Mini Lemon Blueberry Pudding Pie Bites Recipes

MINI LEMON-BLUEBERRY PUDDING PIE BITES

Mini Lemon-Blueberry Pudding Pie Bites image

Also Known As: JAYBEE JIBBLERS

Provided by My Food and Family

Categories Home

Time 10m

Yield 30 servings

Number Of Ingredients 5

Ingredients

1 pkg. (3.4 oz.) JELL-O Lemon Flavor Instant Pudding
1 cup cold milk
30 square shortbread cookies
1/4 cup thawed COOL WHIP Whipped Topping
1/2 cup blueberries

Steps:

Beat pudding mix and milk with whisk 2 min. (Pudding will be thick.)
Spoon into resealable plastic bag; press excess air from bag, then seal bag. Cut small piece from one bottom corner of bag; use to pipe pudding onto cookies.
Top with COOL WHIP and blueberries.

Nutrition Facts : Calories 60, Fat 2 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 80 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 1 g

LEMON-BLUEBERRY PIE

Lemon-Blueberry Pie image

Try a twist on the iconic blueberry pie with our Lemon-Blueberry Pie. A pre-made crust and instant pudding make Lemon-Blueberry Pie oh so simple to make.

Provided by My Food and Family

Categories Home

Time 4h10m

Yield 8 servings

Number Of Ingredients 5

Ingredients

1-1/2 cups blueberries, divided
1 ready-to-use reduced-fat graham cracker crumb crust (6 oz.)
2 pkg. (1 oz. each) JELL-O Lemon Flavor Sugar Free Fat Free Instant Pudding
1-1/2 cups cold fat-free milk
1 tub (8 oz.) COOL WHIP LITE Whipped Topping, thawed

Steps:

Spread 1 cup blueberries onto bottom of crust.
Beat pudding mixes and milk in large bowl with whisk 2 min. Gently stir in COOL WHIP. Spoon over blueberries in crust.
Refrigerate 4 hours or until firm.
Top with remaining blueberries before serving.

Nutrition Facts : Calories 210, Fat 7 g, SaturatedFat 3.5 g, TransFat 1.5 g, Cholesterol 0 mg, Sodium 400 mg, Carbohydrate 0 g, Fiber 0.75 g, Sugar 0 g, Protein 3 g

BRIE, LEMON CURD, AND BLUEBERRY BITES

Brie, Lemon Curd, and Blueberry Bites image

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

Ingredients

cooking spray
1 sheet frozen puff pastry, thawed
½ (8 ounce) round Brie cheese, chilled
⅓ cup lemon curd
24 each fresh blueberries
confectioners' sugar for dusting
24 small fresh mint leaves for garnish (optional)

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

LITTLE BLUEBERRY PUDDINGS WITH LEMON CURD SAUCE

Little blueberry puddings with lemon curd sauce image

These little puds look deceptively sweet, but they contain a sponge bursting with berries and the sauce is deliciously tangy

Provided by Sarah Cook

Categories Dessert, Dinner

Time 1h15m

Number Of Ingredients 9

Ingredients

140g softened butter , plus extra for moulds
140g caster sugar
3 eggs
140g self-raising flour
zest and juice 2 lemons
120g blueberries
crème fraîche or Greek yogurt, to serve
roughly 300g jar lemon curd (we used Tiptree 312g)
2 tsp cornflour

Steps:

Heat oven to 180C/160C fan/gas 4 and put the kettle on. Butter 6 individual pudding basins or dariole moulds and line the bottoms with circles of baking parchment. Beat the butter and sugar until pale and fluffy, then beat in the eggs one by one. Fold in the flour and lemon zest with the juice from half a lemon. Divide between the moulds, and evenly scatter the blueberries over each.
Sit the moulds in a roasting tin or baking dish just big enough to hold them all. Pour in boiling water from the kettle to come halfway up the sides. Bake for 30-40 mins until risen and a skewer poked in the centre comes out clean.
Meanwhile, make the sauce. Tip the lemon curd into a small pan and gently warm. Gradually mix the juice from 1 lemon into the cornflour until you have a smooth paste, then stir into the lemon curd. Bubble for 1-2 mins, stirring, until smooth. Keep at room temperature.
To serve, carefully release each pudding from its mould by running a cutlery knife around the edge. Turn out onto serving dishes and spoon the lemon sauce on top. Eat with a dollop of crème fraîche or yogurt.

Nutrition Facts : Calories 540 calories, Fat 25 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 77 grams carbohydrates, Sugar 47 grams sugar, Fiber 1 grams fiber, Protein 7 grams protein, Sodium 0.83 milligram of sodium

MINI LEMON BLUEBERRY CAKES

Mini Lemon Blueberry Cakes image

This recipe is slightly modified from one I found on the internet about 8 yeas ago. It was credited to a bed and breakfast in the gorgeous little town of Cape May, New Jersey. The scent of these sweet, moist little cakes is just what you'd imagine wafting through the air as you awake on a lazy summer morning at a cozy little B&B on the beach. Yummm... It's one of 2 recipes I've used for years when I want to bake something predictably delicious. www.3zestylemons.com

Provided by 3 Zesty Lemons

Categories Breads

Time 1h

Yield 4-6 small cakes

Number Of Ingredients 9

Ingredients

3 cups flour
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup butter, room temperature
2 teaspoons lemon extract
2 1/4 cups sugar
6 eggs
1 cup sour cream
1 1/2 cups blueberries

Steps:

Preheat oven to 350 degrees F.
Grease and flour 4 to 6 mini loaf pans or small baking dishes. Reserve 1/4 cup of flour to coat the berries (see notes, above). In a medium bowl, sift 2 3/4 cups of flour, sugar, and salt. In a large mixing bowl, cream butter; add lemon extract and gradually add sugar. Beat 2 minutes. Beat in 2 eggs at a time, beating until thoroughly mixed after each addition. On lowest speed, add half the flour, beating only until blended. Add all the sour cream, then the balance of the flour. Mix until smooth. Stir in flour-coated blueberries. Pour into prepared pans and bake at 350 degrees F for 40-55 minutes. Cool 20 minutes in pans, then turn onto a cooling rack.

Nutrition Facts : Calories 1438.4, Fat 65.6, SaturatedFat 38.3, Cholesterol 430.9, Sodium 930.7, Carbohydrate 194.3, Fiber 3.9, Sugar 120.4, Protein 21.2

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