hrs.
- To serve: remove sides of springform pan.
- Cut dessert into 12 wedges and place on dessert plates.
- Top each serving with raspberries & serve.
Nutrition Facts : Calories 55.2, Fat 0.2, Cholesterol 1.1, Sodium 34.8, Carbohydrate 11, Fiber 1.4, Sugar 8.8, Protein 2.8
RASPBERRY LEMON CAKE
Want a change from chocolate cake? Try this elegant lemon cake...it's packed with refreshing lemon flavor, from the cake to the homemade lemon curd and creamy frosting. It won a blue-ribbon at an Alaska State Fair and it's definitely a winner with me.-Shirley Warren, Thiensville, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h35m
Yield 12 servings.
Number Of Ingredients 30
Steps:
- For lemon curd, in a heavy saucepan, beat eggs and sugar. Stir in the lemon juice, butter and lemon zest. Cook and stir over medium-low heat for 15 minutes or until mixture is thickened and reaches 160°. Cool for 10 minutes. Cover and chill for 1-1/2 hours or until thickened., For cake, preheat oven to 350°. In a small bowl, dissolve gelatin in boiling water; set aside to cool., In a large bowl, cream beat butter, oil and 1-1/2 cups sugar until blended, about 5 minutes. Add eggs, one at a time, beating well after each addition. Beat in gelatin mixture, lemon juice, lemon zest and extracts. Combine flour, baking powder and salt; add to the butter mixture alternately with milk, beating well after each addition., Pour into three greased and floured 9-in. round baking pans. Bake until a toothpick inserted in the center comes out clean, 20-25 minutes., In a microwave-safe bowl, combine lemonade concentrate and remaining sugar. Microwave, uncovered, on high for 2 minutes or until sugar is dissolved, stirring occasionally. Poke holes in warm cakes with a fork; pour lemonade mixture over cakes. Cool 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a large bowl, beat cream cheese and butter until fluffy. Add confectioners' sugar, lemon juice, lemon zest and vanilla; beat until blended., To assemble, place one cake layer on a serving plate; spread with 6 tablespoons raspberry jam. Repeat. Top with remaining cake layer. Spread about 1/2 cup lemon curd over top of cake (save remaining curd for another use)., Spread frosting over sides of cake and pipe a shell border along the top and bottom edges. Garnish with raspberries if desired. Chill 1 hour.
Nutrition Facts : Calories 792 calories, Fat 32g fat (15g saturated fat), Cholesterol 148mg cholesterol, Sodium 386mg sodium, Carbohydrate 122g carbohydrate (97g sugars, Fiber 1g fiber), Protein 8g protein.
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